Poda guyot duplo e quádruplo da cv. moscato giallo na região de Piratini-RS e sua influência na qualidade do mosto e vinho.

Abstract

There are several factors that can influence the quality of wine, between them we can highlight the management of the vineyard and its practices, such as pruning, for example. Pruning can significantly affect the vegetative and productive development of the vineyard, because it interferes in the spatial arrangement of leaves and clusters, which modifies its microclimate and affects the physiology of the plant and its production conditions and quality. In this context, it has been reported that the pruning and the charge most appropriate for gems variety cv. Moscato Giallo, to increase your income and achieve a better balance production / quality, in the Serra do Sudeste region in the city of Piratini-RS.The experiment was conducted by the Núcleo de Estudo, Pesquisa e Extensão em Enologia (NEPE²), of the Universidade Federal do Pampa (UNIPAMPA) - Campus Dom Pedrito. Treatments applied in the field were: T1 - Double Guyot Pruning and T2 - Quadruple Guyot Pruning, It was pruned a total of 36 plants, 18 plants per treatment; the experimental design was randomized, with three repetitions for each treatment. Each repetition consisted of six plants. Treatments applied in the field were: T1 - Double Guyot Pruning and T2 - Quadruple Guyot Pruning, It was pruned a total of 36 plants, 18 plants per treatment; the experimental design was randomized blocks, with three repetitions for each treatment. Each repetition consisted of six plants. After harvesting, the fruit production of each treatment was evaluated in the field in the experimental vineyard, the must and the wine were evaluated subsequently. The microvinification was classic with the use of low temperatures (15 ° C). From the production rates in the field it was evaluated: average bunch mass (g), average production per plant (kg), average number of bunches per plant and average yield per hectare (kg), It was given as a supplement added to variable percentage increase compared to T1 . The physical-chemical analysis in the must were: total soluble solids (TSS), expressed in Brix, pH (potential of hydrogen), Total Acidity (mEq.L-1), tartaric acid (g L -1), Malic Acid (GL 1) Gluconic Acid (g L -1), Reducing Sugars (g L -1) and Potassium (mg L-1). The physico-chemical analyzes in the wine were: alcohol (% vol / vol), pH, Total Acidity (mEq.L-1) and glycerol (g L -1); the physicochemical reviews used theFourier transform infrared spectroscopy method (FTIR). After the wine was done, it was performed sensory analysis of each treatment and their repetitions, which in visual analysis it was assessed the following aspects: color intensity and greenish reflections. In the olfactory analysis it was evaluated: intensity, and aromatic descriptors quality . The gustatory analysis verified the quality of: mouthfeel, balance, persistence, bitterness and acidity. All variables were judged on a perception of intensity scale from 0 to 9 and the last item of the form was assigned with a grade of "Global Rating". With regard to production rates, there were significant differences in the variable production per plant (kg) yield per hectare (kg) and the number of bunches per plant, in which T2 obtained statistical superiority in these parameters. T1 obtained more SS (° Brix) in the analysis of the must and consequently hence higher alcohol content as compared to T2 in the wine. In the analysis of the must, pH, total acidity and Malic Acid statistical differences between treatments was seen, in which the T2 had the highest acidity in these variables, probably due to its delay in maturation. The Gluconic Acid also had significant differences, in which T1 had a small variation in relation to T2 with 0.76 and 0.23 (g L -1) respectively. As for the sensory analysis of wine Moscato Giallo, it was observed that T1 showed differences in the olfactory analysis in the item of intensity of aromas and white flesh fruit notes, and also in the parameters of persistence in the mouth and taste quality. In these variables, T1 showed the best scores compared to T2. Therefore, in view of the results we consider the conditions

analyzed in this experiment, the pruning Guyot Double cultivar Moscato Giallo, provides better maturation and quality of must and wine and pruning Guyot Quadruple obtained better production rates