Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO

Detalhes bibliográficos
Autor(a) principal: Pfahl, Leonard Maximilian
Data de Publicação: 2020
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/25428
Resumo: Vinifera Euromaster - European Master inViticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa / Institut National d' Études Superieurs Agronomiques de Montpellier
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spelling Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDOred wineoak barrel agingcooperagebarrel-to-barrel variationphenolic compositionVinifera Euromaster - European Master inViticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa / Institut National d' Études Superieurs Agronomiques de MontpellierIn this study, we investigated the effect of oak barrel ageing on colour, pigments and phenolic composition of a red wine, with a specific focus on the variation in between the barrels with similar origin and characteristics, providing innovative information on this subject. A red wine of the grape variety Touriga Franca (Vitis vinifera L.), 2016 vintage, from the Portuguese PDO Douro, was aged for 12 months in new French oak (Quercus sessiliflora Salisb.) barrels (225 l) from four different cooperages, all with medium toasting level. For each cooperage, a high number of true replicates were used, always equal or higher than 9. A control sample was collected before filling barrels. The wines were sampled after 12 months of ageing and evaluated in terms of colour (CIE Lab, tonality, colour intensity, colour due to copigmentation) and wine phenolic composition (total phenols, flavonoids, non-flavonoids, catechins, proanthocyanidins fractions, tanning power, total and ionised- anthocyanins). General physical-chemical analysis was done by FTIR, namely alcoholic strength, density, total dry matter, reducing substances, total acidity, volatile acidity, sulfur dioxide (SO2), pH, ash, sulphates, and chloride. The wine developed for most parameters significantly different in the barrels, compared to the control wine. The cooperage of the barrels did not have a clear influence on the wine. All four cooperages shared overlapping results for most part of the analytical parameters, with the exception of total phenols. Three of four cooperages were never significantly different from each other for any parameter. One cooperage was occasionally different, while usually still staying in an overlap with at least one of the other cooperages. Parameters of wine colour showed lower variation than wine phenolics, like total phenols and non-flavonoids, while the highest variation was found for anthocyanins related parameters. Furthermore, was the sample number calculated, which is required to obtain results within a certain range of variation around the population mean. This allows to determine the precision achieved with a given number of barrel samples and is of importance for the planning of experimental designs and for the interpretation of results from barrel lot measurementss.n.Catarino, SofiaRepositório da Universidade de LisboaPfahl, Leonard Maximilian20202025-09-01T00:00:00Z2020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25428engPfahl, L.M. - Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO. Lisboa: ISA, 2020, 83 p.info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-17T01:31:32Zoai:www.repository.utl.pt:10400.5/25428Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:18.174753Repositório 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 Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
spellingShingle Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
Pfahl, Leonard Maximilian
red wine
oak barrel aging
cooperage
barrel-to-barrel variation
phenolic composition
title_short Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title_full Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title_fullStr Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title_full_unstemmed Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title_sort Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
author Pfahl, Leonard Maximilian
author_facet Pfahl, Leonard Maximilian
author_role author
dc.contributor.none.fl_str_mv Catarino, Sofia
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Pfahl, Leonard Maximilian
dc.subject.por.fl_str_mv red wine
oak barrel aging
cooperage
barrel-to-barrel variation
phenolic composition
topic red wine
oak barrel aging
cooperage
barrel-to-barrel variation
phenolic composition
description Vinifera Euromaster - European Master inViticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa / Institut National d' Études Superieurs Agronomiques de Montpellier
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2025-09-01T00:00:00Z
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/10400.5/25428
url http://hdl.handle.net/10400.5/25428
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pfahl, L.M. - Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO. Lisboa: ISA, 2020, 83 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
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
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