Grape and Wine Production

Code:

CA4008

Acronym:

CA4008

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2021/2022 - 2S

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

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:EAGR	14	Study plan from 2018	1	-	6	42	162
M:TCA	0	Official Study Plan	1	-	6	42	162

Teaching language

Portuguese

Objectives

Understand the technical and scientific principles that rules the production of grape and wine processing;
Understand the natural and technological factors which affect the characteristics of the grapes;  
Conceive, plan and manage the different wine-growing and oenological practices according the predefined characteristics of the final product;

Learning outcomes and competences

To know physiochemical composition of grapes and then define the type of wine to produce, what processes and materials to be used. 

Know and apply the principles of management of a vineyard along its vegetative cycle (pruning, soil maintenance, canopy management, diseases and pests, planting of the vineyard)

Working method

Presencial

Program

Acquire knowledge of Viticulture and Wine production:

1. Importance of vine and wine in Portugal and in the world.


2. Origin and evolution of the Vitaceas. Criteria for the selection of rootstocks.


3. Morphology and Anatomy of the vine. Biological cycle.


4. Ecophysiology of the vine.


5. Training and pruning: Winter Pruning.


6. Maintenance and conservation of soil.


7. Implantation of a vineyard.


8. Training systems.


9. Canopy Management.


10. Hydric relations supply of the vineyard.


11. Characterization of raw material: kinetics of grape ripeness and quality of the harvest. Steps of development of the berry.


12. Wine microbiology and biochemistry of fermentation.


13. Winemaking equipments.


14. Winemaking of red and white wines.


15. Special Wines: Pink wines. Sparkling Wines. Wines from carbonic maceration. Fortified wines: Port Wine.


16. The importance of SO2 in Winemaking


17. Clarification and stabilization of wine.

1. Physics-chemical accidents and diseases in wines.

Mandatory literature

Magalhães Nuno; Tratado de viticultura. ISBN: 978-972-8987-15-2
Ribéreau-Gayon Pascal 070; Traité d.oenologie. ISBN: 2-10-003766-8 Vol. 1
Huglin Pierre; Biologie et écologie de la vigne. ISBN: 9782743002602

Complementary Bibliography

Flanzy Claude 340; Oenologie. ISBN: 2-7430-0243-3
A.S. Curvelo-Garcia e Paulo Barros; Química Enológica — métodos analíticos, Publindústria, Edições Técnicas , 2015

Comments from the literature

It will be distributed support elements of the classes, including presentations and scientific articles

Teaching methods and learning activities

Theoretical exposition of the contents, complemented by practical lessons in the vineyard of FCUP. Reports of diferent subjects about Viticulture and Oenology shall be developed by the students for presentation and discussion on-line.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	75,00
Participação presencial	10,00
Trabalho escrito	15,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Estudo autónomo	120,00
Frequência das aulas	42,00
Total:	162,00

Eligibility for exams

Terms of frequency: 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

Formula Evaluation: The final grade will result from the sum of the evaluation obtained in theoretical component, 75%, (Written test), in a Report about a theme of Viticulture or Oenology, 15 %, (Written report, 10%, Oral presentation and discussion, 5%) and with the Participation in classes 10%. 
The approval in the discipline is subject to obtaining a FINAL GRADE = 9.5 values and minimum rating 8.0 values in all components.

Classification improvement

The improvement of the grade can be made independently on any of the components of the assessment. For improvement in the Report is required the presentation of new work .