2023
Integrated Practices in Enology
Name: Integrated Practices in Enology
Code: FIT13090L
12 ECTS
Duration: 30 weeks/312 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
The main objectives of this course are to familiarize the student with the oenological tasks that occur in the period from September to July.
The Integrated Practices in Oenology curricular unit is included in the 3rd year study plan of the Oenology course, aiming at allowing the student to directly contact with the reality of the wine sector, learning and developing tasks that are to be performed in a cellar / laboratory during this period of time.
The student must make a report that conveys the monitoring, observation, analysis, interpretation and help in the resolution of situations, namely:
• systems for monitoring the maturation of grapes to mark the date of harvest and chemical characterization of grapes and musts
• harvest planning and decision
• application of musts and fermentation techniques to produce quality wines according to the company's objective;
• application of wine stabilization and clarification techniques.
• integration with the knowledge of the biochemical and technological processes involved in obtaining wines;
• the knowledge acquired in a comprehensible and coherent way, in written and oral form, and with the support of reliable references.
The Integrated Practices in Oenology curricular unit is included in the 3rd year study plan of the Oenology course, aiming at allowing the student to directly contact with the reality of the wine sector, learning and developing tasks that are to be performed in a cellar / laboratory during this period of time.
The student must make a report that conveys the monitoring, observation, analysis, interpretation and help in the resolution of situations, namely:
• systems for monitoring the maturation of grapes to mark the date of harvest and chemical characterization of grapes and musts
• harvest planning and decision
• application of musts and fermentation techniques to produce quality wines according to the company's objective;
• application of wine stabilization and clarification techniques.
• integration with the knowledge of the biochemical and technological processes involved in obtaining wines;
• the knowledge acquired in a comprehensible and coherent way, in written and oral form, and with the support of reliable references.
Contents
1 - monitoring grape maturation and harvesting
2 - techniques for obtaining and preparing white musts
3 - techniques for obtaining red must.
4 - Corrections and additives to be used during fermentations.
5 - control of alcoholic and malolactic fermentations
6 - wine stabilization and clarification techniques
7 - Sanitation of facilities and equipment.
2 - techniques for obtaining and preparing white musts
3 - techniques for obtaining red must.
4 - Corrections and additives to be used during fermentations.
5 - control of alcoholic and malolactic fermentations
6 - wine stabilization and clarification techniques
7 - Sanitation of facilities and equipment.
Teaching Methods
The evaluation will be carried out with the presentation work elaborated throughout the year, completed with an oral presentation:
a) delivery of a workplan;
b) completion of the work in winery or lab;
c) delivery written report;
d) oral presentation of the report and discussion with the jury during the examination period.
a) delivery of a workplan;
b) completion of the work in winery or lab;
c) delivery written report;
d) oral presentation of the report and discussion with the jury during the examination period.
Teaching Staff
