Banca de QUALIFICAÇÃO: SILVIA TIBURSKI

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : SILVIA TIBURSKI
DATE: 13/09/2024
TIME: 19:30
LOCAL: Bloco D-1º andar (Sala D-110)
TITLE:

EVALUATION OF DIFFERENT ANTIOXIDANT PRODUCTS AND THEIR EFFECTS ON THE EVOLUTION OF COLOR, PHYSICAL-CHEMICAL AND SENSORY COMPOSITION OF ROSÉ WINE

KEY WORDS:

Tannin; Ascorbic acid; Mannoprotein; Winemaking.

PAGES: 46
BIG AREA: Outra
AREA: Multidisciplinar
SUMMARY:

In recent years, there has been a worldwide growth in the consumption of rosé wines, and this demand has led to this product profile undergoing constant qualitative evolution, especially in its production.

As it is a young product with a low polyphenolic content, it undergoes changes in color and characteristics more quickly than red wines.

The use of technological adjuvants that can help increase the quality and extend the shelf life of these wines on the market is extremely important for the Brazilian wine sector.

The objective of this study is to test the application of different oenological products in pre-fermentation operations, thus identifying how much they can help delay these color changes, keeping the product stable and attractive for longer.

COMMITTEE MEMBERS:
Presidente - 1356958 - EVANDRO FICAGNA
Interna - 3415541 - JULIANE BARRETO DE OLIVEIRA
Externo à Instituição - MARCOS GABBARDO - Unipampa
Externa à Instituição - FERNANDA RODRIGUES SPINELLI