A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of concept
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10174/33343 https://doi.org/Pereira, C.; Mendes, D.; Martins, N.; Gomes da Silva, M.; Garcia, R.; Cabrita, M.J. A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept. Beverages 2022, 8, 79. https://doi.org/10.3390/beverages8040079 https://doi.org/10.3390/beverages8040079 |
Resumo: | Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antão Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts—a vital waste product containing several compounds with important biological activity—can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines. |
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A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of conceptacidity correctionunripe grape mustscircular economyAlentejo wine grapesAntão Vaz grapeswhite winesamino acidsvolatile compoundsAiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antão Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts—a vital waste product containing several compounds with important biological activity—can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines.MDPI2023-01-10T11:54:27Z2023-01-102022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/33343https://doi.org/Pereira, C.; Mendes, D.; Martins, N.; Gomes da Silva, M.; Garcia, R.; Cabrita, M.J. A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept. Beverages 2022, 8, 79. https://doi.org/10.3390/beverages8040079http://hdl.handle.net/10174/33343https://doi.org/10.3390/beverages8040079engDepartamento de Fitotecniandndnmartins@uevora.ptndraquelg@uevora.ptmjbc@uevora.pt210Pereira, CatarinaMendes, DavideMartins, NunoGomes da Silva, MarcoGarcia, RaquelCabrita, Maria Joãoinfo: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:RCAAP2024-01-03T19:34:21Zoai:dspace.uevora.pt:10174/33343Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:21:56.130169Repositório 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 |
A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of concept |
title |
A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of concept |
spellingShingle |
A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of concept Pereira, Catarina acidity correction unripe grape musts circular economy Alentejo wine grapes Antão Vaz grapes white wines amino acids volatile compounds |
title_short |
A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of concept |
title_full |
A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of concept |
title_fullStr |
A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of concept |
title_full_unstemmed |
A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of concept |
title_sort |
A sustainable approach based on the use of unripe grape frozen musts to modulate wine characteristics as a proof of concept |
author |
Pereira, Catarina |
author_facet |
Pereira, Catarina Mendes, Davide Martins, Nuno Gomes da Silva, Marco Garcia, Raquel Cabrita, Maria João |
author_role |
author |
author2 |
Mendes, Davide Martins, Nuno Gomes da Silva, Marco Garcia, Raquel Cabrita, Maria João |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Pereira, Catarina Mendes, Davide Martins, Nuno Gomes da Silva, Marco Garcia, Raquel Cabrita, Maria João |
dc.subject.por.fl_str_mv |
acidity correction unripe grape musts circular economy Alentejo wine grapes Antão Vaz grapes white wines amino acids volatile compounds |
topic |
acidity correction unripe grape musts circular economy Alentejo wine grapes Antão Vaz grapes white wines amino acids volatile compounds |
description |
Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antão Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts—a vital waste product containing several compounds with important biological activity—can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01T00:00:00Z 2023-01-10T11:54:27Z 2023-01-10 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10174/33343 https://doi.org/Pereira, C.; Mendes, D.; Martins, N.; Gomes da Silva, M.; Garcia, R.; Cabrita, M.J. A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept. Beverages 2022, 8, 79. https://doi.org/10.3390/beverages8040079 http://hdl.handle.net/10174/33343 https://doi.org/10.3390/beverages8040079 |
url |
http://hdl.handle.net/10174/33343 https://doi.org/Pereira, C.; Mendes, D.; Martins, N.; Gomes da Silva, M.; Garcia, R.; Cabrita, M.J. A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept. Beverages 2022, 8, 79. https://doi.org/10.3390/beverages8040079 https://doi.org/10.3390/beverages8040079 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Departamento de Fitotecnia nd nd nmartins@uevora.pt nd raquelg@uevora.pt mjbc@uevora.pt 210 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
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 |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1817551621136056320 |