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Master's Dissertation
DOI
https://doi.org/10.11606/D.9.2021.tde-25062021-151445
Document
Author
Full name
Lucas Bueno do Amaral
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2020
Supervisor
Committee
Purgatto, Eduardo (President)
Azevedo, Leonardo Pretto de
Erger, Inar Castro
Moura, Mara Fernandes
Title in Portuguese
Estudo da composição volátil e química dos vinhos da variedade Syrah de duas regiões do Sudeste brasileiro, elaborados em ciclo de inverno
Keywords in Portuguese
Aroma
Ciclo de inverno
Compostos voláteis
Dupla poda
São Paulo
Syrah
Abstract in Portuguese
Compreender como uma variedade em particular pode contribuir no processo de vinificação é essencial para a elaboração de vinhos de alta qualidade. O conhecimento mais profundo das diversas estruturas presentes na uva e os mecanismos de sua evolução durante a vinificação são base indispensável na avaliação do papel da variedade em enologia e no desenvolvimento de processos tecnológicos adaptados ao potencial da matéria prima e ao tipo de produto desejado. Com isso, este trabalho visa identificar os aromas produzidos em cada etapa do processo de elaboração e de envelhecimento em garrafa e as características agronômicas da produção. O experimento foi realizado em dois vinhedos comerciais do interior de São Paulo, utilizando a cultivar Syrah sob dupla poda e ciclo invertido de produção. Foram analisadas as principais etapas de produção: mosto, fermentações alcoólica e malolática, envase, 6 e 12 meses de envelhecimento das duas safras entre 2017 e 2018, através das técnicas de HPLC e GC-MS. Foram identificados aproximadamente 100 compostos voláteis, entre álcoois, terpenos, ésteres, fenóis, aldeídos, cetonas e outros. Dentre esses compostos destacam-se os descritores aromáticos de especiarias (Terpinen-4-ol) e tabaco (β-Damascenone), comumente encontrados em vinhos Syrah de outras regiões. O experimento mostra que existe uma diferença entre as duas regiões e entre as duas safras.
Title in English
Study of the volatile and chemical composition of Syrah variety wines from two regions of southeast Brazil, produced in the winter cycle
Keywords in English
Aroma
Double pruning
São Paulo
Syrah
Volatile compounds
Winter cycle
Abstract in English
Understanding how a particular variety can contribute to the winemaking process is essential for making high quality wines. The deeper knowledge of the various structures present in the grape and the mechanisms of its evolution during winemaking are an indispensable basis in assessing the role of the variety in oenology and in the development of technological processes adapted to the potential of the raw material and the type of product desired. With this, this work aims to identify the aromas produced in each stage of the elaboration process and bottle aging and the grapes agronomic characteristics. The experiment was carried out in two commercial vineyards in the interior of São Paulo, using the cultivar Syrah under double pruning management and inverted production cycle. The main stages of production were analyzed: must, alcoholic and malolactic fermentations, bottling and 6 and 12 months aging, for both harvests between 2017 and 2018, using HPLC and GC-MS techniques. Approximately 100 volatile compounds have been identified, including alcohols, terpenes, esters, phenols, aldehydes, ketones and others. Among these compounds the aromatic descriptors of spices (Terpinen-4-ol) and tobacco (β-Damascenone) stand out, commonly found in Syrah wines from other regions. The experiment shows that there is a difference between the two regions and between the two crops.
 
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Publishing Date
2021-07-06
 
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