A carregar...
Publicação
Evolução de precursores de aroma, proteinas e compostos fenólicos ao longo da maturação de uvas de castas portuguesas no Alentejo
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 2.28 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
It is common to say that it is in the vineyard that the wine is made, what implies that without a good quality raw material and a careful follow up of the ripening it is extremely hard, or even impossible, to get a quality final product.
Therefore, this essay tried not just to enlighten some existent doubts about the behaviour during the ripening of some varieties (Antão Vaz, Aragonês, Trincadeira and Tinta Grossa) but also to acquire some more specific knowledge about the variety Tinta Grossa. To realize this purpose, several chemical and sensorial parameters were studied all trough the ripening and the resulting wines, on both irrigated and non-irrigated vineyards.
From an analytic point of view, clear differences stand out according the majority of the analyzed parameters what induces us to infer that the existence of irrigation does not compromise the wines quality according to the specific case of this essay.
Descrição
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia
Palavras-chave
grape grape varieties wine ripening irrigation vinho uva casta rega Alentejo