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The Fladgate Partnership. Relatório de Estágio em contexto de empresa. Envelhecimento de Vinho do Porto Tawny: Estudos de turvação
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Autores
Orientador(es)
Resumo(s)
O Vinho do Porto foi, é e continuará a ser um produto-chave da economia nacional e, acima
de tudo, um valor simbólico e emocional que representa Portugal além-fronteiras. Nasceu,
assim, aqui, no Douro, nesta paisagem vitivinícola singular, um Património cultural coletivo,
único e de espessura histórica incontornável. Rico em trabalho e experiências, saberes e arte,
acumulados ao longo de gerações.
Serve este relatório, no âmbito do Mestrado em Engenharia de Viticultura e Enologia, como
suporte escrito do Estágio Curricular, levado a cabo em contexto empresarial, na Quinta and
Vineyard Bottlers, S.A., sediada em Vila Nova de Gaia. O período de estágio estendeu-se de
fevereiro a junho de 2018, etapa durante a qual foram exercidas funções que visaram a
implementação e consolidação de saberes previamente adquiridos, assim como o
desenvolvimento e aquisição de novos conhecimentos e a consciencialização de novas
realidades.
O objetivo primeiro deste trabalho, passa pelo desenvolvimento de um programa de análises
e metodologias que permitam a identificação de um problema de turvação ocorrente em Vinho
do Porto em envelhecimento, ou seja, Porto Tawny, da marca Taylor®, em diversas fases da
sua evolução.
Paralelamente, foram desenvolvidos outros projetos, como o estudo da presença de
tensioativos em águas residuais, que estarão também descritos neste documento.
In spite of being, undoubtedly, a key product in the Portuguese national economy, Port Wine is, nonetheless, more. Port is as much a product as a symbolic and emotional token that represents Portugal all across the seven seas. It was born, here, in the Douro, in this strenuous, but outstanding landscape a unique collective cultural patrimony with and unpaired historic parallel. The Douro tells you a story of pain and happiness, of hard work and unspeakable experiences, of tales and art, all through the history of time. This report, in scope of the MSCs in Engineering of Viticulture and Winemaking, serves as a written support to the curricular internship developed at Quinta and Vineyard Bottlers, S.A., located in Vila Nova de Gaia. The internship took place between February and June 2018, and during this time the trainee was challenged to employ all the knowledge previously acquired all the while developing new competences and learning new realities. The main objective of this work comprehends the development of a program of analysis and methodologies that will allow the identification of a turbidity problem occurring in aging Port Wine, more specifically Taylor® Tawny Port, in several phases of its evolution. At the same time, there were other projects being developed, such as the presence of surfactants on residual waters, which will also be described in this report.
In spite of being, undoubtedly, a key product in the Portuguese national economy, Port Wine is, nonetheless, more. Port is as much a product as a symbolic and emotional token that represents Portugal all across the seven seas. It was born, here, in the Douro, in this strenuous, but outstanding landscape a unique collective cultural patrimony with and unpaired historic parallel. The Douro tells you a story of pain and happiness, of hard work and unspeakable experiences, of tales and art, all through the history of time. This report, in scope of the MSCs in Engineering of Viticulture and Winemaking, serves as a written support to the curricular internship developed at Quinta and Vineyard Bottlers, S.A., located in Vila Nova de Gaia. The internship took place between February and June 2018, and during this time the trainee was challenged to employ all the knowledge previously acquired all the while developing new competences and learning new realities. The main objective of this work comprehends the development of a program of analysis and methodologies that will allow the identification of a turbidity problem occurring in aging Port Wine, more specifically Taylor® Tawny Port, in several phases of its evolution. At the same time, there were other projects being developed, such as the presence of surfactants on residual waters, which will also be described in this report.
Descrição
Mestrado em Engenharia de Viticultura e Enologia. Universidade de Lisboa, Instituto Superior de Agronomia. Universidade do Porto, Faculdade de Ciências
Palavras-chave
Vinho do Porto Tawny turvação tensioativos águas residuais Port wine Turbidity surfactants residual waters
Contexto Educativo
Citação
Araújo, A.T.A. The Fladgate Partnership. Relatório de Estágio em contexto de empresa. Envelhecimento de Vinho do Porto Tawny: Estudos de turvação. Lisboa: ISA-Universidade de Lisboa, 2018. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa