Chemical and sensorial evaluation of the effect of the different fining agents on wines’s quality. Physical-chemical characterization and evolution of the treated wines: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity. Sensorial analysis. Selection of the best technical solution
28 Novembro 2022, 14:00 • Sofia Cristina Gomes Catarino
Chemical and sensorial characterization and evolution
control of the wines treated with the different fining agents: chromatic characteristics, total anthocyanins,
degree of ionization of anthocyanins, ionized anthocyanins, total pigments,
polymerization index, polymerized pigments, total phenols index, wine turbidity.
Sensorial analysis.
Discussion
of the results and decision on the best technical solution to apply to each
wine (fining operation, fining agent)