Wine and Olive Oil Technology

Name: Wine and Olive Oil Technology
Code: FIT12244L
Duration: 15 weeks/156 hours
Scientific Area: Agronomy

Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial

Sustainable Development Goals

Learning Goals

The student should be able to understand the chemical, biochemical and enzymatic mechanisms involved
in wine and olive oil production. Should understand the unit operations necessary for the extraction of
virgin olive oil and the operations involved in wine technology. Should understand the factors that
contribute to the change in the quality of virgin olive oil and the aspects related to wine aging.


Grape maturation. Chemical composition of grapes and wines. Wine technologies, red, white and rose
wines. Corrections to be made in grape must and wine. Alcoholic and malolactic fermentation. Clarification
and stabilization of wines. Wine aging. The use of wood and barrels in enology. Chemical analysis in
grapes and wines.
Perspectives of olive tree and olive oil production. The influence of agronomic techniques in olive oil
quality. Olive and olive oil composition. Technical aspects of olive oil production. Effluent treatment.
Classification and sensorial and nutritional characteristics of virgin olive oil. Technology of olive-pomace
oil and refined olive oil production. Technology of olives for human consumption.

Teaching Methods

In the classroom: explanation of the theoretical concepts; explanation of the methodologies of analysis of
wines and olive oils; the implementation of practical work in laboratory.

Final evaluation obtained by two written test with a minimum grade of 9,5 (out of 20) or a final exam also with a minimum of 9,5.
is mandatory the presence in 75% of classes.