Identifier: TFG:9284
Authors: Bentieb Mestre, Aron
Abstract:
Introduction: The physical, chemical and organoleptic evolution processes of wines are closely related to the container used for their storage. During oxidative aging, the composition of the wine can be affected and the organoleptic characteristics such as aroma, complexity, tactile sensation, persistence, stability, etc. can be modulated. This evolution is marked by the different characteristics of the containers used such as porosity, the transfer of compounds to the matrix and the interaction of the matrix components according to the characteristics of the tank itself. Other key factors when influencing the evolution of the wine are the type of elaboration such as storage with or without lees, the use of batonnage, the level of oxygen transfer, the type of wood, etc. Objectives: This work evaluates the physical, chemical and organoleptic evolution of a 100% white Grenache wine subjected to a six-month aging period in 500 L acacia barrels and 1500 L ovoid polyethylene tanks. Results: The results show similarities in the color evolution in all samples, indicating a respectful aging with the wine and without overaging. Similarities are also shown in terms of the chemical composition of the general parameters. However, differences have been found in the sensory analysis; the wine aged in acacia barrels is differentiated by the influence of aromas from the wood. Regarding the autolysis of the yeasts and the properties attributed to it, the wines aged in ovoid polyethylene tanks and the wines aged in acacia barrels show many similarities. Furthermore, with respect to the colloidal composition (proteins and polysaccharides), no differences were observed between the aged wines. This suggests that autolysis is not influenced by the type of container in which the wine is stored. Regarding the sensory analysis, the wine aged in barrels was differentiated from the others by the aromas of wood (tertiary).
Repositori URV