Quality Control and Sensory Analysis

Code: FIT14052M

3 ECTS

Duration: 15 weeks/78 hours

Scientific Area: Agricultural and Food Engineering

Teaching languages: Portuguese

Languages of tutoring support: Portuguese, English

Regime de Frequência: Presencial

Sustainable Development Goals

3. Saúde de qualidade - Assegurar uma vida saudável e promover o bem-estar para todos, em todas as idades.

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

12. Produção e consumo sustentáveis - Assegurar padrões de produção e de consumo sustentáveis.

Learning Goals

The concept of wine quality and the ways to asses it. Identify problems during winemaking (critical points), to be able to resolve them and to prevent them.
Knowledge and understanding the legislation concerning the quality and control.
Knowledge and understanding of the different tests to sensory evaluation of wines. Understand
how to elaborate a sensorial evaluation according to a given goal.

1. The concept of quality. Application and organization of a quality control plan.
Identification of critical control points in a winery. Statistical methods for quality control.
2. The senses in sensorial evaluation. The aroma and the taste of wines. Facilities and sample preparation for wine sensorial analysis. Descriptive and hedonic tests. The panel. Wine positive characteristics and defects. Statistical analysis of sensory data. Wine tasting

Teaching Methods

Theoretical exposition of the different subjects, wine sensorial analysis.

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