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Envelhecimento do Vinho Generoso Moscatel de Setúbal
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O Moscatel de Setúbal é um Vinho Generoso de renome histórico, amplamente apreciado em Portugal e além-fronteiras. Apesar da sua relevância cultural e económica, o conhecimento científico acerca deste vinho, quanto à sua composição química e influência das opções tecnológicas na sua produção e envelhecimento, é limitado. Este trabalho teve como principal objetivo aprofundar o conhecimento acerca do Vinho Generoso Moscatel de Setúbal, nomeadamente sobre o efeito das condições de envelhecimento nas suas características. Para tal, foi acompanhada a evolução de um vinho apto a Moscatel de Setúbal, colocado em diferentes vasilhas (depósito de inox e barrica de carvalho francês), em diferentes condições térmicas, em termos de composição físico-química (principais parâmetros enológicos), composição fenólica (fenóis totais, poder tanante, flavanóis monoméricos e proantocianidinas de acordo com o seu grau de polimerização) e características cromáticas a 420 nm, 470 nm e CIELab, ao longo de nove meses. Os resultados demonstraram que a composição final do vinho foi afetada pelas condições de envelhecimento, sendo que o vinho conservado em inox preservou as suas características iniciais, apresentando um perfil menos evoluído. O estágio em barrica, num local com reduzida variação térmica (armazém), resultou em vinhos com valores intermédios para os diversos parâmetros analíticos avaliados, isto é, mais elevados que os valores registados nas amostras envelhecidas em depósitos de inox, porém, menores do que os valores registados nos vinhos estagiados em barrica, em local com elevada variação térmica (“estufa”), refletindo uma evolução gradual. O envelhecimento em barrica, em local com elevada amplitude térmica, promoveu a evolução mais rápida do vinho, traduzindo-se na intensificação da sua cor e em maior alteração da composição fenólica. Em conclusão, as condições de envelhecimento são determinantes para as características e qualidade do vinho Moscatel de Setúbal, com o envelhecimento em barrica de carvalho, em condições de elevada amplitude térmica, a promover o seu envelhecimento mais rápido.
Moscatel de Setúbal is a historically renowned fortified wine, widely appreciated both in Portugal and abroad. Despite its cultural and economic relevance, the scientific knowledge regarding its chemical composition and the influence of technological options throughout production and ageing remains limited. The main objective of this study was to deepen knowledge about Moscatel de Setúbal fortified wine, particularly concerning the effect of ageing conditions on its characteristics. For this purpose, the evolution of a wine suitable for Moscatel de Setúbal production was monitored under different storage conditions (stainless steel tanks and used French oak barrels) under different thermal conditions, in terms of physical-chemical composition (main oenological parameters), phenolic composition (total phenols, tanin power, monomeric flavanols, and proanthocyanidins according to their degree of polymerization), and chromatic characteristics at 420 nm, 470 nm and CIELab, over a period of nine months. The results showed that the wine’s final composition was strongly affected by ageing conditions. Wine stored in stainless steel maintained its initial characteristics, exhibiting a less evolved profile. Ageing in oak barrels under moderate thermal oscillation (cellar conditions) resulted in intermediate values for most analytical parameters, higher than in wines aged in stainless steel but lower than in wines aged in barrels exposed to high thermal variation (“greenhouse”) reflecting a gradual evolution. Ageing in barrels in a location with high temperature fluctuations promoted faster evolution of the wine, resulting in intensification of its color and greater alteration of its phenolic composition. In conclusion, ageing conditions play a determining role in the chemical and sensory development of Moscatel de Setúbal wine. Ageing in oak barrels under high thermal amplitude conditions accelerates the wine’s maturation process, leading to more pronounced phenolic and chromatic evolution.
Moscatel de Setúbal is a historically renowned fortified wine, widely appreciated both in Portugal and abroad. Despite its cultural and economic relevance, the scientific knowledge regarding its chemical composition and the influence of technological options throughout production and ageing remains limited. The main objective of this study was to deepen knowledge about Moscatel de Setúbal fortified wine, particularly concerning the effect of ageing conditions on its characteristics. For this purpose, the evolution of a wine suitable for Moscatel de Setúbal production was monitored under different storage conditions (stainless steel tanks and used French oak barrels) under different thermal conditions, in terms of physical-chemical composition (main oenological parameters), phenolic composition (total phenols, tanin power, monomeric flavanols, and proanthocyanidins according to their degree of polymerization), and chromatic characteristics at 420 nm, 470 nm and CIELab, over a period of nine months. The results showed that the wine’s final composition was strongly affected by ageing conditions. Wine stored in stainless steel maintained its initial characteristics, exhibiting a less evolved profile. Ageing in oak barrels under moderate thermal oscillation (cellar conditions) resulted in intermediate values for most analytical parameters, higher than in wines aged in stainless steel but lower than in wines aged in barrels exposed to high thermal variation (“greenhouse”) reflecting a gradual evolution. Ageing in barrels in a location with high temperature fluctuations promoted faster evolution of the wine, resulting in intensification of its color and greater alteration of its phenolic composition. In conclusion, ageing conditions play a determining role in the chemical and sensory development of Moscatel de Setúbal wine. Ageing in oak barrels under high thermal amplitude conditions accelerates the wine’s maturation process, leading to more pronounced phenolic and chromatic evolution.
Descrição
Dissertação de Mestrado, Engenharia de Viticultura e Enologia, 2025, Universidade de Lisboa, Instituto Superior de Agronomia.
Palavras-chave
Vinho Generoso Moscatel de Setúbal condições de envelhecimento variação térmica composição fenólica características cromáticas Moscatel de Setúbal fortified wine ageing conditions thermal variation phenolic composition chromatic characteristics