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Physicochemical and sensory analysis of Syrah wines from vineyards mechanically pruned treated with different organic amendments

Author(s): Pardal, Rafaela Alexandra Cerqueira

Date: 2015

Persistent ID:

Origin: Repositório da UTL

Subject(s): pruning technique; organic amendments; wine


In order to study the effect of mechanical pruning and the addition of organic amendments to the vineyard in Syrah wine quality, three vineyards from different viticultural areas were tested – Quinta do Côro (Tejo), Quinta do Gradil (Lisboa) and Herdade de Rio Frio (Setúbal). In order to evaluate the influence of the treatments applied the wines were subjected to a physicochemical analysis as well as chromatic characteristics determination, total nitrogen content, mineral and heavy metals and other elements analysis and the tasting panel performed sensory analysis to determine if the differences were perceived. The results show that mechanical pruning led to wines with lower alcohol content, color intensity, total anthocyanin content as well as less tannin power and inferior tannin content. This type of pruning technique also led to lesser accumulation of minerals and lower levels of some heavy metals. In the sensory analysis, the wines from mechanically pruned vines were less appreciated by the tasters receiving worse scores, including lower global appreciation marks. The organic amendment that led to lower overall results in the studied parameters was sewage sludge, it reduced alcoholic content and color intensity as well as total anthocyanin content while grime and the control plots led to better results

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

Document Type Master thesis
Language English
Advisor(s) Silva, Jorge Manuel Ricardo
Contributor(s) Pardal, Rafaela Alexandra Cerqueira
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