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Impacto da utilização de produtos alternativos de madeira de espécies menos convencionais (cerejeira e acácia) na evolução da composição fenólica e perfil sensorial de um vinho tinto
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Resumo(s)
The aim of this study was to evaluate the time-dependent changes, in the course of 90 days, in the phenolic and volatile composition and sensory properties in one red wine matured in contact with Portuguese (Quercus pyrenaica Willd.) and French (Quercus petraea L.) oak, acacia (Robina pseudoacacia) and cherry (Prunus Avium) wood chips and a cherry (Prunus avium) wood powder.
It was evaluated the chemical composition (color intensity and hue, total and colored anthocyanins, degree of ionization of anthocyanins, total phenols, non flavonoid phenols and flavonoid phenols, total and polymeric pigments, degree of polymerization of pigments and tanning power). The sensory analysis was also evaluated for the two wines.
The results allowed to ascertain that the values of the parameters color hue, total anthocyanins, total phenols, non flavonoid phenols, degree of ionization of anthocyanin and total pigments did not show significant differences throughout time. There were significant differences between all wines aged in contact with different species and between this wines and the initial wine (t0) in the parameters color intensity, colored anthocyanins, flavonoid phenols, polymeric pigments, degree of polymerization of pigments and tanning power.
Concerning the sensory analysis, the use of french and acacia wood chips and cherry wood powder were the ones with the higher punctuation on the global appreciation test
Descrição
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
Palavras-chave
red wine ageing wood alternatives acacia cherry sensorial analysis chemical composition
Contexto Educativo
Citação
Tavares, M.F.F. - Impacto da utilização de produtos alternativos de madeira de espécies menos convencionais (cerejeira e acácia) na evolução da composição fenólica e perfil sensorial de um vinho tinto. Lisboa: ISA, 2015, 97 p.