Characterization of Cabernet Sauvignon wine made with grapes from Campanha RS Region

Zocche, Renata Gimenez Sampaio; Jacobs, Suziane Antes; Souza, V. Q. de; Nardino, Maicon; Carvalho, Ivan Ricardo; Rombaldi, CÃ©sar Valmor; Fachinello, J.C; Rizzon, LuÃ­z Antenor

doi:10.5897/ajar2016.11076

Cited by 3 publications

(9 citation statements)

References 14 publications

(22 reference statements)

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“…The soil is characterized as a Planossolo Vértico (Santos et al, 2013) -Vertic Planosol. Soil analysis was performed at 0.40 m soil depth, whose samples showed pH 5.0 and 240 g kg -1 clay content, 12 g kg -1 organic matter, 3.5 mg dm -3 P, and 80 mg dm -3 K. The control of weeds, pest insects, and diseases was carried out according to the crop demand, allowing plants to be free from biotic stresses, thus, minimizing the environment influences on the experiment result (Zocche et al, 2016).…”

Section: Methodsmentioning

confidence: 99%

“…After that, the tartaric stabilization was performed in a cold chamber at 4ºC for ten days, and the wines were bottled. Physicochemical evaluations were performed eight months after the beginning of winemaking (Jacobs et al, 2016;Zocche et al, 2016). The evaluated characters were: density, alcoholic content, total and volatile acidity, pH, reducing sugars (Amerine & Ough, 1976), total polyphenols, anthocyanins, and color intensity (Ribéreau-Gayon & Stonestreet, 1965).…”

Section: Methodsmentioning

confidence: 99%

“…'Cabernet Sauvignon' wine, either of varietal or assemblage origin (Jacobs et al, 2016), stands out among winegrowers. The range of cultivars from the genus Vitis vinifera (Zocche et al, 2016) allows the production and appreciation of these wines under Brazilian and worldwide conditions (Jayaprakasha et al, 2001). This genotype is from the Bordeaux region of France and, phenologically, its plants have late sprouting and maturity, with medium vigor and productivity (Rizzon & Miele, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil

Zocche

Jacobs

Sampaio

et al. 2017

Pesq. agropec. bras.

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The objective of this work was to characterize 'Cabernet Sauvignon' wines made from grapes cultivated in the region of Bagé, RS, Brazil, during three crop seasons. A randomized complete block design was carried out with three treatments and three replicates.The evaluations were performed for the 2004, 2007, and 2008 growing seasons. 'Cabernet Sauvignon' wines of the 2004, 2008, and 2009 harvests differed for the following parameters: density, alcoholic content, total acidity, pH, reducing sugars, OD 420, 520, and 620, color intensity, total anthocyanins, total polyphenols, sodium, calcium, magnesium, manganese, copper, iron, rubidium, phosphorus, methanol, propanol, 2-methyl-l-propanol, 2, 3 - methyl-l-butanol, and sum of alcohols. 'Cabernet Sauvignon' has potential to be produced in the Bagé region, and to help it to become a wine growing region in Brazil.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil

Zocche

Jacobs

Sampaio

et al. 2017

Pesq. agropec. bras.

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“…Thus, pH and total acidity are directly related to staining stability of red wines, as the anthocyanins stability is dependent of a pH smaller than 4.0. In this context, potassium excess in wine results in pH rise and total acidity reduction, staining instability with anthocyanins reduction (Zocche et al, 2016b). High potassium levels raise pH and considerably reduce titratable total acidity, contributing to wine susceptibility to oxidation (Mpelasoka et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Among the varieties produced in this region, Cabernet Sauvignon is highlighted. This variety accounts for a large fraction of the wines produced, being characterized as a fine variety for vinification, and it is the most cultivated variety in Brazil (Giovannini, 2001;Zocche et al, 2016aZocche et al, , 2016bJacobs et al, 2016). Cabernet Sauvignon comes from the Bordeaux region of France.It was introduced in Brazil in 1921, but only after 1980, there was an increase in its production area.Its cultivation is intended for aged or young red wines production .…”

Section: Introductionmentioning

confidence: 99%

Climatic Variables and Their Effects on Phenolic Maturation and Potassium Uptake in Cabernet Sauvignon Wines

Stein¹,

Carvalho²,

Zocche³

et al. 2018

JAS

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The aimed at identifying and understanding the relationships of phenolic maturation and potassium uptake dynamics jointly with climatic variables for Cabernet Sauvignon variety. The experiment was carried out in Dom Pedrito, Rio Grande do Sul-Brazil, in the 2016 growing season. The experimental design was randomized blocks with treatments arranged in three replicates. The physical-chemical characteristics were measured: Density, Glucometric degree, Hydrogen ionic potential, Titratable Total Acidity, Total polyphenol index, Potassium, Phenolic maturity index. The periods preceding grapes phenolic maturation directly influence the physical and chemical conformity of must and wine. Potassium, pH and total acidity directly influence the poor phenolic maturation of Cabernet Sauvignon. Minimum and maximum air temperature, thermal amplitude, incident solar radiation and accumulated rainfall interfere in the photosynthetic dynamics, potassium accumulation in the grapes and phenolic maturation of Cabernet Sauvignon.

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Quality of Cabernet Sauvignon Wines Determined by the Variability of Climatic Attributes

Stein¹,

Carvalho²,

Szareski³

et al. 2018

JAS

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Essential to understand the dynamics responsible for the quality of red wines, the objective of revealing the physico-chemical and climatologic relationships that determine the quality of Cabernet Sauvignon wines. The experiment was carried out in the municipality of Dom Pedrito, Rio Grande do Sul, Brazil, in the agricultural crop of 2016. The experiment was conducted in a randomized block design where the treatments corresponded to nine microvinifications arranged in three replicates. The concentration of total polyphenols in Cabernet Sauvignon red wines is associated with anthocyanins, indices of absorbances of 420 and 520, as well as total acidity. However, the tannins are directly proportional to the total acidity of the wine. Environmental conditions with high rainfall, minimum oscillations in thermal amplitude and incident solar radiation tend to increase the hydrogenionic potential and the absorbance indices of 420 (yellow) and 620 (bluish) red wines of Cabernet Sauvignon. The thermal amplitude was preponderant to elevate levels of anthocyanins in Cabernet Sauvignon wines.

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Characterization of Cabernet Sauvignon wine made with grapes from Campanha RS Region

Cited by 3 publications

References 14 publications

Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil

Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil

Climatic Variables and Their Effects on Phenolic Maturation and Potassium Uptake in Cabernet Sauvignon Wines

Quality of Cabernet Sauvignon Wines Determined by the Variability of Climatic Attributes

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