Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety

Bibliographic Details
Main Author: Santos, Filipa Ferreira Reis Cardoso dos
Publication Date: 2017
Format: Master thesis
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.5/14854
Summary: Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
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network_name_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
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spelling Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape varietywood chipswineacaciacherryoaksensory analysisphenolic compositionMestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do PortoThe aim of this study was to evaluate the effects that acacia (Robinia pseudoacacia), cherry (Prunus avium), American and French oak (Quercus alba and Quercus petraea) wood chips and the evolution of the phenolic composition and sensorial properties of a rose wine made from Touriga Nacional grape variety during a storage period of 20 days. Chemical analysis were carried out: total phenols, flavonoid and non-flavonoid phenols, chromatic characteristics and tanning power. At the end of the assay a sensory analysis was performed. Three sensorial parameters group were considered: aspect, aroma and taste. The results showed some statistical significant differences in most of the phenolic parameters, mainly in the wines without fining. Thus, it was possible to conclude that there are differences between the impact of different botanic species used. In particular, acacia wood chips thus, the results suggest a significant impact on phenolic content of rose wine during the short period of stage, by the use of acacia wood chips. Concerning to sensorial analysis, two situations could be observed: a slight preference for the wine treated with cherry wood chips – without fining. On the other hand, there was a slight preference for the control wine (without added wood) – after finingISASilva, Jorge Manuel RicardoJordão, António Manuel TomásRepositório da Universidade de LisboaSantos, Filipa Ferreira Reis Cardoso dos2018-02-02T10:56:48Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/14854TID:203651634engSantos, F.F.R.C. - Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety. Lisboa: ISA, 2017, 70 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:RCAAP2025-03-17T16:07:41Zoai:repositorio.ulisboa.pt:10400.5/14854Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:03:37.710856Repositórios 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 Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety
title Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety
spellingShingle Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety
Santos, Filipa Ferreira Reis Cardoso dos
wood chips
wine
acacia
cherry
oak
sensory analysis
phenolic composition
title_short Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety
title_full Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety
title_fullStr Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety
title_full_unstemmed Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety
title_sort Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety
author Santos, Filipa Ferreira Reis Cardoso dos
author_facet Santos, Filipa Ferreira Reis Cardoso dos
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 Santos, Filipa Ferreira Reis Cardoso dos
dc.subject.por.fl_str_mv wood chips
wine
acacia
cherry
oak
sensory analysis
phenolic composition
topic wood chips
wine
acacia
cherry
oak
sensory analysis
phenolic composition
description Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-02-02T10:56:48Z
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/10400.5/14854
TID:203651634
url http://hdl.handle.net/10400.5/14854
identifier_str_mv TID:203651634
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Santos, F.F.R.C. - Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety. Lisboa: ISA, 2017, 70 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_ 1833601927222394880

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