Utilize este identificador para referenciar este registo:
http://hdl.handle.net/10071/12900
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Campo DC | Valor | Idioma |
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dc.contributor.author | José-Simões Coutinho, A. | - |
dc.contributor.author | Ávila, P. | - |
dc.contributor.author | Ricardo-da-Silva, J. M. | - |
dc.date.accessioned | 2017-04-11T13:58:52Z | - |
dc.date.available | 2017-04-11T13:58:52Z | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 0254-0223 | - |
dc.identifier.uri | http://hdl.handle.net/10071/12900 | - |
dc.description.abstract | The objective of this work was to verify the signaling/profiling potential of wine compounds and the physicochemical and bioclimatic winerelated measurements on a nationwide sensory scale of red wine typicality. Color tonality evolved from violet-purple in cooler northern regions to ruby-garnet in hotter southern regions. Acidity and astringency were enhanced from south to north. Conversely, alcohol and viscosity progressed southward. Bitterness was primarily affected by inland-coastal influence. The regional differentiation of astringency and bitterness introduced an orthogonal reading (N north- S south vs. E inland-W coastal, respectively), rather than a linear one, these findings adding novelty to sensory research. Additionally, several Portuguese-related studies were reviewed, and their findings were correlated with six sensory measures. Bioclimatic indexes, pH and the total phenol index were considered the strongest profilers in a nationwide assessment on red wine typicality. The ratio of the oligomeric/polymeric composition of tannins, as well as total anthocyanins, was also to be considered to be a valid sensory profiler. Several nationwide tendencies and correlations between sensory evaluations and wine chemistry may represent interesting findings and challenge unexplored ways for new research. | eng |
dc.language.iso | eng | - |
dc.publisher | Instituto Nacional de Investigação Agrária e Veterinária, I.P. | - |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/147300/PT | - |
dc.rights | openAccess | por |
dc.subject | Typicality signaling | eng |
dc.subject | Color | eng |
dc.subject | Taste | eng |
dc.subject | Red wine astringency | eng |
dc.subject | Bitterness | eng |
dc.title | Finding sensory profilers amongst red wine composition: a novel nationwide approach | eng |
dc.type | article | - |
dc.pagination | 69 - 83 | - |
dc.publicationstatus | Publicado | por |
dc.peerreviewed | yes | - |
dc.journal | Ciência e Técnica Vitivinícola | - |
dc.distribution | Internacional | por |
dc.volume | 30 | - |
dc.number | 2 | - |
degois.publication.firstPage | 69 | - |
degois.publication.lastPage | 83 | - |
degois.publication.issue | 2 | - |
degois.publication.title | Finding sensory profilers amongst red wine composition: a novel nationwide approach | eng |
dc.date.updated | 2019-05-17T09:51:40Z | - |
dc.description.version | info:eu-repo/semantics/publishedVersion | - |
dc.identifier.doi | 10.1051/ctv/20153002069 | - |
dc.subject.fos | Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias | por |
dc.subject.fos | Domínio/Área Científica::Ciências Agrárias::Outras Ciências Agrárias | por |
iscte.identifier.ciencia | https://ciencia.iscte-iul.pt/id/ci-pub-31873 | - |
iscte.alternateIdentifiers.wos | WOS:000373437500003 | - |
iscte.alternateIdentifiers.scopus | 2-s2.0-84957928282 | - |
Aparece nas coleções: | CIES-RN - Artigos em revistas científicas nacionais com arbitragem científica |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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ctv20153002p69.pdf | Versão Editora | 2,78 MB | Adobe PDF | Ver/Abrir |
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