Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc

• Author(s): Serughetti, Alessandro
• Date: 2017
• Persistent ID: http://hdl.handle.net/10400.5/15840
• Origin: Repositório da UTL
• Subject(s): amino acids; alcoholic fermentation; aroma compounds; Sauvignon blanc
• Document Type: Master thesis
• Language: English
• Advisor(s): Grose, Claire; Silva, Jorge Manuel Ricardo
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di Torino

In recent years, New Zealand in terms of production has expressed a certain respect and attention towards Sauvignon Blanc for its organoleptic chemical characteristics. In this project seven different amino acids were used, two blend of amino acids and the DAP (di-ammonium phosphate) used in wineries, with the aim of investigating the effect of different levels of nitrogenous source of musts from the two different vineyards ( Omaka Vineyard and Gifford's Creek Vineyard), on the progress of fermentation and the impact on the aromatic component, with the use of the "New Zealand Grape and Wine Research Program" winemaking protocols, with all the processes being reduced to improve the aromatic quality of Sauvignon Blanc in the Marlborough region of New Zealand. This experimental thesis project with the title "Influences of amino acids during alcoholic fermentation and the development of aromatic compounds in Sauvignon Blanc", observes the single amino acids added starting from two musts, with different initial nitrogenous source, and examines the reaction from the yeast during alcoholic fermentation, with reference to the type of free aromatic compounds and their concentration