Learning outcomes of the curricular unit (knowledge, skills and competences to be developed by the students)
Theoretical and practical knowledge about enology. In modern winemaking, the wine is drawn from the glass to the grape. It is intended that students know and know how to use the technological tools that are now available to winemakers to produce wines of different styles according to consumers as intended
Syllabus
1. Introduction. 2. Winemaking: white, rose, red wines, sparkling wines. 3. Other winemaking. 4. Wine composition and sensory evaluation 5. Stabilization treatments. 6. Fining. 7. Filtration. 8. Oak use in wine. 9. Wine Diseases and contaminations. 10. Winery Sanitation 11. Problems resolution concerning winemaking. 12. Laboratory analysis. 13. Assessment analysis report 14. Initiation to wine tasting.
Demonstration of the syllabus coherence with the curricular unit's learning objectives
The learning material above is intended to provide a technical-scientific basis to the student, in way to understand and integrate the concepts, so he can be able to work in the winery, produce wine, quality control of wine, and communicate, effectively, with marketers.
Teaching methodologies (including evaluation)
Classroom sessions: Tutorials (theoretical and practical sessions). The lectures, exhibition, will be supplemented with practical. Condition for admission to the final exam: being enrolled in the curricular unit.
Continuous Assessment: 2 written tests (PE) and work with individual and group oral examination (TP) Total exemption formula: FC = [(PE1+PE2)/2] *0,7 + TP* 0,3 (50% report + 50% oral examination) average waiver must be >10 on 20, no assessment can be <8.
The exam consists of a written test (PE) and a written laboratory examination (PP). Classification survey= PE * 0,6 + PP * 0,2 +TP * 0,2 no assessment can be <8; if you did not receive a positive rating in the continue assessment.
Classification survey= PE * 0,7 + PP * 0,3, no assessment can be <8; if you have not completed a continue assessment.
Demonstration of the coherence between the teaching methodologies and the learning outcomes
In theoretical sessions we will present the concepts and methodologies, which are fundamental to understand the syllabus, complemented by practice sessions and work in winery.
Bibliography (Mandatory resources)
Curvelo-Garcia, A.S., Barros, P. (2023) - Química enológica - métodos analíticos. Avanços recentes no controlo da qualidade de vinhos e de outros produtos vitivinícolas. 2ª Ed. Agrobook. 803 pp. Dias-Cardoso, A. (2019). O vinho: da uva à garrafa. 2ª Ed. Agrobook. 444pp. Iland, P.; Bruer, N.; Ewart, A.; Markides, A.; Sitters, J. (2004). Monitoring the winemaking process from grapes to wine techniques and concepts. 116pp. Iland, P; Edward, G.; Wilkes, E.; Bruer, N. (2004). Chemical Analysis of Grapes and Wine: Techniques and Concept Jackson, R.S. (2002). Wine Tasting: a professional handbook. U.F.S.C. (editora). Ribéreau-Gayon, P.; Dubourdieu, D., Donèche, B.; Lonvaud, A. (2006). Handbook of Enology. Volume 1: The Microbiology of Wine and Vinifications; Volume 2: The Chemistry of Wine Stabilization and Treatments. John Wiley & Sons. Robinson, J. (2001). Guia de castas. Cotovia.
