Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines

Detalhes bibliográficos
Autor(a) principal: Hart, Maria do Carmo Lupi Melbourne
Data de Publicação: 2021
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/25477
Resumo: Mestrado em Engenharia de Viticultura e Enologia / Instituto Superior de Agronomia. Universidade de Lisboa
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spelling Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in winesBrettanomycesethylphenolsoff-flavoursSO₂wineMestrado em Engenharia de Viticultura e Enologia / Instituto Superior de Agronomia. Universidade de LisboaThe wine world is constantly evolving, and the market is increasingly demanding with regard to the characteristics of the final product. Winegrowers must follow the trends that have been emerging in relation to winemaking methods, not only in terms of the final product, but also when talking about all the processes involved in obtaining it. As far as wine defects are concerned, one of the producers' greatest focus is Brettanomyces yeast, which is considered to have the greatest capacity to cause wine spoilage. It has been, in the last decades, a reason for great attention, since it causes great economic losses when the conditions for its establishment in the winery are met, especially when we talk about higher quality red wines that have been submitted to expensive ageing processes in wooden barrels. This yeast has the capacity to produce ethylphenols which, above certain quantities, cause highly undesirable changes in the wine's organoleptic characteristics. To date, the most used and efficient approach to dealing with Brettanomyces is the use of sulphites to prevent its growth. SO₂ is the most widely used additive in wineries for the control of this yeast. However, in recent years there has been growing concern from a number of health and food industry stakeholders about the presence of sulphites in various foods. In addition to the fact that they can be harmful to human health above certain ingested values, there is now an increasing trend towards the reduction of all chemical additives in food. The current trend has led the consumer to prefer all products that are related to organic, sustainable, natural production, words that are increasingly referred to throughout the industry. As a food product, wine has also been following this trend, which is becoming increasingly demanding and challenging. The aim of this review was to analyse most of the available alternative methods to the use of sulphites for the reduction of Brettanomyces in wine, in an attempt to minimise the amount of SO₂ to be added to the final product. Knowing how this yeast behaves, which factors influence its growth and at which stages of the winemaking process it is most likely to develop, are some of the topics. In this way, it is intended to make a synthesis of alternative methods to reduce its incidence, to understand which are the most advantageous and what still has to be done in the future to achieve the desired objectivess.n.Malfeito Ferreira, ManuelRepositório da Universidade de LisboaHart, Maria do Carmo Lupi Melbourne2022-09-12T08:57:46Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25477TID:203081765engHart, M.C.L.M. - Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines. Lisboa: ISA, 2021, 55 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:RCAAP2023-03-06T14:55:02Zoai:www.repository.utl.pt:10400.5/25477Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:20.503348Repositório 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 Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines
title Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines
spellingShingle Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines
Hart, Maria do Carmo Lupi Melbourne
Brettanomyces
ethylphenols
off-flavours
SO₂
wine
title_short Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines
title_full Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines
title_fullStr Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines
title_full_unstemmed Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines
title_sort Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines
author Hart, Maria do Carmo Lupi Melbourne
author_facet Hart, Maria do Carmo Lupi Melbourne
author_role author
dc.contributor.none.fl_str_mv Malfeito Ferreira, Manuel
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Hart, Maria do Carmo Lupi Melbourne
dc.subject.por.fl_str_mv Brettanomyces
ethylphenols
off-flavours
SO₂
wine
topic Brettanomyces
ethylphenols
off-flavours
SO₂
wine
description Mestrado em Engenharia de Viticultura e Enologia / Instituto Superior de Agronomia. Universidade de Lisboa
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-09-12T08:57:46Z
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/10400.5/25477
TID:203081765
url http://hdl.handle.net/10400.5/25477
identifier_str_mv TID:203081765
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Hart, M.C.L.M. - Understanding Brettanomyces behaviour to optimise the use of alternatives to SO₂ in wines. Lisboa: ISA, 2021, 55 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 s.n.
publisher.none.fl_str_mv s.n.
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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