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Publicação
A electrodiálise na estabilidade tartárica dos vinhos. Comparação com o método clássico
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Autores
Orientador(es)
Resumo(s)
This work was mainly focused on the wine instability with respect to the salts of tartaric acid. It was compared the traditional method, and most used, which keeps the wine at low temperatures to form crystals of potassium hydrogentartrate, but still, at temperatures above the freezing point of wine, with a more recent method the electrodialysis which passes the wine through membranes that remove the desired ions. This was made through an extensive set of analysis on various wines Bacalhôa wine company, SA with great impact on the national and international market.
The tartaric stability is assessed by a test "ISTC50" designed in the company INRA, France, and this method was compared with a classic test, the freezer test
Comparing the results obtained for the two methods it can be observed that the electrodialysis does not cause significant effects on various parameters of the wine, except in SO2 and those related with its cations.
A sensory level can be concluded that treatment by electrodialysis in relation to the classical treatment by cold, showed no significant differences, since the tasting panel for both wines showed similar results.
Descrição
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
Palavras-chave
wine tartaric stabilisation electrodialysis cold stabilisation
Contexto Educativo
Citação
Nunes, Miguel Dias Aleixo - A electrodiálise na estabilidade tartárica dos vinhos. Comparação com o método clássico. Lisboa: ISA, 2011