Efeito de elevadas produtividades do vinhedo nas características físico-químicas e sensoriais do vinho Merlot

Abstract

RESUMO O objetivo do trabalho foi determinar o efeito de elevadas produtividades dos vinhedos nas características físico-químicas e sensoriais do vinho Merlot jovem produzido em região de montanha. O experimento foi realizado durante o ciclo vegetativo da videira de 1999/2000, constando de quatro tratamentos (produtividades do vinhedo INTRODUÇÃOEm geral, constata-se uma relação significativa e negativa entre a produtividade do vinhedo e a qualidade da uva e, conseqüentemente, do vinho (WINKLER, 1954). Tem-se verificado, entretanto, que esta relação, em muitos casos, não é linear, mas quadrática do tipo Y= a + bX -cX 2 , ou seja, os melhores vinhos são elaborados com uvas provenientes de vinhedos com produtividades intermediárias, excluindo-se os extremos de baixa e alta produtividades (WINKLER, 1954;COLLALTO et al.,

Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine

“…Such facts suggest that there were better ripening conditions during harvest that facilitate better development of their phenolic potential when still in the ground and reduce their response to subsequent stimuli, and promote a greater ability against free radicals emerged from sonication. In addition, vinifera varieties such as 'Cabernet Sauvignon' predominantly have monoglycosylated anthocyanins whereas American species 'Isabella' have both monoglycosylated and diglycosylated anthocyanins (RIBÉREAU-GAYON et al, 2006). This structural characteristic enhances the stability of these pigments (CASTANEDA-OVANDO et al, 2009) and may have contributed to the most satisfactory results in 'Isabella' grapes.…”

“…The determination of grape extractability was evaluated using the phenolic potential (phenolic ripeness) analysis described by Ribéreau-Gayon et al (2006) and Saint-Cricq et al (1998). This technique uses an acid medium to facilitate the anthocyanin and tannin extraction from the skin and seed.…”

“…The determination of grape extractability was evaluated using t ripeness) analysis described by Ribéreau-Gayon et al (2006) and Saint-Cricq an acid medium to facilitate the anthocyanin and tannin extraction from obtained from the maceration of whole grapes in triturated solutions of determination of the total concentrations of anthocyanin and extractable difference between the results obtained in both solutions reflects the fragili reveals the cell maturation index which is also called anthocyanin extractab crushed and macerated for 4 h in solutions of pH 1.0 or 3.2 to determine t centrifuged macerate, the potential and extractable anthocyanins (ApH 1.0 a determined by the bisulfite bleaching method and the results were expressed i (RIBÉREAU-GAYON; STONESTREET, 1965). From these measurements, was obtained using the following equation:…”

“…The wine of 'Cabernet Sauvignon' grapes was obtained by the microvinification process suggested by Miele and Rizzon (2006) after some adjustments. After crushing, each originated must was transferred to a 2-L fermenter and added with potassium metabisulphite.…”

Características sensoriais do vinho Bordô

“…Com relação às características sensoriais dos vinhos brasileiros, há um número limitado de artigos publicados (Behrens & Silva, 2000;Miele & Rizzon, 2006 Houve variação entre o menor e o maior valor de cada variável avaliada, o que pode ser observado pelos desvios-padrão e coeficientes de variação (Tabela 1). Essa variação era esperada, em virtude principalmente das características das uvas processadas e das diferentes tecnologias utilizadas pelas vinícolas.…”