Título : Influencia del envejecimiento sobre la composición volátil y sensorial del vino tinto |
Autor : González Sánchez, Ignacio |
Tutor: Noguera Artiaga, Luis Burló Carbonell, Francisco Miguel |
Editor : Universidad Miguel Hernández |
Departamento: Departamentos de la UMH::Tecnología Agroalimentaria |
Fecha de publicación: 2021-09 |
URI : http://hdl.handle.net/11000/25495 |
Resumen :
El vino es una de las bebidas más conocidas en el mundo. Se obtiene mediante la fermentación
alcohólica, total o parcial, de la uva (Vitis vinífera L.). Desde un punto de vista químico, se
puede decir que el vino es una solución hidroalcohólica constituida por diferentes sustancias que
le atribuyen... Ver más
Wine is one of the best known beverages in the world. It is obtained from the total or partial
alcoholic fermentation of grapes (Vitis vinífera L.). From a chemical standpoint, it can be said
that wine is a hydroalcoholic solution made up of different substances that provide colour,
flavour and aroma. The most important factors affecting the quality of wine are the state of the
grape from which it is made, the oenological treatment used, aging, maturation and the
development it undergoes as a result of the transformation of its compounds. The objective of
this study was to analyse the physicochemical characteristics, the volatile composition and the
sensory properties of a red wine from 5 vintages. The physicochemical characteristics were
studied following the official analysis methods of the International Organization of Vine and
Wine; the content of the volatile compounds was determined by a gas chromatography
combined with a mass detector; and the descriptive sensory analysis was carried out by a wine
trained panel. Significant differences were found in 6 of the 9 physicochemical properties
analysed; in 26 of the 40 volatile compounds found, a variation in the concentration was
detected; while regarding the sensory analysis, significant differences were found in the
olfactory, gustatory and overall wine tasting phases. As a result of the above, we can conclude
that the aging of this type of wine influenced its sensory quality.
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Palabras clave/Materias: Análisis sensorial descriptivo Aroma Añada Cromatografía de gases Calidad |
Área de conocimiento : CDU: Ciencias aplicadas: Ingeniería, tecnología e industria química. Metalurgia:/ Alimentos y nutrición. Enología. Aceites. Grasas |
Tipo de documento : info:eu-repo/semantics/masterThesis |
Derechos de acceso: info:eu-repo/semantics/openAccess |
Aparece en las colecciones: TFM- M.U en Tecnología y Calidad Agroalimentaria
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