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Advisor(s)
Abstract(s)
A evolução pós-engarrafamento do vinho está intimamente relacionada com a composição do vinho no momento de engarrafamento. Todavia, a evolução das suas qualidades intrínsecas depende das suas condições de armazenamento como temperatura, exposição à luz ou humidade a que estão sujeitas. Assim sendo, este trabalho teve como objetivo estudar a evolução de diferentes referências de vinho e sangria ao longo do tempo de armazenamento, com o intuito de determinar o período em que as suas caraterísticas são preservadas. Durante o estudo também foram comparadas referências com diferentes tipos de fecho de garrafa (rolha e Screwcap) e com título alcoométrico volúmico distintos. As evoluções das caraterísticas foram avaliadas recorrendo a análises físico-químicas e sensoriais de amostras armazenadas pela empresa com o intervalo de tempo de, aproximadamente, 3 meses. As referências em estudo apresentaram diferenças significativas ao longo do tempo tanto a nível sensorial, cromático como químico. Foi ainda possível concluir que, na referência cujo vedante é o screwcap, os sabores indesejáveis surgiram posteriormente, ao contrário dos odores. A referência com maior título alcoométrico volúmico, conserva melhor as caraterísticas iniciais do vinho.
Post-Bottling winemaking is closely related with its own composition/chemistry in the exact moment of bottling. But it´s important to say that the optimal qualities of the wine are related to the storage conditions, such as, temperature, no direct exposure to sunlight or humidity. The aim of this study is to understand how the storage conditions of wines after bottling influence their quality and potential for long term conservation. During the study period some wine references were compared meaning to different bottle closures, (such as screwcap and cork closure) and with voluminal alcoholometric title. The development of the wine parameters were evaluated using sensory and physiochemical analyses of storage samples with a time lapse of 3 months. The references analysed in our study suggested strong differences. This study allowed confirmation that various storage conditions affected the analytical, chemistry and sensory parameters of wines differently. It was also possible to concluded that, specifically, in the reference which the closure is the screwcap, undesirable flavours result after, unlike the odors. The reference with higher voluminal alcoholometric title preserves much better essential characteristics of the wine.
Post-Bottling winemaking is closely related with its own composition/chemistry in the exact moment of bottling. But it´s important to say that the optimal qualities of the wine are related to the storage conditions, such as, temperature, no direct exposure to sunlight or humidity. The aim of this study is to understand how the storage conditions of wines after bottling influence their quality and potential for long term conservation. During the study period some wine references were compared meaning to different bottle closures, (such as screwcap and cork closure) and with voluminal alcoholometric title. The development of the wine parameters were evaluated using sensory and physiochemical analyses of storage samples with a time lapse of 3 months. The references analysed in our study suggested strong differences. This study allowed confirmation that various storage conditions affected the analytical, chemistry and sensory parameters of wines differently. It was also possible to concluded that, specifically, in the reference which the closure is the screwcap, undesirable flavours result after, unlike the odors. The reference with higher voluminal alcoholometric title preserves much better essential characteristics of the wine.
Description
Keywords
Evolução Qualidades Sangria Vinho Evolution Qualities Wine