Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria
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/10400.5/23699 |
Resumo: | The production of wines using ancient techniques is a present trend with commercial interest among consumers valorising their historical background. Therefore, the objective of the present work was to recreate wines and piquettes produced from dehydrated grapes, vinified according to the techniques described in classical Roman agricultural manuals. Muscat of Alexandria grapes were harvested and subjected to greenhouse drying under ambient temperature for 7 days, during the 2020 and 2021 harvests. When weight loss was approximately 30%, grapes were processed according to different protocols, including a rehydration step using saltwater or white wine (2020 harvest). Fermentation was conducted with the addition of commercial yeast without sulphur dioxide supplementation. The piquettes were obtained from the pressed pomaces diluted with water solution (5 g/L tartaric acid). The 2020 wines showed alcoholic content and residual sugar ranging from 14.8 to 17.0% (v/v), and 0.8 g/L to 18 g/L, respectively. Volatile acidity was less than 1 g/L (as acetic acid) in all wines, except for the fermentation of crushed grapes alone, which yielded 2.3 g/L volatile acidity. The fermentation of dehydrated crushed grapes in the semi-industrial trial run in the harvest of 2021 yielded 1.1 g/L volatile acidity. The piquettes analysis showed ethanol ranging from 10.2% (v/v) to 16.0% (v/v), reducing substances less than 2 g/L and volatile acidity less than 0.8 g/L. Overall, the physicochemical analysis showed that it was possible to recreate ancient winemaking techniques that may be further improved to produce commercially and legally acceptable wines |
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Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandriadehydrated grapesMuscat of Alexandriasweet winespassito winesRoman winesmineral contentpiquetteágua-péThe production of wines using ancient techniques is a present trend with commercial interest among consumers valorising their historical background. Therefore, the objective of the present work was to recreate wines and piquettes produced from dehydrated grapes, vinified according to the techniques described in classical Roman agricultural manuals. Muscat of Alexandria grapes were harvested and subjected to greenhouse drying under ambient temperature for 7 days, during the 2020 and 2021 harvests. When weight loss was approximately 30%, grapes were processed according to different protocols, including a rehydration step using saltwater or white wine (2020 harvest). Fermentation was conducted with the addition of commercial yeast without sulphur dioxide supplementation. The piquettes were obtained from the pressed pomaces diluted with water solution (5 g/L tartaric acid). The 2020 wines showed alcoholic content and residual sugar ranging from 14.8 to 17.0% (v/v), and 0.8 g/L to 18 g/L, respectively. Volatile acidity was less than 1 g/L (as acetic acid) in all wines, except for the fermentation of crushed grapes alone, which yielded 2.3 g/L volatile acidity. The fermentation of dehydrated crushed grapes in the semi-industrial trial run in the harvest of 2021 yielded 1.1 g/L volatile acidity. The piquettes analysis showed ethanol ranging from 10.2% (v/v) to 16.0% (v/v), reducing substances less than 2 g/L and volatile acidity less than 0.8 g/L. Overall, the physicochemical analysis showed that it was possible to recreate ancient winemaking techniques that may be further improved to produce commercially and legally acceptable winesMDPIRepositório da Universidade de LisboaHarutyunyan, MkrtichViana, RenatoGranja-Soares, JoanaMartins, MiguelRibeiro, HenriqueMalfeito-Ferreira, Manuel2022-03-03T10:23:46Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23699engHarutyunyan, M.; Viana, R.; Granja-Soares, J.; Martins, M.; Ribeiro, H.; Malfeito-Ferreira, M. Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria. Fermentation 2022, 8, 85https://doi.org/10.3390/ fermentation8020085info: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:RCAAP2023-03-06T14:53:16Zoai:www.repository.utl.pt:10400.5/23699Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:52.705514Repositório 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 |
Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria |
title |
Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria |
spellingShingle |
Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria Harutyunyan, Mkrtich dehydrated grapes Muscat of Alexandria sweet wines passito wines Roman wines mineral content piquette água-pé |
title_short |
Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria |
title_full |
Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria |
title_fullStr |
Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria |
title_full_unstemmed |
Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria |
title_sort |
Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria |
author |
Harutyunyan, Mkrtich |
author_facet |
Harutyunyan, Mkrtich Viana, Renato Granja-Soares, Joana Martins, Miguel Ribeiro, Henrique Malfeito-Ferreira, Manuel |
author_role |
author |
author2 |
Viana, Renato Granja-Soares, Joana Martins, Miguel Ribeiro, Henrique Malfeito-Ferreira, Manuel |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Harutyunyan, Mkrtich Viana, Renato Granja-Soares, Joana Martins, Miguel Ribeiro, Henrique Malfeito-Ferreira, Manuel |
dc.subject.por.fl_str_mv |
dehydrated grapes Muscat of Alexandria sweet wines passito wines Roman wines mineral content piquette água-pé |
topic |
dehydrated grapes Muscat of Alexandria sweet wines passito wines Roman wines mineral content piquette água-pé |
description |
The production of wines using ancient techniques is a present trend with commercial interest among consumers valorising their historical background. Therefore, the objective of the present work was to recreate wines and piquettes produced from dehydrated grapes, vinified according to the techniques described in classical Roman agricultural manuals. Muscat of Alexandria grapes were harvested and subjected to greenhouse drying under ambient temperature for 7 days, during the 2020 and 2021 harvests. When weight loss was approximately 30%, grapes were processed according to different protocols, including a rehydration step using saltwater or white wine (2020 harvest). Fermentation was conducted with the addition of commercial yeast without sulphur dioxide supplementation. The piquettes were obtained from the pressed pomaces diluted with water solution (5 g/L tartaric acid). The 2020 wines showed alcoholic content and residual sugar ranging from 14.8 to 17.0% (v/v), and 0.8 g/L to 18 g/L, respectively. Volatile acidity was less than 1 g/L (as acetic acid) in all wines, except for the fermentation of crushed grapes alone, which yielded 2.3 g/L volatile acidity. The fermentation of dehydrated crushed grapes in the semi-industrial trial run in the harvest of 2021 yielded 1.1 g/L volatile acidity. The piquettes analysis showed ethanol ranging from 10.2% (v/v) to 16.0% (v/v), reducing substances less than 2 g/L and volatile acidity less than 0.8 g/L. Overall, the physicochemical analysis showed that it was possible to recreate ancient winemaking techniques that may be further improved to produce commercially and legally acceptable wines |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-03T10:23:46Z 2022 2022-01-01T00:00:00Z |
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/10400.5/23699 |
url |
http://hdl.handle.net/10400.5/23699 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Harutyunyan, M.; Viana, R.; Granja-Soares, J.; Martins, M.; Ribeiro, H.; Malfeito-Ferreira, M. Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria. Fermentation 2022, 8, 85 https://doi.org/10.3390/ fermentation8020085 |
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 |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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) |
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 |
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