Lisboa University

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.

Involvement in the Vinifera program:

M1 Involvement:
Ricardo da Silva, Jorge, Dr. à Enology
Cadima, Jorge, Dr. à Project Management
Ferreira-Dias, Suzana, Dr. à Project Management
Felix Gonçalves, Elsa, Dr. à Project management
Lopes, Carlos, Dr. à Viticulture

M2 Courses:

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.