Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters

Detalhes bibliográficos
Autor(a) principal: Kulkarni, Priyanka Prashant
Data de Publicação: 2014
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/8636
Resumo: Mestrado Vinifera EuroMaster - Instituto Superior de Agronomia
id RCAP_bd735c9bc09ea3a78191b28f5d087504
oai_identifier_str oai:www.repository.utl.pt:10400.5/8636
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parametersultrasoundspolysaccharidesnon Saccharomycesaging over leesMestrado Vinifera EuroMaster - Instituto Superior de AgronomiaAgeing over lees has long been considered to benefit the overall quality of wine, enhancing the body and mouthful as well as sensorial complexity, color stability. Despite of all the positive attributes conferred by this technique, it is a complex process which could last up to years and is affected by several variables of different nature and complexities. This process has several economic impacts representing large investments for all producers to store the wines in cellars as well as the wine maker has to bear the potential risk associated with the organoleptic and microbiological alterations in the wines. Thus, it is important for the winemakers to optimize the time of ageing on lees. Further more in today’s fiercely competitive market it is reasonable to develop new strategies and techniques to accelerate the ageing over lees process, shorten the storage time and achieve better quality. In this study two novel techniques: use of non Saccharomyces strains coupled with ultrasound treatment were tested to see their efficiency for accelerating aging over lees. The combined effects of the techniques were tested to see their impacts on the polysaccharide release and on the organoleptic properties of red wine. Release of polysaccharides was analyzed by HPLC-RI. Anthocyanins and aroma compounds were analyzed by using HPLC-PDAD/ESI-MS, GC-FID respectively. Also Color and Total Phenolic Index were recorded periodically along the experiment. Results showed that ultrasound treatment is a reliable technique for shortening the ageing on lees process by strongly increasing the concentration of polysaccharides released into the wine after only two weeks treatment and without adversely affecting the sensorial quality of the wine. Additions of sand as an abrasives agent increased the polysaccharide release. Furthermore the non Saccharomyces strains of Schizosaccharomyces pombe, Saccharomyces ludwigii and Brettanomyces showed better results with regards to the amount of polysaccharide release compared to the control Saccharomyces strains. Interesting results with Brettanomyces were observed, as the use of this particular strain did not impart any off flavors to the wine. This can be explained by the use of lyophilized strains used in this study which were dosed in the wine to carry out the aging over lees. Ultrasonic treatment coupled with aging over lees resulted in reduction of anthocyanin content of the wine and also effected the aroma compounds.In conclusion this study illustrated the use of Ultrasounds and Non Saccharomyces strains as novel techniques for aging over lees, however more research in this field is required to study the clear effects on ultrasounds on the chemical composition of wine before replicating the application on a large scale productionISA/ULBarrado, Antonio MorataLaureano, OlgaRepositório da Universidade de LisboaKulkarni, Priyanka Prashant2015-05-18T10:22:30Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/8636engKulkarni, P.P. - Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters. Lisboa: ISA, 2014, 62 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:RCAAP2023-12-24T01:32:27Zoai:www.repository.utl.pt:10400.5/8636Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:55:35.873605Repositório 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 Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters
title Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters
spellingShingle Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters
Kulkarni, Priyanka Prashant
ultrasounds
polysaccharides
non Saccharomyces
aging over lees
title_short Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters
title_full Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters
title_fullStr Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters
title_full_unstemmed Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters
title_sort Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters
author Kulkarni, Priyanka Prashant
author_facet Kulkarni, Priyanka Prashant
author_role author
dc.contributor.none.fl_str_mv Barrado, Antonio Morata
Laureano, Olga
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Kulkarni, Priyanka Prashant
dc.subject.por.fl_str_mv ultrasounds
polysaccharides
non Saccharomyces
aging over lees
topic ultrasounds
polysaccharides
non Saccharomyces
aging over lees
description Mestrado Vinifera EuroMaster - Instituto Superior de Agronomia
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-01-01T00:00:00Z
2015-05-18T10:22:30Z
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/10400.5/8636
url http://hdl.handle.net/10400.5/8636
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Kulkarni, P.P. - Use of non Saccharomyces yeast strains coupled with ultrasound treatments as a novel technique to accelerate aging over lees of red wines and its repercussion in sensorial parameters. Lisboa: ISA, 2014, 62 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 ISA/UL
publisher.none.fl_str_mv ISA/UL
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
_version_ 1799131035827437568

Registros relacionados