Características analíticas de vinhos Chardonnay da Serra Gaúcha

Rizzon, Luiz Antenor; Miele, Alberto; Scopel, Giseli

doi:10.1590/s0103-84782009005000174

Cited by 6 publications

(7 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the ranges of values registered in both treatments and in both cycles are within the range normally found for Brazilian conditions, such as the Serra Gaúcha (Rizzon et al 2009) and the southern region of Minas Gerais State (Regina et al 2010). The content of soluble solids observed in both production cycles, for both types of pruning, ranged between 19.5 and 21.1 °Brix and are close to the values recorded for this variety in the southern region of Minas Gerais State (19.7 °Brix) by Regina et al (2010) and in Australia (16.2 -21.6 °Brix) by Zoecklein (2002).…”

Section: Resultssupporting

confidence: 70%

Pruning management of Chardonnay grapevines at high altitude in Brazilian southeast

et al. 2016

View full text Add to dashboard Cite

The Royat pruning induced higher vegetative vigor and increased the bud fruitfulness, the cluster number and the productivity of Chardonnay vine when compared to Guyot pruning. Even though the increase on yield was observed, there was no effect of pruning type on grape final quality. Therefore, the choice of pruning method in function of variety genetic characteristics and their interaction with environment can optimize the vineyard profitability. In the Brazilian southeast, the Royat system is the most suitable one to grow Chardonnay for sparkling wines production.

show abstract

Section: Resultssupporting

confidence: 70%

Pruning management of Chardonnay grapevines at high altitude in Brazilian southeast

et al. 2016

View full text Add to dashboard Cite

show abstract

“…The wine produced in MG and RS had the lowest pH 3.33 and 3.32 respectively, and these lower values with the average found by Silva [17] of 3.44 for the state of Minas Gerais and Rizzon et al [18] of 3.42 for wines with Chardonnay grapes produced in the Serra Gaucha (RS state). The volatile acidity in wine is extremely important, because when present in high concentrations may denote a possible contamination of the drink since this parameter is related to the presence of acetic acid [19].…”

Section: Resultssupporting

confidence: 48%

Physicochemical characterization of wines obtained of cultivar Isabel (hybrid ofVitis vinifera×Vitis labrusca) from different Brazilian states

et al. 2016

View full text Add to dashboard Cite

Abstract. The cultivar of hybrid grape Isabel (Vitis vinifera × Vitis labrusca) is one of the main raw materials for table wine preparation in Brazil. It is be very adapted to the environmental conditions, has a high productivity capacity and low susceptibility to major fungal diseases that attack the vine. Wines made from grapes of the Vitis labrusca species and hybrids have the preference of the majority of Brazilian consumers and a considerable market. Although imparts "foxiness" for wine and therefore receive many objections of winemakers, this wine is gaining the characteristics of each region where it is produced. This study aimed to characterize the wines produced with the cultivar Isabel four states of Brazil. The experimental design was in split plots and plots were the states (ES, PE, RS and MG) and the subplots were the vintages (2014)(2015), the treatments consisted of 3 repetitions each. The variables analyzed were: alcohol ( • GL) and total volatile acidity (g L −1 ), dry extract (g L −1 ), free and total SO 2 , color index, the tone (420 nm + 520 nm), polyphenols, anthocyanins content (mg L −1 ), phenolic compounds (mg L −1 ) and organic acids. The state of MG vintages 2014 and 2015, received the highest averages in the most of the variables analyzed.

show abstract

“…average than defoliation treatments. The largest reductions in total acidity were observed in the east/west treatment, but this did not affect sparkling wine quality, as acidity still remained high, similar to values observed in traditional producing regions (Rizzon et al 2009) (Table 4). Higher acidity is beneficial to sparkling wines as it provides them more freshness (Mendonça et al 2016).…”

Section: Must Compositionsupporting

confidence: 57%

“…For the production of quality sparkling wine, the grapes must be yield with relatively low pH (3.20), high titratable acidity, up to 100 meq•L -1 of tartaric acid, and soluble sugar content ranging from 16º to 19º Brix, in order to have a fresh beverage with final alcohol content between 9 and 10%. Therefore, grapes must be harvested before reaching full maturity, which will ensure the acidity and alcoholic content (Rizzon et al 2009;Mendonça et al 2016). Lower berry temperatures contribute to maintaining acidity levels (Morrison and Noble 1990).…”

Section: Must Compositionmentioning

confidence: 99%

Late defoliation of ‘Chardonnay’ grapevine in subtropical highland climate

et al. 2020

View full text Add to dashboard Cite

Chardonnay cultivar has shown great potential of planting and development in sites above 900 m of Brazilian southeast for sparkling wines production. The quality of this product is related to vineyard climate and management, since both affect the vine development and grape composition. In this study, three defoliation orientations (east, west and east/west face), at veraison, and a group without defoliation, were compared in order to observe the impacts of this management on the productivity, grape and base wine quality. Yield, grape components, must and base wine composition were analyzed for two years. East/west defoliation increased alcohol content and decreased acidity in base wines, while the group without defoliation increased acidity, according to the higher and lower sun exposure, respectively. Defoliation at veraison increased the incidence of bunch rots. Differences in the aromatic composition of the base wines between the harvests were identified. The east/west defoliation treatment presented more intense fruity, citrus and tropical aromas. For regions characterized by subtropical highland climate (Cwb) in the Brazilian Southeast, late defoliation is not recommended since defoliated plants were more susceptible to fungus infection at flowering and berry formation.

show abstract

Características analíticas de vinhos Chardonnay da Serra Gaúcha

Abstract: A uva 'Chardonnay' é uma cultivar originária da região da Borgonha, França. Na Serra Gaúcha, RS, ela adquiriu notoriedade em razão da produção de vinho branco varietal e da sua utilização como base para espumante. Na safra de 2007, representou 6,3% do

Cited by 6 publications

References 6 publications

Pruning management of Chardonnay grapevines at high altitude in Brazilian southeast

Pruning management of Chardonnay grapevines at high altitude in Brazilian southeast

Physicochemical characterization of wines obtained of cultivar Isabel (hybrid ofVitis vinifera×Vitis labrusca) from different Brazilian states

Late defoliation of ‘Chardonnay’ grapevine in subtropical highland climate

Contact Info

Product

Resources

About