scholarly journals Port Wine: Production and Ageing

2020 ◽  
Author(s):  
Juliana Milheiro ◽  
Fernanda Cosme ◽  
Luís Filipe-Ribeiro ◽  
Fernando M. Nunes
Keyword(s):  
Sensory Profile ◽  
Ageing Process ◽  
Port Wine ◽  
Wine Production ◽  
Chemical Changes ◽  
Oxygen Levels ◽  
Ageing Processes ◽  
Wine Ageing

Port wine is a traditional and worldwide renowned fortified wine produced in the Douro Demarcated Region (DDR) Northeast of Portugal by specific and traditional winemaking practices. The final quality and uniqueness of the different Port wine styles are highly dependent on the ageing process, namely time, temperature and oxygen levels that will ultimately dictate the type and extension of the chemical changes that occur during this process. These chemical changes occurring during the Port wine ageing process results in significant changes in colour and aroma according to the different ageing conditions employed for the different Port wine styles. This chapter intends to give a broad and generic overview of the known and potential chemical changes occurring during ageing of Port wine that are responsible for the changes in the sensory profile observed during the ageing process. Also, the known chromatic and aromatic characteristics of the different Port wine styles and the specific ageing processes, reductive or oxidative, are reviewed.

scholarly journals The Dynamics of Water Wells Efficiency Reduction and Ageing Process Compensation

Water ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 117
Author(s):  
Krzysztof Polak ◽  
Kamil Górecki ◽  
Karolina Kaznowska-Opala
Keyword(s):  
Operation Time ◽  
Degradation Process ◽  
Ageing Process ◽  
Operating Parameters ◽  
Hydraulic Efficiency ◽  
Engineering Structures ◽  
Engineering Structure ◽  
Water Wells ◽  
Ageing Processes ◽  
The Moment

Water wells play an increasingly important role in providing water for the civilian population all over the world. Like other engineering structures, wells are subject to ageing processes resulting in degradation, which is observed as a reduction in hydraulic efficiency throughout their lifespan. To date, it has been found that the ageing process of a well is determined by a number of factors. The mathematical description of this process can be simplified. Drawing on Jacob’s equation, this paper presents the course of the degradation process as a variable depending on operation time, well loss and flow rate. To apply the determined relationships in practice, simplifying assumptions were adopted, which make it possible to determine the moment of ageing compensations of the degradation processes. It was also demonstrated that the degradation process may be slowed down by the appropriate selection of initial operating parameters. The presented discussion highlights the significance of parameters α, δ and exponent β. The relation between hydraulic resistances in an aquifer and in the engineering structure is closely connected with these values. The presented arguments indicate that step drawdown tests provide the necessary information which allows tracking changes in the ageing processes occurring in the engineering structure. The analysis of the drawdown test results makes it possible to determine the moment when the necessary adjustments in the operating parameters of a water well should be performed. Eventually, it allows maintaining the high hydraulic efficiency of the intake and extending the lifespan of the well in accordance with the principle of sustainability.

scholarly journals Study and Development of a Fluorescence Based Sensor System for Monitoring Oxygen in Wine Production: The WOW Project

2018 ◽  
Author(s):  
Nicola Trivellin ◽  
Diego Barbisan ◽  
Denis Badocco ◽  
Paolo Pastore ◽  
Gaudenzio Meneghesso ◽  
...  
Keyword(s):  
Low Cost ◽  
High Sensitivity ◽  
Monitoring And Control ◽  
Metal Porphyrin ◽  
Actual Case ◽  
Wine Production ◽  
Oxygen Levels ◽  
Laboratory Setup ◽  
Organoleptic Characteristics ◽  
Process Monitoring And Control

The importance of oxygen in the winemaking process is widely known, as it affects the chemical aspects and therefore the organoleptic characteristics of the final product. Hence, it is evident the usefulness of a continuous and real-time measurements of the levels of oxygen in the various stages of the winemaking process, both for monitoring and for control. The WOW project has focused on the design and the development an innovative device for monitoring the oxygen levels in wine. This system is based on the use of an optical fiber to measure the luminescent lifetime variation of a reference metal/porphyrin complex, which decays in presence of oxygen. The developed technology results in a high sensitivity and low cost sensor head that can be employed for measuring the dissolved oxygen levels at several points inside a wine fermentation or aging tank. This system can be complemented with dynamic modeling techniques to provide predictive behavior of the nutrient evolution in space and time given few sampled measuring points for both process monitoring and control purposes. The experimental validation of the technology has been first performed in a controlled laboratory setup to attain calibration and study sensitivity with respect to different photo-luminescent compounds and alcoholic or non-alcoholic solutions, and then in an actual case study during a measurement campaign at a renown Italian winery.

Port wine value chain: from the Douro Valley to Oporto Cellars

2019 ◽  
Vol 121 (2) ◽  
pp. 466-478
Author(s):  
João Pedro Ferreira ◽  
Pedro Nogueira Ramos ◽  
Luís Cruz ◽  
Eduardo Barata ◽  
Michael Lahr
Keyword(s):  
Value Chain ◽  
Supply And Demand ◽  
Value Added ◽  
Port Wine ◽  
Wine Production ◽  
Interregional Trade ◽  
Content Type ◽  
Regional Impacts ◽  
Intermediate Consumption ◽  
Production Techniques

Purpose The purpose of this paper is to offer an insight into the fundamental changes taking place in Port wine production value chains. Specifically, the authors examine two distinct production regimes: when Port is aged and sold in the Greater Oporto and, alternatively, when it is produced, aged and sold in Douro. Design/methodology/approach The authors apply a tri-regional input–output model (Douro, Greater Oporto and rest of the country) for Portugal’s economy. This framework comprises a significant level of detail, with 431 products and 136 industries, the corresponding supply and demand for the products, by industry (for intermediate consumption) and final demand. Findings This study shows that the two regimes generate noteworthy, but quite heterogeneous, regional impacts. In both cases, the distribution of value added generates international and interregional trade flows. Moreover, the study reveals a greater capacity to capture national value added by getting the supply chain more intensive in localised services and by using state-of-the-art production techniques. Originality/value Using detailed regional data, the authors use disaggregated information, both for industries as well for territories, overcoming a common limitation in similar works that are grounded in international databases. Additionally, the approach integrates the trade interactions among industries and regions, which proves essential to uncovering spillovers resulting from the (direct and indirect) use of inputs from other regions and other countries.

scholarly journals Nor-isoprenoids profile during port wine ageing—influence of some technological parameters

2004 ◽  
Vol 513 (1) ◽  
pp. 169-176 ◽  
Author(s):  
António César Silva Ferreira ◽  
Paula Guedes de Pinho
Keyword(s):  
Port Wine ◽  
Technological Parameters ◽  
Wine Ageing

scholarly journals Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 159-179
Author(s):  
Samanta Michelini ◽  
Selena Tomada ◽  
Amy Ellen Kadison ◽  
Florian Pichler ◽  
Fenja Hinz ◽  
...  
Keyword(s):  
Malic Acid ◽  
Sugar Content ◽  
Sensory Profile ◽  
High Quality ◽  
Wine Production ◽  
Climate Conditions ◽  
South Tyrol ◽  
Acid Ratio ◽  
Grapevine Berry ◽  
Date Choice

Pinot blanc is a leading grapevine variety in South Tyrol (Italy) for wine production. The high quality of its wines derives from a typical aroma of elegant apple notes and lively acidity. The typicity of the final wine depends on the origin of the vine, the soil, the oenological practices and time of harvest. The South Tyrolean mountainous areas meet the cold climatic requirements of Pinot blanc, which guarantee its sweet-acidic harmony obtained when organic acids are in balance with the other components of the wine. However, increasing temperatures in valley sites during the berry development period boost the activity of malic acid (MA) enzymes, which negatively affect the final sugar/acid ratio. Researchers are currently focused on understanding acid dynamics in wines, and there are no references for the best sugar/acid ratio for Pinot blanc. Moreover, the contribution of individual acids to the sensory profile of this wine has not yet been studied. In this study we address the effect of different climate conditions and site elevations on the sugar/acid ratio in developmental grapevine berries, and  we evaluate the effect on wine bouquet. Even if different models and indices have been proposed for predicting sugar content, no predictive models exist for MA in white grapes. In a three-year study (2017, 2018 and 2019) that involved eight vineyards in four different location in South Tyrol at various elevations ranging from 223 to 730 m a.s.l., the relationships between bioclimatic indices, such as growing-degree day (GDD) and grapevine sugar ripeness (GSR) and grapevine berry content were investigated. The analysis reveals that GDD may potentially predict MA dynamics in Pinot blanc; hence, a GDD-based model was used to determine the GDD to reach target MA concentrations (3.5, 3.0, 2.5, 2.0 g/L). This simple model was improved with additional temperature-based parameters by feature selection, and the best three advanced models were selected and evaluated by 5-fold cross-validation. These models could be used to support location and harvest date choice to produce high-quality Pinot blanc wines.

scholarly journals Application of a high-throughput process analytical technology metabolomics pipeline to Port wine forced ageing process

2014 ◽  
Vol 143 ◽  
pp. 384-391 ◽  
Author(s):  
Cristiana C. Castro ◽  
R.C. Martins ◽  
José A. Teixeira ◽  
António C. Silva Ferreira
Keyword(s):  
High Throughput ◽  
Process Analytical Technology ◽  
Ageing Process ◽  
Port Wine ◽  
Analytical Technology

scholarly journals Performance of seasonal forecasts of Douro and Port wine production

2020 ◽  
Vol 291 ◽  
pp. 108095
Author(s):  
João A. Santos ◽  
Andrej Ceglar ◽  
Andrea Toreti ◽  
Chloé Prodhomme
Keyword(s):  
Port Wine ◽  
Seasonal Forecasts ◽  
Wine Production

scholarly journals Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 120 ◽  
Author(s):  
Denisa Mateus ◽  
Susana Sousa ◽  
Cláudia Coimbra ◽  
Frank S. Rogerson ◽  
João Simões
Keyword(s):  
High Growth ◽  
Abundant Species ◽  
Port Wine ◽  
Screening Process ◽  
Wine Production ◽  
Issatchenkia Orientalis ◽  
Hanseniaspora Uvarum ◽  
Spontaneous Fermentations ◽  
Identification And Characterization

In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012–2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non-Saccharomyces isolates, twelve species were identified. The three most abundant species, Hanseniaspora uvarum, Lachancea thermotolerans, and Metschnikowia pulcherrima, representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included Issatchenkia orientalis, Torulaspora delbrueckii, Hanseniaspora vineae, Hanseniaspora osmophila, Candida zemplinina, Rhodotorula mucilaginosa, Hanseniaspora guilliermondii, Issatchenkia occidentalis, and Zygosaccharomyces bisporus. This is the first study providing insights into the identification and characterization of non-Saccharomyces species responsible for spontaneous Port wine production.

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