UTL Repository >
ISA - Instituto Superior de Agronomia >
BISA - Biblioteca do Instituto Superior de Agronomia / Library >
BISA - Dissertações de Mestrado / Master Thesis >
Please use this identifier to cite or link to this item:
|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|
highly polymerized compounds
|Issue Date: ||2011|
|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|
|Appears in Collections:||BISA - Dissertações de Mestrado / Master Thesis|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.