Madeira wine vinification process: analysis and control

• Autor(a) principal: Rodrigues, Pedro Marcelo Silva
• Data de Publicação: 2016
• Tipo de documento: Dissertação
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.13/1258
• topic: Bioquímica aplicada; Vinho Madeira; Perfil volátil; Vinificação; Ácidos orgânicos; Glicose; Glucose; Monossacáridos; Frutose; Ácidos gordos voláteis; Madeira wine; Vinification process; Organic acids; Glucose and frutose; Volatile profile; Bolatile fatty acids; Applied Biochemistry; .; Faculdade de Ciências Exatas e da Engenharia; Domínio/Área Científica::Engenharia e Tecnologia::Engenharia Química; Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar

The present study was done in collaboration with J. Faria e Filhos company, a Madeira wine producer, and its main goal was to fully characterize three wines produced during 2014 harvest and identify possible improving points in the winemaking process. The winemaking process was followed during 4 weeks, being registered the amounts of grapes received, the fermentation temperatures, the time at which fermentation was stopped and evolution of must densities until the fortification time. The characterization of musts and wines was done in terms of density, total and volatile acidity, alcohol content, pH, total of polyphenol, organic acids composition, sugars concentration and the volatile profile. Also, it was developed and validated an analytical methodology to quantify the volatile fatty acids, namely using SPME-GC-MS. Briefly, the following key features were obtained for the latter methodology: linearity (R2=0.999) e high sensitivity (LOD =0.026-0.068 mg/L), suitable precision (repeatability and reproducibility lower than 8,5%) and good recoveries (103,11-119,46%). The results reveal that fermentation temperatures should be controlled in a more strictly manner, in order to ensure a better balance in proportion of some volatile compounds, namely the esters and higher alcohols and to minimize the concentration of some volatiles, namely hexanoic, octanoic and decanoic acids, that when above their odours threshold are not positive for the wine aroma. Also, regarding the moment to stop the fermentation, it was verified that it can be introduced changes which can also be benefit to guarantee the tipicity of Madeira wine bouquet.