Class Wine Conservation, Stabilization and Packaging

Module I

Introduction: The wine sector: Innovation and competitiveness
Chemical Nature, Origins and Consequences of the Main Organoleptic Defects
Defects of Chemical Origin
Defects of Microbiological Origin
Module II

Transformations of a Physico-Chemical nature: Turbidities

Metal Cassettes

iron "casse"

"Casse" copper

Oxidatic Cassette

protein cassette

Module III

Tartaric Precipitations: Preliminary Notions

Organic Acids: Tartaric Acid and Malic Acid

Mineral Constitution: Potassium and Calcium

Tartaric Precipitations

Coloring Matter Precipitation

Module IV

Phenolic Compounds in Grape and Wine

Oxidation Phenomena and its Influence on Wine Color and Astringency

Barrel/Oxidative Aging

Module V

Gluing and Filtration. Packaging.

The methodologies are based on the use of computer support and the use of slides during the theoretical presentations of the subject explained by the teacher. The final classification of the discipline corresponds

¿ Presentation of a scientific article: 20%

Report “Characterization of a Wine”: 40%

¿ Final Test: 40%

• PEYNAUD, Émile; BLOUIN, Jacques L; O gosto do vinho – O grande livro da prova; Litexa editora, Lda; Lisboa-Porto; Portugal; 1997
• PEYNAUD, E. (1982). Conhecer e Trabalhar o Vinho. LTC – Editora Portuguesa de Livros Técnicos e Científicos
• RIBÉREAU-GAYON, P.; GLORIES, Y.; MAUJEAN, A.; DUBOURDIEU, D.; Handbook of Enology – The Chemistry of Wine, Stabilization and treatments – Volume 2; John Wiley & Sons, Ltd; West Sussex; England; 2000
• RIBÉREAU-GAYON, J; Peynaud, E; Sudraud, P; Ribéreau-Gayon, P.; Traité d’oenologie – Sciences et techiniques du vin – Tomo 1; BORDAS; Paris; 1976
• RIBÉREAU-GAYON, P.;O vinho; Publicações Europa América; Portugal;2003
•