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Comparação de produtos de colagem de origem animal, vegetal e extratos de leveduras em vinhos tintos
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Advisor(s)
Abstract(s)
No mercado têm surgido alternativas aos produtos de colagem de origem animal,
nomeadamente as proteínas de origem vegetal e extratos de levedura. O objectivo
deste trabalho foi a comparação de um elevado número de produtos de colagem de
origem animal (gelatinas) e produtos alternativos de origem vegetal e levuriano.
Inicialmente os produtos de colagem foram aplicados ao vinho em diferentes doses.
Com base na avaliação sensorial, foram selecionados os produtos e as doses que
revelaram melhor desempenho. Os produtos de colagem selecionados foram aplicados
ao vinho e avaliado o seu efeito nas características sensoriais e físico-químicas. O
parâmetro que apresentou diferenças mais significativas foi a turbidez. A análise
estatística apenas revelou diferenças significativas para os atributos qualidade do
sabor e nota final; apesar de não evidenciar diferenças significativas, as variações
observadas para o atributo extração/secura foram muito importantes do ponto de
vista prático. As gelatinas que mostraram melhor desempenho foram as POA 10 e POA
12 e as proteínas vegetais POV 6 (proteína de ervilha) e POV 10 (proteína de batata).
Este estudo permitiu a recolha de informação para ser utilizada na seleção do produto
de colagem mais apropriado para o perfil de vinho da adega e a alternativa mais
apropriada às gelatinas.
In recent years they have emerged alternatives to substitute gelatin as a clarifying agent in the market, such as vegetable proteins and yeast extracts. The aim of this study was the comparison of a large number of gelatins, vegetable proteins and yeast extracts. Initially, the fining products were applied to wine in different doses. A group of trained tasters selected the products and the doses that showed better performance, based on sensory evaluation. During the next step, the selected fining products were applied to the wine. Turbidity reduction, effect on the sensory characteristics, polyphenolic content and physicochemical characteristics of the wines were determined. The statistical analysis showed differences to turbidity reduction between products. The sensory evaluation showed that, although some wine characteristics didn’t show statistical significance, they had important impact on taste sensation, such as extraction/dryness. Gelatins which showed better performance were POA 10 and POA 12, and the vegetable proteins were POV 6 (pea protein) and POV 10 (potato protein). This study allowed the winery to select the most appropriate fining product for the wine, and the most appropriate alternative to gelatin.
In recent years they have emerged alternatives to substitute gelatin as a clarifying agent in the market, such as vegetable proteins and yeast extracts. The aim of this study was the comparison of a large number of gelatins, vegetable proteins and yeast extracts. Initially, the fining products were applied to wine in different doses. A group of trained tasters selected the products and the doses that showed better performance, based on sensory evaluation. During the next step, the selected fining products were applied to the wine. Turbidity reduction, effect on the sensory characteristics, polyphenolic content and physicochemical characteristics of the wines were determined. The statistical analysis showed differences to turbidity reduction between products. The sensory evaluation showed that, although some wine characteristics didn’t show statistical significance, they had important impact on taste sensation, such as extraction/dryness. Gelatins which showed better performance were POA 10 and POA 12, and the vegetable proteins were POV 6 (pea protein) and POV 10 (potato protein). This study allowed the winery to select the most appropriate fining product for the wine, and the most appropriate alternative to gelatin.
Description
Keywords
Vinho tinto Colagem Gelatina Proteína vegetal Extrato de levedura
Citation
Rodrigues, J.; Lopes, D. & Mira, H. (2015). Comparação de produtos de colagem de origem animal, vegetal e extratos de leveduras em vinhos tintos. Revista da Unidade de Investigação do Instituto Politécnico de Santarém, 3 (4): 155-174
Publisher
Unidade de Investigação do Instituto Politécnico de Santarém