Effect of thermovinification temperature on phenolic compounds and colour of Syrah wine.
This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation at 23 ◦C (TW—control); and thermovinification for 2 h at 55 ◦C (TV55), 65 ◦C (TV65), and 75 ◦C (T...
| Autores: | , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2024 |
| País: | Brasil |
| Recursos: | Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
| Repositório: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
| Idioma: | inglês |
| OAI Identifier: | oai:www.alice.cnptia.embrapa.br:doc/1170579 |
| Acesso em linha: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1170579 https://doi.org/10.3390/beverages10040117 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Termomaceração Compostos bioativos Vinhos tintos tropicais Práticas de vinificação Uva Vinho Bioactive compounds Winemaking |
| Resumo: | This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation at 23 ◦C (TW—control); and thermovinification for 2 h at 55 ◦C (TV55), 65 ◦C (TV65), and 75 ◦C (TV75. The red wines were made through microvinification (10-litre glass). Phenolic compounds (n = 26) were quantified by high-performance liquid chromatography and a colour analysis using the CIELab/CIEL*C*h systems and a sensory analysis was conducted to evaluate the acceptability of the thermovinified wine. |
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