Análisis de características organolépticas y fisicoquímicas de un vino malbec elaborado y de consumo del mismo año de su producción : uso de clarificantes de origen vegeta.
The aim of this research is to analyse the reduction of astringency in a Malbec wine already produced, whose grapes come from the area of ‘Los Árboles’, in the Department of Tunuyán, Province of Mendoza, by means of the use of vegetable-based fining agents. We chose to study this wine in particular,...
Zapisane w:
| 1. autor: | |
|---|---|
| Kolejni autorzy: | |
| Format: | info:eu-repo/semantics/bachelorThesis |
| Język: | Spanish / Castilian |
| Wydane: |
Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación.
2025
|
| Hasła przedmiotowe: | |
| Dostęp online: | http://hdl.handle.net/20.500.14811/199 |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|
| Streszczenie: | The aim of this research is to analyse the reduction of astringency in a Malbec wine already produced, whose grapes come from the area of ‘Los Árboles’, in the Department of Tunuyán, Province of Mendoza, by means of the use of vegetable-based fining agents. We chose to study this wine in particular, because it is marketed the same year it is produced, without being destined for cellaring. Nowadays, there is a trend in some markets, where there is a preference for wines that do not present a marked astringency, but rather exhibit softer, velvety and delicate characteristics on the palate.
To achieve this objective, two types of vegetable proteins were used as fining agents: a potato-derived fining agent and a pea-derived fining agent, in different doses applied to laboratory samples taken from the winery in similar quantities.
As a result, the sensory impact obtained by a panel of untrained evaluators is presented in the present work, in order to determine if there were changes in the organoleptic characteristics of the wine, mainly in the perception of astringency and the physicochemical impact of key parameters such as alcohol content, residual sugar, total acidity, acetic acid, DO420, DO520, colour intensity, hue, IPT, anthocyanins and tannins compared to the untreated sample. |
|---|