O Brasil produziu em 2006 1,228,390 toneladas de uvas, segundo o IBGE, e deste montante, 38,32%, ou seja, 470,705 toneladas, foram destinadas à elaboração de vinhos, sucos, e outros derivados (MELLO, 2007). Estima-se uma quantidade próxima de 250 milhões de L de vinhos elaborados em 2006, enquanto os sucos responderam, nesse mesmo ano, com uma cifra próxima dos 100 milhões de L, entre sucos concentrado e simples. A vitivinicultura possui destaque no cenário agroindustrial gaúcho, com uma área aproximada de cultivo de 45,000 ha. A quantidade de uva processada em 2006 no RS foi de aproximadamente 430,000 toneladas, representando em torno de 90% do total da uva para vinho e suco produzida no Brasil. A região da Serra Gaúcha responde pela maior produção de uvas e vinhos, em cerca de 25 municípios, com um número aproximado de 16,000 viticultores e 650 vinícolas (IBRAVIN, 2006).No que concerne aos aspectos intrínsecos da qualidade dos vinhos, a percepção do consumidor nos últimos anos, em AbstractThis study was carried out in the city of Bento Gonçalves, RS, Brazil, with Cabernet Sauvignon, a cultivar known throughout the country for the production of cellaring red wine. Like with other red vines, there may be obstacles to maturation in certain harvests, which can make the production of well-structured wines difficult Among the strategies adopted to minimize this problem, is an adequate handling of the vineyard and certain enological operations. In this context, the objective of this study is to investigate the application of enological tannins in the physicochemical composition of the Cabernet Sauvignon wine. In the 2004 harvest, quebracho and chestnut tannins were applied in three different dosages (5,0, 10,0, 20,0 g.hl -1 ), and three different times of application (maceration, 2 days after crushing; drawing off,, 8 days after crushing; and after the malolatic fermentation, 4 months after crushing). In the stabilized wines, classic physicochemical analyses were performed and chromatic characteristics and polifenols were identified. Due to the good weather during this season, in terms of classic physicochemical characteristics, in general, it seems that the addition of tannins had little influence on the composition of the wine. The variables that would, hypothetically, be more influential, such as anthocyanins and color index, also showed few significant changes, whereas the R 280 and the levels of total tannins were affected. Keywords: enology; flavonoids; flavanols; anthocyanines; proanthocyanidines. ResumoO trabalho foi conduzido em Bento Gonçalves, RS, com uvas Cabernet Sauvignon, cultivar destacada no Brasil pela produção de vinhos tintos de guarda. Como outras cultivares na Serra Gaúcha, possui, em determinadas safras, dificuldades para uma adequada maturação, dificultando a elaboração de vinhos estruturados. Dentre as estratégias para minimizar esse problema, está um adequado manejo do vinhedo, aliado a determinadas operações enológicas. Nesse contexto, objetivou-se estudar a aplicação de taninos enológicos ...
<p style="text-align: justify;">Cabernet Sauvignon grapes in general do not reach their physiological maturation in the southern regions of the country, which is due to the adverse climatic conditions. This situation induces scientific organizations to develop research, as partial grape drying on the grapevine to improve grape quality. The results of this first experiment conducted during the 1999 vintage have showed that partial grape drying caused a linear increase in the variables related to sugar and acidity of the must. Indeed, the ºBrix increased from 18,8 in the control grapevines to 25,6 in the 10 days dried grapes, which means an average increase of 0,36ºBrix/day. The wine composition elaborated with partial 10 days dried grapes compared to the control ones had higher levels of alcohol (+24.0 p. cent), volatile acidity (+55.6 p. cent), pH (+5.0 p. cent), dry extract (+50.4 p. cent), reducing sugars (+160.6 p. cent), ashes (+34.5 p. cent), ashes alkalinity (23.2 p. cent), tannins (+100.0 p. cent), anthocyanins (+22.2 p. cent), tannins/anthocyanins ratio (+63.2 p. cent), OD 420 (+48.0 p. cent), OD 520 (+38.0 p. cent), and proline (+123.8 p. cent) ; minerals also increased their concentrations, like P (+90.0 p. cent), K (+23.7 p. cent), Ca (+34.7 p. cent), and Mg (+44.2 p. cent) ; the same occurred with the volatile compounds ethyl acetate (+105.4 p. cent), methanol (+85.4 p. cent), 2-methyl-1-propanol (+39.1 p. cent), and the sum of the higher alcohols (+16.41 p. cent). Sensory analysis showed that better wines were obtained with partial dried grapes, where wines from the 4 days dried grapes had a score of 89.4/100 and from the 10 days dried grapes of 79.4/100 while those from control grapevines reached only 69.4/100. Mots-clés : passe</p>
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