Influência do tempo de maceração na vinificação do cabernet sauvignon da região da campanha

Abstract

Due to the demand and the appreciation of the grape and wine Cabernet Sauvignon that have occurred in national and international markets the main objective was to study different steeping times, to make possible the increase in compounds extraction from the film grape and complexity in aromas. The experiment was conducted in the experimental winery of the Bachelor course in Oenology - Federal University of Pampa, located in the municipality of Don Pedrito, with grapes of Cabernet Sauvignon originated from the same municipality, during the harvest of 2014. In preparing three tanks were used for maceration, where Descube occurred with respect to the traditional steeping treatments where the treatment 1-6 days, the treatment 2 - 12 days and treatment 3-30 days. The storage tanks were regularly certificates. The main physical and chemical characteristics of the wine were determined in laboratory UNIPAMPA - Campus Dom Pedrito, the analyzes performed were alcohol, density, Reducing Sugars, Volatile Acidity, Total acidity, pH, Free and Total SO2, Hue and Color Intensity, Polyphenols Total Tannins and using equipment which incorporates a WineScan Foss FT12 infrared wine analysis unit Fourier Transform Spectroscopy (FTIR) was performed after bottling of wines sensory analysis for fourteen evaluators. The results of physical-chemical and sensory of the wines were subjected to analysis of variance, mean comparison to statistical Assistat 7.7 Beta program that performs the analysis of variance (ANOVA) and ranks means by Tukey test at the level of 5% significance. The results obtained in the analyzes carried out the color of the wines as hue and intensity showed significant differences among treatments, with the best result in the second treatment so it's most suitable for aging wine. Regarding sensory analysis treatment 2 present a more intense color, color tone, fruity aroma, balance and taste quality. Concluding that the traditional maceration 12 days was better behaved for Cabernet Sauvignon in the Campaign caste, may obtain a wine of higher guard and complexity of aromas.