Educational guide Faculty of Oenology |
english |
Wine Tourism Innovation (European Master) (2016) |
Subjects |
FORTIFIED WINE PRODUCTION |
Contents |
IDENTIFYING DATA | 2017_18 |
Subject | FORTIFIED WINE PRODUCTION | Code | 19635112 | |||||
Study programme |
|
Cycle | 2nd | |||||
Descriptors | Credits | Type | Year | Period | ||||
6 | Compulsory | Second | 1Q |
Competences | Learning outcomes | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Topic | Sub-topic |
Grape maturation survey |
|
Harvest decision in order to obtain a fortified wine | |
Corrections and pre-fermentative operations | |
Fermentative process; yeast application; maceration/remontage; | |
Fermentation temperature control | |
Decision about brandy addition; | |
Draining and pomace out from the tanks | |
Wine survey during storage, maturation and ageing. | |
The fortified wines from Portugal: Porto, Madeira, Carcavelos, Moscatéis de Setúbal e do Douro | |
The fortified wines around the world: Xerez, Málaga, Marsala, Banyuls e outros Vinhos Doces Naturais |