Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines

Detalhes bibliográficos
Autor(a) principal: Pittari, Elisabetta
Data de Publicação: 2016
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/13847
Resumo: Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Institut National D'Etudes Superieures Agronomiques de Montpellier
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spelling Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red winesCarboxymethylcellulosetartaric stabilizationred winesphenolic compositionchromatic characteristicsMestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Institut National D'Etudes Superieures Agronomiques de MontpellierThe carboxymethylcellulose (CMC) is a cellulose derivative authorized in white and sparkling wines production as a tartaric salts crystallization inhibitor. Previous studies report negative effects of the product when added to red wines; more specifically, it has been seen that the CMC decreases the content of total phenols, flavonoid and non-flavonoid phenols, reducing the colour intensity; it interacts with the phenolic compounds, promoting turbidity and colorant matter precipitation. In order to evaluate if these effects characterize all the red wines when in contact with the product, we studied in detail the impact of six different CMCs, coming from six Portuguese oenological companies on the same Portuguese red wine, Castelão variety. The research has been focused on the evaluation of the wine responses in terms of tartrate and colouring matter stability, turbidity, phenolic compounds, tannins’ composition, tannin power, chromatic and sensory characteristics. The CMC resulted as a strong inhibitor of tartaric salts crystallization, even after 5 months from the addition. It generally reported an increase in the colour intensity of the wines, as such as in the coloured anthocyanins concentration. Therefore, the CMCs treated wines revealed a stronger and powerful colour. No colouring matter precipitation occurred. The total phenols concentration of the CMCs added samples did not completely differ from the control wine, as such as the tannins’ composition in terms of monomeric, oligomeric and polymeric fractions content. In terms of sensorial quality, the CMC treated wines did not reveal any important differences compared to the control. The study revealed that the CMC represents a valid sustainable enological alternative to stabilize the red wines in terms of tartaric salts crystallization. The positive results achieved are in opposition with the ones obtained in most of the previous studies, opening new prospective and scenarios concerning the effects of the CMC utilization on red winesISA/ULSilva, Jorge Manuel RicardoRepositório da Universidade de LisboaPittari, Elisabetta2017-07-05T10:12:56Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/13847engPittari, E. - Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines. Lisboa: ISA, 2016, 86 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-17T01:31:26Zoai:www.repository.utl.pt:10400.5/13847Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:59:46.131051Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines
title Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines
spellingShingle Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines
Pittari, Elisabetta
Carboxymethylcellulose
tartaric stabilization
red wines
phenolic composition
chromatic characteristics
title_short Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines
title_full Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines
title_fullStr Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines
title_full_unstemmed Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines
title_sort Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines
author Pittari, Elisabetta
author_facet Pittari, Elisabetta
author_role author
dc.contributor.none.fl_str_mv Silva, Jorge Manuel Ricardo
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Pittari, Elisabetta
dc.subject.por.fl_str_mv Carboxymethylcellulose
tartaric stabilization
red wines
phenolic composition
chromatic characteristics
topic Carboxymethylcellulose
tartaric stabilization
red wines
phenolic composition
chromatic characteristics
description Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Institut National D'Etudes Superieures Agronomiques de Montpellier
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-01-01T00:00:00Z
2017-07-05T10:12:56Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/13847
url http://hdl.handle.net/10400.5/13847
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pittari, E. - Comparison between six different carboxymethylcelluloses used as enological products for the tartaric stabilization of red wines. Lisboa: ISA, 2016, 86 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA/UL
publisher.none.fl_str_mv ISA/UL
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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