Produtos alternativos de vinho. Vinificação de vinho adicionado de Pausinystalia yohimbe

• Author(s): Afonso, Jorge Ramiro Ortega
• Date: 2011
• Persistent ID: http://hdl.handle.net/10400.5/4175
• Origin: Repositório da UTL
• Subject(s): Pausinystalia yohimbe; functional wine; human health
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Silva, Jorge Manuel Ricardo; Laureano, Olga
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto

The offer of different wine brands is increasing in our society. The investigation and search for new profiles aromatic-gustatory try to differentiate the product in a broad market, generic and not very varied. The launch of new wines is distinguished by its terroir, marketing or combinations of existing types of wine as Verde Rosé and Porto Rosé. Another phenomenon has been the growing interest for functional foods and, more particularly, for functional wines. In this field, even though there are very few studies, it is common to associate beneficial capacities, as wine polyphenols on human health. The wine contact with the wood, especially oak, either in barrels or more recently, as wood chips, might improve even more this positive benefits, especially if we deal with white wines. It‟s also known that consumption of wine is related to pleasure, satisfaction, people status, and by consequence, an important cultural issue. It‟s common sense that drinking wine uninhibited people, affecting them mentally and physically. In a moderated level, wine consumption can lead consumers to sexual approach. At this level, there‟s a known and natural product described as aphrodisiac, even though is not scientifically proved: Pausinystalia yohimbe, or „Pau-de-cabinda‟, its popular name. In its bark we can find a major alkaloid called Yohimbine, used as medicine, or as a traditional way to prevent heart diseases and male sexual impotence (Tchoundjey et al., 2001). This work focuses on a wine vinified with Pausinystalia yohimbe, and it will demonstrate that this product stays a wine without losing its main phenolic compounds. At the same time, it will be showed the potential business opportunities in producing a wine with this profile. The market research about this product shows us that there‟s a new market segment, especially between 30 to 44 years old. Our target consumer isn‟t only an ordinary consumer, but someone with different consumption needs and wishes. It is a person searching everyday for more information about the product is buying, trying to find new sensations and searching for different opportunities in wine consumption. This work is based on this premise, bringing out a new wine with an extra plus to the consumer and not just a mix of existing tastes and concepts.