Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety

Detalhes bibliográficos
Autor(a) principal: Delia, Lorenzo
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/10400.5/12217
Resumo: Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
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spelling Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape varietywood alternativesacaciacherryphenolic compositionsensory analysisMestrado Vinifera Euromaster - Instituto Superior de Agronomia - ULThe aim of this study was to evaluate the effects that Acacia (Robinia pseudoacacia), Cherry (Prunus avium), American oak (Quercus alba) and French oak (Quercus petraea) wood chips have on the evolution of the phenolic composition and sensorial properties of a white wine from Encruzado grape variety, during a storage period of 4 weeks. Chemical analysis were carried out: total phenols, flavonoid and non-flavonoid phenols, chromatic aspects, susceptibility to browning and tanning power. A sensory analysis was also performed at the end of the experiment. The results showed statistically significant differences between the treatments in most of the phenolic analysis, allowing us to establish a difference between the control wine and the wines aged in contact with the different wood chips species. In particular, acacia wood chips seemed to influence greatly the phenolic aspects of the white wine used in a short aging period. Generally, the wine aged with cherry chips presented intermediate values between acacia sample and the standard wine. Concerning the sensory analysis, there was a slight preference for the wine aged in contact with acacia wood chips, suggesting its suitability for aging for this kind of wine, as well as for cherry wood that has shown good aptitudeISA-ULSilva, Jorge Manuel RicardoJordão, António Manuel TomásRepositório da Universidade de LisboaDelia, Lorenzo2016-09-26T15:11:48Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/12217engDelia, L. - Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety. Lisboa: ISA, 2016, 55 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:RCAAP2023-12-24T01:32:29Zoai:www.repository.utl.pt:10400.5/12217Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:58:23.317840Repositório 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 alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety
title Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety
spellingShingle Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety
Delia, Lorenzo
wood alternatives
acacia
cherry
phenolic composition
sensory analysis
title_short Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety
title_full Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety
title_fullStr Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety
title_full_unstemmed Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety
title_sort Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety
author Delia, Lorenzo
author_facet Delia, Lorenzo
author_role author
dc.contributor.none.fl_str_mv Silva, Jorge Manuel Ricardo
Jordão, António Manuel Tomás
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Delia, Lorenzo
dc.subject.por.fl_str_mv wood alternatives
acacia
cherry
phenolic composition
sensory analysis
topic wood alternatives
acacia
cherry
phenolic composition
sensory analysis
description Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
publishDate 2016
dc.date.none.fl_str_mv 2016-09-26T15:11:48Z
2016
2016-01-01T00:00:00Z
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/10400.5/12217
url http://hdl.handle.net/10400.5/12217
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Delia, L. - Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a white wine from Encruzado grape variety. Lisboa: ISA, 2016, 55 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
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