Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia

Detalhes bibliográficos
Autor(a) principal: Ioannidou, Danai
Data de Publicação: 2012
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/8606
Resumo: Mestrado Vinifera EuroMaster - Instituto Superior de Agronomia
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spelling Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern AustraliaTempranillomaceration durationphenolic compositionmonomeric flavan-3-olsMestrado Vinifera EuroMaster - Instituto Superior de AgronomiaThe aim of this study was to understand the effects of different maceration winemaking techniques on the phenolic composition of red grapevine variety ‘Tempranillo’ (Vitis vinifera L.). Experimental winemaking included 4 different treatments with 3 replicates. (5days pre-fermentation maceration at 11°C, fermentation without any pre-fermentation or post-fermentation extended maceration (control wines), and 3- and 6-days post- fermentation extended maceration on skins). Spectroscopic and RP-HPLC analysis were used to determine changes in phenolic components and between treatments during the alcoholic fermentation, and as they aged in the bottle. It was determined if the wines made with pre-fermentation maceration had increased color intensity compared to the control wines, as well as if the wines that underwent extended maceration had increased concentration of (+)-catechin and (-)-epicatechin, increased color hue, decreased color intensity compared to the control wines. Prolonging the maceration from 7 to 10 and 13 days, lead to significantly higher concentrations of total phenolics, and the monomeric flavan-3-ols, (+)-catechin and (-)-epicatechin, and lead to a significant decrease of the total anthocyanins. Further investigation is needed in order to analyse the effect of the phenolic, tannin’s and anthocyannin’s composition on the quality of the wine in terms of color stabilization and mouth-feel. Post-fermentation EM reduced wine colour intensity and imparted a browner hue to the wine compared to the Control wine. This EM treatment is therefore unlikely to benefit winemakers who are seeking to produce highly coloured wines. However, post-fermentation extended maceration increased the concentration of wine flavan-3-ols ((+)-catechin and (-)-epicatechin). Therefore, the winemakers by varying the duration of post-fermentation EM may influence the desired balance between the extraction of these wine phenolics and the mouth-feel properties, taking into consideration the economic factorISA/ULFord, ChristopherSilva, Jorge Manuel RicardoRepositório da Universidade de LisboaIoannidou, Danai2015-12-31T01:30:11Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/8606engIoannidou, D. - Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia. Lisboa: ISA, 2012, 48 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:RCAAP2023-12-24T01:32:23Zoai:www.repository.utl.pt:10400.5/8606Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:55:34.387404Repositório 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 Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia
title Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia
spellingShingle Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia
Ioannidou, Danai
Tempranillo
maceration duration
phenolic composition
monomeric flavan-3-ols
title_short Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia
title_full Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia
title_fullStr Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia
title_full_unstemmed Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia
title_sort Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia
author Ioannidou, Danai
author_facet Ioannidou, Danai
author_role author
dc.contributor.none.fl_str_mv Ford, Christopher
Silva, Jorge Manuel Ricardo
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Ioannidou, Danai
dc.subject.por.fl_str_mv Tempranillo
maceration duration
phenolic composition
monomeric flavan-3-ols
topic Tempranillo
maceration duration
phenolic composition
monomeric flavan-3-ols
description Mestrado Vinifera EuroMaster - Instituto Superior de Agronomia
publishDate 2012
dc.date.none.fl_str_mv 2012
2012-01-01T00:00:00Z
2015-12-31T01:30:11Z
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/10400.5/8606
url http://hdl.handle.net/10400.5/8606
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ioannidou, D. - Outcomes of pre-fermentation and post-fermentation extended maceration for anthocyanin and tannin composition of red wines from hot irrigated vineyards of south eastern Australia. Lisboa: ISA, 2012, 48 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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