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Toxicity effects of fungicide residues on the wine-producing process

Calhelha, Ricardo C.; Andrade, João Verdial; Ferreira, Isabel C.F.R.; Estevinho, Leticia M.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
46.34%
We report the detection of several fungicide residues (Dichlofluanid, Benomyl, Iprodione, Procymidone and Vinclozolin) in red and white bottled wines from two Portuguese wine-producing zones. Studies were done in order to evaluate the active compound transfer percentage from grapes to the final product along fermentation process. We also investigated their effects in Saccharomyces and non-Saccharomyces yeasts as well as their influence on the physical, chemical and organoleptic wine properties. All the tested fungicides had a negative effect on in vitro yeast growth, with Dichlofluanid and Benomyl being the most toxic. Zygosaccharomyces rouxii and Saccharomyces cerevisiae were the most resistant yeasts while Rhodotorula glutinis was the most susceptible. Microvinification experiments carried out in the presence of fungicides produced wine samples with unaltered physical, chemical and organoleptic properties, though Benomyl, a slight delay in the initiation of fermentation process was observed.

Port wine characterisation and positioning in Portugal

Loureiro, Norberto; Fernandes, Paula O.
Fonte: ACACIA Publicador: ACACIA
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
46.58%
Port wine is a fortified wine produced in the demarcated region of Douro. This region is situated in the northeast of Portugal, in the Douro hydrographical basin, surrounded by mountains that give it exclusive mesologic, climacteric and agrologic characteristics that enable the production of quality wines. Port wine is the most successful of all Portuguese wines throughout the years, home and abroad. This article aims at characterizing and analysing the positioning of the Port Wine brand in the context of Portuguese wine brands, and to define strategies for this brand. In order to achieve this, indicators and management tools such as SWOT Analysis, General Electric/McKinsey Matrix and Porter Generic Strategies were used. From the analysis it can be understood that the Port Wine brand occupies a favourable position in the wine market with an important role in the national economy, and as such it should be ever more promoted and its potential further reinforced abroad to make the most of its brand value and potential for the brand, the country and other national wines. JEL: M10; M30.

Determinants of portuguese wine & enotourism consumer behaviour

Serra, Elisabete Magalhães; Vieira, José M. Carvalho; Spawton, Tony
Fonte: Edições Universitárias Lusófonas Publicador: Edições Universitárias Lusófonas
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
46.67%
This study tries to understand what needs to be done to improve value perceptions and wine usage (1) Change the Portuguese wine and enotourism industry profile to adjust to huge competitive marketplace because it is still production-based; more sales than marketing oriented and the market data are less important then production and sales ones; (2) Enhance strongly the relationship between the wine and enotourism company and final consumers by “management synergies”; high “innovativeness to market”;“marketing research” and by an effective brand strategy. In this line, this paper provides an overview about strategic factors that determine the Portuguese wine and enotourism decision making process. The results of this research enable the essential features of a consumer profile of purchase and consumption to be obtained with respect to: (1) the structure of attributes - intrinsic and extrinsic - that Portuguese still wine consumers best recognise and value in determining its quality, (2) the motivational structures that encourage and guide them in their decision making process when purchasing and consuming wine and enotourism services, (3) the anticipated effect of interaction between different situations of consumption with different price bands.

Black Aspergillus species as ochratoxin A producers in Portuguese wine grapes

Serra, Rita; Abrunhosa, Luís; Kozakiewicz, Z.; Venâncio, Armando
Fonte: Elsevier Science B.V. Publicador: Elsevier Science B.V.
Tipo: Artigo de Revista Científica
Publicado em //2003 ENG
Relevância na Pesquisa
56.38%
To evaluate the incidence of fungi producing ochratoxin A (OA) in Portuguese wine grapes, a survey was conducted in 11 vineyards, from four winemaking regions each with distinct climatic conditions. From setting to the harvesting period, a total of 1650 berries were sampled by plating methods. Out of 370 aspergilli and 301 Penicillium strains isolated, 14% of the aspergilli were OA-producing strains. None of the penicillia were OA-producing strains. The black aspergilli were predominant (90%). All Aspergillus strains were tested in vitro for OA production and all were preserved in the Micoteca da Universidade do Minho (MUM) culture collection. Most of the Aspergillus carbonarius (97%) and 4% of the Aspergillus niger aggregate strains were OA producers. Almost all ochratoxigenic strains were isolated at harvest time, mainly in the regions with a Mediterranean climate. In the vineyards sampled, the percentage of colonized berries with ochratoxigenic strains was up to 38%. The vineyards from the region with Atlantic influences, with high rainfall, exhibited the lowest occurrence of Aspergillus and ochratoxigenic strains, 0% to 10% and 0% to 2% colonized berries, respectively. Data obtained here supports the hypothesis that A. carbonarius and occasionally A. niger...

Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation

Serra, Rita; Mendonça, Carla; Venâncio, Armando
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em /09/2006 ENG
Relevância na Pesquisa
46.46%
A total of 93 Portuguese grape samples destined for wine production were examined for the presence of ochratoxin A (OTA) and the OTA producing fungi Aspergillus carbonarius and A. niger aggregate. Samples came from 11 vineyards from four winemaking regions in the North and South of the Portuguese mainland, during the harvest seasons of 2001, 2002 and 2003. Grapes were examined at 3 maturation stages, from setting to the harvesting period, to evaluate when contamination with OTA producing fungi and OTA synthesis occur. The detection of fungi in grape samples was made by plating methods with and without surface disinfection. OTAwas formed by 14% of the 650 isolates tested. Most of the OTA producing strains (96%) were isolated at harvest time. At this stage, the percentage of grape samples with OTA producing strains detected without surface disinfection was 56%. With surface disinfection, A. carbonarius was isolated from 10% of the samples. OTAwas detected in grapes at the 3 maturation stages. The average OTA concentrations in 60 samples at pea berry (28 samples), early veraison (22 samples) and ripe berry (20 samples) were 263, 149 and 35 ng/kg, respectively. Experiments with an A. carbonarius strain demonstrated that OTA production differs significantly with the composition of the berries at different maturation stages (P<0.001)...

Mycotoxigenic fungi in Portuguese wine regions : fumonisin B2 and ochratoxin A

Calado, Thalita; Abrunhosa, Luís; Venâncio, Armando
Fonte: Universidade do Minho Publicador: Universidade do Minho
Tipo: Conferência ou Objeto de Conferência
Publicado em /06/2011 ENG
Relevância na Pesquisa
56.57%
Studies were conducted between 2001 and 2003 to evaluate the incidence of ochratoxigenic strains in Portuguese wine-grapes. At that time, the main responsible for ochratoxin A production in grapes were found to be Aspergillus carbonarius with a production mean of 1.13 mg/kg and some strains from the Aspergillus niger aggregate with a production mean of 0.14 mg/kg. At that time also, all the black aspergilli isolates were preserved in glycerol and stored at -80 ºC. Since recently A. niger was reported as a producer of the mycotoxin fumonisin B2, its levels produced by black aspergilli isolates from the Portuguese grapes were investigated. Approximately 29% of A. niger aggregate strains were found to produce it between 0.003–6.0 mg/kg with a mean of 0.66 mg/kg and only 6% produced more than 1 mg/kg. The incidence and distribution of fumonisinogenic strains among five Portuguese wine-regions is also presented and correlated with data of the ochratoxigenic ones.; A incidência em Portugal de fungos filamentosos produtores de ocratoxina A em uvas para a produção de vinho foi avaliada entre os anos de 2001 a 2003. Nessa altura, o produtor mais frequente nas uvas foi a espécie Aspergillus carbonarius, com uma produção média em laboratório de 1...

Ochratoxin a risk assessment in portuguese wines : a one-year case study; Evaluation des risques de contamination des vins portugais par l’Ochratoxine A : étude menée sur un an

Abrunhosa, Luís; Serra, Rita; Lima, Nelson; Venâncio, Armando
Fonte: OIV (Organisation Internationale de la Vigne et du Vin) Publicador: OIV (Organisation Internationale de la Vigne et du Vin)
Tipo: Artigo de Revista Científica
Publicado em //2003 ENG
Relevância na Pesquisa
46.35%
During the 2001 wine vintage, grapes were sampled at harvest time in eleven vineyards located in four Portuguese wine regions (from north to south: Vinhos Verdes, Douro, Ribatejo and Alentejo) for filamentous fungi isolation and identification, and for ochratoxin A (OTA) analysis. In all studied vineyards, fungi isolates belonging to Penicillium and Aspergillus recognized as producers of OTA were tested to detect its production. Also, several strains were assessed for their ability to degrade OTA in other compounds. The Penicillium isolates were not OTA producers, although some were able to degrade OTA. Many of the Aspergillus strains belong to the black Aspergillus section, mainly: A. niger aggregate and A. carbonarius. Not all the strains from the above-mentioned Aspergillus were able to produce OTA, but most of them were able to degrade OTA. It was found that just 13 out of 207 A. niger aggregate and 32 out of 33 A. carbonarius were OTA producers. Furthermore, all the black Aspergillus tested were able to degrade OTA, in many cases to the less toxic ochratoxin a. It was also observed a prevalence of not OTA producer strains over the producer ones, and many of these not OTA producer strains were able to degrade OTA. The presence of OTA in grapes from all sampled vineyards was determined. However...

Historical wines : developing a marketing concept to promote Portuguese Wines

Correia, Cláudio Ferreirinho
Fonte: Universidade Católica Portuguesa Publicador: Universidade Católica Portuguesa
Tipo: Dissertação de Mestrado
Publicado em //2011 ENG
Relevância na Pesquisa
36.74%
Although Portuguese wine exports have been increasing, national wine consumption has not been following a similar trend. Not only is there a growing number of new brands and products in the market, which can difficult consumer choice, but wine itself has been losing market share to other beverages, particularly beer. It is then necessary to develop marketing strategies that reduce information asymmetries between domestic wine sellers and buyers and convert wine drinking in act of refined culture and status. This dissertation intends to explore the sales potential of a branding concept centred in the historical character of high-quality domestic wines: the Historical Wines of Portugal. To this end, the attributes and benefits that could be associated to wines branded as historical by Portuguese consumers were identified through the performance of semi-structured interviews. These served as input for the design of an on-line questionnaire with a choice-based conjoint task (n=531), which was subsequently implemented to determine the effects of the branding strategy on consumer demand. Differences in the respondents’ level of category knowledge and involvement were taken into account during data analysis. Results indicate that the branding of Portuguese wines as historical should be based on their authentic character. They also show...

Biodiversity of wine S. cerevisiae strains in Portuguese appellations; Biodiversidade de estirpes de S. cerevisiae vínicas em Portugal

Sousa, Sara Sofia Dinis de
Fonte: Universidade de Aveiro Publicador: Universidade de Aveiro
Tipo: Dissertação de Mestrado
ENG
Relevância na Pesquisa
36.73%
A produção de vinho é uma prática ancestral, onde o sumo de uva é fermentado. Este processo baseia-se na ação de um conjunto de microrganismos, dos quais a levedura Saccharomyces cerevisiae se destaca. Considerando que atualmente há uma crescente pressão para a diferenciação dos vinhos, suportada sobretudo na valorização das características únicas do vinho, a utilização massiva de estirpes de S. cerevisiae industriais limita o potencial de produção de vinhos com perfis metabólicos e aromáticos únicos e diferenciados. Neste trabalho, o objetivo foi identificar a população de leveduras vínicas fermentativas de diferentes regiões vitivinícolas de Portugal, por forma a explorar a sua biodiversidade natural e, desta forma, avaliar o potencial de diferenciação existente naturalmente nas vinhas Portuguesas. Para tal, isolaram-se leveduras de 36 fermentações de diferentes castas de quatro regiões vitivinícolas de Portugal. Ao todo foram isoladas 1260 leveduras na sua maioria S. cerevisiae. Das 911 S. cerevisiae identificadas foram distinguidas 826 estirpes de S. cerevisiae. Com este trabalho, reunimos uma amostragem significativa da diversidade de estirpes de S. cerevisiae endógenas nas vinhas portuguesas...

TECHNICAL EFFICIENCY OF PORTUGUESE WINE FARMS

Henriques, Pedro Damião de Sousa; Carvalho, Maria Leonor da Silva; Fragoso, Rui Manuel de Sousa
Fonte: Universidade de Évora Publicador: Universidade de Évora
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
46.38%
The objective of this study was to measure the levels of technical efficiency of a sample of wine producer farms, belonging to the Portuguese Alentejo region, and to relate these efficiency levels to some characteristics of the farms such as: physical and economic size, farmers’ age, land property, irrigation, labour use, and area and product specialization. The methodology chosen to measure the individual levels of efficiency was non-parametric due to the advantage of not defining a functional form for the production technology. The results show that for vineyard farms there is space for an increase of efficiency levels in input use. The scale and congestion inefficiencies are responsible for most of the observed technical inefficiency. It was verified an increase in technical efficiency when vineyard specialization occurs

GLOBAL MARKET, GLOBAL STRATEGIC REFLECTION? A STRATEGIC APPROACH METHODOLOGY

Vivas, Carla; Sousa, António J C
Fonte: Proceedings of the 34th World Congress of Vine and Wine (OIV), "The Wine Construction" Publicador: Proceedings of the 34th World Congress of Vine and Wine (OIV), "The Wine Construction"
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
46.29%
The aim of this study is to analyse the internationalization strategies of Portuguese wine companies, considering their context factors, reflection style and performance. It intends to develop a review of the literature in the scope of the theories and strategies of internationalisation, complemented by systematic research within the sector, as part of business strategies. It proposes applying the methodological reference Integrated Grid for Strategic Reflection - GIRE(i), adapted to a context of international business, which structures research into two levels: a preliminary one, generic characterisation of the companies; along with a central one analysing its strategic strand. The empirical study, based on primary data (survey to the sector entrepreneurs) and on secondary documentary data, by applying multivariate statistical techniques, allowed the identification of strategic thinking styles based on the growth of a rather diverse external presence. Drawn on the qualitative (contextual and transactional) analysis it suggests guidelines for strategic action.

Análise do mercado de vinhos nos EUA. Situação actual de Portugal: análise e reflexão sobre estratégias futuras

Rodrigues, Mafalda Fernandes Vasques
Fonte: ISA/UTL Publicador: ISA/UTL
Tipo: Dissertação de Mestrado
Publicado em //2012 POR
Relevância na Pesquisa
46.85%
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia; The United States of America is the world’s biggest economy and one of the most important consumers and importers of wine in the world. Although the exports of Portuguese wine have been increasing in the recent years, there has been a generalized over-production. For these reasons, the question was raised: why isn’t the Portuguese wine more exported to the US market? Based on these evidences and trying to find answers for the above question, this work (1) analysed the grape and wine production in the world and, in a more specific way, in Portugal and the USA; (2) verified the context of the world, Portuguese and US wine consumption; (3) studied the Portuguese wine exports, specially to the USA; (4) characterized the US wine industry and how it works and (5) analysed the US consumer and his/her wine consumption habits and preferences. It was possible to understand the ways and solutions followed by the international and Portuguese successful cases in the US wine market. Based on this and on the potential of Portuguese wine, some possible strategies were presented targeting wine producers and the several agents of the Portuguese wine industry in order to increase wine exports to the USA.

Research on chinese grape wine consumer behaviour and strategy for portuguese wine in China

Oliveira, Urbano Ruben Coito Neves de
Fonte: Instituto Superior de Economia e Gestão Publicador: Instituto Superior de Economia e Gestão
Tipo: Dissertação de Mestrado
Publicado em //2013 ENG
Relevância na Pesquisa
46.52%
Mestrado em Marketing; Understanding the market characteristics and consumer behaviour are the main factors to achieve success in any country. However, China has specificities that are very different from what marketers are used to. This study aims to research the consumers’ behaviour in terms of purchase and consumption, as well as, their perception towards Portugal, its’ products and wine. It also intends to create a strategic marketing plan that can serve exporters that want to enter the Chinese market. To this end, an online survey was administered to a selected sample of Shanghai’s population. As a result, it was concluded that Portuguese products may have a chance to enter this market, if they are presented in the right places, with the right prices, if it can get to the right people and publications but, especially, if the business relation and country brand are well managed.

Wine fermentation microbiome: a landscape from different Portuguese wine appellations

Pinto, Cátia; Pinho, Diogo; Cardoso, Remy; Custódio, Valéria; Fernandes, Joana; Sousa, Susana; Pinheiro, Miguel; Egas, Conceição; Gomes, Ana C.
Fonte: Frontiers Media S.A. Publicador: Frontiers Media S.A.
Tipo: Artigo de Revista Científica
Publicado em 01/09/2015 EN
Relevância na Pesquisa
46.61%
Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation – Initial Musts (IM), and Start and End of alcoholic fermentations (SF and EF, respectively). The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p < 0.05) were found in the fungal populations between IM, SF, and EF, and in the bacterial population between IM and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the IM, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea...

A breakthrough wine concept

Grave, Ana Rita Sousa de Barros
Fonte: Universidade Nova de Lisboa Publicador: Universidade Nova de Lisboa
Tipo: Dissertação de Mestrado
Publicado em /06/2015 ENG
Relevância na Pesquisa
46.41%
Double degree; The Portuguese wine market model is traditionally based on attributes such as region, grapes and enologist, which makes an educated choice of the wine by younger consumers a difficult and uncomfortable process. The purpose of this work is to develop a hypothesis of a wine based on what young consumers value, such as the bond that drinking wine creates (friendship), instead of the traditional attributes. This new wine will break its connection with tradition, becoming a modern product, directed to an unconventional target that is increasingly consuming more wine.

Efeitos de país de origem : a imagem do vinho português no Luxemburgo; Country-of-origin effects : the image of portuguese wine in Luxembourg

Moreira, Cátia Sofia Ferreira
Fonte: Universidade do Minho Publicador: Universidade do Minho
Tipo: Dissertação de Mestrado
Publicado em //2014 POR
Relevância na Pesquisa
46.51%
Dissertação de mestrado em Negócios Internacionais; Num mundo cada vez mais globalizado onde existe uma grande interdependência da troca de bens, a origem dos produtos pode ser determinante na tomada de decisão do consumidor. Assim, torna-se cada vez mais importante que as empresas conheçam a imagem que o seu país e os seus produtos têm no estrangeiro para poderem atuar de forma a garantir a aceitação dos mesmos. Em Portugal, uma economia marcadamente dependente da exportação e numa altura em que a economia parece estar a querer restabelecer-se, existe necessidade de realizar estudos sobre esta matéria, pois poderá ajudar muitas empresas portuguesas a exportarem o que é nosso para todo o mundo. Desta forma, o presente trabalho teve como objetivo apurar os fatores que influenciam a imagem dos produtos de um país de origem, estudando o caso da imagem do vinho português no Luxemburgo. Com base na revisão da literatura, desenvolvemos um modelo que identifica os seguintes antecedentes da imagem dos produtos do país de origem: imagem do país, imagem dos nacionais, animosidade, etnocentrismo do consumidor e afinidade. Para o estudo empírico realizamos um questionário online com consumidores residentes no Luxemburgo que obteve um total de 213 respostas. Os resultados indicam que existe efeito de COO no vinho português no Luxemburgo e permite suportar o modelo proposto e a influência de todos os fatores na imagem dos produtos do COO...

O Comportamento de consumo de Vinho do Porto dos portugueses – recomendações para o aumento da procura interna

Barros, Rita Isabel Morais
Fonte: Instituto Politécnico do Porto. Instituto Superior de Contabilidade e Administração do Porto Publicador: Instituto Politécnico do Porto. Instituto Superior de Contabilidade e Administração do Porto
Tipo: Dissertação de Mestrado
Publicado em //2013 POR
Relevância na Pesquisa
36.81%
Dissertação de Mestrado apresentada ao Instituto de Contabilidade e Administração do Porto para a obtenção do grau de Mestre em Marketing Digital, sob orientação de Doutor António Correia de Barros; O Vinho do Porto é um elemento-chave que define a cultura portuguesa projetando-a a nível internacional. Este vinho licoroso, de aromas intensos, está pensado para a exportação; contudo, sendo produzido na Região Demarcada do Douro, em Portugal, merece um lugar de destaque no panorama nacional. Este estudo visa perceber o comportamento de consumo do consumidor português de Vinho do Porto, bem como os fatores influenciadores da frequência de consumo deste vinho. Pretende-se ainda sugerir recomendações para o aumento da procura interna do produto. Realizou-se uma revisão bibliográfica do sector de Vinho do Porto em Portugal e do consumidor português deste vinho. Posteriormente realizou-se uma entrevista exploratória que clarificou a questão de investigação e ajudou à idealização das hipóteses de investigação. Seguidamente, lançaram-se questionários online e presenciais à população portuguesa residente em Portugal Continental e Arquipélagos, com idade igual ou superior a 16 anos. Este estudo concluiu que o consumidor português de Vinho do Porto é do sexo feminino e jovem...

Buyer and consumer's portuguese "quality wine" behaviour

Duarte, M. F.; Ruivo, Paula Lúcia
Fonte: Instituto da Vinha e do Vinho Publicador: Instituto da Vinha e do Vinho
Tipo: Conferência ou Objeto de Conferência
Publicado em //1998 ENG
Relevância na Pesquisa
46.65%
The main purpose of this paper is to present and discuss the results of a regional survey on buyer and consumer's behaviour. Results allow us to identify consuming buyer patterns and relate them to consumer's attitudes and caracteristics such as age, sex and educacional levels.They also suggest some important variables than can be used to differentiate portuguese "Quality Wines Produced in Specified Regions" (QWPSR) and are potencial material to develop satrategies, useful to the new "quality wine" regions, particulary giving references for a segmentation process or even for the creation of communicational plans for each region or brand. This set of co-ordinated information, allows a better assessment of the Portuguese consumer's preferences. The research tries also to determine and discuss the positioning of the Portuguese QWPSR, as well as the opportunities that may be used by wine makers, the threats they might eliminate and the usefulness of constructing a good marketing plan. This survey was conducted in the the so called Grande Lisboa, in 1996, and the data were treated by using market research statistical techniques.

Consumers behavior of Portuguese wine

Martinho, Vitor Joao Pereira Domingues
Fonte: Universidade Cornell Publicador: Universidade Cornell
Tipo: Artigo de Revista Científica
Publicado em 28/12/2012
Relevância na Pesquisa
46.57%
There are few papers about the consumption pattern of the Portuguese wine, using econometrics techniques. This work, pretend to analyze the consumers behavior of the wine produced in Portugal, determining the demand equation with panel data methods. There were used statistical data available in the Alentejo Regional Winegrowing Commission (CVRA) website. These data were obtained from a study about the market analysis, made, in 2009, by the A.C. Nielsen. The data are disaggregated by region and type of wine (Doc Verde+Regional Minho, Doc Regiao do Douro+Regional Terras Durienses, Doc Regiao da Bairrada+Regional Beiras, Doc Regiao do Dao+Regional Beiras, Doc da Regiao de Lisboa+Regional de Lisboa, Doc da Regiao do Tejo+Regional do Tejo, Doc da Regiao de Setubal+Regional Terras do Sado, Doc Alentejo+Regional Alentejano e Doc da Regiao do Algarve+Regional do Algarve), year (2008 and 2009) and by form of consumption (take home, direct consumption and discount). This work found some linear regularity in the consumers behavior of the Portuguese wine.

Wood related chemical markers of aged wine brandies

Canas,S.; Silva,V.; Belchior,A. Pedro
Fonte: INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional) Publicador: INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2008 EN
Relevância na Pesquisa
46.52%
Several low molecular weight phenolic compounds - phenolic acids, phenolic aldehydes, coumarins, acetovanillone and ethyl vanillin - were quantified by HPLC in Portuguese wine brandies aged four years in Portuguese oak (Quercus pyrenaica Willd.), Allier oak (Quercus sessiliflora Salisb.) and chestnut (Castanea sativa Mill.) wooden barrels (250 L), in order to identify those of chemical markers of the wood botanical species. The results obtained demonstrated that gallic acid, ellagic acid, ferulic acid, scopoletin, acetovanillone and ethyl vanillin play that role in the aged brandies. Gallic acid and acetovanillone present the highest contents in the brandies aged in chestnut, while ethyl vanillin exhibit the highest content in the brandies aged in oak woods. The differentiation of the brandies aged in oak woods is made by ellagic and ferulic acids, whose contents are higher in Portuguese oak, and by scopoletin that predominates in the brandies aged in Allier oak. Complementary, a practical and reproducible HPLC method was validated allowing a good separation and quantification of acetovanillone and ethyl vanillin in wine aged brandies.