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Avaliação da componente sensorial da casta loureiro na região dos Vinhos Verdes
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RESUMO
Neste trabalho pretendeu-se comparar as diferenças sensoriais em vinhos, produzidos na região dos vinhos verdes da casta Loureiro, com leveduras Sachacomyces e não Saccharomyces associadas.
O ensaio decorreu no ano de 2013 numa vinha situada em Grandra, freguesia de Sobrado, pertencente à empresa Quinta das arcas.
Para avaliação dos efeitos sensoriais da aplicação de diferentes leveduras foram utilizadas três amostras distintas, em que duas foram inoculadas diferentes leveduras não Saccharomyces associadas a uma Saccharomyces e na terceira apenas uma levedura Saccharomyces. No fim do decorrer da fermentação foram feitas três análises sensoriais e retiradas conclusões.
Palavras-passe: Loureiro, leveduras, Saccharomyces e não Saccharomyces, análise sensorial.
ABSTRACT This work is intended to compare the sensory differences in wines produced in the Vinho Verde region of Loureiro, with Sachacomyces yeast Saccharomyces and not associated. The test took place in 2013 in a vineyard situated in Grandra, parish Sobrado, belonging to the Quinta das Arcas company. For sensory evaluation of the effects of applying different yeasts were used three different samples were inoculated on two different non-Saccharomyces yeast Saccharomyces associated with the third and only Saccharomyces yeast. At the end of the course of the fermentation were made three sensory analysis and conclusions reached. Keywords: Loureiro, yeast, Saccharomyces and non-Saccharomyces, sensory analysis
ABSTRACT This work is intended to compare the sensory differences in wines produced in the Vinho Verde region of Loureiro, with Sachacomyces yeast Saccharomyces and not associated. The test took place in 2013 in a vineyard situated in Grandra, parish Sobrado, belonging to the Quinta das Arcas company. For sensory evaluation of the effects of applying different yeasts were used three different samples were inoculated on two different non-Saccharomyces yeast Saccharomyces associated with the third and only Saccharomyces yeast. At the end of the course of the fermentation were made three sensory analysis and conclusions reached. Keywords: Loureiro, yeast, Saccharomyces and non-Saccharomyces, sensory analysis
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Loureiro Leveduras Saccharomyces e não saccharomyces Análise sensorial