Características sensoriais do vinho Bordô

Tecchio, Franca; Miele, Alberto; Rizzon, Luiz Antenor

doi:10.1590/s0100-204x2007000600018

Cited by 7 publications

(4 citation statements)

References 4 publications

(3 reference statements)

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“…According to Tecchio et al (2007), the intense color of 'Bordô' grape wine is a characteristic of the cultivar, which has high concentration of anthocyanins. Thus, it is possible to infer that in the present experiment, this characteristic may have influenced the higher scores attributed by judges for treatments with higher percentage of 'Bordo' grapes (T1 and T2) and equal cuts of cultivars (T3), indicating their preference as to the more intense juice color.…”

Section: Resultsmentioning

confidence: 99%

Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

et al. 2019

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the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordô’ (100%); T2 – ‘Bordô’ (70%) + ‘Niágara Rosada’ (30%); T3 – ‘Bordô’ (50%) + ‘Niágara Rosada’ (50%); T4 – ‘Bordô’ (30%) + ‘Niágara Rosada’ (70%); T5 – ‘Niágara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the highest titratable acidity was recorded in T4 and T5 treatments. In the sensory analysis, in juice with the highest percentage of ‘Bordô’ grape (T1 and T2) or with the same proportion of ‘Bordô’ and ‘Niágara Rosada’ (T3), the highest mean acceptance values were found. Thus, it could be concluded that the use of 100% ‘Bordô’ grape and ‘Bordô’ juice cut with up to 50% ‘Niágara Rosada’ are presented as alternatives for juice production.

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Section: Resultsmentioning

confidence: 99%

Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

et al. 2019

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“…The content of total polyphenols (mg L -1 gallic acid) was determined according to the methodology described by Singleton & Rossi (1965), using the Folin-Ciocalteu method, with absorbance readings at 760 nm in the UV 1203 spectrophotometer (Shimadzu, Kyoto, Japan).…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, the world literature about this cultivar and its products -grape juice and wine -is practically nonexistent. In Brazil, published works about the agronomic and biological performance and physicochemical composition of grape, juice, and wine of 'Bordô' are limited (Tecchio et al, 2007), mainly for the state of Santa Catarina, specifically for the Vale do Rio do Peixe region. In the country, there is no restriction on the cultivation of this grape due to the viticulture structure adopted; however, in South and Southeastern Brazil, the ripening period of 'Bordô' grape coincides with the rainy season (Regina et al, 2010), and, in certain situations, the cultivar does not reach a soluble solids and titratable acidity ratio (SS/ TA) high enough to produce quality wines and juices (Chiarotti et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Qualification of 'Bordô' grape clones in Vale do Rio do Peixe, in the state of Santa Catarina, Brazil

Brighenti

Allebrandt

Munhoz

et al. 2018

Pesq. agropec. bras.

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The objective of this work was to characterize the productive and qualitative performances of 11 clones of 'Bordô' grape (Vitis labrusca) destined to wine and juice production, in the region of Vale do Rio do Peixe, in the state of Santa Catarina, Brazil. The experiment was carried out in the 2011, 2012, 2014, and 2015 crop seasons. The analyzed yield components were: number of clusters per vine, yield, cluster weight, accumulated yield, and alternate bearing index. The analyzed morphological characteristics of clusters were: number of berries per cluster, berry diameter, cluster compactness index, and cluster length. In order to assess grape quality, the following parameters were analyzed: soluble solids (SS), pH, titratable acidity (TA), SS/TA ratio, total anthocyanins, and total polyphenols. The 'Bordô' grape clones 13 and 16 ('Paco' and 'Bocaina') are the most suitable ones for cultivation in the wine producing region of Vale do Rio do Peixe, as they show the highest yields, production stability, and grapes with adequate quality for wine and juice elaboration.

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“…The alcohol and esters class might explain why the QM wine had aroma descriptors (pungent and tropical fruits) with significant difference, when compared to the other wines (Table 2). On general, Tecchio et al (2007) reported that wines produced with V. labrusca cultivars were also characterized by a fruity aroma/flavor due to the presence of esters.…”

Section: Relationship Between Volatile Compounds Identified By Spme-cmentioning

confidence: 99%

Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors

et al. 2018

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Considering the potential consumption and economic the importance that Osabella and Oves wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) and a total of 54 compounds were detected in red wine samples including esters (23), terpenes (12), alcohols (10), aldehydes and ketones (5) and amines (1) as well as 3 compounds belonging to other classes. Osabella and Oves red wines were sensorially characterized by 14 descriptors, through quantitative descriptive analysis (QDA). The PCAs fruity descriptors were the primary contributors to the aroma profile of the analyzed wines due to the presence of ethyl acetate and esters, especially in the wine coded as QM, which exhibited the highest variety of compounds. The differences observed in the principal components analysis, might have been influenced by the grape composition of each wine. Although the wines were from the same region, each came from a different winery and was subject to unique production processes.Keywords: aroma enology; extraction; fermented drink; mass spectrometry.Practical Application: Data of volatile compounds profile and aroma descriptors of red wines are of great importance in understanding the positive and negative aromatic quality of wines that direct affects the acceptance and/or rejection of wines by the consumers. Futhermore, it is important to emphasize that these results contribute to enhancing scientific knowledge on aromatic quality of red wines produced with Brazilian Osabella and Oves cultivars.

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Características sensoriais do vinho Bordô

Cited by 7 publications

References 4 publications

Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

Qualification of 'Bordô' grape clones in Vale do Rio do Peixe, in the state of Santa Catarina, Brazil

Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors

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