A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept

Detalhes bibliográficos
Autor(a) principal: Pereira, Catarina
Data de Publicação: 2022
Outros Autores: Mendes, Davide, Martins, Nuno, Silva, Marco Gomes da, Garcia, Raquel, Cabrita, Maria João
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/146465
Resumo: National Funds through FCT—Foundation for Science and Technology under the Ph.D. Grant 2021.07306.BD
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spelling A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Conceptacidity correctionunripe grape mustscircular economyAlentejo wine grapesAntão Vaz grapeswhite winesamino acidsvolatile compoundsFood ScienceSDG 8 - Decent Work and Economic GrowthSDG 12 - Responsible Consumption and ProductionNational Funds through FCT—Foundation for Science and Technology under the Ph.D. Grant 2021.07306.BDAiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antão Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts—a vital waste product containing several compounds with important biological activity—can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines.LAQV@REQUIMTEDQ - Departamento de QuímicaRUNPereira, CatarinaMendes, DavideMartins, NunoSilva, Marco Gomes daGarcia, RaquelCabrita, Maria João2022-12-20T22:15:13Z2022-12-072022-12-07T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article16application/pdfhttp://hdl.handle.net/10362/146465eng2306-5710PURE: 48293436https://doi.org/10.3390/beverages8040079info: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:RCAAP2024-03-11T05:27:33Zoai:run.unl.pt:10362/146465Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:52:38.657718Repositório 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 A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
title A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
spellingShingle A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
Pereira, Catarina
acidity correction
unripe grape musts
circular economy
Alentejo wine grapes
Antão Vaz grapes
white wines
amino acids
volatile compounds
Food Science
SDG 8 - Decent Work and Economic Growth
SDG 12 - Responsible Consumption and Production
title_short A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
title_full A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
title_fullStr A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
title_full_unstemmed A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
title_sort A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
author Pereira, Catarina
author_facet Pereira, Catarina
Mendes, Davide
Martins, Nuno
Silva, Marco Gomes da
Garcia, Raquel
Cabrita, Maria João
author_role author
author2 Mendes, Davide
Martins, Nuno
Silva, Marco Gomes da
Garcia, Raquel
Cabrita, Maria João
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv LAQV@REQUIMTE
DQ - Departamento de Química
RUN
dc.contributor.author.fl_str_mv Pereira, Catarina
Mendes, Davide
Martins, Nuno
Silva, Marco Gomes da
Garcia, Raquel
Cabrita, Maria João
dc.subject.por.fl_str_mv acidity correction
unripe grape musts
circular economy
Alentejo wine grapes
Antão Vaz grapes
white wines
amino acids
volatile compounds
Food Science
SDG 8 - Decent Work and Economic Growth
SDG 12 - Responsible Consumption and Production
topic acidity correction
unripe grape musts
circular economy
Alentejo wine grapes
Antão Vaz grapes
white wines
amino acids
volatile compounds
Food Science
SDG 8 - Decent Work and Economic Growth
SDG 12 - Responsible Consumption and Production
description National Funds through FCT—Foundation for Science and Technology under the Ph.D. Grant 2021.07306.BD
publishDate 2022
dc.date.none.fl_str_mv 2022-12-20T22:15:13Z
2022-12-07
2022-12-07T00:00:00Z
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/10362/146465
url http://hdl.handle.net/10362/146465
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2306-5710
PURE: 48293436
https://doi.org/10.3390/beverages8040079
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 16
application/pdf
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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