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Two methods of port vinification: a comparison of changes during fermentation and of characteristics of the wines

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dc.contributor.authorBakker, J.
dc.contributor.authorBellworthy, S. J.
dc.contributor.authorHogg, T. A.
dc.contributor.authorKirby, R. M.
dc.contributor.authorReader, H. P.
dc.contributor.authorRogerson, F. S. S.
dc.contributor.authorWatkins, S. J.
dc.contributor.authorBarnett, J. A.
dc.date.accessioned2011-10-11T10:49:08Z
dc.date.available2011-10-11T10:49:08Z
dc.date.issued1996
dc.description.abstractA traditional lagar (stone trough) fermentation, with crushing by treading, was compared with fermentation in a tank with mechanical crushing. For the tank fermentation, pigment extraction was increased by pumping juice drawn from the bottom of the tank through a spray head at the top of the tank. Yeast growth, sugar depletion, ethanol formation, and changes in amino acid composition were monitored during the two kinds of fermentation. No marked differences in these fermentation characteristics were found between the lager and tank systems. The effect on the quality of the end product was assessed by color analysis and sensory assessments of the wine during maturation. The results showed initial differences in pigment extraction and significant differences in sensory attributes; but as the wine matured over three years, this difference in sensory quality became insignificant. Hence, the sensory quality of the finished wines did not depend on the method of production.por
dc.identifier.citationBAKKER, J. [et al.] - Two methods of port vinification: a comparison of changes during fermentation and of characteristics of the wines. American Journal of Enology and Viticulture. ISSN 0002-9254. 47:1 (1996) 37-41por
dc.identifier.urihttp://hdl.handle.net/10400.14/5927
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Society for Enology and Viticulturepor
dc.subjectFortified winespor
dc.subjectPortpor
dc.subjectFermentationpor
dc.subjectAmino acidspor
dc.subjectColorpor
dc.subjectSensory evaluationpor
dc.titleTwo methods of port vinification: a comparison of changes during fermentation and of characteristics of the winespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameHogg
person.givenNameTim
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0003-2017-4131
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id7005603860
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication.latestForDiscovery12b8092d-fe59-408b-8058-47369a97d229

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