Autor(es): Suvac, Serghei
Data: 2013
Identificador Persistente: http://hdl.handle.net/10400.5/6493
Origem: Repositório da UTL
Assunto(s): wine; sample; wood alternatives; sensory analysis; oak extracts
Autor(es): Suvac, Serghei
Data: 2013
Identificador Persistente: http://hdl.handle.net/10400.5/6493
Origem: Repositório da UTL
Assunto(s): wine; sample; wood alternatives; sensory analysis; oak extracts
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade do Porto
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.