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

Abstract

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.

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

“…Potassium is a dominant cation in wines at average concentration of 1 g L -1 (Riberau-Gayon et al, 2003). Wines elaborated from Cabernet Sauvignon grapes in the CanoanhaGaúcha region presented 1936.4 mg L -1 of this nutrient (Zocche et al, 2017). High values of potassium in wines are related to the decrease of total acidity and increase of pH, being the magnitude of wine pH dependent on type and concentration of potassium cations, and wine acidity .…”

“…The absorption of this macronutrient by vines is influenced by the growing environment edapho-climatic characteristics, as vines varieties perform according to genotypes x environments interaction (Leão & Silva, 2003;Zocche et al, 2017). The climatic variables might directly influence on physical-chemical characteristics of wines, where air temperature and rainfall directly affects vines phenological behavior, and amplitudes of air temperatures are determinant for physico-chemical characteristics of the wines produced (Kishino & Marur, 2007).…”

SELEÇÃO E AVALIAÇÃO DE LEVEDURAS DO GÊNERO Issatchenkia COM POTENCIAL ENOLÓGICO PARA DEGRADAÇÃO DE ÁCIDO L-MÁLICO

“…O solo do local pertence à unidade de mapeamento Bexigoso, classificando-se como Luvissolo Háplico Órtico Típico (STRECK et al, 2002). As uvas produzidas nessa região já são reconhecidas pelo potencial de produção de vinhos de alta qualidade, no que concerne à quantidade de álcool, polifenóis totais e compostos aromáticos, tanto em processos de obtenção de vinhos jovens, como naquele de produção de vinhos para envelhecimento prolongado (PÖTTER, 2010;ZOCCHE, 2017).…”

Manejo Do Dossel Vegetativo Na Produtividade E Na Qualidade Da Uva E Do Vinho ‘Cabernet Sauvignon’ No Município De Dom Pedrito-Rs

“…O solo do local pertence à unidade de mapeamento Bexigoso, classificando-se como Luvissolo Háplico Órtico Típico (STRECK et al, 2002). As uvas produzidas nessa região já são reconhecidas pelo potencial de produção de vinhos de alta qualidade, no que concerne à quantidade de álcool, polifenóis totais e compostos aromáticos, tanto em processos de obtenção de vinhos jovens, como naquele de produção de vinhos para envelhecimento prolongado (PÖTTER, 2010;ZOCCHE, 2017).…”