The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide

Detalhes bibliográficos
Autor(a) principal: Matesi, Francesco G.
Data de Publicação: 2019
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/25476
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 The mechanism of the protein haze formation in white wine. The role of the sulfur dioxideprotein hazesulfur dioxidePortuguese wineswhite winechromatographyMestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do PortoThe present work tries to identify the (bio)chemical mechanism underlying protein haze formation in wines, a common defect in many commercial wines. In particular, this work is centred on the role played by sulfur dioxide, an additive widely used in the oenological sector, in this phenomenon, as it was recently shown to be one of the multiple factors implicated of protein instability. In order to define and interpret the interactions of sulphur dioxide with the wine proteins, the protein profiles of different varietal wines, prepared from Portuguese white grapes such as Alvarinho, Arinto, Encruzado, Macabeu, Moscatel Galego, Moscatel of Setúbal and Viosinho of two different vintages have been characterized. The results show that wines produced with certain varieties are more prone to protein haze than others in the presence of sulfur dioxide, both for their protein content and for the protein classes contained in thems.n.Ferreira, Ricardo BoavidaChagas, Ricardo VenturaRepositório da Universidade de LisboaMatesi, Francesco G.2022-09-12T08:43:23Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25476TID:203080785engMatesi, F.G. - The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide. Lisboa: ISA, 2019, 94 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:10400.5/25476Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:20.458073Repositório 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 The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide
title The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide
spellingShingle The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide
Matesi, Francesco G.
protein haze
sulfur dioxide
Portuguese wines
white wine
chromatography
title_short The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide
title_full The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide
title_fullStr The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide
title_full_unstemmed The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide
title_sort The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide
author Matesi, Francesco G.
author_facet Matesi, Francesco G.
author_role author
dc.contributor.none.fl_str_mv Ferreira, Ricardo Boavida
Chagas, Ricardo Ventura
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Matesi, Francesco G.
dc.subject.por.fl_str_mv protein haze
sulfur dioxide
Portuguese wines
white wine
chromatography
topic protein haze
sulfur dioxide
Portuguese wines
white wine
chromatography
description Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
2022-09-12T08:43:23Z
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/10400.5/25476
TID:203080785
url http://hdl.handle.net/10400.5/25476
identifier_str_mv TID:203080785
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Matesi, F.G. - The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide. Lisboa: ISA, 2019, 94 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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