Publicação
Valorização de um subproduto proveniente do estágio do vinho do Porto: borras finas de vinhos Vintage e Tawny como matéria-prima de um novo produto alimentar
| Resumo: | Wine lees are a byproduct of the production of Port wine resulting from the deposition of waste in the bottom of the containers during the maturation stage. Due to its richness in color and aroma, they result in an excellent raw material for the creation of alternative products for the food industry. The aim of this essay is to: (i) characterize the lees of two types of Port wine - Tawny and Vintage, in fresh and freeze-dried form, with the objective of using it as a raw material base in the food industry, (ii) develop and characterize a new food product by changing physical properties of fresh lees. The characterization revealed that the lees of port wine have an intense color and flavor, low in protein and fat, and high in polyphenols, with highest levels in the lees of Vintage Port. In rheological terms, both fresh lees centrifuged showed a shearthinningbehavior. By adding xanthan gum to fresh lees a microbiologically stable product was achieved, also with a shear-thinning behavior, which can be used in several culinary preparations at high temperatures. These results confirm the potential of port wine lees as a raw material base (lyophilized lee) and as an innovative food additive (fresh lees) |
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| Autores principais: | Trindade, Rita dos Santos Ferreira do Nascimento |
| Assunto: | port wine fine lees marketability of by-products antioxidant activity |
| Ano: | 2015 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | Wine lees are a byproduct of the production of Port wine resulting from the deposition of waste in the bottom of the containers during the maturation stage. Due to its richness in color and aroma, they result in an excellent raw material for the creation of alternative products for the food industry. The aim of this essay is to: (i) characterize the lees of two types of Port wine - Tawny and Vintage, in fresh and freeze-dried form, with the objective of using it as a raw material base in the food industry, (ii) develop and characterize a new food product by changing physical properties of fresh lees. The characterization revealed that the lees of port wine have an intense color and flavor, low in protein and fat, and high in polyphenols, with highest levels in the lees of Vintage Port. In rheological terms, both fresh lees centrifuged showed a shearthinningbehavior. By adding xanthan gum to fresh lees a microbiologically stable product was achieved, also with a shear-thinning behavior, which can be used in several culinary preparations at high temperatures. These results confirm the potential of port wine lees as a raw material base (lyophilized lee) and as an innovative food additive (fresh lees) |
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