Estudio preliminar para la desasperización de uvas de vinificación
[EN] The phenolic compounds found in grapes are of great importance for wine quality, as they are responsible for the astringency, colour, bitterness and ageing capacity of wines. They include tannins, which are responsible for the astringency and bitterness of wines, and anthocyanins, which are res...
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| Tipo de recurso: | tesis de maestría |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | español |
| OAI Identifier: | oai:riunet.upv.es:10251/188127 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/188127 |
| Access Level: | acceso abierto |
| Palabra clave: | Wine Grape Uva Vino Astringencia Amargor Taninos. TECNOLOGIA DE ALIMENTOS Máster Universitario en Enología-Master Universitari en Enologia |
| Sumario: | [EN] The phenolic compounds found in grapes are of great importance for wine quality, as they are responsible for the astringency, colour, bitterness and ageing capacity of wines. They include tannins, which are responsible for the astringency and bitterness of wines, and anthocyanins, which are responsible for the red colour of red wines. The content of these polyphenols in wines depends, among other factors, on the grape variety, the climatic conditions in which the grapes ripen, their degree of ripeness at the time of harvesting or even the techniques applied during winemaking. It is sometimes possible to find grapes and wines with very astringent and bitter tannins, so in this preliminary work we are going to test treatments to modulate the presence of polyphenols in grapes and potentially improve the quality of the wines. The treatment consists of subjecting the grapes to atmospheres rich in ethanol, CO2 or acetaldehyde in a similar way to the persimmon desasperisation process to investigate possible hydrolysis and deactivation of polyphenols, and more specifically tannins. For this purpose, the grapes were placed in hermetically sealed containers with saturated atmospheres. After a certain period of time, the phenolic composition of the grapes was analysed to evaluate possible changes in the composition and content of these compounds. This preliminary study could lead to an alternative technique for modulating the phenolic content of grapes and wines and therefore their organoleptic properties. |
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