Instance: 2017/2018 - 1S
Cycles of Study/Courses
Teaching Staff - Responsibilities
Teaching - Hours
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
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.
Boulton Roger B. 1949- 070; Principles and practices of winemaking
. ISBN: 0-412-06411-1
Flanzy Claude 340; Oenologie
. ISBN: 2-7430-0243-3
Teaching methods and learning activities
Internship in a cellar.
Distributed evaluation with final exam
|Defesa pública de dissertação, de relatório de projeto ou estágio, ou de tese
Amount of time allocated to each course unit
|Elaboração de relatório/dissertação/tese
|Realização de Estágio
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.).