Concentração de vinho tinto por nanofiltração. Estudo das modificações quimicas e sensoriais

• Author(s): Garcia, Francisco Santos Silva
• Date: 2012
• Persistent ID: http://hdl.handle.net/10400.5/5374
• Origin: Repositório da UTL
• Subject(s): red wine; concentration; percentage of permeation; nanofiltration
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Gonçalves, Fernando Manuel da Silva; Silva, Jorge Manuel Ricardo
• Contributor(s): Repositório da Universidade de Lisboa

Description

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

In the present work it was study the concentration of red wine by a technology designated Nanofiltration. In wines from two regions, Alentejo and Douro, were tested four different degrees of concentration (5%, 10%, 15%, and 20%) and was made a subsequent assessment of the analytical and sensory consequences in the concentrated wines. Were analyzed in the laboratory the samples corresponding to different degrees of concentration, determining among other parameters, the Alcoholic Content, Total Dry Extract, Total Acidity, Total Phenols Index and Total Anthocyanins. Analytical results suggested that Total Dry Extract, Total Acidity, Total Phenols Index, Color Depth and Reducing Sugars, showed a general increasing trend which followed the increase of concentration of the wine. However, parameters such as Alcoholic Content and Total Anthocyanins showed heterogeneous development. The curves of variation, with few exceptions, accompanied the Standard Variation Rate, with a slight downward shift in relation to the standard curve. In what concerns sensory traits, it was observed a slight tendency of the tasters, preferring the samples with intermediate concentrations (especially 10% to 15%). However, these results are not conclusive, due to the small number of tasters and temporal difference between the chemical and sensory analysis.