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Advisor(s)
Abstract(s)
O presente relatório descreve as várias atividades desenvolvidas na adega da empresa Vinoquel - Vinhos Óscar Quevedo, relacionadas com a conservação e estabilização dos Vinhos do Douro e Vinhos do Porto, no período de fevereiro a julho de 2023.
Foram realizados ensaios experimentais de colagem com colas constituídas por leveduras inativadas e/ou com proteínas de origem vegetal, entre outros, envolvendo dois vinhos tintos Douro (Vinho 1 e Vinho 2), um Porto Reserva Tawny (Vinho 3) e um Porto Branco 2022 (Vinho 4). Nos dois vinhos do Porto uma cola complexa constituída por proteína de ervilha, ácidos orgânicos e quitosano obtido de Aspergillus niger, na dose de 5 g/hL destacou-se positivamente enquanto nos dois vinhos do Douro foi selecionada uma cola constituída por extrato proteico de levedura, na dose de 5 e 10 g/hL.
No que respeita aos vinhos do Douro foi possível acompanhar todo o seu percurso até ao engarrafamento. Após colagem, um dos vinhos tinto Douro (Vinho 1) foi submetido a duas filtrações por placas de celulose, a primeira com placas de 0.60 a 0.80 μm associada a um rendimento de 3500 L/h, depois com placas de 0.50 a 0.65 μm, e posteriormente procedeu-se à filtração por membranas de 0.65 μm. O outro vinho tinto Douro (vinho 2) foi filtrado por placas de celulose com retenção micrométrica nominal de 0.50 a 0.65 μm e por uma filtração final por membranas de 0.65 μm. Este processo foi feito com um rendimento de 2000 L/h. Foram analisadas as características físico- químicas antes e após as filtrações não se verificando alterações consideráveis.
São vários os métodos de filtração disponíveis na empresa, no entanto com o crescimento da mesma sugere-se a aquisição de um filtro tangencial semiautomático.
This report describes the activities carried out during my internship at Vinoquel - Vinhos Óscar Quevedo, related to the conservation and stabilization of Douro and Port Wines, from February to July 2023. Research was conducted with fining agents made from inactive yeasts and/or proteins derived from plant origins, among others, with them being tested in two Douro red wines (Wine 1 and Wine 2), a Tawny Reserve Port (Wine 3) and a White Port 2022 (Wine 4). In the two Port wines, the fining agent consisting of pea protein, organic acids and chitosan obtained from Aspergillus niger at a dose of 5 g/hL stood out positively while in the case of two Douro wines, it was the fining agent consisting of yeast protein extract, with a concentration of 5 and 10 g/hL. Regarding the Douro wines, it was possible to follow their entire journey up to their bottling. After fining, one of the Douro red wines (Wine 1) was subjected to two filtrations through cellulose plates, initially with 0.60 to 0.80 μm with a yield of 3500 L/h and afterwards, through plates with 0.50 to 0.65 μm being also subjected to a membrane filtration with 0.65 μm. The other Douro red wine (Wine 2) was filtered through cellulose plates of 0.50 to 0.65 μm and a 0.65 μm membrane filtration. This process was achieved with a yield of 2000 L/h. A chemical and physical analysis was made before and after the filtration, with no significant change having been verified. There are several filtration methods available in the company, however with the growth the company has been experiencing, the acquisition of a semi-automatic cross flow filter could be considered.
This report describes the activities carried out during my internship at Vinoquel - Vinhos Óscar Quevedo, related to the conservation and stabilization of Douro and Port Wines, from February to July 2023. Research was conducted with fining agents made from inactive yeasts and/or proteins derived from plant origins, among others, with them being tested in two Douro red wines (Wine 1 and Wine 2), a Tawny Reserve Port (Wine 3) and a White Port 2022 (Wine 4). In the two Port wines, the fining agent consisting of pea protein, organic acids and chitosan obtained from Aspergillus niger at a dose of 5 g/hL stood out positively while in the case of two Douro wines, it was the fining agent consisting of yeast protein extract, with a concentration of 5 and 10 g/hL. Regarding the Douro wines, it was possible to follow their entire journey up to their bottling. After fining, one of the Douro red wines (Wine 1) was subjected to two filtrations through cellulose plates, initially with 0.60 to 0.80 μm with a yield of 3500 L/h and afterwards, through plates with 0.50 to 0.65 μm being also subjected to a membrane filtration with 0.65 μm. The other Douro red wine (Wine 2) was filtered through cellulose plates of 0.50 to 0.65 μm and a 0.65 μm membrane filtration. This process was achieved with a yield of 2000 L/h. A chemical and physical analysis was made before and after the filtration, with no significant change having been verified. There are several filtration methods available in the company, however with the growth the company has been experiencing, the acquisition of a semi-automatic cross flow filter could be considered.
Description
Mestrado em Engenharia de Viticultura e Enologia. Universidade de Lisboa, Instituto Superior de Agronomia. Universidade do Porto, Faculdade de Ciências
Keywords
Vinhos do Douro e Vinhos do Porto agentes de colagem constituídos por leveduras e/ou com origem vegetal filtração por placas filtração por membranas filtração tangencial Douro Wines and Port Wines fining agents composed of yeast and/or with vegetable origin plate filtration membrane filtration cross flow filter
Pedagogical Context
Citation
Rosária, M.S.M. Relatório de atividades desenvolvidas no setor de Enologia na empresa Vinoquel - Vinhos Óscar Quevedo. Lisboa: ISA-Universidade de Lisboa, 2023. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa