Enology

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Objectives

Essential knowledge of an important agricultural product is wine. Information on their main parameters and quality requirements. Knowledge of production requirements, production and conservation. Learning laboratory techniques for physical and chemical analysis of musts and wines. Sensory Analysis of Wines.

Program

Quality control. Grape maturation. Harvest. Yeasts. Alcoholic fermentation. Driving the alcoholic fermentation. Malolactic fermentation. Technologies of vinification. Composition and evolution of the wine. Practices and wine treatments. Analysis and control of must and wine. Physical chemistry practical and Analysis program of musts and wines. Malolactic fermentation control. Sensory analysis. Study visits to the Region of Wine Biscuits.

Teaching Methodologies

Classes are expository with power-points or acetates.

In laboratory students perform the work individually.

They make visits to wineries studies.

Bibliography

DIAS CARDOSO et al. (2004) - Tecnologia dos Vinhos tintos. DRA da Beira Litoral. Coimbra.

LIMA, M.T.R. (2000) – Contribution à l’Étude des Mineraux des Vins des Açores et de quelques Composés Phenoliques des Vins du Portugal. Tese de doutoramento, Universidade dos Açores. Angra do Heroísmo.

OIV (1990) – Recueil des Méthodes Internationales d’Analyse des Vins et des Moûts. Office International de la Vigne et du Vin, Paris.

RIBÉREAUD-GAYON, Jet al. (1982) – Sciences et Techniques du Vin. Vol. 1, Analyses et Controle des Vins, 2ª ed, Paris. Dunod.

Code

0201040

ECTS Credits

6

Classes

  • Teóricas - 20 hours
  • Teórico-Práticas - 26 hours

Evaluation Methodology

  • Laboratory : 25%
  • Theoretical and theoretical practice: 75%