Estudo de perfil fenólico e volátil, atividade antioxidante e análise sensorial de vinhos monocasta Rabigato
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2018-12-14
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A casta Rabigato é caracterizada por oferecer notas aromáticas de acácia e flor de laranjeira, sensações vegetais e, tradicionalmente uma mineralidade considerada “atrevida”. É caracterizada por ter uma acidez mordaz, e penetrante. Os vinhos oferecem acidez viva e bem equilibrada, boas graduações alcoólicas, frescura e estrutura, características que a elevaram ao estatuto de casta promissora do Douro. Apesar disso, são muito reduzidos os estudos descritos na literatura acerca de vinhos monocasta de Rabigato, sendo esta essencialmente usada em vinhos de lote, para aumentar a acidez. Assim, foi objetivo principal deste trabalho fazer a caracterização fenólica e aromática desta casta, de forma a potencializar a sua comercialização como monocasta, considerando também a potencial atividade antioxidante e antimicrobiana da mesma. Complementarmente, foi avaliada a atividade antimicrobiana e a análise sensorial. Verificou-se que, e comparando com outros vinhos brancos mnocasta, esta apresenta teores de compostos fenólicos e atividade biológica dentro dos referenciados. Além disso, e em termos de análise sensorial, revelou-se de grande aceitabilidade por parte do painel de provadores. Podemos desta forma inferir que a comercialização de vinhos monocasta Rabigato poderá ser uma mais valia para o setor vitivinícola.
Rabigato variety is characterized by aromatic notes of acacia and orange blossom, vegetable sensations and, traditionally, a minerality considered "bold". It is also characterized by having a sharp and penetrating acidity. The wines offer wellbalanced acidity, good alcoholic gradations, freshness and structure, characteristics that have elevated it to a promising status of the Douro varieties. In spite of this, the studies described in the literature about Rabigato wines are very reduced, being this one essentially used in lot wines, to increase the acidity. Thus, the main objective of this work was to make the phenolic and aromatic characterization of this variety, in order to potentiate its commercialization as a monovarietal, considering also the potential antioxidant activity of the same. In addition, the antimicrobial activity and the sensorial analysis were evaluated. It was verified that, and comparing with other white wines, this one presents contents of phenolic compounds and biological activities within the referenced ones. Furthermore, and concerning the sensory analysis, it proved to be highly accepted by the panel of tasters. We can therefore infer that the commercialization of Rabigato monovarietal wines may be an added value for the wine sector.
Rabigato variety is characterized by aromatic notes of acacia and orange blossom, vegetable sensations and, traditionally, a minerality considered "bold". It is also characterized by having a sharp and penetrating acidity. The wines offer wellbalanced acidity, good alcoholic gradations, freshness and structure, characteristics that have elevated it to a promising status of the Douro varieties. In spite of this, the studies described in the literature about Rabigato wines are very reduced, being this one essentially used in lot wines, to increase the acidity. Thus, the main objective of this work was to make the phenolic and aromatic characterization of this variety, in order to potentiate its commercialization as a monovarietal, considering also the potential antioxidant activity of the same. In addition, the antimicrobial activity and the sensorial analysis were evaluated. It was verified that, and comparing with other white wines, this one presents contents of phenolic compounds and biological activities within the referenced ones. Furthermore, and concerning the sensory analysis, it proved to be highly accepted by the panel of tasters. We can therefore infer that the commercialization of Rabigato monovarietal wines may be an added value for the wine sector.
Descrição
Dissertação para obtenção de grau de Mestre em Engenharia Agronómica apresentada à Universidade de Trás-os-Montes e Alto Douro
Palavras-chave
Rabigato , composição fenólica , composição volátil , atividade antioxidante , atividade antimicrobiana