Influência de diferentes insumos na maturação de vinhos tintos produzidos na região da campanha gaúcha

Abstract

The Brazilian wine undergoes great changes, which result in increasing of the quality of the products. A clear example of this transformation is the promising region of the Campanha Gaúcha, which sees its horizon change through the expansion of vinery production, and implementation of industrial projects for the elaboration of wine. This scenery shows the need to make studies on the development and maturation of wines that enhance the quality of wines produced in the region. From this perspective was developed this study, which aimed to evaluate the influence of the application of different inputs in red wine maturation of cv. Tannat cv. Merlot and cv. Marselan, from the Campanha Gaúcha region. The project, was developed in the Experimental Winery UNIPAMPA - Campus Dom Pedrito, in partnership with local investors, where treatments were applied, chosen for their wide use in oenology and the variability of their actions and interventions in the product end: (T1) without application of inputs; (T2) grape tannins added, in the dose of 15 g.L-1 (T3) of oak tannins added, in the dose of 15 g.L-1 (T4) adding tannin mix (of grape and of oak 15 g.L-1 + 15 g.L1), at a total dose of 30 g.L-1; (T5) adding oak chip average browning, at a dose of 2 g.L-1; (T6) French oak barrels of first use (T7) addition of French oak chips without toasting, in 2 g.L-1 dose and (T8) American first use oak barrels. The wines were stored in glass 20-liter carboys. After six months of aging samples were taken and submitted to physical-chemical analysis by Foss WineScan equipment, as also underwent sensory evaluation panel with 10 previously trained tasters. The results show that there is a superiority in overall quality in wines aged in oak barrels, both of French origin as American. In comparison with the drums, the chips performed with similar results, as regards the reduction of the herb / vegetable character of the wine, but with a more pronounced astringency. The tannins showed lower values in both color and in aromatic complexity and overall assessment of the wine, that when compared to treatment with oak barrels and chips, however, represented overall quality gains when compared to control treatments. We conclude that treatment with inputs in the maturation of wines are alternatives to improve the complexity and quality of the wines, and, among them, the oak barrels show that their results are worth the high cost of investment.