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Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety
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Orientador(es)
Resumo(s)
The aim of this study was to evaluate the effects that acacia (Robinia pseudoacacia), cherry
(Prunus avium), American and French oak (Quercus alba and Quercus petraea) wood chips
and the evolution of the phenolic composition and sensorial properties of a rose wine made
from Touriga Nacional grape variety during a storage period of 20 days.
Chemical analysis were carried out: total phenols, flavonoid and non-flavonoid phenols,
chromatic characteristics and tanning power.
At the end of the assay a sensory analysis was performed. Three sensorial parameters group
were considered: aspect, aroma and taste.
The results showed some statistical significant differences in most of the phenolic parameters,
mainly in the wines without fining. Thus, it was possible to conclude that there are differences
between the impact of different botanic species used. In particular, acacia wood chips thus,
the results suggest a significant impact on phenolic content of rose wine during the short period
of stage, by the use of acacia wood chips.
Concerning to sensorial analysis, two situations could be observed: a slight preference for the
wine treated with cherry wood chips – without fining. On the other hand, there was a slight
preference for the control wine (without added wood) – after fining
Descrição
Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
Palavras-chave
wood chips wine acacia cherry oak sensory analysis phenolic composition
Contexto Educativo
Citação
Santos, F.F.R.C. - Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety. Lisboa: ISA, 2017, 70 p.