Hungria - Breve apresentação do ensino da Enologia e caracterização do sector vitivinícola

No âmbito do programa de intercâmbio internacional SÓCRATES, realizou-se uma missão de ensino de curta duração na Universidade de Horticultura e Indústria Alimentar de Budapeste (Hungria) que decorreu em Maio de 2000, tendo o autor do presente artigo desempenhado funções de docência no Departamento de Enologia da referida Universidade. O texto que de seguida se apresenta pretende reflectir de forma breve e sucinta o modo como é ministrado o ensino da Enologia neste estabelecimento de ensino, assim como caracterizar o sector Vitivinícola Húngaro (nomeadamente as principais regiões vitivinícolas). 1

Estrutura e Composição das Proantocianidinas da Uva. Evolução ao Longo da Maturação

No contexto dos compostos fenólicos, os flavonóides e especialmente as proantocianidinas, são os principais responsáveis pelas sensações gustativas dos vinhos, nomeadamente ao nível da adstringência, assumindo ainda um importante papel no envelhecimento do vinho. Neste artigo, pretende-se numa primeira parte efectuar uma revisão breve sobre a estrutura química e composição das uvas nesses compostos fenólicos, os seus efeitos potenciais na saúde humana, assim como os factores que determinam os teores destes compostos nas uvas. Numa segunda parte serão abordadas as questões relativas à quantificação destes compostos nas várias partes do cacho de uva, como também a forma como evoluem ao longo da maturação. Relativamente a esta segunda parte, tenta-se, quanto possível, dar exemplos referentes a estudos realizados com várias castas portuguesas

Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

Grape metabolites can be affected by many extrinsic and intrinsic factors, such as grape variety, ripening stage, growing regions, vineyard management practices, and edaphoclimatic conditions. However, there is still much about the in vivo formation of grape metabolites that need to be investigated. The winemaking process also can create distinct wines. Nowadays, wine fermentations are driven mostly by single-strain inoculations, allowing greater control of fermentation. Pure cultures of selected yeast strains, mostly Saccharomyces cerevisiae, are added to grape must, leading to more predictable outcomes and decreasing the risk of spoilage. Besides yeasts, lactic acid bacteria also play an important role, in the final wine quality. Thus, this chapter attempts to present an overview of grape berry physiology and metabolome to provide a deep understanding of the primary and secondary metabolites accumulated in the grape berries and their potential impact in wine quality. In addition, biotechnological approaches for wine quality practiced during wine alcoholic and malolactic fermentation will also be discussed

Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated. Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak species (Quercus petraea and Quercus pyrenaica) were added to a Portuguese red wine. Various global phenolic parameters of red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors, while for visual and taste descriptors no statistical significant differences were found between the wines. Conclusion: At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of different wood species induced greater differentiation, especially for aroma descriptors. Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers and regulatory institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry, on red wine qualityinfo:eu-repo/semantics/publishedVersio

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Phenolic compounds are secondary metabolites abundant in our diet. These compounds may affect positively or negatively the sensory characteristics of food with important impacts on color, flavor, and astringency. An adequate consumption of phenolic compounds may also offer health benefits. After the consumption of fruits, the colon is the main site of microbial fermentation, where high molecular weight phenolic compounds are transformed into low molecular weight phenolic compounds such as phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, with evidence on health benefits for humans. A large amount of different phenolic compounds are responsible for physicochemical and sensory characteristics of table grapes and wines. Also, sweet cherry (Prunus avium L.) is one of the most popular temperate table fruits; they contain flavonoids, flavan‐3‐ols, and flavonols in addition to non‐flavonoid compounds. Anthocyanins are the major polyphenols in blueberries, and this group of phytochemicals is thought to be responsible for many of the health benefits of berry consumption. Therefore, considering the importance of red/dark‐colored fruits phenolic composition, the purpose of this chapter is to make a review of the most recent publications about these fruits’ phenolic composition and their impact on sensorial properties as well as the effect of microorganisms on fruit phenolic composition

The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian Kadarka red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica)

'Kadarka' (Vitis vinifera L.) is a red grape variety considered native for the countries on the lower reaches of the Danube River (east of Europe). However, there is very limited knowledge about the evolution of the wines produced from this variety during aging in contact with oak wood. Thus, the aim of this work was to investigate under laboratory conditions the changes in phenolic, volatile, and sensory profile of a Kadarka wine during 180 days in contact with 4 different oak chip species: Q. petraea (French and Hungarian origin), Q. alba, Q. pyrenaica and Q. pubescens. In addition, there is a scarce knowledge about the use of Q. pubescens species in enology. So, another objective was to assess its impact on wine composition. Independently of the oak chip species used, the results obtained demonstrated a decrease of anthocyanin content and an increase of gallic, caffeic and p-coumaric acids during 180 aging days for all wines with oak chips contact. Significantly higher amounts of vanillin in wines aged in contact with Q. petraea from France and Q. alba chips was detected, while wine aged in contact with Q. pubescens chips showed significantly higher amounts of furan derivatives, trans-β-methyl-γ-octalactone and eugenol. From a sensorial point of view, a tendency for higher scores for overall appreciation was obtained for wines aged in contact with Q. petraea chips. The outcomes of this work improved the knowledge of the Kardaka wine characteristics and their evolution in contact with different oak chips and also expanded the knowledge about the use of Q. pubescens in enology

Use of oak and cherry wood chips during alcoholic fermentation and the maturation process of Rosé wines: impact of phenolic composition and sensory profile

There is a lack of knowledge about the use of di erent wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rosé wines’ production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rosé musts. During rosé wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rosé wines. In terms of sensory profile, a tendency for lower scores of “overall appreciation” were attributed to control rosé wine, while significantly higher scores for “color intensity” descriptor were attributed to all rosé wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rosé wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rosé wine qualityinfo:eu-repo/semantics/publishedVersio

Efeito da aplicação de taninos enológicos na evolução das características fenólicas e sensoriais de um vinho tinto

info:eu-repo/semantics/publishedVersio

Evolução das características sensoriais de vinhos brancos da casta encruzado conservados em diferentes tipos de barricas de madeira de carvalho

info:eu-repo/semantics/publishedVersio