Efeito de Botrytis cinerea na composição do vinho Gewürztraminer

Meneguzzo, Júlio; Rizzon, Luiz Antenor; Miele, Alberto; Ayub, Marco Antônio Záchia

doi:10.1590/s0101-20612006000300007

Cited by 11 publications

(13 citation statements)

References 5 publications

(3 reference statements)

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“…For pH of the wine, it was observed that earlier leaf removal, before véraison, showed elevation of pH ( Table 1). As reported by other authors [24][25][26], leaf removal resulting in an increase in pH, as a consequence of direct exposure of the cluster to solar radiation.…”

Section: Resultssupporting

confidence: 56%

Timing of leaf removal modifies chemical and phenolic composition of Sauvignon Blanc wine

Würz

Allebrandt

et al. 2017

BIO Web Conf.

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Abstract. The objective of this work was to evaluate the effect of different defoliation times on the chemical and phenolic composition of Sauvignon Blanc wine in high altitude regions of Santa Catarina -Brazil. The experiment was conducted in the 2015 and 2016 seasons, in a vineyard located in the city of São Joaquim -Santa Catarina State. The defoliation was carried out during phenological stages: full bloom, berries pepper-corn size, pea-sized berries, veraison, 15 days after veraison and control without leaf removal. During harvest, severity of Botrytis cinerea was assessed by visual evaluation through a diagrammatic scale. For the wine samples from each season, total acidity (meq L −1 ), pH, total polyphenol content (mg L −1 of gallic acid) and color (Abs 420nm) were performed. For the wines of the 2015 harvest, phenolic compounds were analyzed: gallic acid, catechin, vanillic acid, P-coumaric acid and rutin. The chemical composition of Sauvignon Blanc wine was affected as a result of leaf removal timing, defoliation carried out in full bloom, berries pepper-corn size and pea-sized berries reduced total acidity and increased pH of the wines in both seasons. For wine color, in both seasons, it was found a greater yellow coloration in wines originated from grapes where the plants were not defoliated. The increase of yellow coloration is due to the oxidation of catechins and epicatechins, which is related to the increase of botrytis bunch rot. In the 2015 season there were no influence of leaf removal timing in total polyphenols, however, in the 2016, the defoliation performed in full bloom resulted in lower polyphenols contents. Wines from non-defoliated plants presented higher values of catechin, rutin, P-coumaric acid and gallic acid, related to yellow coloration of wines and greater susceptibility to darkening and oxidation. For vanillic acid, wines from non-defoliated plants have the lowest values, this compound is important in wine preservation. Leaf removal is an important management technique in high altitude regions of Santa Catarina -Brazil, it improves wine chemical composition, and if carried out during the stages of full bloom, pepper corn berries and pea-sized berries can reduce the severity of Botrytis bunch rot; and avoid the formation of phenolic compounds related to the processes of oxidation and darkening.

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Section: Resultssupporting

confidence: 56%

Timing of leaf removal modifies chemical and phenolic composition of Sauvignon Blanc wine

Würz

Allebrandt

et al. 2017

BIO Web Conf.

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“…In another study, discrimination between Brazilian, Argentinean, and Uruguayan wines was established (RIZZON; MIELE; ROSIER, 1997). However, there are many works carried out concerning physicochemical and/or sensory characterization of varietal wines (BEHRENS; SILVA, 2000;MIELE, 2000MIELE, , 2001MIELE, , 2002MIELE, , 2004MANFROI et al, 2006;MENEGUZZO et al, 2006;MIELE; Resumo O trabalho avaliou a composição físico-química de 171 vinhos tintos brasileiros elaborados na safra de 2006, representados por 21 varietais. Os vinhos foram elaborados por 58 vinícolas localizadas em sete regiões vitícolas do País com latitudes variando de 9º a 31º Sul.…”

Section: Introductionunclassified

Discrimination of Brazilian red wines according to the viticultural region, varietal, and winery origin

Miele¹,

Rizzon²,

Zanus³

2010

Ciênc. Tecnol. Aliment.

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OriginalRecebido para publicação em 15/9/2008 Aceito para publicação em 18/7/2009 (003750) 1 Embrapa Uva e Vinho, CP 130, Brasil, rizzon@cnpuv.embrapa.br; zanus@cnpuv.embrapa IntroductionThe annual Brazilian grape production is over one million tons, half sold as table grapes and the other half as grapes for processing. Considering the latter segment, wine is an important product due to the added value it transfers to wineries and grape growers.Nevertheless, the Brazilian wine industry has low competitiveness. Today, most of the fine wine consumed in Brazil is imported from Chile, Argentina, and European countries. To mitigate this effect, it is necessary to improve wine competitiveness, which could be reached with tipicity, quality, and price. Thus, some actions are being taken by wine producers and wine sellers.There are few studies in Brazil regarding viticultural region, varietal wines, and wineries. In fact, the characterization of Cabernet Franc wines from five different areas of the Serra Gaúcha should be pointed out (MIELE et al., 1996;MIELE, 1999). In another study, discrimination between Brazilian, Argentinean, and Uruguayan wines was established (RIZZON; MIELE; ROSIER, 1997). However, there are many works carried out concerning physicochemical and/or sensory characterization of varietal wines (BEHRENS; SILVA, 2000;MIELE, 2000MIELE, , 2001MIELE, , 2002MIELE, , 2004MANFROI et al., 2006;MENEGUZZO et al., 2006;MIELE; Resumo O trabalho avaliou a composição físico-química de 171 vinhos tintos brasileiros elaborados na safra de 2006, representados por 21 varietais. Os vinhos foram elaborados por 58 vinícolas localizadas em sete regiões vitícolas do País com latitudes variando de 9º a 31º Sul. A análise físico-química foi feita em 2006 e a discriminação entre as regiões vitícolas, os vinhos varietais e as vinícolas foi realizada através da análise de componentes principais (ACP). Os principais resultados mostram que ao se considerar as regiões vitícolas, os vinhos elaborados em São Joaquim caracterizaram-se por valores mais elevados de A420, A520, A620, intensidade de cor, compostos fenólicos totais, antocianinas e extrato seco, enquanto que os de Toledo apresentaram valores mais baixos dessas variáveis; os do Vale do São Francisco tiveram valores mais elevados de potássio, pH, densidade e acidez volátil; os da Serra do Nordeste A, maior acidez titulável; e os do Planalto Superior B, matiz mais elevado. No que se relaciona aos vinhos varietais, a ACP discriminou os vinhos feitos com as variedades Ancellotta, Teroldego, Egiodola, Refosco, Marselan, Cabernet Sauvignon, Pinotage, Pinot Noir, Malbec, Arinarnoa, Barbera e Alfrocheiro. Com relação às vinícolas, vinte e duas delas foram discriminadas por apresentarem parâmetros mais elevados de determinadas variáveis, i.e., três delas por terem maior intensidade de cor; três, por seu matiz; oito, pelo teor de álcool; seis, por potássio, extrato seco, densidade e pH; e duas, pela acidez titulável. Palavras-chave: composição físico-química; origem geográf...

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“…A análise dos minerais Ca, Mg, Fe, Cu e Zn presentes no vinho foi realizada por meio de absorção atômica, com um espectrofotômetro, enquanto o K, Na e Rb foram analisados por emissão de chama, e P por colorimetria (Meneguzzo et al, 2006).…”

Section: Methodsunclassified

Caracterização físico-química do mosto e do vinho Moscato Giallo em videiras cultivadas sob cobertura de plástico

Chavarria

Santos

Zanus

et al. 2008

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar a influência da cobertura de plástico sobre as características físico-químicas do mosto e do vinho da cultivar Moscato Giallo. Na safra 2006, um experimento em delineamento completamente casualizado foi realizado em vinhedo com cobertura de plástico impermeável, e sem cobertura como controle. De cada vinhedo, três microvinificações (20 L) foram elaboradas. Foram realizadas avaliações físico-químicas quanto ao: mostoo Brix, açúcares redutores, densidade, acidez total, ácido tartárico, ácido málico e pH; e vinho -densidade, graduação alcoólica, acidez total, acidez volátil, pH, extrato seco, açúcares redutores, cinzas, I 420, compostos voláteis e minerais. O mosto das videiras cobertas apresentou maior rendimento, porém, menor concentração de açúcares pelo fato de a maturação das uvas ter-se atrasado. Como conseqüência, os vinhos do cultivo protegido tiveram menor graduação alcoólica, embora tenham sido beneficiados pela sanidade das uvas, com a redução de acetato de etila e acidez volátil. O microclima da cobertura também restringiu a concentração de alguns minerais no vinho, principalmente P e K. A cobertura beneficiou a qualidade enológica, porém requer atraso na data de colheita, para as uvas atingirem adequada maturação fisiológica e tecnológica.Termos para indexação: Vitis vinifera, enologia, microclima, qualidade enológica. Physicochemical characterization of must and wine Moscato Giallo from grapevines grown under plastic overhead coverAbstract -The objective of this work was to evaluate the plastic overhead cover (POC) effect on must and wine composition of the cultivar Moscato Giallo. In 2006 vintage, it was performed a completely randomly designed experiment, in a vineyard covered with an impermeable plastic cloth, and without covering as control. From each vineyard, three microvinification (20 L) were elaborated. Physico-chemical analysis were performed for: mustso Brix, reducer sugar contents, density, total acidity, tartaric acid, malic acid and pH; and wines -density, alcohol degree, acidity, volatile acidity, pH, dry extract, reducer sugar contents, ashes, I 420, volatile compounds and minerals. The must of the covered vineyard presented higher yield, but lower sugar content, due to delay on ripening. As consequence, the POC wines showed lower alcohol degree, but with the benefit of a lower ethylacetate and volatile acidity levels. The POC microclimate also caused a decrease of some minerals (mainly P and K) in the wines. POC improved the enological quality, however, this demands delay in the harvest date to achieve the adequate physiological and technological maturation of grapes.Index terms: Vitis vinifera, enology, microclimate, wine quality. IntroduçãoVários são os fatores capazes de afetar a qualidade de um vinho. Entre eles podem ser citados: o tipo de solo, as variações climáticas, o manejo da planta e o processo de vinificação (Sanchéz & Dokoozlian, 2005). O efeito do clima, sobretudo do microclima do vinhedo, exerce grande influência sobre a q...

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Efeito de Botrytis cinerea na composição do vinho Gewürztraminer

Cited by 11 publications

References 5 publications

Timing of leaf removal modifies chemical and phenolic composition of Sauvignon Blanc wine

Timing of leaf removal modifies chemical and phenolic composition of Sauvignon Blanc wine

Discrimination of Brazilian red wines according to the viticultural region, varietal, and winery origin

Caracterização físico-química do mosto e do vinho Moscato Giallo em videiras cultivadas sob cobertura de plástico

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