Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/14840 |
Resumo: | Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia |
id |
RCAP_2f48a9fae612ab0f258ab222f1df95ac |
---|---|
oai_identifier_str |
oai:www.repository.utl.pt:10400.5/14840 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chipscherryoakphenolic compositionrosé winesensory analysisMestrado em Viticultura e Enologia / Instituto Superior de AgronomiaThe aim of this study was evaluating the effects of cherry (Prunus avium) and oak (Quercus petraea) chips in the phenolic, volatile and sensorial profile of a Portuguese rosé wine, made from Touriga attempting to understand whether the application of cooperage, including alternative woods, is potentially enhancing. For this purpose, several chemical analyses were carried out; for musts (at 0, 2, 6, 8,10 and 20 fermentation days), total phenols, non-flavonoids, chromatic characteristics, and colour due to copigmentation were assayed. For the wines (sampled at 40, 60 and 80 storage days), the same analysis took place, as well as HPLC determination of individual anthocyanins, polyamide column extraction and HPLC determination of proanthocyanidins, proanthocyanidin separation by degree of polymerization and sensory analysis. Both woods improved colour intensity and pigment stability, which was significantly more relevant when using cherry wood, and phenolic content was consistently higher with this wood, in comparison with the control and oak wines, the latter even showing less total phenols than the control at one storage point. Both also had a considerably larger proportion of coloured anthocyanins than the control, more pronounced in the wines fermented and aged with chips, and with no discernible dominance of any wood type, and oak wood induced an increase of malvidin-3-glucoside in storage. Cherry wood also showed a much higher concentration of monomeric procyanidins, namely (+)-catechins, with a possible effect of contact time. From sensory analysis, wines aged and/or fermented with wood chips always scored highest in overall rating (CHFA at 40 storage days, CHF at 60 and OKFA at 80), significantly improving colour intensity and overall quality, as well as woody aromas, which developed more intensely in the wine fermented and aged with oak chips. There were no definite differences between contact time when using wood, and results were sometimes irregular and with considerable associated errorISASilva, Jorge Manuel RicardoJordão, António Manuel TomásRepositório da Universidade de LisboaNunes, Inês Filipa Santos2018-02-01T15:04:15Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/14840engNunes, I.F.S. - Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips. Lisboa: ISA, 2017, 76 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:RCAAP2023-03-06T14:44:51Zoai:www.repository.utl.pt:10400.5/14840Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:00:37.776782Repositório 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 |
Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips |
title |
Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips |
spellingShingle |
Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips Nunes, Inês Filipa Santos cherry oak phenolic composition rosé wine sensory analysis |
title_short |
Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips |
title_full |
Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips |
title_fullStr |
Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips |
title_full_unstemmed |
Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips |
title_sort |
Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips |
author |
Nunes, Inês Filipa Santos |
author_facet |
Nunes, Inês Filipa Santos |
author_role |
author |
dc.contributor.none.fl_str_mv |
Silva, Jorge Manuel Ricardo Jordão, António Manuel Tomás Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Nunes, Inês Filipa Santos |
dc.subject.por.fl_str_mv |
cherry oak phenolic composition rosé wine sensory analysis |
topic |
cherry oak phenolic composition rosé wine sensory analysis |
description |
Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z 2018-02-01T15:04:15Z |
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/10400.5/14840 |
url |
http://hdl.handle.net/10400.5/14840 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Nunes, I.F.S. - Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips. Lisboa: ISA, 2017, 76 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 |
publisher.none.fl_str_mv |
ISA |
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_ |
1799131093872410624 |