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Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil / Características físico-químicas e sensoriais de vinhos espumantes finos tintos produzidos a partir de diferentes períodos de maceração no sul do Brasil
Rizzolo, Rafaela Gadret; Guerra, Celito Crivellaro; Perissutti, Gisele Eliane; Ben, Raul Luiz; Navroski, Renan; Malgarim, Marcelo Barbosa.
  • Rizzolo, Rafaela Gadret; Federal University of Pelotas. Pelotas. BR
  • Guerra, Celito Crivellaro; National Grape and Wine Research Center. Bento Gonçalves. BR
  • Perissutti, Gisele Eliane; National Grape and Wine Research Center. Bento Gonçalves. BR
  • Ben, Raul Luiz; National Grape and Wine Research Center. Bento Gonçalves. BR
  • Navroski, Renan; Federal University of Pelotas. Pelotas. BR
  • Malgarim, Marcelo Barbosa; Federal University of Pelotas. Pelotas. BR
Biosci. j. (Online) ; 34(6 Supplement 1): 37-47, nov./dec. 2018.
Article in English | LILACS | ID: biblio-968307
Responsible library: BR396.1
ABSTRACT
Maceration is the step of the vinification process in which phenolic and aromatic compounds are transferred to wine. This study aimed at producing fine sparkling red wines by testing different grape varieties and maceration lengths. Grapes underwent maceration for 24 hours (Very Short Maceration ­ VSM) and for 48 hours (Short Maceration ­ SM). Sparkling wines were produced by the traditional method and analyses were carried out in the must, base wines and sparkling wines. Analyzes of minerals, volatile compounds and physicochemicals related to total soluble solids (TSS), Volatile Acidity (VA); Free Sulfur Dioxide (Free SO2); Total Sulfur Dioxide (Total SO2); Total Titratable Acidity (TTA); Fixed Acidity (FA); Hydrogenionic Potential (pH); Alcoholic Content (AC); Reduced Dry Extract (RDE); Total Tannins (TT); Total Anthocyanins (TA); Total Polyphenol Content (TPC); Total Color Intensity (TCI). In addition, during the tasting, a quantitative and descriptive record was distributed to the researchers to characterize the wines in relation to color, perlage, aroma, flavor, main descriptor of the aroma and main general adjective. The sparkling wines which had the best evaluations at different maceration lengths were the following sparkling wine 100% Teroldego (SM) and sparkling wine 62.5% Teroldego, 18.75% Merlot and 18.75% Pinot (SM). Both short maceration (48 hours) and the Teroldego variety were the vinification parameters which provided the best olfactory-gustatory and color characteristics to the sparkling wines under study. All sparkling wines had enological potential to be vinified in red. Maturation and maceration processes under evaluation produced the typical freshness of sparkling wines and the desired red color.
RESUMO
A maceração é a etapa da vinificação na qual os compostos fenólicos e aromáticos são transferidos ao vinho. O objetivo deste trabalho foi produzir espumantes finos tintos testando a variedade de uva e a duração da maceração. As uvas sofreram maceração por 24 horas (Maceração Muito Curta - MMC) e por 48 horas (Maceração Curta - MC). Os espumantes foram produzidos com o método tradicional e as análises realizadas nos mostos, vinhos base e espumantes. Foram realizadas análises de minerais, de compostos voláteis e físico-químicas relacionadas a sólidos solúveis totais (SST), acidez volátil (AV), acidez total (AcT), dióxido de enxofre livre (SO2L) e total (SO2T), acidez fixa (AF), potencial hidrogeniônico (pH), teor alcoólico (TA), extrato seco (ES), extrato seco reduzido (ESR), índice de polifenóis totais (IPT), antocianinas totais (AT), taninos totais (TT) e intensidade total da cor (ITC). Além disso, durante a degustação, uma ficha quantitativa e descritiva foi distribuída aos pesquisadores para caracterizar os vinhos em relação à cor, perlage, aroma, sabor, principal descritor do aroma e principal adjetivo geral. Nas diferentes macerações, os espumantes que obtiveram melhores avaliações foram 100% Teroldego (MC) e 62,5% Teroldego, 18,75% Merlot e 18,75% Pinot Noir (MC). Indicando que a maceração curta e a variedade Teroldego foram os parâmetros de vinificação que proporcionaram melhores características olfato-gustativas e de coloração aos espumantes estudados. Excetuando-se o espumante 100% Merlot (MC), todos demonstraram possuir potencial enológico para serem vinificados em tinto e as maturações e macerações testadas produziram o frescor característico dos espumantes e a coloração tinta desejada.
Subject(s)


Full text: Available Index: LILACS (Americas) Main subject: Wine / Physical and Chemical Properties / Foaming Agents / Phenolic Compounds / Polyphenols Country/Region as subject: South America / Brazil Language: English Journal: Biosci. j. (Online) Journal subject: Agricultura / Disciplinas das Ciˆncias Biol¢gicas / Pesquisa Interdisciplinar Year: 2018 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal University of Pelotas/BR / National Grape and Wine Research Center/BR

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Full text: Available Index: LILACS (Americas) Main subject: Wine / Physical and Chemical Properties / Foaming Agents / Phenolic Compounds / Polyphenols Country/Region as subject: South America / Brazil Language: English Journal: Biosci. j. (Online) Journal subject: Agricultura / Disciplinas das Ciˆncias Biol¢gicas / Pesquisa Interdisciplinar Year: 2018 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal University of Pelotas/BR / National Grape and Wine Research Center/BR