Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc

Detalhes bibliográficos
Autor(a) principal: Serughetti, Alessandro
Data de Publicação: 2017
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/15840
Resumo: Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di Torino
id RCAP_729c48c35ce195e705fa67b80805fd3a
oai_identifier_str oai:www.repository.utl.pt:10400.5/15840
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blancamino acidsalcoholic fermentationaroma compoundsSauvignon blancMestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di TorinoIn recent years, New Zealand in terms of production has expressed a certain respect and attention towards Sauvignon Blanc for its organoleptic chemical characteristics. In this project seven different amino acids were used, two blend of amino acids and the DAP (di-ammonium phosphate) used in wineries, with the aim of investigating the effect of different levels of nitrogenous source of musts from the two different vineyards ( Omaka Vineyard and Gifford's Creek Vineyard), on the progress of fermentation and the impact on the aromatic component, with the use of the "New Zealand Grape and Wine Research Program" winemaking protocols, with all the processes being reduced to improve the aromatic quality of Sauvignon Blanc in the Marlborough region of New Zealand. This experimental thesis project with the title "Influences of amino acids during alcoholic fermentation and the development of aromatic compounds in Sauvignon Blanc", observes the single amino acids added starting from two musts, with different initial nitrogenous source, and examines the reaction from the yeast during alcoholic fermentation, with reference to the type of free aromatic compounds and their concentrationISAGrose, ClaireSilva, Jorge Manuel RicardoRepositório da Universidade de LisboaSerughetti, Alessandro2018-07-24T13:42:21Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/15840engSerughetti, A. - Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc. Lisboa: ISA, 2017, 83 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:RCAAP2023-12-17T01:31:28Zoai:www.repository.utl.pt:10400.5/15840Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:24.106383Repositório 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 Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
title Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
spellingShingle Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
Serughetti, Alessandro
amino acids
alcoholic fermentation
aroma compounds
Sauvignon blanc
title_short Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
title_full Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
title_fullStr Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
title_full_unstemmed Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
title_sort Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
author Serughetti, Alessandro
author_facet Serughetti, Alessandro
author_role author
dc.contributor.none.fl_str_mv Grose, Claire
Silva, Jorge Manuel Ricardo
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Serughetti, Alessandro
dc.subject.por.fl_str_mv amino acids
alcoholic fermentation
aroma compounds
Sauvignon blanc
topic amino acids
alcoholic fermentation
aroma compounds
Sauvignon blanc
description Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di Torino
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-07-24T13:42:21Z
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/10400.5/15840
url http://hdl.handle.net/10400.5/15840
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Serughetti, A. - Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc. Lisboa: ISA, 2017, 83 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
publisher.none.fl_str_mv ISA
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
_version_ 1799131102272552960

Registros relacionados