Document details

Ensaios com alternativos de madeira e taninos enológicos em vinho tinto. Efeitos na composição química e análise sensorial

Author(s): Suvac, Serghei

Date: 2013

Persistent ID: http://hdl.handle.net/10400.5/6493

Origin: Repositório da UTL

Subject(s): wine; sample; wood alternatives; sensory analysis; oak extracts


Description

The aim of this study is to evaluate the effects of oak alternatives in red wine. The alternatives have been used: tannins of control enological tannin, tannin and extract of oak wood "Dialog", used doses were minimum, average and maximum. After one month aging in 10L bottles chemical composition and sensory analysis were evaluated. At the beginning of evaluation general analysis of wine were determined (% vol, pH, SO2, sugar, etc.) and analyzes which linked to phenolic compounds, (intensity and color tone, total anthocyanins, coloured anthocyanins, ionization index, polymeric pigments, total pigments, polymerization index, index of total polyphenols, total phenols, and CIELab analyze of color. Analyses showed that there are no major differences between samples, only the wine with concentration of oak extract 0.225 g/l have slightly higher values of total phenols, total polyphenols index and total anthocyanins. In terms of sensory analysis, in the tasting panel found no major differences in the overall assessment parameter, aroma and taste balance, some differences were found in wine with oak extract dose 0.225 g/l.

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

Document Type Master thesis
Language Portuguese
Advisor(s) Silva, Jorge Manuel Ricardo; Martinho, Manuel Jorge da Costa
Contributor(s) Suvac, Serghei
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