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      Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil

      research-article

      Food Science and Technology

      Sociedade Brasileira de Ciência e Tecnologia de Alimentos

      Vitis vinifera, grape, minerals, volatile compounds

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          Abstract

          Abstract This study aimed to evaluate the wine composition from vine clones of Merlot (181, 346, 347, 348) and Cabernet Sauvignon (R5, 18A, 163, 338, 341). The grapes were harvested between 2010 and 2012, then on the same day, taken to the winery facility for winemaking. After crushing and destemming the grapes, the musts were transferred to glass containers, where the alcoholic and later malolactic fermentations occurred. Next, the wines were bottled and analyzed, where the classical variables were determined by physicochemical methods, volatile compounds by gas chromatography, and minerals by atomic absorption spectrophotometry. Data were submitted to ANOVA, Tukey test, correlation analysis, and Principal Component Analysis. The clone effect was significant for some variables; however, year and varietal group exerted greater effects. The Merlot group generally had higher values of ethanol, absorbance at 520 nm, color intensity, total polyphenols index, and methanol. On the other hand, the Cabernet Sauvignon group presented higher pH, ashes, alkalinity of ashes, hue, and potassium. Therefore, the three-year average data demonstrate that the evaluated Merlot and Cabernet Sauvignon clones are suitable to produce quality wines in the region, especially Merlot 181, 346, and 348 and Cabernet Sauvignon 18A and 163.

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          Most cited references 33

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          Avaliação da cv. Cabernet Sauvignon para elaboração de vinho tinto

          A uva Cabernet Sauvignon, originária da região de Bordeaux, França, foi introduzida no Brasil em 1921, mas foi somente a partir de 1980 que houve incremento de seu plantio na Serra Gaúcha. É uma cultivar destinada à elaboração de vinho tinto de guarda ou jovem. Devido a sua importância, conduziu-se esse trabalho com o objetivo de determinar as características agronômicas e enológicas da cv. Cabernet Sauvignon para a elaboração de vinho tinto. Para isso, realizaram-se estudos para caracterizar o cacho, o mosto e o vinho tinto nas safras de 1987 a 1992. Os resultados evidenciaram que a cv. Cabernet Sauvignon tem cacho de tamanho médio de 149.3g/L e baga pequena de 1.40g. O mosto possui bom teor de açúcar e acidez titulável de 120meq/L, adequada para a produção de vinho tinto, o qual se caracteriza por apresentar teores elevados de álcoois superiores. Sob o aspecto sensorial, o vinho Cabernet Sauvignon se caracteriza pela cor vermelha relativamente intensa e com reflexos violáceos acentuados; pelo aroma típico que lembra pimentão-verde, que é sua característica varietal; e pelo corpo, estrutura e boa distinguibilidade.
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            Potassium concentration and pH inter-relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments

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              Uptake and distribution of potassium by grapevine rootstocks and its implication for grape juice pH of scion varieties

               EH Rühl,  E. H. Ruhl,  E Rühl (1989)
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                Author and article information

                Journal
                cta
                Food Science and Technology
                Food Sci. Technol
                Sociedade Brasileira de Ciência e Tecnologia de Alimentos (Campinas, SP, Brazil )
                0101-2061
                1678-457X
                June 2021
                : 41
                : suppl 1
                : 116-122
                Affiliations
                Bento Gonçalves Rio Grande do Sul orgnameEmbrapa Uva e Vinho Brazil
                Article
                S0101-20612021000500116 S0101-2061(21)04100000116
                10.1590/fst.10520
                bba91a96-a05f-488c-bd54-495f14c3496f

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 33, Pages: 7
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                Original Article

                volatile compounds, Vitis vinifera, grape, minerals

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