Enology I

Code: FIT13067L

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

Educação de qualidade - Assegurar a educação inclusiva, e equitativa e de qualidade, e promover oportunidades de aprendizagem ao longo da vida para todos.

Learning Goals

With this UC it is intended that the student acquire knowledge about the evolution of the characteristics of the grapes throughout the maturation and the existing relationships between the vintage and the characteristics of wines. It is intended that the student learn the principles of oenological technology. The student should understand the impact of the different technologies on the characteristics of the wines and the importance and consequences of the use of additives. At the end of the UC the student will have acquired knowledge that allows him to establish and understand a winemaking protocol.

1- Framing of the national and international wine sector.
2- Maturity control. The vintage decision.
3- Pre-fermentative treatments, corrections and additives. Sulfur dioxide and alternatives.
4 Vinification technology of white wine.
5 - Vinification technology of rosé wines
6 Vinification technology of red wines. Malolactic fermentation.
7 - Physical-chemical analysis of grapes for maturation control. Wine analysis.

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.