Enology

Theoretical classes and resolution of practical exercises with the active participation of students. Carrying out group research work to stimulate technical and scientific research and develop interrogative, critical and mutual-help skills. Practical classes with access to the equipment available in the laboratory and in the pedagogical winery and carrying out study visits to wineries

Know how to evaluate the degree of maturation and the qualitative potential of the grapes and prepare the cellar and the equipment for the reception and processing of the grapes. Understand the most important physical, chemical, enzymatic and sensory phenomena in musts and wines. Know how to plan, control and execute the unit operations associated with the vinification and stabilization of wine, from the control of grapes ripening to the bottling of the wines.
It is intended that students become familiar with theoretical and practical knowledge about the different winemaking and wine stabilization processes, to develop skills in the areas of production and quality control

1 – Control of grapes ripening and evaluation of its qualitative potential
2 – Preparation of the winery and equipment for winemaking
3 – Harvest, transport and reception of the grapes
4 – Selection and use of oenological products
5 – Vinification and stabilization of still red, white and pink wines
5.1 – Pre-fermentation operations
5.2 – Characterization and control of alcoholic and malolactic fermentation
5.3 – Post-fermentation operations
5.4. – Bottling of wine
5.5 – Aging of wine
6 – Production of fortified wines and sparkling wines
7 – Organic and biodynamic wine production, vegan wine and “talha” wine
8 – Analytical and sensory control of wines
9 – Wine regions in Portugal and EU and national regulation of the sector.

NAO