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Physicochemical and sensory analysis of Sauvignon Blanc wines from mechanically pruned vines in Quinta do Gradil treated with municipal solid waste compost

2021Dissertação de mestrado Acesso aberto
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dc.contributor.advisorRicardo da Silva, Jorge Manuel
dc.contributor.authorSilva, Pedro Manuel Fernandes
dc.date.accessioned2022-09-09T08:53:30Z
dc.date.available2022-09-09T08:53:30Z
dc.date.issued2021
dc.descriptionMestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Portopt_PT
dc.description.abstractIn order to evaluate the impact of the pruning methodology (manual vs mechanical hedge pruning) adopted and of the dose of municipal solid waste compost used upon Sauvignon Blanc wine quality, wines made from grapes of Quinta do Gradil (IGP Lisboa region) from years 2018, 2019 and 2020 were studied. Physicochemical analysis were carried out, as well as analysis to their phenolic composition and to their chromatic parameters. The wines were also subjected to sensory analysis. The laboratorial results for the wines of years 2018 and 2019 were collected by Liggio (2020), and they are included in this dissertation in order to evaluate whether the differences observed are consistent through different years or not. Mechanical hedge pruning wines consistently had higher alcohol by volume and lower total acidity. The phenolic composition of the wines was not affected by the factors being studied. The colour parameters did not show any pattern related to the factors being studied: in 2018 and 2019 the manual pruning wines were greener in tone and darker, and in 2020 they were more yellow in tone, had higher luminosity and higher colour intensity. The tasting panel described the wines as being average in the visual and olfactory stages of the tasting (except for the “fruity” and “herbaceous” aroma descriptors, which scored higher than the other aroma descriptors) and above average in the taste stage, especially for the “acidity”, “intensity” and “volume” parameters. The panel was generally not able to distinguish the wines by their pruning methodology or by the dose of Municipal Solid Waste Compost that was used, however, when there were significant differences regarding the pruning methodology adopted, the manual pruning wines had higher scores. The dose of Municipal Solid Waste Compost rarely affected wine quality at the chemical level and at the sensory analysis levelpt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationSilva, P.M.F. - Physicochemical and sensory analysis of Sauvignon Blanc wines from mechanically pruned vines in Quinta do Gradil treated with municipal solid waste compost. Lisboa: ISA, 2021pt_PT
dc.identifier.tid203081811
dc.identifier.urihttp://hdl.handle.net/10400.5/25448
dc.language.isoengpt_PT
dc.publishers.n.pt_PT
dc.subjectmechanical pruningpt_PT
dc.subjectSauvignon Blancpt_PT
dc.subjectMunicipal Solid Waste Compostpt_PT
dc.subjectwinept_PT
dc.subjectsensory analysispt_PT
dc.titlePhysicochemical and sensory analysis of Sauvignon Blanc wines from mechanically pruned vines in Quinta do Gradil treated with municipal solid waste compostpt_PT
dc.typemaster thesis
dspace.entity.typePublication
rcaap.rightsopenAccesspt_PT
rcaap.typemasterThesispt_PT

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