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Presentation
Presentation
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
| Anual | 3
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Year | Nature | Language
Year | Nature | Language
1 | Mandatory | Português
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Code
Code
ULHT2372-15610
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
Description of the programmatic contents: Theoretical
- Introduction to the winemaking chain;
- Description of the several stages at the flow chart;
- Reception
- Cold setling units;
- Pre.Fermentation;
- Fermentation;
- Filtration
- Fluid transference units;
- Botling wine line;
- Disgorgement line (sparkling).
Practice:
Acquire knowledge of each equipment involved in each step of the flow chart, recurring to catalogs from equipment available in market;
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Objectives
Objectives
The Learning objectives are:
. Develop essential knowledge along the winemaking chain;
. Execute different approaches in the equipment choice according with each type of product;
. Planning, Choosing and implementing a Winery;
. Acquiring communication skills and working in groups. Acquire critical thinking.
. Acquire a global perspective of the Winemaking chain process, knowing each equipment and processes involved at each step of the work flow chart;
. Acquire the knowledge to apply in the laboratory or Oenology;
. Develop observation, reasoning and logic in problem solving and elaboration of conclusions and support each presented solution.
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Teaching methodologies and assessment
Teaching methodologies and assessment
The methodologies are based on the use of computer support and using slides in the course of the theoretical presentations of the subject explained by the teacher. Regarding practical component, the students develop critical skills evaluation of technical catalogs from the available wine equipment on the market.
The final classification of the discipline corresponds to evaluation of a Technical work of the installation of a winery, with the choice of the equipment until the fermentation phase of the winemaking flow chart.
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References
References
- Pato, O - O vinho, sua preparação e conservação. Lisboa, Litexa, 9ª edição.1992. ISBN 978-9-725-61220-0.
- Peynaud, E.- Conhecer e trabalhar o vinho. Lisboa, Litexa.1993. ISBN 978-9-7257-8037-4.
- Ribéreau-Gayon, P., Dubourdieu, D, Donèche, B, Lonvaud, A. - Traité d’œnologie - microbiologie du vin, vinifications, Tome I. 6eedition. Paris, Dunod. 2012. ISBN 978-2-10-058234-1.
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Office Hours
Office Hours
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Mobility
Mobility
No
