Importacia de los procesos productivos en la composición química, la estabilidad y las características organolépticas del vino.

Identifier:  TDX:3246

Handle: https://hdl.handle.net/20.500.11797/TDX3246

Authors:  Mislata Rodríguez, Ana María

Abstract:
In this doctoral thesis, the aim is to address various aspects related to the importance of wine production processes and their influence on sensory quality, chemical composition and stability. At present, even today it is necessary to continue deepening and acquiring knowledge to establish the scientific bases on the influence that certain field and winery practices have on improving the physical-chemical and sensorial characteristics of wines. The aim sought is an approach to the knowledge of the modifications in the chemical composition, mainly aromatic and phenolic, and their impact on the stability of the wine and its organoleptic characteristics. For this, an exhaustive analytical study has been carried out, mainly of fermentative, oxidative and reduction aromatic compounds in wines (red and white) that have undergone different oenological treatments or wines from grapes to which certain viticultural practices have been applied, in search of a quality improvement. Likewise, other compounds of interest related to the chemical composition will be monitored, such as the different families of phenolic compounds (anthocyanins, flavanols, phenolic acids and procyanidins), organic acids, metals, etc. In addition, relationships will be established between the changes observed in the chemical composition and the stability and sensory quality of the wines.