Enology

The knowledge acquired in the course units Cell Biology and Microbiology, Chemistry and Biochemistry, Fruit Growing and Viticulture I, and Fruit Growing and Viticulture II is recommended.

Lectures and practical exercises involving the active participation of students. Preparation and oral presentation of group assignments to encourage technical and scientific research and to develop students’ ability to construct and present arguments, as well as their questioning, critical thinking and collaborative skills. A study visit to a winery may be organised, subject to the availability of suitable conditions.

By the end of the course unit, students should be able to:

1. Assess the degree of grape ripeness and its potential for the production of different wine styles.
2. Identify the main equipment used in a winery and explain its function and basic operating principles.
3. Explain and relate the main physical, chemical, enzymatic and sensory phenomena involved in must transformation and wine production.
4. Describe and select the main unit operations associated with winemaking and wine stabilisation, according to the intended technological objectives.
5. Construct, interpret and explain production flowcharts, from grape reception through to wine dispatch.
6. Research, analyse and discuss, with technical and scientific justification, different technological approaches applicable to the production of different wine styles.
7. Apply theoretical and practical knowledge to decision-making regarding wine production and quality control.
8. Interpret analytical reports, compare the results with the applicable regulatory requirements, and propose appropriate oenological practices to correct any deviations.

1. Grape ripeness monitoring and assessment of quality potential

2. Preparation of the winery and equipment for technological operations

3. Grape harvesting, transport and reception

4. Oenological products: selection, use and technological framework

5. Unit operations in winemaking and wine stabilisation

5.1 Pre-fermentation unit operations

5.2 Characterisation and control of alcoholic and malolactic fermentations

5.3 Post-fermentation unit operations

5.4 Wine ageing

6. Technologies for the production of different wine styles and categories: still red, white and rosé wines; fortified wines; sparkling wines; low-alcohol wines; wines produced in clay vessels; wines suitable for vegan diets

7. Sustainable production practices and alternative approaches in oenology: organic production; biodynamic production; minimal-intervention winemaking; other sustainability practices applied to wine production

8. Analytical and sensory quality control of wines: analytical parameters, sensory evaluation and interpretation of results

9. Wine-growing regions of Portugal and regulations applicable to wine production, including the Codes published by the OIV

Periodic assessment: completion and presentation of a group assignment, accounting for 30% of the final course unit mark, and completion of an individual written examination assessing knowledge, accounting for 70%, on dates defined in advance. A minimum final mark of 9.5 out of 20 is required to pass, based on the weighted combination of the two components.

Examination assessment: completion of an individual written examination, with a minimum mark of 9.5 out of 20 required to pass, in accordance with the academic examination timetable and the regulations in force.

NAO