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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/4007

Title: Identificação de turvação/precipitado num vinho generoso moscatel de Setúbal
Authors: Silva, Eduardo Luís da
Advisor: Silva, Jorge Ricardo da
Keywords: fortified muscat wine
stability
turbidity
precipitation
highly polymerized compounds
preventive measures
Issue Date: 2011
Publisher: ISA/UTL
Citation: Silva, Eduardo Luís da - Identificação de turvação/precipitado num vinho generoso moscatel de Setúbal. Lisboa: ISA, 2011
Abstract: The evolution of winemaking over time reflects a continuous increase in the quality of our wine products growing unequivocally our competitiveness. The stability of a wine ensures the physical and chemical characteristics over a long period of time, preventing future turbidity after bottling. If this doesn’t happen, we must conduct studies to determinate the nature and the causes of the turbidity in order to proceed to a careful disposal. This scientific study aims to identify a problem of turbidity/precipitation in a fortified Muscat wine, by adopting various strategies for this purpose. It also proposes some preventive measures to prevent such situation form happing again. The results suggest that the turbidity in question involves phenolic compounds, specifically condensed tannins, which are highly unstable and reactive with oxygen. Thus, in an environment with reduced sulfur dioxide (SO2), these structures form a highly polymerized compound, possibly involving the participation of other phenolic compounds (eg: phenolic acids), which over time, are able to precipitate and provide wine turbidity
Description: Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
URI: http://hdl.handle.net/10400.5/4007
Appears in Collections:BISA - Dissertações de Mestrado / Master Thesis

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