Correção do mosto da uva Isabel com diferentes produtos na Serra Gaúcha

Rizzon, Luiz Antenor; Miele, Alberto

doi:10.1590/s0103-84782005000200033

Cited by 4 publications

(6 citation statements)

References 3 publications

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“…3). Table 3 presents the average contents of Cu (between 0.02 and 0,05 mg.L -1 ) which were lower than the ones found by Rizzon, Miele and Meneguzzo (2000); Rizzon and Miele (2005;; Rizzon, Salvador and Miele (2008), and lower than the limits established by Brasil (1965) and OIV (2012) regarding its toxicity. It was observed that (Table 3) the HCMwtE treatment presented a greater content of Cu, differing significantly (p > 0,05) from all the other treatments.…”

Section: Resultscontrasting

confidence: 55%

“…The average contents in the handmade and industrial canteens for K were, respectively, 1041.32 mg L -1 and 1120.97 mg L -1 (Table 1), such results are superior to the ones found in wines from Serra Gaúcha, by Rizzon, Miele and Meneguzzo (2000); Rizzon and Miele (2002;2005;; 2011); Rizzon, Salvador and Miele (2008). The content of K was greater compared to the composition of Serra Gaúcha wines, probabily due to the time of maceration applied to the vinification.…”

Section: Resultsmentioning

confidence: 69%

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The Composition of Minerals with Addition of Pectinase in young wines cv. Isabel produced both in Handmade and Full Production

Sousa¹,

Paixão²,

Chaves³

et al. 2020

IJAERS

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Minerals are part of the wines' ashes, take part in the clarification and stabilization process and contribute to their characterization. This work aimed at describing the dry red wine (cv. Isabel) produced in two canteens (A: handmade one and B: industrial one), regarding the possible differences in their mineral composition by adding pectinase. The wine produced in the canteens had the following treatments: HCVwtE (handmade canteen vinified without enzyme), HCMwtE (handmade canteen microvinified without enzyme), HCMwE (handmade canteen microvinified with enzyme), ICVwtE (industrial canteen vinified without enzyme) ICMwtE (industrial canteen microvinified without enzyme) and ICMwE (industrial canteen microvinified with enzyme). The P content was assessed calorimetrically; the Ca, Mg, Mn, Fe, Cu and Zn contents were assessed by atomic absorption; and the K and Na contents were assessed by flame emission. The CRD in factorial 2 x 3 (canteen x enzyme) with four repetitions was used. Data were tested with ANOVA, Tukey's test and Principal Component Analysis (PCA). The canteen modified the contents of K and Zn, and the enzyme influenced the content of Mg. The contents of P, Mn and Cu of the wine produced in the canteens weren't altered by the process of vinification with pectinase. The PCA applied to the contents of Zn, Ca, Fe, P and K distinguished the wines of the ICMwtE and ICMwE from all the others. However, it was not possible to separate the wines produced in the canteens with pectinase.

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Section: Resultscontrasting

confidence: 55%

Section: Resultsmentioning

confidence: 69%

The Composition of Minerals with Addition of Pectinase in young wines cv. Isabel produced both in Handmade and Full Production

Sousa¹,

Paixão²,

Chaves³

et al. 2020

IJAERS

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“…Nesta faixa, as leveduras demonstram menor sensibilidade aos efeitos tóxicos do álcool, favorecendo seu crescimento (RIZZON et al, 1996). A temperatura ótima de fermentação para vinhos tintos situa-se entre 20 e 26 °C, o que facilita a extração de compostos fenólicos, responsáveis pela cor e estrutura destes vinhos (GUERRA; BARNABÉ, 2005).…”

Section: Técnicas Enológicas Cantinasunclassified

Caracterização do processo de vinificação do vinho de mesa das cantinas de Santa Teresa, Espírito Santo

Paixão

Sousa

Rezende³

et al. 2021

CONJ

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Na região serrana do Espírito Santo a vitivinicultura é praticada desde 1875 pelos imigrantes italianos. Considerando a importância da vitivinicultura para Santa Teresa e a pouca disponibilidade de informações existentes sobre as tecnologias enológicas empregadas na elaboração do vinho, o presente trabalho foi realizado com o objetivo de caracterizar o processo de produção do vinho de mesa nas cantinas de Santa Teresa. Oito foram selecionadas para participarem da pesquisa de campo. Os responsáveis pelas cantinas responderam a um questionário descritivo-quantitativo em entrevistas individuais, no qual foram caracterizadas todas as etapas de vinificação, bem como algumas perguntas sobre o cultivo e a colheita da uva. Ficou demonstrado na pesquisa que as técnicas enológicas utilizadas nas cantinas foram adequadas na maioria dos casos durante todas as etapas de elaboração dos vinhos, bem como no cultivo e na colheita das uvas. Algumas medidas para o aprimoramento da qualidade e produção poderão ser adotadas, como a aquisição de caixas de polietileno de 20 kg; a realização da segunda sulfitagem; a utilização de levedura selecionada e enzima; o uso de tanque de fermentação de polipropileno ou inox; a aquisição de garrafas padronizadas; a rotulação dos vinhos e a realização de análises físico-químicas e sensoriais nos vinhos.

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“…Although there are advances in the quality obtained using European cultivars (Vitis Vinifera) as Syrah grapes, further efforts are needed to ensure that the final product can become superior to the point of being competitive with those imported. Traditionally, the main postharvest process used in brazilian wineries to increase the quality or suitability of the raw material for winemaking has been the chaptalization (Rizzon and Miele, 2005). Chaptalization is the addition of sucrose to the wine must before or during fermentation stage; this technique is normally used for the enrichment of alcohol grading of wine when the must used to make this cannot naturally reach the desired level (Rizzon and Miele, 2005;Pineau et al, 2011).…”

Section: Partial Dehydration Of Grapesmentioning

confidence: 99%

“…Traditionally, the main postharvest process used in brazilian wineries to increase the quality or suitability of the raw material for winemaking has been the chaptalization (Rizzon and Miele, 2005). Chaptalization is the addition of sucrose to the wine must before or during fermentation stage; this technique is normally used for the enrichment of alcohol grading of wine when the must used to make this cannot naturally reach the desired level (Rizzon and Miele, 2005;Pineau et al, 2011). So, the results displayed on Figure 4 indicate that partial dehydration of grapes to winemaking have a great potential to replace the chaptalization technique in brazilian wineries, once which the results from this research agree with previous results descripted on scientific literature (Bellincontro et al, 2004;Barbanti et al, 2008;Mencarelli and Tonutti, 2013).…”

Section: Partial Dehydration Of Grapesmentioning

confidence: 99%

Postharvest dehydration of Syrah grapes (Vitis vinifera L.) under controlled temperature conditions with real-time monitoring of mass loss

Santiago¹,

Teruel²,

Tinini³

et al. 2015

Afr. J. Agric. Res.

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The partial dehydration of grapes after harvest aimed at winemaking has been shown to be a process that brings increased concentration of sugar and phenolic compounds in the must, which affects the quality of the wines produced. However, the works developed so far have studied the process for temperatures up to a maximum of 25°C and air velocity lower than 1 m.s-1. This study aimed to analyze the physical-chemical changes concentration of total soluble solids (TSS) and phenolic compounds (PC) after partial dehydration of 'Syrah' grapes subjected to two treatments combining two temperatures and one air velocity (T 1 = 22.9°C/1.79 m.s-1 and T 2 = 37.1°C/1.79 m.s-1) and relative humidity of 40%. The water loss of the grapes was approximately 14% and the drying process lasted between 34 and 68 h for treatments T 2 and T 1 , respectively. We experimentally and statistically verified that the treatments promoted significant increase in TSS and PC; however, for PC at the temperature of 37.1°C, the increase accounted for approximately 27%, whereas, for the temperature of 22.9°C, it was only 12%. For TSS, the increase was on average 12.47±0.9% between both treatments. The results demonstrate that it is possible to moderately dry grapes, which consequently results in improvements in their chemical composition and can improve the quality of wine.

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Correção do mosto da uva Isabel com diferentes produtos na Serra Gaúcha

Abstract: A uva Isabel da Serra Gaúcha geralmente não alcança teor de açúcar suficiente para produzir vinho equilibrado e, em determinados casos, para atingir 10% v/v de álcool

Cited by 4 publications

References 3 publications

The Composition of Minerals with Addition of Pectinase in young wines cv. Isabel produced both in Handmade and Full Production

The Composition of Minerals with Addition of Pectinase in young wines cv. Isabel produced both in Handmade and Full Production

Caracterização do processo de vinificação do vinho de mesa das cantinas de Santa Teresa, Espírito Santo

Postharvest dehydration of Syrah grapes (Vitis vinifera L.) under controlled temperature conditions with real-time monitoring of mass loss

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