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A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
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Orientador(es)
Resumo(s)
Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antão Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts—a vital waste product containing several compounds with important biological activity—can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines.
Descrição
National Funds through FCT—Foundation for Science and Technology under the Ph.D. Grant 2021.07306.BD
Palavras-chave
acidity correction unripe grape musts circular economy Alentejo wine grapes Antão Vaz grapes white wines amino acids volatile compounds Food Science SDG 8 - Decent Work and Economic Growth SDG 12 - Responsible Consumption and Production