Banca de QUALIFICAÇÃO: GUSTAVO POSTINGHER

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : GUSTAVO POSTINGHER
DATE: 13/12/2022
TIME: 20:00
LOCAL: meet.google.com/zyu-qwgo-xbr
TITLE:
USE OF ION EXCHANGE RESIN IN RED WINES INTENDED FOR THE PRODUCTION OF SPARKLING ROSÉS BY ASSEMBLAGE

KEY WORDS:
Base wine; Rosé wine; pH; colorimetry; minerals

PAGES: 10
BIG AREA: Outra
AREA: Multidisciplinar
SUMMARY:

Thermovinification is an important technology used to obtain red wines with great color expression, often used in assemblages with white wines and sparkling wines, resulting in rosé products. It is noticed that its aging is too accelerated. The ion exchange resin is an important tool for adjusting the pH of a wine, significantly improving its properties, minimizing the effects of aging and improving its longevity. The objective of this work was to evaluate the impacts of the aging of a thermovinified red wine subjected to cation exchange resin and used in assemblages of base wines and rosé sparkling wines. For the experiment, 40.5 liters of a wine of the Alicante Bouschet variety were used, thermovinified by the Flash-detente process, fermented with selected yeast, carried out malolactic fermentation, passed through the tartaric stabilization process and tangential filtration. After passing a fraction of the wine through the resin, assemblages were made between the wines with and without passage, for later calibration of the desired pH indices. Experiment treatments included a control wine with pH index 3.8, and wines with pH 3.6, 3.4, 3.2 and 2.05, obtained by treatment with cation exchange resin. The red wines obtained were submitted to physical-chemical analysis, such as: pH, relative density, total acidity, volatile acidity, alcohol, total sugars, total polyphenols, total polyphenols, anthocyanins, tannins, free and total SO2 and color. Some metals, such as K, Ca, Na, Zn, Fe, Mg, Mn, Cu, were quantified in wines. For the evaluation of the main investigation point of the experiment, which is the aging of the color, the red wine served to give coloration in two base wines and a synthetic wine, originating a rosé wine. Thus, every three months the assemblages and respective analyzes of color and colorimetric characteristics were carried out - CIELab Method.


COMMITTEE MEMBERS:
Presidente - 1356958 - EVANDRO FICAGNA
Externa à Instituição - CAROLINA PRETTO PANCERI - IFSC
Externo à Instituição - MARCOS ROBERTO DOBLER STROSCHEIN
Notícia cadastrada em: 07/12/2022 09:17
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