A carregar...
Publicação
Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 4.96 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
This work scrutinises if and how microoxygenation can affect different Brettanomyces
bruxellensis metabolites in red wine. Through an experimental research set-up using microfiltered
tannin-rich red wine spiked with various concentrations of phenols, the work shows
that microoxygenation technology adapted to small tanks helps to reduce vinyl compounds –
the intermediary metabolite of the Brett metabolism – but not ethylphenol, which is
chemically stable and difficult to bind. In the presence of oxygen, this reduction saw rates of
up to 80% within a ten-day period. A follow-on experiment with sterile model wine further
showed that the addition of oenological tannins and higher temperatures equally contribute
to the reduction of vinylphenol, without producing additional ethylphenol. Aromatic
integration, a concept by the American winemaker Clark Smith hence was caused only
indirectly, through the reduction of vinyl compounds – and not as has been suggested by
Smith through the integration of ethylphenol into the tannic structure of the wine. Building on
these observations, a series of sensorial analysis panels with trained tasters from the
universities of Geisenheim, Bordeaux, Lisbon and Changins demonstrated the social-cultural
variability of aroma sweet spots for different types of bretty wine. While heavily phenolic
characters were consistently rejected, wines with lower dosages of vinyl and ethyl
compounds were considered as pleasant
Descrição
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
Palavras-chave
aromatic integration microoxygenation Brett metabolites phenolic character
Contexto Educativo
Citação
Picard, D. - Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation. Lisboa: ISA, 2015, 73 p.