Lisboa university

ULisboa in numbers:


18    Schools Faculties and Institutes
8      Campi
429  Programmes, being:
92    ‘Licenciatura’ Degrees
7       Integrated Master Degrees
210   Master Degrees
120   Doctoral Degrees
131   Diploma Degrees


The Instituto Superior de Agronomia (ISA), School of Agriculture, is the largest and most qualified school of graduate and post-graduate degrees in the Agricultural Sciences, in Portugal.

With over 100 years of experience,
ISA became part of the University of Lisbon.

It has about 1500 students in graduate and undergraduate programmes, a faculty of 116 teachers and 47 Researchers.

Located in the heart of Lisbon, Tapada da Ajuda – an Environmental and Botanical Park with about 100 ha – it is also a pleasant place for events, recreational activities and the discovery of sites, such as the interesting Amphitheatre of Stone, the Belvedere, the Garden of the Parada, the Rugby field, the Astronomical Observatory, the Exhibition Pavilion, the Auditorium of Lagoa Branca, among others.

ISA continues to favor the Portuguese Speaking Countries (PLOP) along with the development of cooperative ties with the continents of Africa, Asia and America, especially through research networks and other community programs.

In Portugal, the Master of the Sciences Course in Viticulture and Enology Engineering is a study program offering several specialities:

Advanced Viticulture

Vineyard mechanization

Yield Estimation and control

Implications of climate change for viticulture and wine production

Precision Viticulture

Workshop on Grapevine Biotechnology: main applications in viticulture

Sustainable Viticulture

Mountain and  Semi-Arid and Tropical Viticulture: main topics:

Semi-Arid and Tropical Viticulture

Mountain Viticulture

Stabilization and Wine Aging

Wine quality control

Evolution and physical-chemical modifications of wines, main phenomena and affecting factors

Wine aging in wood barrels and vat/bottle, micro-oxygenation, oak alternatives

Tartrate stability and main colloidal instabilities in wine;

Stabilization and clarification: fining and filtration operations;

Membrane processes for the management of wine composition;

Corks for wine industry.

Fortified Wines

Vineyards in Douro and the classification system of awarding points and letters

Grape maturation control and harvest decision

Fortified wines in the context of the special Vinifications

Diagrams of production

Port wine: wine categories: Generics and Special ones. Maturation and aging of Port

Other Portuguese fortified wines : Moscatel de Setúbal, Madeira, Carcavelos, others

Fortified Wines of the World:

Flor Wines

“Abafados” and “Jeropigas”

Grape and Wine Derived Products and By-products

 By-products: Different types and valorization.

Grape Derived Products

Wine Derived Products

Biological, Nutraceutical and Pharmacological Aspects of the Vine Products

Main research topics

In Portugal, ISA is one of the members of the organization for wine sector research and innovation, the CoLAB Vines & Wines – Collaborative research with the industry for competitive Portuguese Wines. ISA is also part of the ALABE – Association of Oenology Laboratories, and member of the CNOIV – Portuguese Commission of the International Organisation of Vine and Wine (OIV).

  • Plant & Vineyard: Grapevine biodiversity and grapevine selection, portuguese varieties and clones; improved phenotyping and selection, improved plant and soil management practices, soil and plant health, ecophysiology, precision viticulture; grapevine trunk diseases, climate change adaptation, responses to biotic and abiotic stresses and vineyard water footprint; vineyard microbial ecology. Molecular markers for specific traits; biochemical and gene expression analysis, of multi-stress effects on leaf functioning; grape berry ripening; genetic diversity of native
  • Winemaking & Wine Quality: prevention of stuck and sluggish fermentations; control wine microbial spoilage; prevention of “horse sweat” taint related to spoilage yeast Dekkera bruxellensis; grape and wine phenolic composition; grape and wine mineral and isotopic composition; evaluation of grape quality on winemaking and optimization of quality factors during vinification; wine ageing and stabilization; reduction of chemicals and additives; sensory analysis; wine chemical analysis and quality control, development of analytical tools for wine authenticity and traceability; Sorting and mapping quality wines through sensory profiles.

Viticulture and Enology professional web link networks:

– LEAF: Linking Landscape, Environment, Agriculture and Food Research Centre (

– OENOVITI: The largest Oenology and Viticulture Research Network in (

– IVES: International Viticulture and Enology Society (

– ALABE: Associação dos Laboratórios de Enologia (

– ADVID: Associação para o Desenvolvimento da Viticultura Duriense (

– COLAB “Vines and Wines”: (

– APEV: Associação Portuguesa de Enologia e Viticultura (

– Ordem dos Engenheiros/Portuguese Engineering Association:


– APJE: Associação Portuguesa de Jovens Enófilos (

contact person(s):

Jorge Ricardo da Silva – EmaVE Consortium Representative (

Cátia Ferreira – Academic Division (

Paula Ferreira – International Relations (