Enology

Code:

CAGR3010

Acronym:

CAGR3010

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2020/2021 - 1S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Bachelor in Agricultural Engineering

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:EA	16	The study plan from 2019	3	-	6	49	162

Teaching language

Portuguese

Objectives

Acquire knowledge of wine technology.
Acquire knowledge of the technique of wine tasting.

Learning outcomes and competences

 

Understand the importance of the wine sector in Portugal and in the world.

 

To know the parameters to adopt to decide when to harvest.

 

Understand the biochemical processes associated to the vinification of different wine types.

 

Understand the practices to adopt in different wine process depending on the style of wine to produce.

 

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

Não aplicável

Program

1- Importance of vineyards and wine in Portugal and in the world.
2- Terminology of Demarcated regions.
3- Characterisation of primary production
4- Harvest determination (schedule) – methods and parameters conditioners.
5- Hygiene in Oenology:
6- Microbiology and biochemistry of wine fermentations
7- Mechanical and technological operations of winemaking and equipment used.
8- Other operations to be carried out on the must
9 – White winemaking
10 - Red winemaking
11- Special styles of wine
12- The importance of SO2 in Winemaking.
13- Fining of wines
14- Wine diseases and physic-chemicals accidents
15- Bottling.

Mandatory literature

Cardoso António Dias; O vinho. ISBN: 978-972-708-208-1

Complementary Bibliography

Cardoso António Dias 070; Tecnologia dos vinhos tintos. ISBN: 972-98767-3-8
Curvelo-Garcia, A. S.; Controlo de qualidade dos vinhos
Ribéreau-Gayon Pascal 070; Traité d.oenologie. ISBN: 2-10-003766-8 Vol. 1
Flanzy Claude 340; Oenologie. ISBN: 2-7430-0243-3
A.S. Curvelo-Garcia e Paulo Barros; Química Enológica — métodos analíticos Avanços recentes no controlo da qualidade de vinhos e de outros produtos vitivinícolas , Publindústria, Edições Técnicas, 2015

Teaching methods and learning activities

Theoretical and practical classes. Study visits to wineries. Elaboration of reports.

keywords

Technological sciences

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Participação presencial	5,00
Teste	80,00
Trabalho escrito	15,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Estudo autónomo	20,00
Frequência das aulas	49,00
Trabalho escrito	15,00
Total:	84,00

Eligibility for exams

Loses the frequency the student that misses more than a quarter of practical classes, or do not perform satisfactorily two thirds of the work of a laboratory.

Calculation formula of final grade

The final ranking will result from the sum of the evaluation obtained in theoretical and practical components: the theoretical component, with weight of 80%, will be assessed through a written test, while the practical part with weight of 20%, will be evaluated by means of two components, a report, called the "Wine diary", where the student must register the sensory analysis of all wines tasted in the class period (15%) and the performance of practical classes (5%).

The final mark is obtained by the formula:

Final Mark = (T x 80 % + D x 15 % + A x 5 %)

T - The classification obtained in the test. (It will be admitted to test the students who have successfully attended 3/4 of practical classes and delivered the “Wine diary”).

D - Classification of WINE DIARY (Compulsory to deliver it until the test day – normal season).


A - Classification obtained in the practical classes.

Approval in the discipline is subject to obtaining a FINAL NOTE > = 9.5 values and a minimum rating of 8.0 values in all the parcels (T, D and A).

Examinations or Special Assignments

WINE DIARY:
1. All students must have a "Wine-Diary", which will be one of the elements of evaluation at the end of the semester.
2. In the "Wine diary” must be described all wines tasted in classes as mainly out of them.
3. Records required in the "Wine diary": wine brand, type of wine, the region of production, cost (if possible the retail cost) and the overall evaluation, and eventual comments.
4. The "Wine diary" will serve also as indicative of student enthusiasm for wine and its quality, as well as to serve train proof in circumstances more relaxed, in which the taster is not under pressure.
5. (Compulsory to deliver it until the test day – normal season).

Classification improvement

The improvement of the grade can be made independently on any of the components of the assessment: T, R and P. For improvement of R is required the presentation of new work and P is the frequency of lessons pruning practices.