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Publication
Impacto da aplicação de proteínas vegetais e extrato de leveduras no perfil químico e aromático de vinho tinto
Advisor(s)
Abstract(s)
A colagem dos vinhos usando produtos de origem animal e mineral é uma prática muito comum,
contudo as exigências de mercado têm originado novas alternativas a estes produtos,
nomeadamente proteínas de origem vegetal e extratos de levedura.
O objetivo deste trabalho foi comparar o efeito de três tipos de cola, proteínas de origem vegetal
(batata e ervilha), proteínas de origem animal (gelatina) e extrato de leveduras, na composição
química e no perfil aromático e sensorial de um vinho tinto. Os produtos de colagem foram aplicados
ao vinho na dose mínima e máxima, recomendadas pelo fabricante.
Os resultados obtidos mostraram que as proteínas vegetais e o extrato de levedura utilizados não
afetaram a composição fenólica dos vinhos. O extrato de levedura foi o mais eficaz relativamente à
Rev UIIPS. 2017; 5(2): 78-79. 79
turbidez do vinho. Foram quantificados por GC-MS quatro compostos do aroma dos vinhos
designadamente o acetato de isoamilo, o 1-hexanol, o 2-feniletanol e o vanilato de etilo. O extrato
de levedura contribuiu para uma maior diminuição no teor em acetato de isoamilo. As proteínas
vegetais não afetaram significativamente os teores de 1-hexanol, 2-feniletanol e vanilato de etilo
comparativamente com a testemunha. Na análise sensorial, os provadores não detetaram
diferenças significativas entre os vinhos tratados com diferentes produtos de colagem.
Finning is a frequent practice in oenology, using the gelatins and bentonites. Due to the requirements of the consumers, new products have emerged, as vegetables proteins and yeast extract. The impact of fining products, such as vegetal proteins (potato and peas), yeast extract and gelatin on the chemical and sensory properties of a red wine was investigated. Regarding the phenolic composition, no significant differences were found between the wines treated with different fining products. The turbidity was the lowest in the wine treated with yeast extract. Four wine aroma compounds were quantified by GC-MS: isoamyl acetate, 1-hexane, 2-phenylethanol and ethyl vanilate. The wine treated with yeast extract contained lower concentration of isoamyl acetate. No differences were found among wine samples treated with vegetable proteins for 1-hexanol, 2- phenylethanol and ethyl vanilate. In addition, no significant sensory differences were found among wines treated with different fining products, evaluated by a trained panel.
Finning is a frequent practice in oenology, using the gelatins and bentonites. Due to the requirements of the consumers, new products have emerged, as vegetables proteins and yeast extract. The impact of fining products, such as vegetal proteins (potato and peas), yeast extract and gelatin on the chemical and sensory properties of a red wine was investigated. Regarding the phenolic composition, no significant differences were found between the wines treated with different fining products. The turbidity was the lowest in the wine treated with yeast extract. Four wine aroma compounds were quantified by GC-MS: isoamyl acetate, 1-hexane, 2-phenylethanol and ethyl vanilate. The wine treated with yeast extract contained lower concentration of isoamyl acetate. No differences were found among wine samples treated with vegetable proteins for 1-hexanol, 2- phenylethanol and ethyl vanilate. In addition, no significant sensory differences were found among wines treated with different fining products, evaluated by a trained panel.
Description
Keywords
vinho colagem extrato levedura gelatina proteína vegetal wine finning gelatins vegetable protein yeast extract
Citation
Mira, H.; Costa, V.; Torgal, I. & Caldeira, I. (2017). Impacto da aplicação de proteínas vegetais e extrato de leveduras no perfil químico e aromático de vinho tinto. Revista da UIIPS, 5 (2), 78-79
Publisher
Unidade de Investigação do Instituto Politécnico de Santarém