Code: | VIT4012 | Acronym: | VIT4012 | Level: | 400 |
Keywords | |
---|---|
Classification | Keyword |
OFICIAL | Agrarian Sciences |
Active? | Yes |
Responsible unit: | Department of Geosciences, Environment and Spatial Plannings |
Course/CS Responsible: | Master in Wine, Tourism and Innovation |
Acronym | No. of Students | Study Plan | Curricular Years | Credits UCN | Credits ECTS | Contact hours | Total Time |
---|---|---|---|---|---|---|---|
WINTOUR | 28 | Plano Oficial do ano letivo 2020. | 2 | - | 6 | 49 | 162 |
Ripening of the grapes for different types of fortified wines.
Different types of fortification.
Know different styles of fortified wines in the world.
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.Theoretical exposition of the contents, complemented by wine tasting-practical classes. Study visits to areas of production and ageing cellars of fortified wines
designation | Weight (%) |
---|---|
Exame | 90,00 |
Participação presencial | 10,00 |
Total: | 100,00 |
designation | Time (hours) |
---|---|
Estudo autónomo | 20,00 |
Frequência das aulas | 49,00 |
Total: | 69,00 |
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.