Avaliação de taninos condensados, antocianinas e precursores de aroma ao longo da maturação em castas tintas: efeito da altitude da vinha
2011
Dias, Catarina Alexandra Figueiredo | Silva, Jorge Manuel Ricardo | Marques, João do Ó
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
Показать больше [+] Меньше [-]This study aims to evaluate the influence of altitude on the phénolic compounds and the precursors of aroma glycosides in Touriga Nacional and Touriga Franca. It was gathered from several samples along the maturation of two vineyard with different altitudes, Quinta Cova da Barca. In Douro Superior, is at an altitude of 125m and 700m at Quinta do Cardo, in Beira Interior (Sub-region Castelo Rodrigo). The results show that there is a tendency to higher values of anthocyanins, color intensity and % prodelfinidyn of condensed tannins in the vineyards at a higher altitude. In the case of proanthocyanidins and the % esterification with acid gálhico this tendency is reversed, since this is higher than in the vineyards that have a lower altitude, which is indeed visible in both variety. As for the degree of polymerization, there are differences when comparing both variety. Touriga Nacional in this case is higher than in Quinta do Cardo (high altitude), the same is not true of Touriga Franca, since it is at a low altitude that the degree is higher. Finally, analyzing the glycosylated precursors, there are still differences that are not statistically significant. Highest in the vineyard, the precursors of aroma tend to take a higher value, except when matured.
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Библиографическая информация
Эту запись предоставил Technical University of Lisbon