Composição físico-química do mosto e do vinho branco de cultivares de videiras em resposta a porta-enxertos

Silva, Marlon Jocimar Rodrigues da; Tecchio, Marco António; Moura, Mara Fernandes; Brunelli, Luciana Trevisan; Imaizumi, Vitor Massami; Filho, Waldemar Gastoni Venturini

doi:10.1590/s0100-204x2015001100014

Cited by 13 publications

(12 citation statements)

References 17 publications

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“…Although the 'IAC 766' rootstock is considered more vigorous than the '106-8 Mgt' rootstock, there was no significant difference in determined characteristics of both must and wine in this study, corroborating with the results obtained by Silva et al (2015), who also found few effect of the 'IAC 766' and '106-8 Mgt' rootstocks in the must and white wine of the IAC 166-31 'Rainha', IAC 21-14 'Madalena' and 'BRS Lorena' cultivars.…”

Section: Resultssupporting

confidence: 90%

Rootstocks Effects on the Physicochemical Characteristics of Bordô, Isabel and Iac 138-22 Máximo Must and Wine

et al. 2017

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-It has been demonstrated that rootstocks can influence grape characteristics, but there are few data in literature about the rootstocks influence in the wine characteristics, especially in wines elaborated with Vitis labrusca or hybrid grapes. This study evaluated the influence of Mgt' rootstocks on the physicochemical characteristics of 'Bordô', 'Isabel' and 'IAC 138-22 'Máximo' musts and wines. The musts were evaluated for pH, soluble solids, total acidity and soluble solids/acidity ratio. The wines were evaluated for density, alcohol content; total, volatile and fixed acidity; pH, dry extract, reducing sugars, reduced dry extract, alcohol in weight/reduced dry extract; free and total sulfur dioxide; anthocyanins, polyphenols index (I 280); polyphenols and total flavonoids and antioxidant activity. The 'Bordô', 'Isabel' and IAC 138-22 'Máximo' musts had low soluble solids for winemaking. The '106-8 Mgt' rootstock promoted higher dry extract content and reduced dry extract in Bordô wine, and lower total and fixed acidity in IAC 138-22 Máximo wine. In Isabel wine, higher pH was promoted by the 'IAC 766' rootstock. Aside from low total acidity of the Bordô wine, all the physicochemical characteristics of the wines studied are in accordance with Brazilian law. There was no effect of rootstocks in the phenolics content and antioxidant activity of wines. Index terms: Vitis sp., table wine, classical analysis, phenolic compounds, antioxidant activity. INFLUÊNCIA DE PORTA-ENXERTOS NAS CARACTERÍSTICAS FÍSICO-QUÍMICAS DO MOSTO E DOS VINHOS BORDÔ, ISABEL E IAC 138-22 MÁXIMO

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Section: Resultssupporting

confidence: 90%

Rootstocks Effects on the Physicochemical Characteristics of Bordô, Isabel and Iac 138-22 Máximo Must and Wine

et al. 2017

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“…The correlation between P TOTAL content in leaves and AC in the must can be explained by the fact that high P content in the soil and later in plant organs can inhibit enzyme activities, such as chalcone synthase and phenylalanine ammonia-lyase (Hilbert et al, 2003). The negative correlation observed between pH and TA in the must of grapevines of both vineyards, in both experiments, can be explained by the decrease of the concentration of organic acid (such as tartaric acid), since its concentration can be decreased because of precipitation of K tartrate and Ca tartrate (Silva et al, 2015).…”

Section: Phenological Stage P Form Experiments 1 Experiments 2 V1mentioning

confidence: 71%

Phosphorus forms in leaves and their relationships with must composition and yield in grapevines

Piccin

Couto

Bellinaso

et al. 2017

Pesq. agropec. bras.

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-The objective of this work was to evaluate phosphorus forms in grape leaves and their relationships with must composition and yield in grapevines grown in a Typic Hapludalf with different available P contents. Two experiments were carried out with Vitis vinifera cultivars, one with 'Tannat' and the other with 'Cabernet Franc' grapes. Experiment 1 consisted of two vineyards of 'Tannat', with the following P content in the soil: V1, 11.8 mg kg -1 P; and V2, 34.6 mg kg -1 P. Experiment 2 consisted of two vineyards of 'Cabernet Franc', with the following P content in the soil: V1, 16.0 mg kg -1 P; and V2, 37.0 mg kg -1 P. Leaves were collected at flowering (FL) and veraison (V), and, after their preparation, P forms were evaluated. Yield and must composition were assessed. The highest yield was observed in V2 of experiment 1 and in V2 of experiment 2. Total P content and P forms in leaves at FL and V have no relationship with yield parameters; however, total P content in leaves has a relationship with anthocyanin content in the must of 'Tannat' grapevines. Therefore, P fractionation in leaves predicts neither grapevine yield nor must composition.Index terms: Vitis vinifera, chemical fractionation of P in the tissue, grape production, must analysis, phosphorus fertilization. Formas de fósforo em folhas e suas relações com a composição do mosto e a produção em videirasResumo -O objetivo deste trabalho foi avaliar as formas de fósforo em folhas e suas relações com a composição do mosto e a produção em videiras cultivadas em um Argissolo Vermelho distrófico típico, com diferentes teores de P disponível. Dois experimentos foram realizados com cultivares de Vitis vinifera, um com uvas 'Tannat' e outro com 'Cabernet Franc'. O experimento 1 consistiu de dois vinhedos de 'Tannat', com os seguintes teores de fósforo no solo: V1, 11,8 mg kg -1 de P; e V2, 34,6 mg kg -1 de P. O experimento 2 consistiu de dois vinhedos de 'Cabernet Franc', com os seguintes teores de fósforo no solo: V1, 16,0 mg kg -1 de P; e V2, 37,0 mg kg -1 de P. Coletaram-se as folhas ao florescimento (FL) e ao início da maturação (IM), e, após a preparação delas, analisaram-se as formas de P. A produtividade e a composição do mosto foram avaliadas. A maior produtividade foi observada no V2 do experimento 1 e no V2 do experimento 2. O teor total de P e suas formas nas folhas ao FL e IM não apresentam relação com os parâmetros produtivos; no entanto, o teor de P total nas folhas apresenta relação com o teor de antocianinas no mosto de videiras 'Tannat'. Portanto, o fracionamento de P nas folhas não prediz a produtividade da videira nem a composição do mosto.Termos para indexação: Vitis vinifera, fracionamento químico de P no tecido, produção de uva, análise do mosto, adubação fosfatada.

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“…Beyond these lines of research, it is valid to highlight the studies aimed at assessing the influence of rootstock trees "IAC 766 Campinas" and "106-8 Mgt Ripária do Traviú" over the physical-chemical features of the wine must and the wine from grapes "IAC 116-31 Rainha," "IAC 21-14 Madalena" and "BRS Lorena" [7].…”

Section: Private and Public Researchmentioning

confidence: 99%

Vitiviniculture in the State of São Paulo (Brazil): Governance and technological strategies meeting market challenges

Verdi¹,

Otani²

2016

BIO Web Conf.

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Abstract. The viticulture in the State of São Paulo is expressive in the Brazilian context, as it holds the second place in planted area and third in production. Considering that the main practice is table viticulture, a good proportion of the grapes processed at the most relevant wine producer counties, come from the State of Rio Grande do Sul. The objective of this work is to characterize the current context of the vitiviniculture sector in the State of São Paulo, based on the main strategies of governance and technological strategies of governmental and private agents. For that, the work is fundamented on the results of the projects financed by FAPESP: "Revitalization of the vitivinicultural productive chain in the State of São Paulo: competitiveness, governance and sustainability" (2006/51949-7) and "The Territorial Governance Modalities in the State of São Paulo: coordination, territories, public policies and development" (2011/50837-9), besides following the Chamber for the Grape and Wine Sector and interviews with leaders of the sector. Therefore, the work approaches the major improvements of the more favorable governance of the vitiviniculture sector: formation of cooperatives, technological innovation, policies, public and private investment focused on building the identity of the wine from the State of São Paulo.

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Composição físico-química do mosto e do vinho branco de cultivares de videiras em resposta a porta-enxertos

Cited by 13 publications

References 17 publications

Rootstocks Effects on the Physicochemical Characteristics of Bordô, Isabel and Iac 138-22 Máximo Must and Wine

Rootstocks Effects on the Physicochemical Characteristics of Bordô, Isabel and Iac 138-22 Máximo Must and Wine

Phosphorus forms in leaves and their relationships with must composition and yield in grapevines

Vitiviniculture in the State of São Paulo (Brazil): Governance and technological strategies meeting market challenges

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