Caracterização físico-química de vinhos elaborados com uvas gewürztraminer provenientes de colheita manual e mecanizada

Abstract

This paper aims to physicochemical characterization of wines produced with Gewürztraminer variety, from grapes harvested manually and mechanically. The grapes were harvested in the vineyards of Almaden Winery, located in the municipality of Santana do Livramento - RS, and sampled 75 kg and 75 kg manually with the aid of French machine harvester, the Pellenc make, model 3052. So we were harvested 150 kg of grapes that were later made into wine in the Experimental Winery of the Federal University of Pampa, being used all oenological inputs required for the process. The experiments were conducted with microvinifications, first in 20 liter containers and subsequently racked for 4.6 liter containers for the fermentation and other subsequent processes were made. The work consisted of two treatments with three repetitions each, being the treatment 1 (T1) with grapes from manual harvesting and Treatment 2 (T2) coming from mechanized harvesting. The variables analyzed were pH, alcohol, total acidity, volatile acidity, color intensity and total polyphenol index (TPI), being made to the equipment WineScan SO² - FOSS. Statistical analysis was performed using the Tukey test, with 5% probability at Assistat 7.7 program. Analyzing the results, it was revealed differences between treatments, where the variables for pH and IPT were obtained higher values in treatment 2, statistically differing treatment 1. In relation to alcohol treatment 1 had a higher rate compared to treatment 2 as well as the analysis of volatile acidity and total acidity. For the variable intensity of color, there were no significant differences in both treatments. The results of this study indicate that mechanical harvesting without prejudice to the quality of grapes and wines as a whole, can only result in some changes in the wort after harvesting.