Publicação
Study of phenolic characterization of walnut wood extracts for potential use in oenology
| dc.contributor.advisor | Ricardo da Silva, Jorge Manuel | |
| dc.contributor.advisor | Jordão António M. | |
| dc.contributor.author | Miglior, Nicolò | |
| dc.date.accessioned | 2022-09-09T12:19:37Z | |
| dc.date.available | 2022-09-09T12:19:37Z | |
| dc.date.issued | 2021 | |
| dc.description | Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto | pt_PT |
| dc.description.abstract | The goal of this study is to identify the quantities of phenolic compounds that can be extracted from walnut wood extracts (Juglans regia), comparing them with those of oak wood extracts (Quercus petarea). These chips of the two different types of wood come in three different levels of toasting, light, medium and strong. The extracts were macerated in a known alcoholic solution for two different maceration times, respectively 15 and 30 days. All samples were replicated once to make this study statistically acceptable. After the two different maceration times, the samples were analyzed for 3 different compounds, total phenols, flavonoid phenols and non-flavonoid phenols, and for the color intensity of the solution. The results were statistically analyzed with two different methods, the first analyzes each sample by comparing it with the others at both maceration times, the second analyzes the samples for factors (type of wood, toasting and maceration time), studying their influence of individuals or interaction in pairs or all three. Walnut wood behaved differently from oak wood, having less influence on the content of phenolic compounds in the alcoholic solution, but resulted in a higher coloring intensity than oak. Toasting and maceration times also influence the content of phenolic compounds regardless of the type of wood | pt_PT |
| dc.description.version | N/A | pt_PT |
| dc.identifier.citation | Miglior, N. - Study of phenolic characterization of walnut wood extracts for potential use in oenology. Lisboa: ISA, 2021, 63 p. | pt_PT |
| dc.identifier.tid | 203081820 | |
| dc.identifier.uri | http://hdl.handle.net/10400.5/25464 | |
| dc.language.iso | eng | pt_PT |
| dc.publisher | s.n. | pt_PT |
| dc.subject | walnut | pt_PT |
| dc.subject | oak | pt_PT |
| dc.subject | wood | pt_PT |
| dc.subject | phenols | pt_PT |
| dc.subject | toasting level | pt_PT |
| dc.title | Study of phenolic characterization of walnut wood extracts for potential use in oenology | pt_PT |
| dc.type | master thesis | |
| dspace.entity.type | Publication | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | masterThesis | pt_PT |