Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation

Detalhes bibliográficos
Autor(a) principal: Picard, David
Data de Publicação: 2015
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/10898
Resumo: Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
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spelling Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenationaromatic integrationmicrooxygenationBrett metabolitesphenolic characterMestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do PortoThis 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 pleasantISA/ULMalfeito Ferreira, ManuelRauhut, DorisRepositório da Universidade de LisboaPicard, David2016-02-10T16:14:30Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/10898engPicard, D. - Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation. Lisboa: ISA, 2015, 73 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:RCAAP2023-03-06T14:41:11Zoai:www.repository.utl.pt:10400.5/10898Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:57:17.172736Repositório 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 Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation
title Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation
spellingShingle Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation
Picard, David
aromatic integration
microoxygenation
Brett metabolites
phenolic character
title_short Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation
title_full Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation
title_fullStr Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation
title_full_unstemmed Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation
title_sort Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation
author Picard, David
author_facet Picard, David
author_role author
dc.contributor.none.fl_str_mv Malfeito Ferreira, Manuel
Rauhut, Doris
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Picard, David
dc.subject.por.fl_str_mv aromatic integration
microoxygenation
Brett metabolites
phenolic character
topic aromatic integration
microoxygenation
Brett metabolites
phenolic character
description Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-01-01T00:00:00Z
2016-02-10T16:14:30Z
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/10400.5/10898
url http://hdl.handle.net/10400.5/10898
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Picard, D. - Refining bretty wine. Aromatic integration of Brett matabolites through microoxygenation. Lisboa: ISA, 2015, 73 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
_version_ 1799131055454683136

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