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Controlo da qualidade de vinho e de vinagretes formulados para valorizar um subproduto da produção de vinhos espumantes
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Este relatório resultou de um estágio profissionalizante realizado no laboratório de Enologia da empresa Global Wines S.A., no âmbito do Mestrado em Engenharia Alimentar da Escola Superior Agrária de Coimbra. O trabalho realizado teve como objetivos, além de adquirir conhecimentos sobre o controlo da qualidade de vinhos, com a execução de métodos laboratoriais físico-químicos e microbiológicos, avaliar analítica e microbiologicamente vinagretes inovadores, elaborados com esferas de alginato de cálcio (um subproduto da produção de vinhos espumantes), e compará-los com amostras comerciais de vinagretes. Com a amostragem de seis tipos de vinagretes de formulações distintas, e três vinagretes comerciaisdiferentes, utilizou-se a metodologia descrita no “Compêndio dos Métodos Internacionais para Análises de Vinagres”, elaborado pela International Organisation of Vine and Wine (OIV) e também a metodologia interna da empresa para a análise microbiológica. Foi possível notar a importância do controlo da qualidade dos vinhos e das amostras de vinagretes em estudo. Constatou-se que duas das seis amostras elaboradas apresentaram presença de microrganismos, enquanto as comerciais não apresentaram contaminação microbiológica. Das análises químicas, concluiu-se que os resultados divergem da literatura existente sobre os vinagretes, demonstrando que as formulações dos vinagretes carecem de ajustes futuros na sua acidez total e no pH, para garantir estabilidade e segurança alimentar destes produtos. O trabalho realizado constitui uma oportunidade de contribuir para uma estratégia de sustentabilidade da empresa, uma vez que, a reutilização de subprodutos de vinificação é muito desejável para reduzir o volume de resíduos do processo produtivo numa adega.
This report resulted from a professional internship conducted at the Enology laboratory of Global Wines S.A., within the scope of the Master’s degree in Food Engineering at the Coimbra Agriculture School in Coimbra. The work carried out aimed not only to acquire knowledge about wine quality control through physical-chemical and microbiological laboratory methods but also to analytically and microbiologically evaluate innovative vinaigrettes made with calcium alginate beads (a byproduct of sparkling wine production) and compare them with commercial vinaigrette samples. By sampling six different vinaigrette formulations and three distinct commercial vinaigrettes, we employed the methodology described in the “Compendium of International Methods for Vinegar Analysis,” developed by the International Organisation of Vine and Wine (OIV), as well as the company’s internal methodology for microbiological analysis. It was evident that wine quality control and the vinaigrette samples were of paramount importance. Two out of the six prepared samples showed the presence of microorganisms, while the commercial ones remained free from microbiological contamination. Regarding chemical analyses, the results diverged from existing literature on vinaigrettes, highlighting the need for future adjustments in their total acidity and pH to ensure stability and food safety. This work represents an opportunity to contribute to the company’s sustainability strategy, as reusing winemaking byproducts is highly desirable for reducing waste volume in the winery production process.
This report resulted from a professional internship conducted at the Enology laboratory of Global Wines S.A., within the scope of the Master’s degree in Food Engineering at the Coimbra Agriculture School in Coimbra. The work carried out aimed not only to acquire knowledge about wine quality control through physical-chemical and microbiological laboratory methods but also to analytically and microbiologically evaluate innovative vinaigrettes made with calcium alginate beads (a byproduct of sparkling wine production) and compare them with commercial vinaigrette samples. By sampling six different vinaigrette formulations and three distinct commercial vinaigrettes, we employed the methodology described in the “Compendium of International Methods for Vinegar Analysis,” developed by the International Organisation of Vine and Wine (OIV), as well as the company’s internal methodology for microbiological analysis. It was evident that wine quality control and the vinaigrette samples were of paramount importance. Two out of the six prepared samples showed the presence of microorganisms, while the commercial ones remained free from microbiological contamination. Regarding chemical analyses, the results diverged from existing literature on vinaigrettes, highlighting the need for future adjustments in their total acidity and pH to ensure stability and food safety. This work represents an opportunity to contribute to the company’s sustainability strategy, as reusing winemaking byproducts is highly desirable for reducing waste volume in the winery production process.
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Keywords
Vinhos espumantes leveduras encapsuladas esferas de alginato de cálcio sustentabilidade vinagretes