Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines

Detalhes bibliográficos
Autor(a) principal: Randazzo, Gabriele
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/10400.5/25441
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 Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red winescherry woodoak woodmalolactic fermentationphenolics compoundsred wineMestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do PortoThe aim of this study was to evaluate the effects of alternative wood chips in the evolution of the phenolic composition of a red wine made from Syrah grape variety undergoing MLF in contact with these wood chips. For this purpose, wood chips from cherry (Prunus avium), Portuguese oak (Quercus pyrenaica) and French oak (Quercus petraea) were added to the wine before the start of the malolactic fermentation (MLF). At the end of the MLF, various chemical analysis and global phenolic parameter were studied. The results showed few statistically significant differences in the phenolic parameters evaluated. Thus, it was not possible to conclude that there are differences between the impact of different botanic species used in this work. In general, after the MLF time considered (29 days), the wines in contact with cherry wood showed a slight tendency for lower values associated to red wine color parameters, such as color intensity, total anthocyanins, total and polymeric pigments. Concerning the oak wood species (Portuguese and French) used, the wine phenolic compounds evolution were inappreciable, except for total phenols, non-flavonoid phenols and for some individual anthocyanins content (a slight increase for malvidin-3- glucoside), independently of oak wood species used. Thus, with this study we tried to contribute for understand the alternative wood chips role during the MLF in red wine characteristicss.n.Ricardo da Silva, Jorge ManuelJordão, António M.Repositório da Universidade de LisboaRandazzo, Gabriele2022-09-08T15:11:15Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25441TID:203082508engRandazzo, G. - Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines. Lisboa: ISA, 2020, 72 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:10400.5/25441Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:18.815418Repositório 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 Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines
title Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines
spellingShingle Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines
Randazzo, Gabriele
cherry wood
oak wood
malolactic fermentation
phenolics compounds
red wine
title_short Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines
title_full Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines
title_fullStr Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines
title_full_unstemmed Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines
title_sort Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines
author Randazzo, Gabriele
author_facet Randazzo, Gabriele
author_role author
dc.contributor.none.fl_str_mv Ricardo da Silva, Jorge Manuel
Jordão, António M.
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Randazzo, Gabriele
dc.subject.por.fl_str_mv cherry wood
oak wood
malolactic fermentation
phenolics compounds
red wine
topic cherry wood
oak wood
malolactic fermentation
phenolics compounds
red wine
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
2022-09-08T15:11:15Z
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/10400.5/25441
TID:203082508
url http://hdl.handle.net/10400.5/25441
identifier_str_mv TID:203082508
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Randazzo, G. - Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines. Lisboa: ISA, 2020, 72 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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