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

• Author(s): Santos, Filipa Ferreira Reis Cardoso dos
• Date: 2017
• Persistent ID: http://hdl.handle.net/10400.5/14854
• Origin: Repositório da UTL
• Subject(s): wood chips; wine; acacia; cherry; oak; sensory analysis; phenolic composition
• Document Type: Master thesis
• Language: English
• Advisor(s): Silva, Jorge Manuel Ricardo; Jordão, António Manuel Tomás
• Contributor(s): Repositório da Universidade de Lisboa

Description

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

The aim of this study was to evaluate the effects that acacia (Robinia pseudoacacia), cherry (Prunus avium), American and French oak (Quercus alba and Quercus petraea) wood chips and the evolution of the phenolic composition and sensorial properties of a rose wine made from Touriga Nacional grape variety during a storage period of 20 days. Chemical analysis were carried out: total phenols, flavonoid and non-flavonoid phenols, chromatic characteristics and tanning power. At the end of the assay a sensory analysis was performed. Three sensorial parameters group were considered: aspect, aroma and taste. The results showed some statistical significant differences in most of the phenolic parameters, mainly in the wines without fining. Thus, it was possible to conclude that there are differences between the impact of different botanic species used. In particular, acacia wood chips thus, the results suggest a significant impact on phenolic content of rose wine during the short period of stage, by the use of acacia wood chips. Concerning to sensorial analysis, two situations could be observed: a slight preference for the wine treated with cherry wood chips – without fining. On the other hand, there was a slight preference for the control wine (without added wood) – after fining