The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud load

Bibliographic Details
Main Author: Würz, Douglas André
Publication Date: 2024
Other Authors: Brighenti, Alberto Fontanella, Rufato, Leo
Format: Article
Language: por
Source: Agropecuária Catarinense (Online)
Download full: https://publicacoes.epagri.sc.gov.br/rac/article/view/1802
Summary: This study aims to evaluate the effect of increasing bud load on the physicochemical composition of wine made from the 'Sauvignon Blanc' grapevine. This work was carried out during the 2016/2017 harvest in a commercial vineyard in the São Joaquim municipality, SC. The treatments consisted of four pruning levels: 15, 30, 50 and 75 buds plant-1. Six months after production, the wine samples were analyzed in triplicate for total acidity, reducing sugars, alcohol content, relative density, dry extract, ash, pH, glycerol, total polyphenols, and color. It was found that loads of 30 to 50 buds plant-1 resulted in wines with higher glycerol and pH contents with lower total acidity. The data observed for all bud loads per plant are considered adequate for quality white wines, thus indicating that it is possible to increase production rates by increasing the bud load plant-1 during winter pruning, making it more profitable for the winegrower.
id EPAGRI_a2f33c38ad768a1caa61720b3c2dc8ff
oai_identifier_str oai:ojs2.10.20.5.244:article/1802
network_acronym_str EPAGRI
network_name_str Agropecuária Catarinense (Online)
repository_id_str
spelling The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud loadComposição físico-química do vinho elaborado com a videira ‘Sauvignon Blanc’ em função do aumento da carga de gemasVitis viniferaglycerolchemical compositioncolorationVitis viniferaglicerolcomposição químicacoloraçãoThis study aims to evaluate the effect of increasing bud load on the physicochemical composition of wine made from the 'Sauvignon Blanc' grapevine. This work was carried out during the 2016/2017 harvest in a commercial vineyard in the São Joaquim municipality, SC. The treatments consisted of four pruning levels: 15, 30, 50 and 75 buds plant-1. Six months after production, the wine samples were analyzed in triplicate for total acidity, reducing sugars, alcohol content, relative density, dry extract, ash, pH, glycerol, total polyphenols, and color. It was found that loads of 30 to 50 buds plant-1 resulted in wines with higher glycerol and pH contents with lower total acidity. The data observed for all bud loads per plant are considered adequate for quality white wines, thus indicating that it is possible to increase production rates by increasing the bud load plant-1 during winter pruning, making it more profitable for the winegrower.O objetivo deste trabalho foi avaliar o efeito do aumento da carga de gemas na composição físico-química do vinho elaborado com a videira ‘Sauvignon Blanc’. O trabalho foi conduzido durante o ciclo 2016/2017, em um vinhedo comercial, localizado no munícipio de São Joaquim, SC. Os tratamentos consistiram em quatro níveis de poda: 15, 30, 50 e 75 gemas planta-1. Após seis meses do processo de elaboração, as amostras foram analisadas em triplicata quanto a acidez total, açúcares redutores, teor alcoólico, densidade relativa, extrato seco, cinzas, pH, glicerol, polifenóis totais e coloração. Verificou-se que cargas de 30 a 50 gemas plantas-1 resultaram em vinhos com maiores teores de glicerol e pH, com redução da acidez total. Os dados observados em todos os tratamentos são considerados adequados para vinhos brancos de qualidade, indicando, portanto, que é possível aumentar os índices produtivos, o que possibilita maior rentabilidade ao viticultor.Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri2024-05-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://publicacoes.epagri.sc.gov.br/rac/article/view/180210.52945/rac.v37i1.1802Agropecuária Catarinense Journal; Vol. 37 No. 1 (2024); 10-13Agropecuária Catarinense; Vol. 37 Núm. 1 (2024); 10-13Agropecuária Catarinense; v. 37 n. 1 (2024); 10-132525-60760103-0779reponame:Agropecuária Catarinense (Online)instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)instacron:EPAGRIporhttps://publicacoes.epagri.sc.gov.br/rac/article/view/1802/1658Copyright (c) 2024 Douglas André Würz, Alberto Fontabella Brighenti, Leo Rufatohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessWürz, Douglas AndréBrighenti, Alberto FontanellaRufato, Leo2024-07-25T17:27:30Zoai:ojs2.10.20.5.244:article/1802Revistahttps://publicacoes.epagri.sc.gov.br/RAC/indexPUBhttps://publicacoes.epagri.sc.gov.br/index.php/RAC/oaieditoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br2525-60760103-0779opendoar:2024-07-25T17:27:30Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)false
dc.title.none.fl_str_mv The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud load
Composição físico-química do vinho elaborado com a videira ‘Sauvignon Blanc’ em função do aumento da carga de gemas
title The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud load
spellingShingle The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud load
Würz, Douglas André
Vitis vinifera
glycerol
chemical composition
coloration
Vitis vinifera
glicerol
composição química
coloração
title_short The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud load
title_full The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud load
title_fullStr The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud load
title_full_unstemmed The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud load
title_sort The physicochemical composition of wine elaborated from 'Sauvignon Blanc' grapevine as a result of increased bud load
author Würz, Douglas André
author_facet Würz, Douglas André
Brighenti, Alberto Fontanella
Rufato, Leo
author_role author
author2 Brighenti, Alberto Fontanella
Rufato, Leo
author2_role author
author
dc.contributor.author.fl_str_mv Würz, Douglas André
Brighenti, Alberto Fontanella
Rufato, Leo
dc.subject.por.fl_str_mv Vitis vinifera
glycerol
chemical composition
coloration
Vitis vinifera
glicerol
composição química
coloração
topic Vitis vinifera
glycerol
chemical composition
coloration
Vitis vinifera
glicerol
composição química
coloração
description This study aims to evaluate the effect of increasing bud load on the physicochemical composition of wine made from the 'Sauvignon Blanc' grapevine. This work was carried out during the 2016/2017 harvest in a commercial vineyard in the São Joaquim municipality, SC. The treatments consisted of four pruning levels: 15, 30, 50 and 75 buds plant-1. Six months after production, the wine samples were analyzed in triplicate for total acidity, reducing sugars, alcohol content, relative density, dry extract, ash, pH, glycerol, total polyphenols, and color. It was found that loads of 30 to 50 buds plant-1 resulted in wines with higher glycerol and pH contents with lower total acidity. The data observed for all bud loads per plant are considered adequate for quality white wines, thus indicating that it is possible to increase production rates by increasing the bud load plant-1 during winter pruning, making it more profitable for the winegrower.
publishDate 2024
dc.date.none.fl_str_mv 2024-05-14
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/1802
10.52945/rac.v37i1.1802
url https://publicacoes.epagri.sc.gov.br/rac/article/view/1802
identifier_str_mv 10.52945/rac.v37i1.1802
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/1802/1658
dc.rights.driver.fl_str_mv Copyright (c) 2024 Douglas André Würz, Alberto Fontabella Brighenti, Leo Rufato
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2024 Douglas André Würz, Alberto Fontabella Brighenti, Leo Rufato
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
dc.source.none.fl_str_mv Agropecuária Catarinense Journal; Vol. 37 No. 1 (2024); 10-13
Agropecuária Catarinense; Vol. 37 Núm. 1 (2024); 10-13
Agropecuária Catarinense; v. 37 n. 1 (2024); 10-13
2525-6076
0103-0779
reponame:Agropecuária Catarinense (Online)
instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron:EPAGRI
instname_str Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron_str EPAGRI
institution EPAGRI
reponame_str Agropecuária Catarinense (Online)
collection Agropecuária Catarinense (Online)
repository.name.fl_str_mv Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
repository.mail.fl_str_mv editoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br
_version_ 1831964283718598656

Similar Items