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Detecção e prevenção de defeitos organolépticos na fermentação maloláctica em vinhos tintos
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Abstract(s)
O estudo incidiu sobre a evolução da fermentação maloláctica em três vinhos
tintos da colheita de 2009. Foi estudada a ocorrência da fermentação maloláctica em
cada vinho com fermentação espontânea e inoculado com bactérias lácticas liofilizadas,
a três temperaturas, com pH inferior e superior a 3,50 e teor de dióxido de enxofre
inferior e superior a 40 mg/L.
Procurou-se avaliar as incidências da realização da fermentação maloláctica nas
características químicas e organolépticas. Constatou-se que no geral houve diminuição
nos valores de acidez total e incremento nos de acidez volátil e na prova organoléptica
foram detectados aromas lácticos e pútridos.
Verificou-se que a tecnologia de vinificação teve influência no desenrolar da
fermentação maloláctica, sendo factor importante a adição de bactérias lácticas
liofilizadas e factor decisivo a temperatura.
This work is focused on development of malolactic fermentation in three red wines from the 2009 harvest. The occurrence of malolactic fermentation was studied in each wine with spontaneous fermentation and inoculated with lactic acid bacteria, three temperatures, with pH below and above 3.50 and sulphur dioxide level below and above 40 mg/L. The incidence of malolactic fermentation on chemical and organoleptic characteristics was evaluated. In general, it was found a decrease in values of total acidity and an increase in volatile acidity. Lactic and putrid aromas were detected in sensorial analyses. It was found that the wine making technology has effect on malolactic fermentation accomplishment. The addition of lactic acid bacteria was an important factor and the temperature was a decisive factor in malolactic fermentation development.
This work is focused on development of malolactic fermentation in three red wines from the 2009 harvest. The occurrence of malolactic fermentation was studied in each wine with spontaneous fermentation and inoculated with lactic acid bacteria, three temperatures, with pH below and above 3.50 and sulphur dioxide level below and above 40 mg/L. The incidence of malolactic fermentation on chemical and organoleptic characteristics was evaluated. In general, it was found a decrease in values of total acidity and an increase in volatile acidity. Lactic and putrid aromas were detected in sensorial analyses. It was found that the wine making technology has effect on malolactic fermentation accomplishment. The addition of lactic acid bacteria was an important factor and the temperature was a decisive factor in malolactic fermentation development.
Description
Dissertação de mestrado em Sistemas de Prevenção e Controlo Alimentar, apresentada na Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém
Keywords
Vinho tinto Fermentação maloláctica Defeito Análise organoléptica Red wine Malolactic fermentation Organoleptic defects Quality evaluation
Citation
Miguel, Vasco Francisco Aguiar (2011). Detecção e prevenção de defeitos organolépticos originados pela fermentação maloláctica em vinhos tintos. 56 p. Dissertação de mestrado em Sistemas de Prevenção e Controlo Alimentar, Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém. Disponível em: http://hdl.handle.net/10400.15/1161