Wine Science Cafés

Wine Science Cafés started in January 2019. Wine Science Cafés will be organized in the last Thursday of each month and will take place in casual settings such as wine houses, restaurants, wine cellars and coffeehouses. Open to everyone aimed to promote a conversation with a scientist about Science & Wine.

Wine Science Cafés welcome all people who wants to know more about wine. In these events an informal atmosphere will be created and all participants feel encouraged to participate. Dynamic, two-way interactions between a scientist and the public will be promoted.

Wine Science Cafés belongs to Cafe Scientifique European family.

 

Next Wine Science Café

Wine Science Cafés will be in Espaço Porto Cruz in 28 March 2019.

Port Wine Innovation

Paulo Matos Graça Ramos (Fernando Pessoa University)

Francisco Tovar (Taylor's)

José Manuel Sousa Soares (Porto Cruz)

 

 

Future Wine Science Cafés

Wine Science Cafés will be in Latina Adega, Aveiro in April 2019.

 

Wine Science Cafés will be in Portologia, Lisboa in May 2019.

 

Past Wine Science Cafés

Second Wine Science Cafés occurred in Casa de Pasto Chaxoila at 28 February 2019.

 

Cristina Carlos (ADVID)

Cristina Carlos holds a PhD degree in Agronomy and Forestry Sciences (2017) in the subject “Towards a sustainable control of arthropod pests in Douro Demarcated Region vineyards with emphasis on the grape berry moth, Lobesia botrana (Denis & Schifermüller)” and a Licence Degree in Agronomic Engineering (2002) at the University of Trás-os-Montes and Alto Douro (UTAD). She started her professional activity at ADVID in 1999, giving technical support to growers on Integrated Pest Management (IPM) and on training growers on sustainable pest management. Since 2013 she is in charge for technical management at ADVID and for the management of several R&D national or international projects. She is specialized on functional biodiversity in viticulture having participated in several publications related with the sustainable control of pests and conservation biological control.

José Luís Moreira da Silva

Resident Winemaker, Quinta dos Murças
Porto-native José Luís Moreira da Silva, Winemaker at Quinta dos Murças, first joined Esporão in 2015 as viticulture manager, overseeing its holdings at Quinta dos Murças in the Douro Valley.
José Luis graduated with a degree in Microbiology from Universidade Católica Portuguesa in 2002, and later completed his post-graduate studies in Oenology at Escola Superior de Biotecnologia, Universidade Católica Portuguesa. During this time, he also acquired the WSET Level 3 Advanced Certificate.
José Luis spent three years working at Portuguese wine company Sogrape Vinhos as winemaker for all of its Douro and Porto brands. In 2007, he joined Duorum Vinhos, in Vila Nova de Foz Coa as its winemaker, until 2015.
At Quinta dos Murças, José Luís aims to produce wines that are a true expression of the vineyards. His winemaking philosophy is to “interfere as little as possible with the process and uncover the real identity of each vineyard to obtain the truest expression of the terroir.”
In addition to his role at Quinta dos Murças, José Luís is active in growing the region's winemaking reputation. He is the director of the Association for the Development of Portuguese Viticulture, a not-for-profit created to study and develop the wine industry in the Douro region.

First Wine Sciences Cafés occurred at 24 of January in Portologia and the invited speakers were Bento Amaral (IVDP) and Victor Freitas (FCUP) that talked about "The chemistry of Port Wine".

Bento Amaral (IVDP)

After 14 years in charge of the Tasting Chamber of the Douro and Port Institute (IVDP), in 2013 he took place of Technical Services and Certification Director of the same Institute.
He is a professor of sensorial analysis in post-graduation courses in oenology and wine marketing at Escola Superior de Biotecnologia of the Universidade Católica Portuguesa since 1999.
He has been a member of the Jury for almost two decades, in dozens of editions of several national and international wine competitions, and has presided over some of these tables.
Graduated in Food Engineering, having during the course being a trainee in the Institute of Oenology of Bordeaux.
Among his activities are also courses and lectures on wines.
He is regularly invited by different media to comment on the current wine situation.

Victor Armando Pereira de Freitas (FCUP)

Victor Freitas is Full Professor in the Department of Chemistry and Biochemistry (DQB) in the University of Porto. He obtained his PhD in Biological and Medical Sciences in the University of Bordeaux II (France), specialization in Oenology.
He is member of the REQUIMTE-LAQV Research Centre, and he is the leader of the Food Polyphenol Lab (http://www.foodphenolab.com) where he has been developing an independent research area.
Victor Freitas presents in his CV more than 240 original articles published in journals indexed in the Science Citation Index (SCI), several book chapters, numerous invited conferences, running multiple I&DT projects and several supervisions of Master and PhD students.

If you have a space that can host Wine Science Cafés please fill the form.

 

ABOUT ME

My name is Paula Silva and I decided to accept this challenge of being the responsible editor of this blog because I believe that science must be shared and because it is very important to update public with information’s based in scientific evidences. My purpose is to serve people who wants to know more about wine by fostering networking, education, discussion, and exchange. I hope that this blog can be a resource on current and emerging issues in wine research area. Find out more

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