Diferenciação analítica de vinhos-base para espumantes de duas regiões vitícolas do Rio Grande do Sul

Poerner, Naira; Rodrigues, Eliseu; Celso, Paulo Gustavo; Manfroi, Vítor; Hertz, Plinho Francisco

doi:10.1590/s0103-84782010000500029

Cited by 5 publications

(3 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Regarding the dry extract, there were levels between 22.4 and 23.3 g.L -1 , suitable for sparkling wines (Poerner et al, 2010;Guerra et al, 2019). These levels are related to the characteristics of the cultivar and the stage of maturation of the vinified grapes (T1, even with direct pressing and without maceration, showed color input), in addition to the longer maceration period (T2, T3 and T4) (Flanzy, 2003).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Sensory Characteristics of Rosé Sparkling Wine Produced With Merlot Grapes in “Campanha Gaúcha”

Silva¹,

Carvalho²,

Maia³

et al. 2022

RBAS

View full text Add to dashboard Cite

This work evaluated the potential of the Merlot grape produced in Campanha Gaúcha region for the production of sparkling wines. The base wines were made through direct pressing (T1) and cold pre-fermentative maceration (CPM) with 6 (T2), 24 (T3) and 48 (T4) hours of duration. Afterwards, the second fermentation of treatments was conducted by the Champenoise method. The results obtained in the physicochemical analysis demonstrate the potential of elaborating sparkling wines with higher alcohol content from this cultivar in the region. In the sensory analysis, all sparkling wines received excellent scores for overall quality and the best results, in general, were observed in the sparkling wine made with 24 hours of CPM (T3). From the results obtained, we can suggest the Merlot grape as an alternative for the production of sparkling wines in the region, requiring more in-depth studies on maturation time and typology of the product to be prepared.

show abstract

Section: Resultsmentioning

confidence: 99%

Physicochemical and Sensory Characteristics of Rosé Sparkling Wine Produced With Merlot Grapes in “Campanha Gaúcha”

Silva¹,

Carvalho²,

Maia³

et al. 2022

RBAS

View full text Add to dashboard Cite

show abstract

“…The cultivar most used for the production of white grape juice is the Niagara, while the varieties Ives (typically referred to as Bordô in southern Brazil), Concord, and Isabella (known as Isabel in the south of Brazil) are the most employed for the elaboration of purple grape juices. Moreover, the production technology used in juice processing, regardless of grape variety, can result in different levels of extraction of the substances contained in the grape [3,12,17].…”

Section: Resultsmentioning

confidence: 99%

“…It has an area of 49.816 hectares, which represents 60.3% of the total area of grape cultivation of Brazil. The Serra Gaúcha is the most important wine region of the state and therefore the country, where more than 80% of the total production of grape juice comes from American and hybrid varieties, with a predominance in the cultivation of the species Vitis labrusca (Isabella, referred to as Isabel in Brazil; Concord, and Ives, known as Bordô) which are used to produce grape juice, in addition to the cultivation of the species Vitis vinifera (Cabernet Sauvignon and Merlot) for fine wines [3,4].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

2016

View full text Add to dashboard Cite

Abstract. The objective of this study was to compare the physicochemical profile of white and purple grape juices through the analysis of reports from the database of an oenological laboratory located in the Serra Gaúcha. The reports of the years 2012 through May of 2016 containing the parameters alcohol, pH, reducing sugars, relative density, titratable acidity, total soluble solids and volatile acidity were used for the statistical evaluation. There was no statistically significant difference regarding the alcohol content and density of white juices compared to purples in any year. Statistically significant pH values were found in the crops of 2014 and 2015. As for the reducing sugars parameter, it was observed a statistically significant difference in the year of 2014. Titratable acidity was statistically significant in all crops. Statistically significant values of total soluble solids were observed in the harvests of 2014 and 2015. The volatile acidity parameter showed statistical significance in the year 2014. The inherent genetic differences between the varieties of grapes used for each juice and the distinct technological processes used in the production are the factors that explain the results.

show abstract

Atomic spectrometry update. Industrial analysis: metals, chemicals and advanced materials

Carter

Fisher

Goodall

et al. 2011

J. Anal. At. Spectrom.

View full text Add to dashboard Cite

Metals 1.1 Ferrous metals and alloys 1.2 Non-ferrous metals and alloys 2 Chemicals 2.1 Petroleum and petroleum products 2.1.1 Petroleum products -gasoline, diesels, gasohol, exhaust particulates 2.1.2 Fuel -coal, fly ash, particulates/emissions 2.1.3 Oils -crude oil, lubricants 2.1.4 Alternative fuels 2.2 Organic chemicals and solvents 2.2.1 The analysis of archaeological and art objects 2.2.2 LIBS and other laser techniques 2.2.3 Mass spectrometric techniques 2.2.4 Ion beam techniques 2.2.5 Speciation 2.2.6 Extraction, preconcentration and sample introduction 2.3 Inorganic chemicals and acids 2.3.1 Reviews, overviews and CRMs 2.3.2 Cements, concretes and plasters 2.3.3 Matrix modifiers 2.3.4 Forensic applications 2.3.5 Other applications 2.3.6 The analysis of nano-structures 2.3.6.1 Reviews and CRMs 2.3.6.2 Methods of analysis 2.4 Nuclear materials 2.4.1 Reviews and overviews 2.4.2 Nuclear forensic and safeguards applications 2.4.3 Other nuclear applications 3 Advanced materials 3.1 Polymeric materials and composites

show abstract

Diferenciação analítica de vinhos-base para espumantes de duas regiões vitícolas do Rio Grande do Sul

Abstract: This research describes the base wines characterization and differentiation (cultivars Chardonnay and

Cited by 5 publications

References 7 publications

Physicochemical and Sensory Characteristics of Rosé Sparkling Wine Produced With Merlot Grapes in “Campanha Gaúcha”

Physicochemical and Sensory Characteristics of Rosé Sparkling Wine Produced With Merlot Grapes in “Campanha Gaúcha”

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

Atomic spectrometry update. Industrial analysis: metals, chemicals and advanced materials

Contact Info

Product

Resources

About