A carregar...
Publicação
Estágio de um vinho tinto em barricas de madeira com diferentes tostas provenientes da mesma tanoaria. Efeitos na composição química e análise sensorial
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.55 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
With the purpose of deepen the knowledge of the evolution of the same wine aged in oak barrels with different toasts, it was made a quantification and characterization of the colour, the phenolic compounds, tannins and a sensorial analysis to the wines. The values obtained on those staged wines were compared to a wine sample aged without wood.
The results allowed to ascertain that the values of the parameters colour, antocianins, pigments, phenolic compounds and tannins were quite similar in the different toasts, merely occurring significant differences throughout time. The only parameters that varied with the kind of toast and time were the polymeric pigments, the non-flavenoid phenols and the oligomeric tannins. The pigments varied importantly depending on the kind of toast and throughout time, the oligomeric tannins in the wine aged with M toast are statistically lower than all the others.
Concerning to the sensorial analysis, important differences only occurred in the variables “Red” in colour; “Floral”, “Tobacco”, “Boisé” in aroma; and “Sour” in taste and in the Global Appreciation.
It was possible to conclude that there is an optimal time for each kind of toast: 2,5 months for medium toast; 5 months for medium-plus toast; and 7,5 months for toast Grand Réserve.
Descrição
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
Palavras-chave
red wine french oak barrels boutes toasts stage/ageing
Contexto Educativo
Citação
Santos, Raquel Sofia Ferreira - Estágio de um vinho tinto em barricas de madeira com diferentes tostas provenientes da mesma tanoaria. Efeitos na composição química e análise sensorial. Lisboa: ISA, 2011