Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

Abstract

The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P < 0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples.

Rootstocks Effects on the Physicochemical Characteristics of Bordô, Isabel and Iac 138-22 Máximo Must and Wine

“…These results are in agreement with Hernandes et al (2010). According to these authors, the soluble solids obtained in grapes from wine grown in the Jundiaí region are generally low.…”

“…There was a reduction in the total acidity of the wine in relation to must in the Isabel and IAC 138-22 Máximo vines, this may have occurred as a result of precipitation of potassium hydrogen tartrate and/or the reduction of malic acid during malolactic fermentation (MANFROI et al, 2006 Castilhos et al (2013) and Tecchio et al (2007), 3.25, 3.3, and 3.21, respectively, are below those obtained in this study, however, closer to those seen with '106-8 Mgt' rootstock.…”

“…The bunches were harvested according to soluble solids, titratable acidity and pH content of each ripened cultivar (HERNANDES et al, 2010) and transported to laboratory, where they were microvinified according to the classical method of vinification (ROSIER, 1995).…”

“…With the increase in rural tourism and the growing interest in artisanal wine, the hybrid wine grape IAC 138-22 'Máximo' has become an important grape in recent years in wine-producing areas in the east of the state of São Paulo (HERNANDES et al, 2010).…”

“…labrusca and hybrid grapes have a "foxy" flavor, due to anthranilate methyl ester, which gives their wines a fruity flavor. Although this feature is condemned by many, especially by the traditional wine-producing european countries specialized in fine wines, the fruity taste of table wines is widely demanded by large number of wine consumers in Brazil (RIZZON et al, 2000;HERNANDES et al, 2010;BIASOTO et al, 2014).…”