Enology II

Code: FIT13068L

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

4. 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

This UC intends to give an overview of the processes, both physical and chemical, involved in the clarification and stabilization of wines. Students should acquire knowledge on post-winemaking technologies and the impact of each option on the characteristics of wines
At the end of the UC students should be able to plan and execute the treatments necessary to obtain a quality wine, stable and clarified.

1- Malolactic fermentation
2 - General considerations on clarification and stabilization of wines.
3 - Spontaneous clarification and clarification by finning. The different types of finning products. Finning technology
4 - Changes in the clarity of wines. Metallic precipitations, protein precipitations, tartaric precipitations, precipitation of coloring matter.
5 - The filtration of wines. The different types of filtering materials. The different types of filters. The centrifugation.
6 - Finning tests. Protein stability assays. Determination of the filterability and clarity of the wine. Tartaric stability assays. Identification of different precipitates.

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.

Assessment

Assessment through two midterms or a final exam. The minimum grade for each written assessment is 9.5. If student opt for midterms, the final grade is the average of the two grades obtained. The written assessment (WE) accounts for 80% of the final grade.
Student wine presentation - Each student presents a wine of their choice, explaining the technological process and tasting notes. This wine presentation component (WE) accounts for 20% of the final grade (FG).
FG = 0.8 WE + 0.2WE