2023
Enology III
Name: Enology III
Code: FIT13069L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Sustainable Development Goals
Learning Goals
To acquire knowledge about the topics to be developed in this CU, developing the ability to interconnect the new knowledge with those previously acquired in other UCs.
Develop the ability to apply knowledge, identify and solve problems.
At the end of this UC the student should be able to understand the importance of decision making in the characteristics of the final product. They should be able to understand the protocols of special vinifications and understand the aging technology of wines and bottling related problems
Develop the ability to apply knowledge, identify and solve problems.
At the end of this UC the student should be able to understand the importance of decision making in the characteristics of the final product. They should be able to understand the protocols of special vinifications and understand the aging technology of wines and bottling related problems
Contents
1 - Aging wines
2 - The woods in enology. The cooperage. Origin of the woods. The toasting and its importance in the quality of the wine. Use of alternatives to barrels
3 - Technology of Sparkling wines.
4 - Technology of spirits.
5 - Production of late harvest and liqueur wines
6 - Wine bottling: Packing and closing materials. Cork stoppers and synthetic stoppers. Manufacture of corks and treatments. Chemical contamination (TCA and others).
7 - Wine vinegars. Acetic fermentation. Fermentation methods.
8 - Physical-chemical and sensorial analyzes of wines for quality control
2 - The woods in enology. The cooperage. Origin of the woods. The toasting and its importance in the quality of the wine. Use of alternatives to barrels
3 - Technology of Sparkling wines.
4 - Technology of spirits.
5 - Production of late harvest and liqueur wines
6 - Wine bottling: Packing and closing materials. Cork stoppers and synthetic stoppers. Manufacture of corks and treatments. Chemical contamination (TCA and others).
7 - Wine vinegars. Acetic fermentation. Fermentation methods.
8 - Physical-chemical and sensorial analyzes of wines for quality control
Teaching Methods
The approach of the contents of this unit is made through lectures of an essentially theoretical-practical nature, with theoretical exposition of the subjects to be taught and with the presentation of practical examples either in a cellar context or in a laboratory context.
The evaluation consists of two frequencies and / or final exam.
The evaluation consists of two frequencies and / or final exam.
Teaching Staff
