["Vinho Verde" wines with residual sugar: utilization of the centrifuge in their preparation [Portugal]]

English. In this paper the idea has been to show new techniques that have been used to obtain white "vinho verde" with a certain quantity of residual sugar and a low content of total sulphur dioxide. The author used centrifuging at successive and appropriate intervals during the alcoholic fermentation, which allowed him to eliminate a considerable quantity of the yeasts and, in consequence, to reduce the quantity of assimilable nitrogen to levels at which the proliferation of these microorganisms became difficult. By using centrifuging at the right moment, it was possible to control the alcoholic fermentation and obtain wines with a relatively low content of total sulphur dioxide. By keeping the wine covered during the centrifuging process, the author managed to prevent the loss of the aroma typical of "vinho verde"

French. Avec ce travail on a pretendu se servir d'une nouvelle technique pour l'obtention de "Vinhos Verdes" blancs avec une quantite determinee de sucre residuel et de baisses teneurs d'anhydride sulfureux total. Pour cet effet, l'auteur a utilise la centrifugation, effectuee en sucessives et opportunes phases de fermentation alcoholique, ce qui lui a permis d'eliminer de quantites considerables de levures et, en consequence, de reduire les teneurs d'azote assimilable a de niveaux auxquels s'est rendu difficile la proliferation de ces microorganismes. Avec la centrifugation, executee au moment opportun, il a ete possible de dominer la fermentation alcoolique et d'obtenir des vins aux teneurs d'anhydride sulfureux total relativement basses. Tenant le vin a l'abri de l'air, pendant le travail de la centrifugeuse, l'auteur a reussi a ce que les vins conservent les caracteristiques typiques d'arome des "Vinhos Verdes"

Portuguese. Com o presente trabalho pretendeu-se lancar mao de nova tecnica para obtencao de vinhos verdes brancos com determinado quantitativo de acucar residual e baixos teores de anidrido sulfuroso total. Para o efeito, o Autor utilizou a centrifugacao, efectuada em sucessivas e oportunas fases de fermentacao alcoolica, o que lhe permitiu eliminar quantidades consideraveis de leveduras e, em consequencia, reduzir os teores de azoto assimilavel a niveis a que se tornou dificil a proliferacao daqueles microorganismos. Com a centrifugacao executada no momento oportuno, foi possivel pois dominar a fermentacao alcoolica e obter vinhos com teores de anidrido sulfuroso total relativamente baixos. Mantendo o vinho ao abrigo do ar, durante o trabalho da centrifuga, o Autor conseguiu que os vinhos nao perdessem as caracteristicas tipicas de aroma dos Vinhos Verdes