The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.

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Traditionally the Serra Gaúcha region, in the state of Rio Grande do Sul, is known as a barn productor of excellent quality wines. The aromatic complexity of wine in general, and white wine in particular, is what is essential to satisfy an increasingly demanding consumer. Among the most used techniques to achieve this purpose is the addition of yeasts of different genres, thus providing a range of aromatic characteristics that are accentuated in it. In this sense, the objective of this work was to evaluate the use of different strains of yeasts in white wines of Riesling Italic variety, made from grapes grown in the Serra Gaúcha region, in the state of Rio Grande do Sul. Based on the results, it was possible to observe that there were no significant differences between the treatments in relation to the variables pH, total acidity and alcoholic degree. However, with respect to the fermentation yield, T3 was the treatment that obtained the best performance, reaching the ideal density (below 1000 g.cm3) in the course of 6 to 7 days, followed by treatments T1 (Saccharomyces cerevisae) and T5 (Levulia pulcherrima) (7 to 8 days), with treatments T2 (Saccharomyces cerevisaecerevisae) and T4 (Torulaspora delbrueckii), which had the lowest performance (9 to 10 days). The T4 treatment was also the one that presented a higher amount of residual sugars, which proves the less activity of this yeast in more alcoholic means. All the yeasts used have a low production of volatile acidity, but the lowest concentration was Saccharomyces cerevisae cerevisae, used in treatment T2 (0.1 gL−1), and the other treatments presented higher concentrations (0, 4 to 0.5 gL−1), although it is still within the parameters considered ideal for obtaining quality white wines. T2 was also the treatment with lower concentrations of glycerol (5.1 g.L−1). This compound is mainly formed by glyceropyruvic fermentation through the metabolism of yeasts at the beginning of alcoholic fermentation, usually being produced by the first 50 grams of fermented sugars, which may indicate a greater activity of this yeast in this fermentation period. In general, we can say that all the yeasts used have the potential to produce quality white wines, since they had good fermentation yields, satisfactory production of alcohol and glycerol, and low production of volatile acidity.

This study aimed to evaluate the influence of vegetative canopy height on the agronomic characteristics and grape must and wine physicochemical properties of a ‘Cabernet Sauvignon’ vineyard in an espalier-trained system. The evaluated parameters comprised agronomic characteristics of ‘Cabernet Sauvignon’ grapevines and physicochemical compositions of ‘Cabernet Sauvignon’ musts and wines, as well as their phenolic compositions (anthocyanins, stilbenes, and flavonoids), and impact on wine contents of methoxypyrazines (volatile compounds that impart vegetal or earthy odors to wine, which are considered undesirable in large intensity). To that end, four heights of the vegetative canopy were tested: 60 cm (T1), 80 cm (T2), 100 cm (T3), and 120 cm (T4). The experiment was carried out in a commercial vineyard in the region of “Campanha Gaúcha” (Dom Pedrito, Rio Grande do Sul State, Brazil) during the productive cycles of 2015/16, 2016/17, 2017/18, and 2018/19. The main agronomic parameters were measured: estimated productivity per plant and hectare, and mean weight and number of clusters. All wines were elaborated by the same traditional winemaking methods. The physicochemical analyses of must and wines were performed by infrared spectroscopy using Fourier Transform Infrared Spectrometer (FTIR), and the phenolic analysis by high-efficiency liquid chromatography and UV-Vis spectrophotometry. Methoxypyrazines were quantified using headspace solid-phase microextraction (HS-SPME), followed by gas chromatography-mass spectrometry (GC-MS). The results showed that treatments did not influence agronomic parameters. However, technological maturation (sugar accumulation) had interesting results for plants managed at higher canopy heights, with respective results obtained for wine. Treatments had little influence on individual quantification of anthocyanins, although cycles had a high influence on their profile. The wines had low concentrations of methoxypyrazines and did not differ among treatments.

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Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena Editora Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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