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|Título: ||Vinificação de uvas brancas com fermentação e conservação em barrica. Aplicação de dois sistemas de Bâtonnage|
|Autor: ||Garrido, Gonçalo Sobral|
|Orientador: ||Silva, Jorge Manuel Ricardo|
Cabral, Bernardo Soares Franco
|Palavras-chave: ||white wine|
|Issue Date: ||2011|
|Citação: ||Garrido, Gonçalo Sobral - Vinificação de uvas brancas com fermentação e conservação em barrica. Aplicação de dois sistemas de Bâtonnage. Lisboa: ISA, 2011|
|Resumo: ||The relative standardization of white wine‟s quality drove the winemakers to search for other forms of vinification, such as, skin maceration and barrique fermentation.
Barrel fermenting and ageing of white wines is currently very common in oenology. There are several factors conditioning the impact of these processes in the sensorial, physical and chemical characteristics of wine, and bâtonnage is one of them.
The main objective of this study was the comparison between two different bâtonnage systems in eight white wines, four from the Arinto grape variety and four from Chardonnay. In four of them (two from each grape variety) the traditional bâton was used to steer the lees, while in the remaining four, another modality, in which the barrels were seat in rolling racks and the bâtonnage was made by its rotation. Another factor of differentiation was the barrel„s age, half the wines were in new ones and the other half in second year barriques.
Some chemical analyses were done and a wine tasting was performed by a group of trained judges. The results showed no relevant differences between the two bâtonnage methods so, we can use both in practical conditions.|
|Descrição: ||Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto|
|Appears in Collections:||BISA - Dissertações de Mestrado / Master Thesis|
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