Termos para indexação: enologia, maceração carbônica, termovinificação. EFFECT OF THREE PROCESSES OF VINIFICATION ON CHEMICAL COMPOSITION AND QUALITY OF CABERNET FRANC WINEABSTRACT -The effects of three processes of vinification on chemical composition and quality of Cabernet Franc wine were evaluated from the 1987 to the 1990 vintages. The vinifications were made in an industrial scale by the following processes: conventional vinification, thermovinification and carbonic maceration. The analyses performed were alcohol, total acidity, reducing sugar, ash, dry extract, phenolic and volatile compounds and mineral elements. The quality was evaluated by sensory analysis. Data were submitted to principal component analysis (PCA) and to analysis of variance, where the three first axes explained 68.2% of the total variation. The PCA permitted to separate the wines of carbonic maceration from the other two vinification processes. The variables presenting important variation effect were the higher alcohols, cations and phenolic compounds. The sensory evaluation showed that carbonic maceration originated lighter wines with lower color intensity; the thermovinification and the conventional vinification originated wines with better body, better quality and gustative balance and with higher varietal characteristic.
RESUMOCom o objetivo de estudar o efeito da podridão cinzenta da uva, causada por Botrytis cinerea na composição do vinho Gewürztraminer (Vitis vinifera L.), foram analisados vinhos obtidos a partir de uvas com 0; 2,5; 5; 10; 15; e 20% em peso de podridão cinzenta. O experimento consistiu de seis tratamentos e quatro repetições. As variáveis avaliadas foram densidade, álcool, acidez total e volátil, extrato seco, extrato seco reduzido, açúcares redutores, relação álcool em peso/extrato seco reduzido, cinzas, alcalinidade das cinzas, índice de cor (I 420), polifenóis totais (I 280), N total, glicerol, ácido glicônico, minerais (P, K, Ca, Mg, Na, Mn, Fe, Cu, Zn, Rb, Li), compostos voláteis (etanal, acetato de etila, metanol, 1-propanol, 2-metil-1-propanol, 2-metil-1-butanol e 3-metil-1-butanol). A análise de regressão polinomial que avaliou o efeito da podridão cinzenta da uva na composição físico-química do vinho Gewürztraminer, mostrou que houve efeito linear significativo e positivo em relação à densidade, acidez total e volátil, extrato seco, extrato seco reduzido, açúcares redutores, cinzas, alcalinidade das cinzas, índice de cor (I 420), polifenóis totais (I 280), ácido glicônico, P, K, Ca, Mn, Fe, Rb, etanal e acetato de etila; efeito linear significativo e negativo nas variáveis álcool, relação álcool em peso/extrato seco reduzido, 2-metil-1-butanol e 3-metil-1-butanol; efeito quadrático sobre N total, glicerol e metanol; e efeito cúbico sobre Mg, Zn, Li e 1-propanol. Não houve efeito significativo nas variáveis Na, Cu e 2-metil-1-propanol. Palavras-chave: viticultura, enologia, uva, vinho, podridão, Botrytis cinerea. SUMMARYEFFECT OF Botrytis cinerea ON THE COMPOSITION OF GEWÜRZTRAMINER WINE. The aim of this work was to determine the effect of grape gray bunch rot, caused by Botrytis cinerea, on the composition of Gewürztraminer (Vitis vinifera L.) wine. The treatments consisted of increasing percentages (in weight) of grape gray bunch rot, i.e., 0, 2.5, 5, 10, 15, and 20%. The experiment underwent six treatments and four replications. The variables evaluated were density, alcohol, total and volatile acidity, dry extract, reduced dry extract, reducing sugars, alcohol in weight/reduced dry extract ratio, ashes, alcalinity of ashes, color (I 420), total polyphenols (I 280), total N, glycerol, gluconic acid, minerals (P, K, Ca, Mg, Na, Mn, Fe, Cu, Zn, Rb, Li), volatile compounds (ethanal, ethyl acetate, methanol, propanol-1, methyl-2-propanol-1, methyl-2-buthanol-1, and methyl-3-buthanol-1). Results showed that there was a significant linear and positive effect between gray bunch rot and the following variables: density, total and volatile acidity, dry extract, reduced dry extract, reducing sugars, ashes, alkalinity of ashes, color (I 420), total polyphenols (I 280), gluconic acid, P, K, Ca, Mn, Fe, Rb, ethanal, and ethyl acetate; there was a significant linear and negative effect on alcohol, alcohol in weight/reduced dry extract ratio, methyl-2-buthanol-1, and methyl-3-buthanol-1; a quadratic effect on tota...
<p style="text-align: justify;"><strong>Aims</strong>: The aim of this work was to determine the effect of grapes infected by bunch rot on the sensory characteristics of the Brazilian Gewürztraminer wine.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The treatments consisted of wine made from bunch rot infected grapes containing 0, 2.5, 5, 10, 15 and 20 %, weight basis, of bunch rot. Variables evaluated were related to vision, smell and taste/flavor. Results show that the presence of increasing proportions of infected grapes had significant effect on the visual, smelling and tasting aspects of the Gewürztraminer wine. Results show that healthy grapes and treatment with 2.5 % of infected grapes produced better wines.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The results of this work show that wine quality is greatly dependent on the grape health arriving at the winery. Wines made from grapes having up to 2.5 % of grapes rot were the best ones in the visual, smelling and tasting aspects.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: In viticultural regions characterized by rainy and hot summers many pathogens have appropriate conditions to develop. In this way, to make quality wines it is very important to control grape rot diseases in the vineyards and to avoid grapes infected with pathogens related to these diseases during vinification.</p>
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