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Practical Winemaking

Code: VIT4011     Acronym: VIT4011     Level: 400

Classification Keyword
OFICIAL Agrarian Sciences

Instance: 2019/2020 - 1S Ícone do Moodle

Active? Yes
Responsible unit: Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible: Master in Wine, Tourism and Innovation

Cycles of Study/Courses

Acronym No. of Students Study Plan Curricular Years Credits UCN Credits ECTS Contact hours Total Time
WINTOUR 24 Plano Oficial do ano letivo 2017 2 - 12 112 324

Teaching Staff - Responsibilities

Teacher Responsibility
Jorge Bernardo Lacerda de Queiroz

Teaching - Hours

Theoretical classes: 0,85
Traineeship: 7,14
Type Teacher Classes Hour
Theoretical classes Totals 1 0,85
Jorge Bernardo Lacerda de Queiroz 0,34
Anabela de Amaral Oliveira Carneiro 0,50

Teaching language



The student should have an objective and direct knowledge of the practices associated with winemaking and that ranging from the choice of grape and quality control, mechanical processing and biotechnological techniques, and quality control of the final product. Participation in this kind of activities will allow students to have a better understanding of the operation and logistics of a cellar, a knowledge of specific equipment working, and the complementarity of the different disciplines involved in the process of wine production

Learning outcomes and competences

Knowledge of the practices associated with winemaking.
Grape and quality control.
Quality control of the final product.
Understanding of the operation and logistics of a cellar,
Knowledge of specific equipment working

Working method



Grape maturation control; the definition associated with the production of a particular style of wine; Sanitization cellar and equipments preparation; Decision of the corrections and pre-fermentative operations; Sorting, crushing, de-stemming, exhaustion, pressing; Defecation white and rosé musts; fermentative process; wine spirit addition (Port Wine); ferments application; Maceration / pumping, fermentation temperature control; Decision on malolactic fermentation; Sangria and desencuba; Monitoring the wine until the end of fermentation.

Mandatory literature

Boulton Roger B. 1949- 070; Principles and practices of winemaking. ISBN: 0-412-06411-1

Complementary Bibliography

Flanzy Claude 340; Oenologie. ISBN: 2-7430-0243-3

Teaching methods and learning activities

Internship in a cellar.


Natural sciences

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation Weight (%)
Defesa pública de dissertação, de relatório de projeto ou estágio, ou de tese 100,00
Total: 100,00

Amount of time allocated to each course unit

designation Time (hours)
Elaboração de relatório/dissertação/tese 42,00
Realização de Estágio 100,00
Total: 142,00

Eligibility for exams

The frequency is obtained through an internship of 4 to 6 weeks in a cellar.

Calculation formula of final grade

The final grade will result from the report of the internship (50%) and its presentation and discussion (50%). 

- Report (maximum 10 A4 pages, Arial 10 letter, a space and a half);

- Oral presentation of the work and its discussion (20 min.).

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