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Ensaios de Estabilização da Matéria Corante em Vinhos Tintos para Implementação de Protocolo Interno na Herdade da Amada
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O presente trabalho, realizado em contexto académico e ambiente profissional, na
Herdade da Amada, teve como principal objetivo a elaboração de vários ensaios de
estabilidade da matéria corante em vinhos tintos, com vista à implementação de um
protocolo interno, onde se verifique aplicabilidade e fiabilidade, de modo a integrar o
plano de inspeção e ensaio interno do projeto. Analisaram-se cinco vinhos tintos, quatro
monovarietais e um lote (constituído por quatro castas), do mesmo ano de colheita e
com o mesmo tempo de estágio (12 meses), no mesmo tipo de vasilhame (inox). A
experiência consistiu em submeter as amostras a diferentes períodos de exposição a
baixas temperaturas, compreendidas entre 2°C e −18°C, avaliando-se, também, a
interferência da precipitação tartárica no processo de precipitação da matéria corante
coloidal. Essa avaliação baseou-se na análise do diferencial de turbidez (ΔNTU) antes e
após a aplicação de frio, bem como na observação visual do precipitado formado.
Adicionalmente, foi registado o tempo de filtração das amostras após a exposição ao
frio, como informação complementar de análise. Após a realização dos ensaios, as
amostras que apresentaram resultados favoráveis, foram enviadas para uma entidade
externa acreditada, a fim de validar a fiabilidade dos mesmos. De acordo com os
resultados obtidos, o estudo desenvolvido sugere a existência de condições favoráveis
para que a metodologia aplicada possa vir a ser considerada uma potencial ferramenta
de apoio, ainda que careça de validação adicional.
This study, conducted in an academic context and professional environment at Herdade da Amada, aimed primarily at developing several colour stability tests in red wines, with a view to implementing an internal protocol to assess its applicability and reliability, thereby enabling its integration into the project’s internal inspection and testing plan. Five red wines were analysed: four single-varietal wines and one blended wine (composed of four grape varieties), all from the same vintage year and with an identical ageing period (12 months), stored in the same type of vessel (stainless steel). The experimental procedure consisted of subjecting the samples to different periods of exposure to low temperatures, ranging from 2°C to −18°C, while also assessing the influence of tartrate precipitation on the colloidal colour matter precipitation process. This assessment was based on the analysis of the turbidity differential (ΔNTU) before and after cold treatment, as well as on the visual observation of the precipitate formed. Additionally, the filtration time of the samples after cold exposure was recorded as complementary analytical information. Following the completion of the tests, the samples that yielded favourable results were sent to an accredited external entity in order to validate the reliability of the methodology. Based on the results obtained, the study suggests the existence of favourable conditions for the applied methodology to potentially be considered a supporting analytical tool, although further validation is required.
This study, conducted in an academic context and professional environment at Herdade da Amada, aimed primarily at developing several colour stability tests in red wines, with a view to implementing an internal protocol to assess its applicability and reliability, thereby enabling its integration into the project’s internal inspection and testing plan. Five red wines were analysed: four single-varietal wines and one blended wine (composed of four grape varieties), all from the same vintage year and with an identical ageing period (12 months), stored in the same type of vessel (stainless steel). The experimental procedure consisted of subjecting the samples to different periods of exposure to low temperatures, ranging from 2°C to −18°C, while also assessing the influence of tartrate precipitation on the colloidal colour matter precipitation process. This assessment was based on the analysis of the turbidity differential (ΔNTU) before and after cold treatment, as well as on the visual observation of the precipitate formed. Additionally, the filtration time of the samples after cold exposure was recorded as complementary analytical information. Following the completion of the tests, the samples that yielded favourable results were sent to an accredited external entity in order to validate the reliability of the methodology. Based on the results obtained, the study suggests the existence of favourable conditions for the applied methodology to potentially be considered a supporting analytical tool, although further validation is required.
Descrição
Palavras-chave
ensaios de estabilidade estabilidade da matéria corante frio precipitação tartárica turbidez vinhos tintos. cold colour stability red wines stability tests tartrate precipitation turbidity
Contexto Educativo
Citação
Gois, F.S. (2026). Ensaios de Estabilização da Matéria Corante em Vinhos Tintos para Implementação de Protocolo Interno na Herdade da Amada. Dissertação de Licenciatura apresentada para a obtenção do Grau no Instituto Politecnico de Portalegre
Editora
Escola Superior de Biociências de Elvas