Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido

• Author(s): Quelhas, Jaime Miguel Pombo
• Date: 2011
• Persistent ID: http://hdl.handle.net/10400.5/8496
• Origin: Repositório da UTL
• Subject(s): wine; reduced aroma; H2S; volatile sulfur compounds; metal composition; defect
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Malfeito Ferreira, Manuel; Catarino, Sofia Cristina Gomes
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia

The present work is intended investigate the incidence of defect reduction in the several types of wine and the effect of treatments made with copper metal in their composition. For this purpose, was made a retrospective analysis of incidence of the defect between 2004 and 2010, in the various types of wine produced in the winery under study. The wines seem more susceptible to be the red, while the rosé, whose production has increased significantly in recent years, also showed high incidences Merely on an empirical basis, the defect appears be associated with harvest earliest and longer fermentation. As a result of the addition of copper sulphate, in order to resolving the problem of reduced wines, the only metal whose concentration was significantly increased copper. However, this increase did not change the general balance of the remaining metals in wine. Thus, for the multielement analysis we observed that treatment with copper did not affect the composition of metals in order to prevent a breakdown of samples according to the origin.