Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO

Bibliographic Details
Main Author: Pfahl, Leonard Maximilian
Publication Date: 2020
Format: Master thesis
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.5/25428
Summary: Vinifera Euromaster - European Master inViticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa / Institut National d' Études Superieurs Agronomiques de Montpellier
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spelling Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDOred wineoak barrel agingcooperagebarrel-to-barrel variationphenolic compositionVinifera Euromaster - European Master inViticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa / Institut National d' Études Superieurs Agronomiques de MontpellierIn this study, we investigated the effect of oak barrel ageing on colour, pigments and phenolic composition of a red wine, with a specific focus on the variation in between the barrels with similar origin and characteristics, providing innovative information on this subject. A red wine of the grape variety Touriga Franca (Vitis vinifera L.), 2016 vintage, from the Portuguese PDO Douro, was aged for 12 months in new French oak (Quercus sessiliflora Salisb.) barrels (225 l) from four different cooperages, all with medium toasting level. For each cooperage, a high number of true replicates were used, always equal or higher than 9. A control sample was collected before filling barrels. The wines were sampled after 12 months of ageing and evaluated in terms of colour (CIE Lab, tonality, colour intensity, colour due to copigmentation) and wine phenolic composition (total phenols, flavonoids, non-flavonoids, catechins, proanthocyanidins fractions, tanning power, total and ionised- anthocyanins). General physical-chemical analysis was done by FTIR, namely alcoholic strength, density, total dry matter, reducing substances, total acidity, volatile acidity, sulfur dioxide (SO2), pH, ash, sulphates, and chloride. The wine developed for most parameters significantly different in the barrels, compared to the control wine. The cooperage of the barrels did not have a clear influence on the wine. All four cooperages shared overlapping results for most part of the analytical parameters, with the exception of total phenols. Three of four cooperages were never significantly different from each other for any parameter. One cooperage was occasionally different, while usually still staying in an overlap with at least one of the other cooperages. Parameters of wine colour showed lower variation than wine phenolics, like total phenols and non-flavonoids, while the highest variation was found for anthocyanins related parameters. Furthermore, was the sample number calculated, which is required to obtain results within a certain range of variation around the population mean. This allows to determine the precision achieved with a given number of barrel samples and is of importance for the planning of experimental designs and for the interpretation of results from barrel lot measurementss.n.Catarino, SofiaRepositório da Universidade de LisboaPfahl, Leonard Maximilian20202025-09-01T00:00:00Z2020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/25428TID:203082478engPfahl, L.M. - Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO. Lisboa: ISA, 2020, 83 p.info:eu-repo/semantics/embargoedAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T16:06:08Zoai:repositorio.ulisboa.pt:10400.5/25428Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:02:45.127403Repositórios 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 Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
spellingShingle Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
Pfahl, Leonard Maximilian
red wine
oak barrel aging
cooperage
barrel-to-barrel variation
phenolic composition
title_short Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title_full Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title_fullStr Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title_full_unstemmed Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
title_sort Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO
author Pfahl, Leonard Maximilian
author_facet Pfahl, Leonard Maximilian
author_role author
dc.contributor.none.fl_str_mv Catarino, Sofia
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Pfahl, Leonard Maximilian
dc.subject.por.fl_str_mv red wine
oak barrel aging
cooperage
barrel-to-barrel variation
phenolic composition
topic red wine
oak barrel aging
cooperage
barrel-to-barrel variation
phenolic composition
description Vinifera Euromaster - European Master inViticulture and Oenology Engineering / Instituto Superior de Agronomia. Universidade de Lisboa / Institut National d' Études Superieurs Agronomiques de Montpellier
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2025-09-01T00:00:00Z
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/10400.5/25428
TID:203082478
url http://hdl.handle.net/10400.5/25428
identifier_str_mv TID:203082478
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pfahl, L.M. - Effect of barrel to barrel variability on colour and phenolic composition of a red wine from Douro PDO. Lisboa: ISA, 2020, 83 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
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
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