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S. João da Pesqueira
Portugal
Douro
ORGANIZAÇÃO
DOURO’S
WINEWORKSHOP
The Professional School of Alto Douro - ESPRODOURO, created by the
municipality of S. João da Pesqueira and the Agricultural Credit Bank of
Douro and Coa has as its object the promotion and development of
education and vocational teaching.
São João da Pesqueira isthe oldest charterconcerning thePortuguese territory,granted by Fernando "OMagno" in the context ofthe campaigns ofreconquest [1057-1058].The Douro Region,declared as WorldHeritage of Humanity byUNESCO, produces thefamous Port Wine andDouro Wines ofincomparable prestige.
The landscapes of thisregion, endless successionof torn slopes that mendrew, surprised by hisgreatness, having thevineyards as dominantbrand and the Douro Riveras root and identity.
Given the history,culture, potential of theregion and quality of thewines produced here,we want to provide youa general perspective ofthe region and relevantknowledge in the winearea, always in atouristic perspective anda leisure environment.
Viticulture and enology of the Douro Region
Wine tasting
Módulos01
Time 17 hours and 30 minutes
Aims
Acquire knowledge related to themorphology and physiology of the vine;vegetative and reproductive cycle; ecologyof wine, always based on the traditionalgrapes of Douro. Acquire general knowledge about thevarious stages the wine production.
Contents The ecological requirements of the vineyard and edaphoclimatic factors favorable to their development Techniques and installation operations Techniques and conducting operations Techniques and maintenance operations Techniques and harvest operations The Portuguese grape varieties and their distinctive factors Oenological hygiene Collection, transport and reception of grapes at the winery Treatment of grapes for fermentation Alcoholic fermentation - transformation of the must into wine Conditions that affect alcoholic fermentation Malolactic fermentation -transformation of malic acid into lactic acid Conditions that affect the malolacticfermentation Wine Conservation - topping, racking and stage Wine finishing processes Bottling wine
Time 4 hours
Aims
Properly evaluate a wine, identifying colors, aromas and flavors, as well as recognize their major defects. Recognize the levels of DOC Douro wines and the main categoriesof Port Wine.
Contents The organs and senses
Description and operationEyesNoseMouth
Visual aspect of the wineClarityColour - Tone and intensity
Elementary Aromas Odor Identification Elementary flavors Training flavor - sweet, sour, saltyand bitter Sensory analysis of white wines Sensory analysis of red wines Key proof of defects in wines Sensory analysis of port wines
Módulos
Wood and wine Gastronomy of the Douro Region
02
Time 9 hours e 30 minutes
Aims
Identify wines aged in wood. Recognize the change of profile of a wine aged in wood.
Contents The wine aging in wood
Wine with capacity for aging in woodThe costs of wood stageThe time of wood stage
Changing the organoleptic profile of thewine aged in wood
New WoodUsed wood
The manufacture of barrels Types of Wood Drying Toasting
Barrels Alternatives Staves Application Method
Caring for the cleaning of the woods Contaminants Detergents - method of use andeffectiveness
Time 3 hours
Aims
Harmonize the Douro and Porto Wines with the cuisine heritage of theAlto Douro.
Contents Recognition of the Traditional Foodand Pastry. Harmony between the Douro Winesand the traditional Gastronomy Harmony between the Douro/Porto Wines and the traditional Pastry
Cork and wine
Módulos
Landscape of Douro
03
Time 6 hours
Aims
Recognize the natural and cultural heritage of the Alto Douro Wine Regionand the Douro / Porto Wine routes.
Contents Location and territorial organization Geographical position as one of thebiophysical characteristics of the territory Climate factors and their geographicalclimate Dynamics Diversity and soil usability Routes and its touristic attractions(wine, food...) Natural and Cultural Heritage of São João da Pesqueira
Time 4 hours
Aims
Recognize the importance of cork for the Douro / Porto wines.
Contents Cork
Characterization of the cork oakand cork Properties and chemicalcomposition of cork Cork anomalies
Selection and classification of cork Gauges Visual Classes Anomalies
Identification and traceability of corkstoppers Products and their respectivecharacteristics with impact to theperformance of the cork Acceptance/rejection values of corkstoppers The importance of cork in the wine
TIMETABLE 04
MINIMUM NUMBER OF STUDENTS
15 students
PRICE
€ 200.00/student
ADDITIONS
Transportation from the Porto airport to S. João da Pesqueira andthe return to the airport;
Accommodation in dormitories; Breakfast, lunch and dinner; Wine tasting - provided in the study program; Visits to the Douro Region - provided in the study program;
EXCLUSIONS
The travel to the Portuguese airport
TEACHING LOCATION
County of S. João da Pesqueira Douro Portugal
Exclusivity to the IFT Macau
05 Informations
Contact details06
ESPRODOURO – Escola Profissional do Alto DouroRua Oliveira dos Amores5130-338 S. João da Pesqueira
www.esprodouro.com [email protected] phone number: 00 351 254 481 033