Chemical, phenolic, and sensory characterisation of Mendall’s 2023 vintage white wines.

Identifier:  TFG:8067

Handle: https://hdl.handle.net/20.500.11797/TFG8067

Authors:  Serres Brianzo, Alícia

Abstract:
Terra Alta has always been a wine region that has been recently valued for the characteristic production of white wines with White Grenache as a majority variety, despite having wines that incorporate other varieties such as Macabeo and Moscatell, and the maceration of the grape that leads to what we call brisado wines. In the work presented below, it is intended to carry out a chemical and sensory characterization of the wines according to the percentage presented by each of the different varieties that make them up, the vinification followed in each case (having or not maceration and the fraction of the must (sample or flower or press fraction) used) and the geographical location of the vineyards. To do this, three groups of wines differ. The winery that produces the wines with which the trials will be carried out is located in El Pinell de Brai and follows a type of vinification guided by the minimum chemical intervention in works before and after the harvest (no additive is used, including sulphur dioxide, and fermentation is spontaneous). Although this aspect allows us to obtain results directly related to the intrinsic characteristics of the or the varieties that make them up, it will also limit us in some aspects at the same time to establish conclusions or compare the values obtained with those found in other studies. The chemical characterization of the products under study aims to emphasize the antioxidant properties of the same, attributed, in its entirety and in this case, to phenolic compounds, studied in their entirety by UV-vis spectrophotometry’s. It will be deepened in aspects related to colour and the different groups of polyphenols that will allow to identify the sensitivity to the oxidation of the White Grenache variety with respect to the Macabeo.