Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips

Detalhes bibliográficos
Autor(a) principal: Nunes, Inês Filipa Santos
Data de Publicação: 2017
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10400.5/14840
Resumo: Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia
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spelling Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chipscherryoakphenolic compositionrosé winesensory analysisMestrado em Viticultura e Enologia / Instituto Superior de AgronomiaThe aim of this study was evaluating the effects of cherry (Prunus avium) and oak (Quercus petraea) chips in the phenolic, volatile and sensorial profile of a Portuguese rosé wine, made from Touriga attempting to understand whether the application of cooperage, including alternative woods, is potentially enhancing. For this purpose, several chemical analyses were carried out; for musts (at 0, 2, 6, 8,10 and 20 fermentation days), total phenols, non-flavonoids, chromatic characteristics, and colour due to copigmentation were assayed. For the wines (sampled at 40, 60 and 80 storage days), the same analysis took place, as well as HPLC determination of individual anthocyanins, polyamide column extraction and HPLC determination of proanthocyanidins, proanthocyanidin separation by degree of polymerization and sensory analysis. Both woods improved colour intensity and pigment stability, which was significantly more relevant when using cherry wood, and phenolic content was consistently higher with this wood, in comparison with the control and oak wines, the latter even showing less total phenols than the control at one storage point. Both also had a considerably larger proportion of coloured anthocyanins than the control, more pronounced in the wines fermented and aged with chips, and with no discernible dominance of any wood type, and oak wood induced an increase of malvidin-3-glucoside in storage. Cherry wood also showed a much higher concentration of monomeric procyanidins, namely (+)-catechins, with a possible effect of contact time. From sensory analysis, wines aged and/or fermented with wood chips always scored highest in overall rating (CHFA at 40 storage days, CHF at 60 and OKFA at 80), significantly improving colour intensity and overall quality, as well as woody aromas, which developed more intensely in the wine fermented and aged with oak chips. There were no definite differences between contact time when using wood, and results were sometimes irregular and with considerable associated errorISASilva, Jorge Manuel RicardoJordão, António Manuel TomásRepositório da Universidade de LisboaNunes, Inês Filipa Santos2018-02-01T15:04:15Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/14840TID:203651685engNunes, I.F.S. - Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips. Lisboa: ISA, 2017, 76 p.info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T16:07:40Zoai:repositorio.ulisboa.pt:10400.5/14840Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:03:37.209586Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
title Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
spellingShingle Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
Nunes, Inês Filipa Santos
cherry
oak
phenolic composition
rosé wine
sensory analysis
title_short Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
title_full Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
title_fullStr Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
title_full_unstemmed Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
title_sort Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips
author Nunes, Inês Filipa Santos
author_facet Nunes, Inês Filipa Santos
author_role author
dc.contributor.none.fl_str_mv Silva, Jorge Manuel Ricardo
Jordão, António Manuel Tomás
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Nunes, Inês Filipa Santos
dc.subject.por.fl_str_mv cherry
oak
phenolic composition
rosé wine
sensory analysis
topic cherry
oak
phenolic composition
rosé wine
sensory analysis
description Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-02-01T15:04:15Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/14840
TID:203651685
url http://hdl.handle.net/10400.5/14840
identifier_str_mv TID:203651685
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Nunes, I.F.S. - Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips. Lisboa: ISA, 2017, 76 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA
publisher.none.fl_str_mv ISA
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833601927206666240

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