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Medições do teor de oxigénio em diferentes fases da produção de vinhos

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Resumo:Due to the major interest in oxygen-wine interaction by winemakers, it seemed of the most utility to monitorize the contents of dissolved oxygen since the fermentation till the bottling in both white and red wines. The aim was to identify which processes were responsible for the greatest incorporation of dissolved oxygen, in order to minimize undesirable oxidation. This study was performed in Adega Cooperativa de Redondo, Alentejo, Portugal. The wine’s dissolved oxygen measurements were carried out using the Luminescent Dissolved Oxygen method (LDO). This method is based on the luminescence of a polymer. It is a method that is free from calibration, ensures high precision and it is highly sensitive to low concentrations of oxygen. The highest dissolution of oxygen (8,07 mg/l) occurred when using vacuum rotative filter on white must. Racking operations accompanied with turbulence generate great dissolved oxygen enrichment (4,07 mg/l in a red wine). Cold tartaric stabilization (1,90 e 2,83 mg/l in white wines and 1,51 e 3,40 mg/l in red wines) and tanker transportation (2,22 e 2,69 mg/l in white wines and 2,33 e 5,86 mg/l in red wines) are also critical points.
Autores principais:Coutinho, João Falcato Dias
Assunto:wine dissolved oxigen measurement LDO
Ano:2013
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

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