| Educational guide Faculty of Oenology |
english |
| Wine Tourism Innovation (Erasmus Mundus) (2016) |
 Subjects |
| FORTIFIED WINE PRODUCTION |
| Contents |
| IDENTIFYING DATA | 2020_21 |
| 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 |
