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Fortified wines

Code: VIT4012     Acronym: VIT4012     Level: 400

Keywords
Classification Keyword
OFICIAL Agrarian Sciences

Instance: 2017/2018 - 1S

Active? Yes
Responsible unit: Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible: Master's degree 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 25 Plano Oficial do ano letivo 2017 2 - 6 49 162

Teaching Staff - Responsibilities

Teacher Responsibility
Jorge Bernardo Lacerda de Queiroz

Teaching - Hours

Theoretical classes: 1,50
Theoretical and practical : 2,00
Type Teacher Classes Hour
Theoretical classes Totals 1 1,50
Anabela de Amaral Oliveira Carneiro 0,50
Jorge Bernardo Lacerda de Queiroz 1,00
Theoretical and practical Totals 1 2,00
Anabela de Amaral Oliveira Carneiro 1,00
Jorge Bernardo Lacerda de Queiroz 1,00

Teaching language

English

Objectives

Acquire a general knowledge of the distinct steps from grape maturation to the ageing of the wine, in fortified winemaking conditions.

To kow different fortified wines of the world.

Learning outcomes and competences

Ripening of the grapes for different types of fortified wines.

Different types of fortification.

Know different styles of fortified wines in the world.

Working method

Presencial

Program

Grape maturation survey; Harvest decision in order to obtain a fortified wine.

Corrections and pre-fermentative operations;

Fermentative process; yeast application; maceration/remontage;

Fermentation temperature control;

Decision about brandy addition;

Draining and pomace out from the tanks Wine survey during storage, maturation and ageing.

The fortified wines from Portugal: Porto, Madeira, Carcavelos, Moscatéis de Setúbal e do Douro.

The fortified wines around the world: Xerez, Málaga, Marsala, Banyuls  and other natural sweet wines.

Mandatory literature

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

Complementary Bibliography

Mayson R.; Richard Mayson's guide to Vintage Port, 2016
Howkins, B. ; Rich, Rare & Red: A Guide to Port, 2014
Jeffs, J. (2014); Sherry (Wine), 2014

Teaching methods and learning activities

Theoretical exposition of the contents, complemented by wine tasting-practical classes. Study visits to areas of production and ageing cellars of fortified wines

 

keywords

Natural sciences

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation Weight (%)
Exame 90,00
Participação presencial 10,00
Total: 100,00

Eligibility for exams

Loses the frequency the student who miss more than a quarter of practical classes, or does not perform satisfactorily two thirds of the work of a laboratory

 

Calculation formula of final grade

The final grade will result from the sum of the evaluation obtained in theoretical component, 90%, (written test),%) and assitence to classes (10%). 

The approval in the discipline is subject to obtaining a FINAL NOTE  >= 9.5 values and minimum rating 8.0 values in all componentes.
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