Influence of tannins ellagic addition in quality merlot wines of Campaign region
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Journal of Bioenergy and Food Science |
Texto Completo: | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/103 |
Resumo: | Within the winemaking techniques, there are several resources available to enhance the quality of wines. Faced with the immense possibilities of combinations that can result in unique quality wines this study aimed to evaluate the effects and benefits of the ellagic tannins application in full or partial replacement of sulfur dioxide in the wines from the variety Merlot chemical properties. In these experiments, the following treatments were performed: T1 (control, traditional vinification with potassium metabisulfite addition - 20 g.hL-1); T2 (traditional wine without the potassium metabisulfite addition and without tannin addition); T3 (traditional wine with the ellagic tannin addition - 30 g.hL-1); T4 (traditional wine with the addition of 30 g.hL-1 ellagic tannin and potassium metabisulfite 10 g.hL-1). The treatments were evaluated after the end of the maceration, after the malolactic fermentation and after bottling. The results obtained in this study indicate that it is technically possible to produce Merlot young red wine without the addition of SO2. But more studies are needed to optimize the employed winemaking techniques and their relationship to the parameters evaluated. |
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Influence of tannins ellagic addition in quality merlot wines of Campaign regionInfluência da adição de taninos elágicos na qualidade de vinhos merlot da região da CampanhaFood scienceWinemaking, Red wines, Cold maceration. Enological practices.Ciência e Tenologia de AlimentosVinho tinto. Merlot. Maceração a frio. Taninos enológicosWithin the winemaking techniques, there are several resources available to enhance the quality of wines. Faced with the immense possibilities of combinations that can result in unique quality wines this study aimed to evaluate the effects and benefits of the ellagic tannins application in full or partial replacement of sulfur dioxide in the wines from the variety Merlot chemical properties. In these experiments, the following treatments were performed: T1 (control, traditional vinification with potassium metabisulfite addition - 20 g.hL-1); T2 (traditional wine without the potassium metabisulfite addition and without tannin addition); T3 (traditional wine with the ellagic tannin addition - 30 g.hL-1); T4 (traditional wine with the addition of 30 g.hL-1 ellagic tannin and potassium metabisulfite 10 g.hL-1). The treatments were evaluated after the end of the maceration, after the malolactic fermentation and after bottling. The results obtained in this study indicate that it is technically possible to produce Merlot young red wine without the addition of SO2. But more studies are needed to optimize the employed winemaking techniques and their relationship to the parameters evaluated.No âmbito das técnicas de vinificação existem vários recursos disponíveis para potencializar a qualidade de vinhos. Frente às imensas possibilidades de combinações que podem resultar em vinhos de qualidade única este trabalho teve como objetivos avaliar o efeito e os benefícios da aplicação de taninos elágicos em substituição total ou parcial de anidrido sulfuroso nas propriedades químicas de vinhos da variedade Merlot. No experimento foram realizados os seguintes tratamentos: T1 (testemunha, vinificação tradicional com adição de metabissulfito de potássio 20 g.hL-1); T2 (vinificação tradicional sem adição de metabissulfito de potássio e sem adição de tanino); T3 (vinificação tradicional com adição de tanino elágico 30 g.hL-1); T4 (vinificação tradicional com adição de tanino elágico 30 g.hL-1 e metabissulfito de potássio 10 g.hL-1). Os tratamentos foram avaliados após a descuba, após o término da fermentação malolática e após o engarrafamento. Os resultados obtidos através deste trabalho indicam que é tecnicamente possível a produção de vinho tinto Merlot jovem sem a adição de SO2. Porém, mais estudos são necessários para otimização das técnicas de vinificação empregadas e a relação destas com os parâmetros avaliados.Instituto Federal do AmapáOs autores reportaram que não houve suporte e auxílio financeiro durante o desenvolvimento da pesquisa.Cerbaro, Deisi; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da GraçaRombaldi, César Valmor; Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu MacielSainz, Ricardo Lemos; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da GraçaNobre, Gisele Alves; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça2016-09-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Científicaapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/10310.18067/jbfs.v3i3.103Journal of bioenergy and food science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-160Journal of Bioenergy and Food Science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-1602359-27100000-000010.18067/jbfs.v3i3reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPporhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/103/141http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/103/89http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/103/9010.18067/jbfs.v3i3.103.g141Copyright (c) 2016 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2016-11-29T18:08:07Zoai:periodicos.ifap.edu.br:article/103Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2016-11-29T18:08:07Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false |
dc.title.none.fl_str_mv |
Influence of tannins ellagic addition in quality merlot wines of Campaign region Influência da adição de taninos elágicos na qualidade de vinhos merlot da região da Campanha |
title |
Influence of tannins ellagic addition in quality merlot wines of Campaign region |
spellingShingle |
Influence of tannins ellagic addition in quality merlot wines of Campaign region Cerbaro, Deisi; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça Food science Winemaking, Red wines, Cold maceration. Enological practices. Ciência e Tenologia de Alimentos Vinho tinto. Merlot. Maceração a frio. Taninos enológicos |
title_short |
Influence of tannins ellagic addition in quality merlot wines of Campaign region |
title_full |
Influence of tannins ellagic addition in quality merlot wines of Campaign region |
title_fullStr |
Influence of tannins ellagic addition in quality merlot wines of Campaign region |
title_full_unstemmed |
Influence of tannins ellagic addition in quality merlot wines of Campaign region |
title_sort |
Influence of tannins ellagic addition in quality merlot wines of Campaign region |
author |
Cerbaro, Deisi; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça |
author_facet |
Cerbaro, Deisi; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça Rombaldi, César Valmor; Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel Sainz, Ricardo Lemos; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça Nobre, Gisele Alves; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça |
author_role |
author |
author2 |
Rombaldi, César Valmor; Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel Sainz, Ricardo Lemos; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça Nobre, Gisele Alves; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Os autores reportaram que não houve suporte e auxílio financeiro durante o desenvolvimento da pesquisa. |
dc.contributor.author.fl_str_mv |
Cerbaro, Deisi; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça Rombaldi, César Valmor; Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel Sainz, Ricardo Lemos; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça Nobre, Gisele Alves; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça |
dc.subject.por.fl_str_mv |
Food science Winemaking, Red wines, Cold maceration. Enological practices. Ciência e Tenologia de Alimentos Vinho tinto. Merlot. Maceração a frio. Taninos enológicos |
topic |
Food science Winemaking, Red wines, Cold maceration. Enological practices. Ciência e Tenologia de Alimentos Vinho tinto. Merlot. Maceração a frio. Taninos enológicos |
description |
Within the winemaking techniques, there are several resources available to enhance the quality of wines. Faced with the immense possibilities of combinations that can result in unique quality wines this study aimed to evaluate the effects and benefits of the ellagic tannins application in full or partial replacement of sulfur dioxide in the wines from the variety Merlot chemical properties. In these experiments, the following treatments were performed: T1 (control, traditional vinification with potassium metabisulfite addition - 20 g.hL-1); T2 (traditional wine without the potassium metabisulfite addition and without tannin addition); T3 (traditional wine with the ellagic tannin addition - 30 g.hL-1); T4 (traditional wine with the addition of 30 g.hL-1 ellagic tannin and potassium metabisulfite 10 g.hL-1). The treatments were evaluated after the end of the maceration, after the malolactic fermentation and after bottling. The results obtained in this study indicate that it is technically possible to produce Merlot young red wine without the addition of SO2. But more studies are needed to optimize the employed winemaking techniques and their relationship to the parameters evaluated. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-30 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa Científica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/103 10.18067/jbfs.v3i3.103 |
url |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/103 |
identifier_str_mv |
10.18067/jbfs.v3i3.103 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/103/141 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/103/89 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/103/90 10.18067/jbfs.v3i3.103.g141 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2016 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2016 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Federal do Amapá |
publisher.none.fl_str_mv |
Instituto Federal do Amapá |
dc.source.none.fl_str_mv |
Journal of bioenergy and food science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-160 Journal of Bioenergy and Food Science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-160 2359-2710 0000-0000 10.18067/jbfs.v3i3 reponame:Journal of Bioenergy and Food Science instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) instacron:IFAP |
instname_str |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
instacron_str |
IFAP |
institution |
IFAP |
reponame_str |
Journal of Bioenergy and Food Science |
collection |
Journal of Bioenergy and Food Science |
repository.name.fl_str_mv |
Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
repository.mail.fl_str_mv |
||victor.sales@ifap.edu.br |
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1798949631464308736 |