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Physicochemical and sensory analysis of Syrah wines from vineyards mechanically pruned treated with different organic amendments
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Orientador(es)
Resumo(s)
In order to study the effect of mechanical pruning and the addition of organic amendments to
the vineyard in Syrah wine quality, three vineyards from different viticultural areas were tested –
Quinta do Côro (Tejo), Quinta do Gradil (Lisboa) and Herdade de Rio Frio (Setúbal).
In order to evaluate the influence of the treatments applied the wines were subjected to a
physicochemical analysis as well as chromatic characteristics determination, total nitrogen
content, mineral and heavy metals and other elements analysis and the tasting panel performed
sensory analysis to determine if the differences were perceived.
The results show that mechanical pruning led to wines with lower alcohol content, color
intensity, total anthocyanin content as well as less tannin power and inferior tannin content. This
type of pruning technique also led to lesser accumulation of minerals and lower levels of some
heavy metals. In the sensory analysis, the wines from mechanically pruned vines were less
appreciated by the tasters receiving worse scores, including lower global appreciation marks.
The organic amendment that led to lower overall results in the studied parameters was sewage
sludge, it reduced alcoholic content and color intensity as well as total anthocyanin content
while grime and the control plots led to better results
Descrição
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
Palavras-chave
pruning technique organic amendments wine
Contexto Educativo
Citação
Pardal, R.A.C. - Physicochemical and sensory analysis of Syrah wines from vineyards mechanically pruned treated with different organic amendments. Lisboa, ISA, 2015, 90 p.