Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São Joaquim

Bibliographic Details
Main Author: Soccol, Marcilene Camilo Heidmann
Publication Date: 2008
Other Authors: Ide, Gilberto Massashi, Silva, Leonardo Cury da, Ficagna, Paulo Ricardo
Format: Article
Language: por
Source: Revista de Ciências Agroveterinárias (Online)
Download full: https://periodicos.udesc.br/index.php/agroveterinaria/article/view/5335
Summary: Wine is an alcoholic beverage of complex composition due to the biological, chemical, physical and enzymatic transformations that occur during its processing. Among natural factors, climatic conditions on grape maturation can influence the concentration of sugar and organic acids and the content of volatile and fenolic compounds. This work had as objective to compare wine quality during the vinification, from the Cabernet Sauvignon cultivar, harvested at two different production regions of Santa Catarina (Lages and São Joaquim), through physical-chemical monitoring of the compounds and sensorial evaluation. Wine was elaborated through microvinification, in the 2006 growing season. Samples for determining physical and chemical characteristics of winemaking were collected as follows: analyze of the most, immediately after grape crushing, and analyze of the wine, on maturation. Results indicated that wine from São Joaquim showed superior grades of alcohol, total acidity, total poliphenols, anthocyanins and tannins than that from Lages. The wine from São Joaquim also presented larger color intensity, greater acidity and astringency and more body, in the sensorial evaluation.
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spelling Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São JoaquimComparação de parâmetros físico-químicos durante a vinificação de uvas Cabernet Sauvignon, produzidas em Lages e São Joaquimvinhopolifenóisantocianinastaninos.winepoliphenolsanthocyaninstannins.Wine is an alcoholic beverage of complex composition due to the biological, chemical, physical and enzymatic transformations that occur during its processing. Among natural factors, climatic conditions on grape maturation can influence the concentration of sugar and organic acids and the content of volatile and fenolic compounds. This work had as objective to compare wine quality during the vinification, from the Cabernet Sauvignon cultivar, harvested at two different production regions of Santa Catarina (Lages and São Joaquim), through physical-chemical monitoring of the compounds and sensorial evaluation. Wine was elaborated through microvinification, in the 2006 growing season. Samples for determining physical and chemical characteristics of winemaking were collected as follows: analyze of the most, immediately after grape crushing, and analyze of the wine, on maturation. Results indicated that wine from São Joaquim showed superior grades of alcohol, total acidity, total poliphenols, anthocyanins and tannins than that from Lages. The wine from São Joaquim also presented larger color intensity, greater acidity and astringency and more body, in the sensorial evaluation.O vinho é uma bebida de composição complexa devido às transformações biológicas, químicas, físicas e enzimáticas que ocorrem em seu processamento. Entre os fatores naturais, as condições climáticas durante o período de maturação da uva podem influenciar nas concentrações de açúcar e de ácidos orgânicos, no teor de compostos voláteis e de compostos fenólicos da uva. Este trabalho teve como objetivo comparar a qualidade do vinho, durante a vinificação, do cultivar Cabernet Sauvignon proveniente de duas regiões do Estado de Santa Catarina, Lages e São Joaquim, através do monitoramento dos componentes físico-químicos e avaliação sensorial. Os vinhos foram elaborados por microvinificação, na safra de 2006. A retirada das amostras para a determinação das análises físicoquímicas foi realizada da seguinte forma: análise do mosto, imediatamente após o esmagamento da uva, e análise do vinho, na maturação. Observou-se que o vinho produzido com uvas de São Joaquim apresentou grau alcoólico, acidez total, polifenóis totais, antocianinas e taninos superiores ao vinho de Lages. Na avaliação sensorial, o vinho de São Joaquim caracterizou-se por apresentar maior intensidade de cor, maior acidez e adstringência e mais corpo.Universidade do Estado de Santa Catarina2008-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.udesc.br/index.php/agroveterinaria/article/view/5335Revista de Ciências Agroveterinárias; Vol. 7 No. 1 (2008); 54-60Revista de Ciências Agroveterinárias; v. 7 n. 1 (2008); 54-602238-1171reponame:Revista de Ciências Agroveterinárias (Online)instname:Universidade do Estado de Santa Catarina (UDESC)instacron:UDESCporhttps://periodicos.udesc.br/index.php/agroveterinaria/article/view/5335/3541Soccol, Marcilene Camilo HeidmannIde, Gilberto MassashiSilva, Leonardo Cury daFicagna, Paulo Ricardoinfo:eu-repo/semantics/openAccess2022-07-01T14:54:01Zoai::article/5335Revistahttps://periodicos.udesc.br/index.php/agroveterinaria/PUBhttps://periodicos.udesc.br/index.php/agroveterinaria/oairca.cav@udesc.br | portal.periodicos@udesc.brhttps://doi.org/10.5965/223811712238-11711676-9732opendoar:2022-07-01T14:54:01Revista de Ciências Agroveterinárias (Online) - Universidade do Estado de Santa Catarina (UDESC)false
dc.title.none.fl_str_mv Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São Joaquim
Comparação de parâmetros físico-químicos durante a vinificação de uvas Cabernet Sauvignon, produzidas em Lages e São Joaquim
title Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São Joaquim
spellingShingle Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São Joaquim
Soccol, Marcilene Camilo Heidmann
vinho
polifenóis
antocianinas
taninos.
wine
poliphenols
anthocyanins
tannins.
title_short Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São Joaquim
title_full Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São Joaquim
title_fullStr Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São Joaquim
title_full_unstemmed Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São Joaquim
title_sort Comparison of physical-chemical parameters during the vinification of Cabernet Sauvignon grapes, produced in Lages and São Joaquim
author Soccol, Marcilene Camilo Heidmann
author_facet Soccol, Marcilene Camilo Heidmann
Ide, Gilberto Massashi
Silva, Leonardo Cury da
Ficagna, Paulo Ricardo
author_role author
author2 Ide, Gilberto Massashi
Silva, Leonardo Cury da
Ficagna, Paulo Ricardo
author2_role author
author
author
dc.contributor.author.fl_str_mv Soccol, Marcilene Camilo Heidmann
Ide, Gilberto Massashi
Silva, Leonardo Cury da
Ficagna, Paulo Ricardo
dc.subject.por.fl_str_mv vinho
polifenóis
antocianinas
taninos.
wine
poliphenols
anthocyanins
tannins.
topic vinho
polifenóis
antocianinas
taninos.
wine
poliphenols
anthocyanins
tannins.
description Wine is an alcoholic beverage of complex composition due to the biological, chemical, physical and enzymatic transformations that occur during its processing. Among natural factors, climatic conditions on grape maturation can influence the concentration of sugar and organic acids and the content of volatile and fenolic compounds. This work had as objective to compare wine quality during the vinification, from the Cabernet Sauvignon cultivar, harvested at two different production regions of Santa Catarina (Lages and São Joaquim), through physical-chemical monitoring of the compounds and sensorial evaluation. Wine was elaborated through microvinification, in the 2006 growing season. Samples for determining physical and chemical characteristics of winemaking were collected as follows: analyze of the most, immediately after grape crushing, and analyze of the wine, on maturation. Results indicated that wine from São Joaquim showed superior grades of alcohol, total acidity, total poliphenols, anthocyanins and tannins than that from Lages. The wine from São Joaquim also presented larger color intensity, greater acidity and astringency and more body, in the sensorial evaluation.
publishDate 2008
dc.date.none.fl_str_mv 2008-08-01
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://periodicos.udesc.br/index.php/agroveterinaria/article/view/5335
url https://periodicos.udesc.br/index.php/agroveterinaria/article/view/5335
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.udesc.br/index.php/agroveterinaria/article/view/5335/3541
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade do Estado de Santa Catarina
publisher.none.fl_str_mv Universidade do Estado de Santa Catarina
dc.source.none.fl_str_mv Revista de Ciências Agroveterinárias; Vol. 7 No. 1 (2008); 54-60
Revista de Ciências Agroveterinárias; v. 7 n. 1 (2008); 54-60
2238-1171
reponame:Revista de Ciências Agroveterinárias (Online)
instname:Universidade do Estado de Santa Catarina (UDESC)
instacron:UDESC
instname_str Universidade do Estado de Santa Catarina (UDESC)
instacron_str UDESC
institution UDESC
reponame_str Revista de Ciências Agroveterinárias (Online)
collection Revista de Ciências Agroveterinárias (Online)
repository.name.fl_str_mv Revista de Ciências Agroveterinárias (Online) - Universidade do Estado de Santa Catarina (UDESC)
repository.mail.fl_str_mv rca.cav@udesc.br | portal.periodicos@udesc.br
_version_ 1842261010138791936

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