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Ciência e Técnica Vitivinícola

versão impressa ISSN 0254-0223

Resumo

BELCHIOR, A. Pedro; MATEUS, Ana M.  e  CALDEIRA, Ilda M.J.. Blending effects in”Lourinhã” aged brandies . Ciência Téc. Vitiv. [online]. 2002, vol.17, n.2, pp.53-59. ISSN 0254-0223.

This study is focusing on the influence of the blending in the sensorial properties of old brandies with different ages and aged in different woods. The blends were made with two types of brandies: brandies that were sampled annually (1999, 2000, 2001) and since then were conserved in bottles, identified as EVN; brandies aged in wood during six years (until 2002), which were blended and maintained in wooden barrels for one month, identified as ACL. It was confirmed the benefit of the blending on the quality of the brandies. In fact, the blends obtained with brandies of a certain quality had significantly higher classification than the corresponding brandies. Furthermore, the intensity of the positive attributes was significantly higher in the blends than in the corresponding brandies, while the opposite effect was verified for the negative attributes.

Palavras-chave : aguardentes envelhecidas; lotagens; qualidade.

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