Publicação
Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial
| Resumo: | Nowadays, the technology in oenology is getting more and more advanced. By using technology, we can try to have a better wine quality and take advantage of the grapes we get into the winery. The use of Pasteurization as a method to control microbiological problems is very old, being now widely used in winemaking, mainly in table wines. However it can have some disadvantages when it is not well used. We may want to study its influence in wine, getting to know the best way to use it and how it can influence the quality of the most charismatic beverage, the wine. Then, a trial has been made, using pasteurization as an alternative method for wine stabilization, concerning microbiological stability. The study about the influence of this thermal treatment in the Physical, Chemical and Sensory analysis of a red wine in Douro Valley, Portugal was done. With this knowledge we could see the differences between a pasteurized wine and not. Comparing the results obtained in the trial, we can conclude there is no influence in the major analysis made, having however a very little decrease in the amount of the colour compounds in the pasteurized wine, having no such result in the sensory analysis. Also the metatartaric acid which was used to prevent the tartaric precipitation was influenced by the heat, making the pasteurized wine instable. In the sensory analysis, we can see there is some improvement in the pasteurized wine, while the non pasteurized one stays the same, having however no significant differences between the two wines compared. One, the most important thing to retain is the knowledge we need to have for using any kind of wine treatment. We shall try to know how it works and so, try to have the best treatment having the less wine modifications as possible. By using it, we can have an alternative to the use of chemical compounds and having more safety and quality in the final product, so the consumer has the best to buy. |
|---|---|
| Autores principais: | Ezequiel, Manuel Maria Rosado Louret |
| Assunto: | wine pasteurization microbiological stabilization sensory analysis vinho tinto pasteurização estabilização microbiologica análise sensorial composição fisico-quimica |
| Ano: | 2010 |
| 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 |
| _version_ | 1865920821381300225 |
|---|---|
| author | Ezequiel, Manuel Maria Rosado Louret |
| author_facet | Ezequiel, Manuel Maria Rosado Louret Ezequiel, Manuel Maria Rosado Louret |
| author_role | author |
| contributor_name_str_mv | Silva, Jorge Manuel Ricardo Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Ezequiel, Manuel Maria Rosado Louret\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Silva, Jorge Manuel Ricardo Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Ezequiel, Manuel Maria Rosado Louret |
| datacite.date.Accepted.fl_str_mv | 2010-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2010-11-15T11:00:24Z |
| datacite.date.embargoed.fl_str_mv | 2010-11-15T11:00:24Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | wine pasteurization microbiological stabilization sensory analysis vinho tinto pasteurização estabilização microbiologica análise sensorial composição fisico-quimica |
| datacite.titles.title.fl_str_mv | Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial |
| dc.contributor.none.fl_str_mv | Silva, Jorge Manuel Ricardo Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Ezequiel, Manuel Maria Rosado Louret |
| dc.date.Accepted.fl_str_mv | 2010-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2010-11-15T11:00:24Z |
| dc.date.embargoed.fl_str_mv | 2010-11-15T11:00:24Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/2470 |
| dc.language.none.fl_str_mv | por |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | wine pasteurization microbiological stabilization sensory analysis vinho tinto pasteurização estabilização microbiologica análise sensorial composição fisico-quimica |
| dc.title.fl_str_mv | Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_bdcc |
| description | Nowadays, the technology in oenology is getting more and more advanced. By using technology, we can try to have a better wine quality and take advantage of the grapes we get into the winery. The use of Pasteurization as a method to control microbiological problems is very old, being now widely used in winemaking, mainly in table wines. However it can have some disadvantages when it is not well used. We may want to study its influence in wine, getting to know the best way to use it and how it can influence the quality of the most charismatic beverage, the wine. Then, a trial has been made, using pasteurization as an alternative method for wine stabilization, concerning microbiological stability. The study about the influence of this thermal treatment in the Physical, Chemical and Sensory analysis of a red wine in Douro Valley, Portugal was done. With this knowledge we could see the differences between a pasteurized wine and not. Comparing the results obtained in the trial, we can conclude there is no influence in the major analysis made, having however a very little decrease in the amount of the colour compounds in the pasteurized wine, having no such result in the sensory analysis. Also the metatartaric acid which was used to prevent the tartaric precipitation was influenced by the heat, making the pasteurized wine instable. In the sensory analysis, we can see there is some improvement in the pasteurized wine, while the non pasteurized one stays the same, having however no significant differences between the two wines compared. One, the most important thing to retain is the knowledge we need to have for using any kind of wine treatment. We shall try to know how it works and so, try to have the best treatment having the less wine modifications as possible. By using it, we can have an alternative to the use of chemical compounds and having more safety and quality in the final product, so the consumer has the best to buy. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/f3aabba5-9a19-4c78-b606-8068f5cc98ba/download |
| id | ul_9bc9307bc64e4ee8f032d2ef40ee9183 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/2470 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | por |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/2470 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Ezequiel, Manuel Maria Rosado Louret |
| publishDate | 2010 |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | porporNowadays, the technology in oenology is getting more and more advanced. By using technology, we can try to have a better wine quality and take advantage of the grapes we get into the winery. The use of Pasteurization as a method to control microbiological problems is very old, being now widely used in winemaking, mainly in table wines. However it can have some disadvantages when it is not well used. We may want to study its influence in wine, getting to know the best way to use it and how it can influence the quality of the most charismatic beverage, the wine. Then, a trial has been made, using pasteurization as an alternative method for wine stabilization, concerning microbiological stability. The study about the influence of this thermal treatment in the Physical, Chemical and Sensory analysis of a red wine in Douro Valley, Portugal was done. With this knowledge we could see the differences between a pasteurized wine and not. Comparing the results obtained in the trial, we can conclude there is no influence in the major analysis made, having however a very little decrease in the amount of the colour compounds in the pasteurized wine, having no such result in the sensory analysis. Also the metatartaric acid which was used to prevent the tartaric precipitation was influenced by the heat, making the pasteurized wine instable. In the sensory analysis, we can see there is some improvement in the pasteurized wine, while the non pasteurized one stays the same, having however no significant differences between the two wines compared. One, the most important thing to retain is the knowledge we need to have for using any kind of wine treatment. We shall try to know how it works and so, try to have the best treatment having the less wine modifications as possible. By using it, we can have an alternative to the use of chemical compounds and having more safety and quality in the final product, so the consumer has the best to buy.application/pdfporEnsaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorialEzequiel, Manuel Maria Rosado LouretSilva, Jorge Manuel RicardoHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.pt2010-11-15T11:00:24Z20102010-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/2470http://purl.org/coar/access_right/c_abf2open accesswinepasteurizationmicrobiological stabilizationsensory analysisvinho tintopasteurizaçãoestabilização microbiologicaanálise sensorialcomposição fisico-quimica2097227 bytesliteraturehttp://purl.org/coar/resource_type/c_bdccmaster thesishttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/f3aabba5-9a19-4c78-b606-8068f5cc98ba/download |
| spellingShingle | Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial Ezequiel, Manuel Maria Rosado Louret wine pasteurization microbiological stabilization sensory analysis vinho tinto pasteurização estabilização microbiologica análise sensorial composição fisico-quimica Ezequiel, Manuel Maria Rosado Louret wine pasteurization microbiological stabilization sensory analysis vinho tinto pasteurização estabilização microbiologica análise sensorial composição fisico-quimica |
| status | SINGLETON |
| subject.fl_str_mv | wine pasteurization microbiological stabilization sensory analysis vinho tinto pasteurização estabilização microbiologica análise sensorial composição fisico-quimica |
| title | Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial |
| title_full | Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial |
| title_fullStr | Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial |
| title_full_unstemmed | Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial |
| title_short | Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial |
| title_sort | Ensaios de tratamentos térmicos em vinhos tintos. Efeitos na composição fisico-química e análise sensorial |
| topic | wine pasteurization microbiological stabilization sensory analysis vinho tinto pasteurização estabilização microbiologica análise sensorial composição fisico-quimica |
| topic_facet | wine pasteurization microbiological stabilization sensory analysis vinho tinto pasteurização estabilização microbiologica análise sensorial composição fisico-quimica |
| url | http://hdl.handle.net/10400.5/2470 |
| visible | 1 |