Wine conservation and stabilization
main objectives
This module is intended to illustrate the processes occurring during wine stabilization and storage. It focuses on risk assessment to ensure wine conservation, while also allowing students to acquire knowledge and skills for the implementation and control of stabilization methods and processes used for wine clarification and stabilization.,,LEARNING OUTCOMES,,1) Report the phenomena occurring during wine stabilization and storage.,2) Explain the methods used to assess the risks in stabilization for preventing and ensuring wine conservation.,3) Describe the implementation and control of unit operations and processes for wine clarification and stabilization.
general content
Introduction: Wine clarification and stabilization Phenolic composition of wines and changes during ageing Oxygen management.,Wine clarification and stabilization: Wine Fining Wine clarification unit operations and processes Wine stabilization processes and stability tests New oenological practices recently approved for wine stabilization.,Wine instabilities: Metallic, protein, pinking, colour and tartaric precipitations Main colloidal instabilities in wines.,Practical laboratory experiment: Determination of phenolic composition of wines by HPLC-DAD),
pedagogy
The evaluation is performed by conducting one written test. There will also be a group work evaluation to be presented with power point. The teaching and evaluation language is English.
evaluation
Group assignment 30%,Written assignment 70%