PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF ROSÉ SPARKLING WINE PRODUCED WITH MERLOT GRAPES IN “CAMPANHA GAÚCHA”

Authors

  • Luiz Carlos Pereira da Silva
  • Ivan Ricardo Carvalho
  • Alice Farias Maia
  • Nádia Cristiane Alves Vianna
  • Bruno Jacobs
  • Daniel Pazzini Eckhardt
  • Hyoran Caius Genindo Barreto Martins
  • Wellynthon Machado da Cunha
  • Gabriela Beber Alves Universidade Federal do Pampa (UNIPAMPA)
  • Suziane Antes Jacobs

DOI:

https://doi.org/10.21206/rbas.v12i1.13018

Keywords:

Oenology, viticulture, Vitis vinifera L.

Abstract

This work evaluated the potential of the Merlot grape produced in Campanha Gaúcha region for the production of sparkling wines. The base wines were made through direct pressing (T1) and cold pre-fermentative maceration (CPM) with 6 (T2), 24 (T3) and 48 (T4) hours of duration. Afterwards, the second fermentation of treatments was conducted by the Champenoise method. The results obtained in the physicochemical analysis demonstrate the potential of elaborating sparkling wines with higher alcohol content from this cultivar in the region. In the sensory analysis, all sparkling wines received excellent scores for overall quality and the best results, in general, were observed in the sparkling wine made with 24 hours of CPM (T3). From the results obtained, we can suggest the Merlot grape as an alternative for the production of sparkling wines in the region, requiring more in-depth studies on maturation time and typology of the product to be prepared.

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Author Biographies

Ivan Ricardo Carvalho

ENGENHEIRO AGRÔNOMO PELA UNIVERSIDADE FEDERAL DE SANTA MARIA CAMPUS DE FREDERICO WESTPHALEN, MESTRE ATRAVÉS DO PROGRAMA DE PÓS GRADUAÇÃO EM AGRONOMIA, AGRICULTURA E AMBIENTE DA UFSM; DOUTORANDO EM MELHORAMENTO GENÉTICO PELO CENTRO DE GENÔMICA E FITOMELHORAMENTO DA UNIVERSIDADE FEDERAL DE PELOTAS. ATUA NA ÁREA DE EXPERIMENTAÇÃO AGRÍCOLA, MELHORAMENTO GENÉTICO, GENÉTICA QUANTITATIVA, PRODUÇÃO DE PLANTAS, COM ÊNFASE NAS CULTURAS: MILHO, SOJA, TRIGO DE DUPLA APTIDÃO, FORRAGEIRAS, FEIJÃO, AVEIA PRETA & AVEIA BRANCA. REALIZA ATIVIDADES VOLTADAS AO MELHORAMENTO GENÉTICO DO MILHO, E COORDENA UM PROGRAMA DE MELHORAMENTO GENÉTICO DA SOJA E DE FEIJÃO.

Gabriela Beber Alves, Universidade Federal do Pampa (UNIPAMPA)

Universidade Federal do Pampa (UNIPAMPA), campus Dom Pedrito, Avenida Vinte e Um de Abril, 80 - São Gregório, CEP: 96450-000 Dom
Pedrito - RS. 

Published

2022-04-30

How to Cite

Silva, L. C. P. da ., Carvalho, I. R., Maia, A. F., Vianna, N. C. A., Jacobs, B. ., Eckhardt, D. P., Martins, H. C. G. B. ., Cunha, W. M. da, Beber Alves, G. ., & Jacobs, S. A. (2022). PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF ROSÉ SPARKLING WINE PRODUCED WITH MERLOT GRAPES IN “CAMPANHA GAÚCHA”. Brazilian Journal of Sustainable Agriculture, 12(1), 1–9. https://doi.org/10.21206/rbas.v12i1.13018

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