Technological Workshops II

It is recommended to have knowledge of the contents of the CU General Food Processing, Microbiology, Food Process Technology I and Food Technology II.

The unit will be divided into two modules, one in the area of ​​wine production (Module 1) and another in the area of ​​fruit and vegetables processing (Module 2). The classes are eminently practical and will take place in the laboratory and in ESAC’s technological workshops. The practical activities will be preceded by an expository session that will take place in the classroom and which aims to ground the applied technologies.

The curricular unit aims to provide a comprehensive view of the structure of the transformation properties of products of plant origin. Being in the fifth semester, making use of the pilot units of ESAC, it allows the application of theory in practical experiments in the context of work. At the end, the student must have acquired the following skills: 1- Demonstrate knowledge of the issue inherent to the production and processing of foods of plant origin; 2- Demonstrate knowledge of the theoretical foundations of references to the processing of foods of plant origin; 3- Elaborates/builds and analyzes the production diagrams; 4- Applies the principles of food preservation to products of plant origin.

Module 1. Wine Technology
1.1- Raw material, grape ripening control and basic constitution of a winery;

1.2- Analytical and sensory control of grapes, musts and wines. Alcoholic and malolactic fermentation in wine production;
1.3- Operations, equipment and oenological products involved in wine production;
1.4- Interpretation of analytical wine bulletins and comparison with the values ​​of the legislation. Analysis of wine production diagrams;
1.5- Execution of practical laboratory and winery work.

Module 2- Fruit and Vegetable Processing Technology
2.1- General principles of food preservation applied to fruit and vegetables processed products;
2.2- Previous operations: harvest, transport, reception, selection, classification and preparation;
2.3- Classical and new technologies of fruit and vegetables processing and preservation;
2.4- Fruit and vegetable processing plants: Preservation of fruit and vegetable products by high content of solids (sugar and salt); Preservation of fruit and vegetable products by pasteurization and sterilization; Preservation fruit and vegetable by colling/refrigeration; Olive oil extraction technology; Table olives technology; Minimally processed products (IV Gamma);
2.5- Practical classes in a pilot workshop that provide effective production of a fruit and vegetable processed product (canning fruits and vegetables, fruit jams, fruit juices and nectars, etc).

• - Exame escrito sobre tecnologia de vinhos - 50.0%
• - Exame escrito sobre tecnologia de produtos hortofrutícolas - 50.0%

• - Módulo de Tecnologia de Produtos Hortofrutícolas - 70% teste escrito + 30% relatórios trabalhos práticos - 50.0%
• - Módulo de Tecnologia de Vinhos - 70% teste escrito + 30% relatórios trabalhos práticos - 50.0%

NAO

Arthey D. e Dennis C. Procesado de hortalizas. Ed. Acribia: Zaragoza, 1991.

Albagnac G., Varoquaux P., Montigaud J.C. Tecnologies de transformation des fruits, Edition Tec & Doc, Paris, 2002.

Butzke C.E. Winemaking problems solved. Woodhead Publishing Limited, 2010.

Cardoso, A.D. O Vinho – da uva à garrafa. Âncora Editora, 2007.

Curvelo-Garcia, A.S., Barros P. Química enológica – métodos analíticos. Avanços recentes no controlo da qualidade de vinhos e de outros produtos vitivinícolas. Publindústria, Edições Técnicas, 2015.

Guedes P. FIZZIOLOGIA – Elaboração de vinhos espumantes segundo o método clássico. Quântica Editora – Conteúdos Especializados Lda., 2021.

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Nagy S., Chen C. S., Shaw P. E. Fruit Juice Processing Technology, Agscience Inc., Auburndale, Florida, 1992.

Pereira, C. D., Botelho, G., Rodrigues, I., Franco, J., Esteves, V., Manual de Conservação e Transformação de Produtos de Origem Vegetal, Ministério da Agricultura do Desenvolvimento Rural e das Pescas, República de Angola, 2011.

Reynolds A.G. Managing wine quality: Oenology and wine quality. Vol. 2. Woodhead Publishing Limited, 2010.

Ribéreau-Gayon P., Dubourdieu D. Donèche B., Lonvaud A. Handbook of Enology: The microbiology of wine and vinifications. Vol. 1, Second Edition. Wiley, 2006.

Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. Handbook of Enology: The chemistry of wine stabilization and treatments. Vol. 2, Second Edition. Wiley, 2006.