2023

Stabilization and Packaging

Name: Stabilization and Packaging
Code: FIT13820M
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

This curricular unit aims to give students knowledge regarding ageing of wines and their consequences on wine characteristics.
Students should acquire the ability to planning and execute all the necessary technological processes in order to achieve a clarified and stable wine.

Contents

Wine clarification: natural settling, finning process, conditions and agents.
Filtration and centrifugation of wines: theoretical concepts, type of filters
Wine stability – chemical instability of wines (tartaric, proteins, colour, metallic). The use of
temperature as a wine stability treatment, the use of clarificant agents
Ageing process: influence on wine characteristic, the effect of oxygen, the microxigenation
technique.
The use of wood in winemaking: oak barrels, staves…
Packing, bottling and closures: the use of cork.

Teaching Methods

In the classroom: explanation of the theoretical concepts, with discussion of topics under study, application of knowledge to practical cases and discussion of real situations

The continuous assessment consists of 2 written frequency tests with 50% of weight each. Alternatively, a final exam can be chosen.

Teaching Staff

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