Alternative technologies to red wine barrel aging: a review

Detalhes bibliográficos
Autor(a) principal: Russo, Davide
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/10400.5/25446
Resumo: Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
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spelling Alternative technologies to red wine barrel aging: a reviewaging technologieswinepolyphenolswoodmicro-oxygenationbarrelMestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do PortoThe knowledge acquired until nowadays by wine industry allows to affirm that the scenario concerning aging process and technologies related, one of the most important aspects of wine production, has changed especially for the red wines. In the past decades was generally accepted that the only aging containers suitable for aging red wines were the oak barrels, but over the years alternative technologies have been fine-tuned, some of which will be treated in this review. The main reasons that have led to the necessity to find an alternative to the barrels are surely the increasing production of wine industry, and consequently the higher space needed to age wines; the cost of barrels, higher in the long term compared to the alternative technologies; the necessity of replacing them after 3 or maximum 4 years and also the ease with which microbiological instabilities can rise up in wines, due to some harmful microorganisms present inside the oak wood (Brettanomyces/Dekkera). Over these motivations, the increase in wine aging technologies has been caused by a more dynamic market compared to 20-30 years ago, so from this emerged the need of producing wines in shorter periods. My master thesis work sets as an objective to evaluate some of the most important oenological red wines aging technologies, reporting the state of art of each one, including the main advantages and drawbackss.n.Ricardo da Silva, Jorge ManuelRolle, LucaRepositório da Universidade de LisboaRusso, Davide2022-09-09T08:30:23Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25446TID:203082516engRusso, D. - Alternative technologies to red wine barrel aging: a review. Lisboa: ISA, 2020, 54 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:RCAAP2023-03-06T14:55:00Zoai:www.repository.utl.pt:10400.5/25446Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:19.051255Repositório 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 Alternative technologies to red wine barrel aging: a review
title Alternative technologies to red wine barrel aging: a review
spellingShingle Alternative technologies to red wine barrel aging: a review
Russo, Davide
aging technologies
wine
polyphenols
wood
micro-oxygenation
barrel
title_short Alternative technologies to red wine barrel aging: a review
title_full Alternative technologies to red wine barrel aging: a review
title_fullStr Alternative technologies to red wine barrel aging: a review
title_full_unstemmed Alternative technologies to red wine barrel aging: a review
title_sort Alternative technologies to red wine barrel aging: a review
author Russo, Davide
author_facet Russo, Davide
author_role author
dc.contributor.none.fl_str_mv Ricardo da Silva, Jorge Manuel
Rolle, Luca
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Russo, Davide
dc.subject.por.fl_str_mv aging technologies
wine
polyphenols
wood
micro-oxygenation
barrel
topic aging technologies
wine
polyphenols
wood
micro-oxygenation
barrel
description Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2022-09-09T08:30:23Z
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/10400.5/25446
TID:203082516
url http://hdl.handle.net/10400.5/25446
identifier_str_mv TID:203082516
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Russo, D. - Alternative technologies to red wine barrel aging: a review. Lisboa: ISA, 2020, 54 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 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
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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