Study of phenolic characterization of walnut wood extracts for potential use in oenology

Bibliographic Details
Main Author: Miglior, Nicolò
Publication Date: 2021
Format: Master thesis
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.5/25464
Summary: Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / 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 Study of phenolic characterization of walnut wood extracts for potential use in oenologywalnutoakwoodphenolstoasting levelMestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do PortoThe goal of this study is to identify the quantities of phenolic compounds that can be extracted from walnut wood extracts (Juglans regia), comparing them with those of oak wood extracts (Quercus petarea). These chips of the two different types of wood come in three different levels of toasting, light, medium and strong. The extracts were macerated in a known alcoholic solution for two different maceration times, respectively 15 and 30 days. All samples were replicated once to make this study statistically acceptable. After the two different maceration times, the samples were analyzed for 3 different compounds, total phenols, flavonoid phenols and non-flavonoid phenols, and for the color intensity of the solution. The results were statistically analyzed with two different methods, the first analyzes each sample by comparing it with the others at both maceration times, the second analyzes the samples for factors (type of wood, toasting and maceration time), studying their influence of individuals or interaction in pairs or all three. Walnut wood behaved differently from oak wood, having less influence on the content of phenolic compounds in the alcoholic solution, but resulted in a higher coloring intensity than oak. Toasting and maceration times also influence the content of phenolic compounds regardless of the type of woods.n.Ricardo da Silva, Jorge ManuelJordão António M.Repositório da Universidade de LisboaMiglior, Nicolò2022-09-09T12:19:37Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25464TID:203081820engMiglior, N. - Study of phenolic characterization of walnut wood extracts for potential use in oenology. Lisboa: ISA, 2021, 63 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:RCAAP2025-03-17T16:05:29Zoai:repositorio.ulisboa.pt:10400.5/25464Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:02:29.012092Repositórios 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 Study of phenolic characterization of walnut wood extracts for potential use in oenology
title Study of phenolic characterization of walnut wood extracts for potential use in oenology
spellingShingle Study of phenolic characterization of walnut wood extracts for potential use in oenology
Miglior, Nicolò
walnut
oak
wood
phenols
toasting level
title_short Study of phenolic characterization of walnut wood extracts for potential use in oenology
title_full Study of phenolic characterization of walnut wood extracts for potential use in oenology
title_fullStr Study of phenolic characterization of walnut wood extracts for potential use in oenology
title_full_unstemmed Study of phenolic characterization of walnut wood extracts for potential use in oenology
title_sort Study of phenolic characterization of walnut wood extracts for potential use in oenology
author Miglior, Nicolò
author_facet Miglior, Nicolò
author_role author
dc.contributor.none.fl_str_mv Ricardo da Silva, Jorge Manuel
Jordão António M.
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Miglior, Nicolò
dc.subject.por.fl_str_mv walnut
oak
wood
phenols
toasting level
topic walnut
oak
wood
phenols
toasting level
description Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-09-09T12:19:37Z
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/10400.5/25464
TID:203081820
url http://hdl.handle.net/10400.5/25464
identifier_str_mv TID:203081820
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Miglior, N. - Study of phenolic characterization of walnut wood extracts for potential use in oenology. Lisboa: ISA, 2021, 63 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 s.n.
publisher.none.fl_str_mv s.n.
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_ 1833601920933036032

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