Wine science

main objectives

SUB-MODULE 1.2.1 WINERY PLACEMENT INTERNSHIP,,This module provides the opportunity to gain first-hand experience in winemaking from harvest reception to post fermentation processes. This is a deeply engaging course, placing students in commercial wineries to work closely with the winemaker. Through these placements, students are also exposed to the traditional methods shaping Portuguese wine quality and identity. ,,LEARNING OUTCOMES,,1) Describe the overall wine making operations and organisational management of a commercial winery.,2) Implement berry ripening assessments and execute wine analysis during fermentation and post-fermentation operations.,3) Operate with a basic level of competence the wine making equipment and recognise which type of equipment is most appropriate for a given purpose. ,4) Identify and question the decision-making factors affecting wine quality and style and how they may be controlled and managed. ,,SUB-MODULE 1.2.2 WINE MAKING PROCESS,,This module covers the scientific and technical wine making aspects for still and special wines. It explores the pre- to post fermentation wine making process, carefully considering the various management operations and critical decisions of making commercial wine. The courses will place emphasis on alcoholic and malolactic fermentation, phenolic and flavour compounds including sulphur dioxide management and the effects of oxidation. This module will also consist of a series of short online courses with Jamie Goode, who holds a PhD in plant biology, and is today an international renowned wine writer, book author and wine judge. Drawing on his extensive travels and experience around the world, students will gain access to the latest scientific developments relating to key issues in wine making.,,LEARNING OUTCOMES,,1) List the winery operations involved in making white, rosé and red wine that occur before, during and after fermentation.,2) State the steps involved in making sweet, fortified and sparkling wines.,3) Discuss how the different winemaking practices and techniques, from harvest reception to bottling, influence final product quality and style. ,4) Explain the influence of different wine components on wine quality and style.,5) Understand and describe faults in wine.,6) Report how different styles of white, rosé and red wines can be produced.,7) Hold a broad and up-to-date understanding of complex issues in winemaking around the world.,,SUB-MODULE 1.2.3 WINE MICROBIOLOGY,,This course is designed to introduce students to the fundamental knowledge of microorganisms of oenological importance, their biodiversity, physiology, and metabolism in order to understand, control and optimize their activity according to the raw material, the desired wine characteristics and the winemaking procedures. Furthermore, it is intended that students acquire scientific knowledge and practical skills that will enable them to identify and solve problems under real winery conditions.,,LEARNING OUTCOMES,,1) List the important microorganisms encountered during wine production and their main characteristics,2) Understand the factors controlling microbial growth during winemaking - fungi (yeast and moulds) and bacteria (LAB and AAB) ,3) Understand the use of different strategies (spontaneous vs inoculated) for conducting wine fermentation,4) Explain the role (positive and negative) of groups of Yeast and LAB in the various stages of the process of wine production. ,,SUB-MODULE 1.2.4 WINE ANALYSIS,,This course introduces the methods of wine analysis essential for quality wine production and used routinely in wineries or oenology laboratories. It consists of practical laboratory lessons where the student applies different methods of analysis of wines. Focus will be on equipment and procedures suitable for wineries, but also include specific spectrophotometric techniques of wine analysis.,,LEARNING OUTCOMES,,1) Understand and apply the main methods of wine analysis.,2) Become familiar with the proper laboratory techniques.

general content

SUB-MODULE 1.2.1 WINERY PLACEMENT INTERNSHIP,,Introduction: Defining wine quality and style with a focus on the concept of terroir Overview of winemaking steps from harvest reception to post fermentation practices.,Work based training: Berry sampling, grape harvest, harvest reception and procession grapes, preparing and cleaning cellar equipment, making wine (adding yeast, pressing, pumping over, density readings, etc.) and wine analysis.,,SUB-MODULE 1.2.2 WINE MAKING PROCESS,,Winemaking options and decision making for still wines: Basic principles of white, rosé and red winemaking Wine stabilization and clarification processes Wine chemistry, pH and acidity Alcoholic and malolactic fermentation Sulphur dioxide management and effects of oxidation Phenolic compounds, maceration and extraction Art of blending.,Winemaking options and decision making for special wines: Sparkling wines, the examples of Champagne, Cava and Prosecco Fortified wines, the example of Port Sweet wines, the examples of Tokaji and Sauternes.,Invited masterclasses: Flor wines, the example of Sherry with Bodega Tradicion Effect of French, American, Eastern Europe and Portuguese Oak on red wine with Seguin Moreau Phenolics Extraction and maceration Whole cluster and carbonic maceration Evolution of élevage. ,,SUB-MODULE 1.2.3 WINE MICROBIOLOGY,,Introduction: Microbial groups of interest in oenology (Fungi and Bacteria).,Wine Yeasts: General characteristics of wine yeasts Ecology and dynamics along fermentation Spontaneous vs inoculated fermentations Yeasts traits for use in winemaking industry.,Wine Fermentation: Sugars and nitrogenous compounds metabolism Factors affecting growth and metabolism and impact on wine quality Problematic fermentations Yeast as spoilage agents Evolution of organic acids during winemaking: the role of yeasts and lactic acid bacteria Malolactic fermentation: control and management Spoilage due to bacterial metabolism.,Invited masterclasses: Application of immobilized yeast cells in the winemaking industry Biological strategies to reduce chemical inputs during winemaking Wine microbiology in the XXI century: challenges old and new.,,SUB-MODULE 1.2.4 WINE ANALYSIS,,Wine Analysis: Wine density and specific gravity at 20°C Alcoholic strength by volume - direct measurement by ebulliometry Alcoholic strength by volume - distillation and measurement of the alcoholic strength of the distillate by pycnometry Total dry extract Titrable acidity, volatile acidity, fixed acidity, and pH Total phenolics by means of the Folin-Ciocalteau reagent Total phenolics by spectral analysis Calcium by atomic absorption spectrophotometry.

pedagogy

SUB-MODULE 1.2.1 WINERY PLACEMENT INTERNSHIP,,The module consists of initial classroom lectures and cellar visits, followed then by a 2-week practical working experience in a Portuguese winery. The teaching and evaluation language is English. Nevertheless, while the winemaker is English proficient, Portuguese will be spoken by team members at the winery where students are placed. ,,SUB-MODULE 1.2.2 WINE MAKING PROCESS,,The module consists of classroom lectures and discussions in addition to winery visits. The teaching and evaluation language is English.,,SUB-MODULE 1.2.3 WINE MICROBIOLOGY,,The module consists of face-to-face classroom lectures and discussions. The teaching and evaluation language is English.,,SUB-MODULE 1.2.4 WINE ANALYSIS,,The module consists of practical laboratory lessons where the student applies different methods of wine analysis. The teaching and evaluation language is English.

evaluation

SUB-MODULE 1.2.1 WINERY PLACEMENT INTERNSHIP,,Company feedback 20%,Written assignment 80%,,SUB-MODULE 1.2.2 WINE MAKING PROCESS,,Individual examination 100%,,SUB-MODULE 1.2.3 WINE MICROBIOLOGY,,Written assignment 50%,Individual examination 50%,,SUB-MODULE 1.2.4 WINE ANALYSIS,,Individual examination 100%