Influencia da aplicação de cálcio pré-colheita na cor de vinho da cultivar malbec na região da campanha gaúcha

Abstract

In order to test the use of input filed to calcium-based, in order increase the protection from diseases that aims to strengthen the shell and consequently increase the cell wal of the grape this experiment was done using traditional vinification process aimed at cheking the color increase in wine.The microvinification referring to different tests were carried out with the grape cultivar Malbec, from a vineyard in Dom Pedrito / RS, was placed approximately 14 kg in each box were used in total grape 87kg.The process began by weighing steps and weight split equally between the boxes. Vinified separately by the treatments, the work got two treatments with three replications: T1 No treatment; T2 - With treatment. The grapes were de-stemmed, crushed and transferred to glass bottles of 20L. We used oenological inputs and realized two pumping for 7 days. After the maceration and fermentation were performed racking for bottles of 4,6L. The physico-chemical variables were color indices in (420nm, 520nm, 620nm), hue and intensity, analyzed the equipmentreading in the infrared frequency close by fourier transform (FTIR). To obtain the results we applied the Tukey test at 5% probability. From the results, it was found that the treatments had significant differences. This difference was observed in treatment T2, which obtained higher aspects of color regarding the treatment T1. It was concluded that the with treatment calcium-based, favored a higher extraction of solid / liquid in the maceration process, positively influencing the physical and chemical aspects of wine.