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Advisor(s)
Abstract(s)
Esta dissertação está inserida na unidade curricular Dissertação, do mestrado de
Engenharia Química do Instituto Superior de Engenharia do Porto e foi realizada na
empresa Symington Family Estates, Vinhos S.A. O projeto deste estágio decorre da
constatação de que em vinhos do Porto Vintage armazenados nas condições ideias de
humidade, pressão, temperatura, na posição horizontal e durante um longo período,
apresentavam algumas rolhas de cortiça natural, com esfarelamento ou quebra durante o
processo de extração da garrafa.
Este estágio esteve inserido num projeto de investigação mais amplo e de longa
duração (cerca de 30 anos) e teve como objetivo avaliar eventuais alterações nas rolhas e
no vinho após o período inicial de armazenamento de 1 ano, resultante da avaliação do
impacto da variação de três parâmetros, a influência do teor alcoólico (Projeto 1), do teor
de açúcar no vinho (Projeto 2) e rolhas produzidas a partir de cortiça com defeitos visuais
(Projeto 3). Nestes projetos estão a ser estudados o impacto destas variáveis, na
performance da rolha e nas características organoléticas do vinho.
Para alcançar os objetivos, registou-se os resultados dos parâmetros: pressão interna,
forças de extração, progressão capilar, humidade e massa, referentes ao primeiro ano de
armazenamento. Em cada projeto específico, esses parâmetros foram avaliados através
de representações gráficas dos resultados de cada parâmetro analisado em cada ensaio de
cada projeto.
A análise dos resultados revelou que a maioria deles estava em conformidade com os
valores específicos da empresa para os parâmetros avaliados. Além disso, observaram-se
variações estatisticamente significativas, principalmente na progressão capilar em todos
os projetos (Projeto 1, 2 e 3), na massa das rolhas nos Projetos 1 e 3, nas forças de extração
no Projeto 3 e na humidade das rolhas no Projeto 2.Em nenhum dos projetos, ocorreu
esfarelamento ou quebra das rolhas durante a extração, independentemente do teor
alcoólico, do teor açúcar do vinho e da qualidade de rolha. Isto demonstrou a integridade
e resistência das rolhas ao fim de 1 ano de armazenamento, como era previsto porque o
período é muito curto.
This dissertation is part of the course unit Dissertation, of the master’s degree in chemical engineering at the Instituto Superior de Engenharia do Porto and was carried out at the company Symington Family Estates, Vinhos S.A. The project for this internship stems from the realization that Vintage Port wines stored in the ideal conditions of humidity, pressure, temperature, in a horizontal position and for a long period, had some natural cork stoppers, with crumbling or breakage during the process of extraction from the bottle. This internship was part of a larger, long-term research project (around 30 years) and its aim was to assess possible changes in the corks and the wine after the initial storage period of 1 year, resulting from assessing the impact of varying three parameters, the influence of alcohol content (Project 1), the sugar content in the wine (Project 2) and corks produced from cork with visual defects (Project 3). These projects are studying the impact of these variables on the performance of the stopper and the organoleptic characteristics of the wine. To achieve the objectives, the results of the following parameters were recorded: internal pressure, extraction forces, capillary progression, humidity and mass, for the first year of storage. In each specific project, these parameters were evaluated through graphical representations of the results of each parameter analyzed in each test of each project. Analysis of the results revealed that most of them were in line with the company's specific values for the parameters evaluated. In addition, statistically significant variations were observed, mainly in capillary progression in all the projects (Project 1, 2 and 3), in the mass of the stoppers in Projects 1 and 3, in the extraction forces in Project 3 and in the humidity of the stoppers in Project 2.In none of the projects did the corks crumble or break during extraction, regardless of the alcohol content, the sugar content of the wine and the quality of the stopper. This demonstrated the integrity and resistance of the stoppers after 1 year of storage, as expected because the period is so short.
This dissertation is part of the course unit Dissertation, of the master’s degree in chemical engineering at the Instituto Superior de Engenharia do Porto and was carried out at the company Symington Family Estates, Vinhos S.A. The project for this internship stems from the realization that Vintage Port wines stored in the ideal conditions of humidity, pressure, temperature, in a horizontal position and for a long period, had some natural cork stoppers, with crumbling or breakage during the process of extraction from the bottle. This internship was part of a larger, long-term research project (around 30 years) and its aim was to assess possible changes in the corks and the wine after the initial storage period of 1 year, resulting from assessing the impact of varying three parameters, the influence of alcohol content (Project 1), the sugar content in the wine (Project 2) and corks produced from cork with visual defects (Project 3). These projects are studying the impact of these variables on the performance of the stopper and the organoleptic characteristics of the wine. To achieve the objectives, the results of the following parameters were recorded: internal pressure, extraction forces, capillary progression, humidity and mass, for the first year of storage. In each specific project, these parameters were evaluated through graphical representations of the results of each parameter analyzed in each test of each project. Analysis of the results revealed that most of them were in line with the company's specific values for the parameters evaluated. In addition, statistically significant variations were observed, mainly in capillary progression in all the projects (Project 1, 2 and 3), in the mass of the stoppers in Projects 1 and 3, in the extraction forces in Project 3 and in the humidity of the stoppers in Project 2.In none of the projects did the corks crumble or break during extraction, regardless of the alcohol content, the sugar content of the wine and the quality of the stopper. This demonstrated the integrity and resistance of the stoppers after 1 year of storage, as expected because the period is so short.
Description
Keywords
Natural cork stoppers Vintage wines Quality control Cork stopper crumbling