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

Stein, Tiago; Carvalho, Ivan Ricardo; Zocche, Renata Gimenez Sampaio; Jacobs, Suziane Antes; Szareski, Vinícius Jardel; Zocche, Fernando; Aloy, Keila Garcia; Santos, Lucas de Vargas dos; Martins, Hyoran Caius Genindo Barreto; Rosa, Tiago Corazza da; Souza, Velci Queiróz de

doi:10.5539/jas.v10n8p388

Cited by 2 publications

(1 citation statement)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The T1 treatment showed a higher concentration than the others, which can be explained by the interrelation of the potassium contents of the musts, since the maceration (applied in T2, T3 and T4) extracts a greater amount of potassium from the skin, reducing the acidity of the wine. (Zocche et al, 2016;Stein et al, 2018). On the other hand, direct pressing to obtain the must does not apply maceration, justifying the higher acidity for T1.…”

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

Impact of yeast on the characteristics of Sauvignon Blanc wines from the Campanha Gaúcha Region

Antunes,

Kaltbach,

Kaltbach

et al. 2023

Sem. Ci. Agr.

View full text Add to dashboard Cite

The objective of this work was to evaluate the effect of different commercial strains of Saccharomyces cerevisiae on the characteristics of Sauvignon Blanc wines produced in the Campanha Gaúcha region. The must obtained by mechanical destemming and crushing was treated with 150 mg L of potassium metabisulfite and pectolitic enzymes and subject to enzymatic hidrolisis and débourbage for 24h00 at 4°C. The must was divided into glass fermenters of 4,6 L, in triplicate for each of the four treatments, which were defined by the inoculation of 25g hL-1 of dry yeast: T1 - Zymaflore X5® (Laffort, Bordeaux, France); T2 - AWRI 796 (AB Biotek, Sydney, Australia); T3 - Maurivim PDM (AB Biotek, Sydney, Australia); T4 - 50% Zymaflore X5® + 50% AWRI 796. The wines were analyzed, regarding: ethanol; reducing sugars; total acidity; volatile acidity; pH; dry matter; and ash. The most significant differences were observed in: ethanol; reducing sugars; pH; dry matter. Among the treatments inoculated with single strains, T1 showed higher ethanol and lower reducing sugars content. T3 presented results similar to T1. T2 resulted in higher content of reducing sugars and consequently lower ethanol levels. The mixed fermentation (T4) achieved the lowest levels of reducing sugars among the treatments. It suggests that mixed fermentations could be an alternative to produce drier wines.

show abstract

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

Cited by 2 publications

References 15 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”

Impact of yeast on the characteristics of Sauvignon Blanc wines from the Campanha Gaúcha Region

Contact Info

Product

Resources

About