AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 47:1:37-41 (1996)
Copyright © 1996 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Bakker, J.
Right arrow Articles by Barnett, J. A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Bakker, J.
Right arrow Articles by Barnett, J. A.
Agricola
Right arrow Articles by Bakker, J.
Right arrow Articles by Barnett, J. A.

Two Methods of Port Vinification: A Comparison of Changes During Fermentation and of Characteristics of the Wines

J. Bakker 1, S. J. Bellworthy 1, T. A. Hogg 2, R. M. Kirby 2, H. P. Reader 3, F. S. S. Rogerson 2, S. J. Watkins 3, and J. A. Barnett 4

1 Institute of Food Research, Reading Laboratory, Reading, United Kingdom
2 Escola Superior de Biotecnologia, Universidade Cató1ica, Porto, Portugal
3 Cockburn Smithies & Cia, Vila Nova de Gaia, Portugal
4 School of Biological Sciences, University of East Anglia, Norwich, United Kingdom.

A traditional lagar (stone trough) fermentation, with crushing by treading, was compared with fermentation in a tank with mechanical crushing. For the tank fermentation, pigment extraction was increased by pumping juice drawn from the bottom of the tank through a spray head at the top of the tank. Yeast growth, sugar depletion, ethanol formation, and changes in amino acid composition were monitored during the two kinds of fermentation. No marked differences in these fermentation characteristics were found between the lager and tank systems. The effect on the quality of the end product was assessed by color analysis and sensory assessments of the wine during maturation. The results showed initial differences in pigment extraction and significant differences in sensory attributes; but as the wine matured over three years, this difference in sensory quality became insignificant. Hence, the sensory quality of the finished wines did not depend on the method of production.

Key words: fortified wines, port, fermentation, amino acids, color, sensory evaluation

Submitted on January 2, 1995






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1996 by the American Society for Enology and Viticulture.