New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon

Detalhes bibliográficos
Autor(a) principal: Porcheddu, Andrea
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/10400.5/25460
Resumo: Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
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spelling New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbonwineoenological productsmaceration post fermentationwinemakingTouriga NacionalMestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do PortoTouriga Nacional is one of the most important grapes variety in Portugal. It is used to create varied type of wine due to the high polyphenols content, the characteristic aroma and the good sugar accumulation. By one hand, consumer ask for sustainable wine, with a low content of alcohol; by the other hand, a slice of consumer ask for deeply coloured and astringent wines. The work lead to better understand chemical phenomena in wines obtained by Vitis Vinifera Sativa “Touriga Nacional”. The work differentiates a “standard protocol” by an “AEB Protocol” and study difference between two vinification methods with the support of laboratory analysis that are focused in the study of phenols compounds, colour and aroma. A study of two different wine obtained by Touriga Nacional grapes was carried out. The work lead to better understand efficiency of some oenological products used as pectic enzymes, yeast and their supplies, exogenous tannins (both hydrolysable and condensed). The wines were subjected to a maceration post fermentation of fifteen days. In order to evaluate differences, in a part of must oenological product named above wasn’t added (Control), while another part was processed with oenological products addition (Treatment). Both wines were subjected to maceration of 15 days. The finished wines were bottled and analysed in laboratory, with a particular focus on chromatic and phenolic characteristics (CIE-Lab analysis, phenolic concentration, pigments and their polymerization). The data obtained suggested that the use of pectolytic enzymes, exogenous tannins, yeast and their supplies can effectively modify important oenological parameters as colour intensity, tonality, anthocyanins concentration (and their polymerization), pigments and phenols. CIELab data suggested that differences can’t be found with naked eyes, by the way several study must be done, especially regarding aging. The results show that the use of specific oenological products, applied in different vinification phases, can effectively modify wines chemical composition, by increasing phenolic composition, colour intensity and polymerized pigments but with a reduction in anthocyanins and tonality. Each analysis was performed in triplicate and a comparison T-test (independent trial), after a variance study was carried out. More study should be done in the next years, especially using independent replicates of vinification and the same vinification procedures.n.Ricardo da Silva, Jorge ManuelRepositório da Universidade de LisboaPorcheddu, Andrea2022-09-09T11:38:21Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25460TID:203081838engPorcheddu, A. - New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon. Lisboa: ISA, 2021, 58 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:RCAAP2023-03-06T14:55:01Zoai:www.repository.utl.pt:10400.5/25460Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:19.757687Repositório 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 New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon
title New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon
spellingShingle New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon
Porcheddu, Andrea
wine
oenological products
maceration post fermentation
winemaking
Touriga Nacional
title_short New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon
title_full New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon
title_fullStr New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon
title_full_unstemmed New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon
title_sort New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon
author Porcheddu, Andrea
author_facet Porcheddu, Andrea
author_role author
dc.contributor.none.fl_str_mv Ricardo da Silva, Jorge Manuel
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Porcheddu, Andrea
dc.subject.por.fl_str_mv wine
oenological products
maceration post fermentation
winemaking
Touriga Nacional
topic wine
oenological products
maceration post fermentation
winemaking
Touriga Nacional
description Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-09-09T11:38:21Z
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/10400.5/25460
TID:203081838
url http://hdl.handle.net/10400.5/25460
identifier_str_mv TID:203081838
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Porcheddu, A. - New thoughts about red winemaking using the Portuguese emblematic red grape variety Touriga Nacional growing in Lisbon. Lisboa: ISA, 2021, 58 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
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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