Practical Winemaking
Keywords |
Classification |
Keyword |
OFICIAL |
Agrarian Sciences |
Instance: 2021/2022 - 1S ![Requerida a integração com o Moodle Ícone do Moodle](/fcup/pt/imagens/MoodleIcon)
Cycles of Study/Courses
Teaching language
Portuguese
Objectives
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
Presencial
Program
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.
keywords
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 |
50,00 |
Trabalho prático ou de projeto |
50,00 |
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.).
Special assessment (TE, DA, ...)
The improvement of note requires a new internship in a winery and new submission and discussion of Report.