Características físico-químicas e sensoriais do espumante rosé cv. merlot da campanha gaúcha, safra 2016

Abstract

Among the different techniques of winemaking, the elaboration of sparkling wines stands out. The Brazilian market for sparkling wines has increased quantitatively and qualitatively, being considered as one of the products that best represents the wine potential in Rio Grande do Sul. The Camapnha Gaúcha region, presents an excellent oenological ability to produce quality sparkling wines. The main varieties used in the production of sparkling wines are Chardonnay, Pinot Noir and Sauvignon Blanc, and the other white and red varieties are destined to the, varietal or blends, still wines. In other wine regions of the world, sparkling wines can be made with other varieties. This study was to evaluate the ability of cv. Merlot, produced in the Campanha of RS, for the winemaking white and rosé sparkling wines. Base wines cv. Merlot for sparkling, by direct pressing (white vinification) and prefermentation maceration, (rosé vinification), with 3 times of maceration (6, 24 and 48 hours). Afterwards, the second fermentation of the treatments by the Champenoise method, was conducted. Were analysed the physicochemical characteristics of must, base wine and sparkling wine and sensorial characteristics of the sparkling wine cv. Merlot, 2016 harvest. The results were statistically evaluated by analysis of variance ANOVA® and Tukey® (HSD). The results showed that, after the second fermentation, the sparkling wines presented an important increase in the alcohol content, reduction of the total acidity, slight increase of the volatile acidity and increase in the free SO2 content. Total anthocyanins and total polyphenols index had a marked reduction in sparkling wine about to the base wine, probably due to the addition of clarifying during the foaming. The intensity and color tone show that each sparkling wine of the Merlot variety obtained variations corresponding to the time of contact of the skin with the must in the M.P.F and in the direct pressing. Although more thorough research and a greater number of harvests are necessary, they have brought an important result that demonstrated through physical-chemical and sensorial analyzes that this emblematic variety has desirable characteristics also for the elaboration of sparkling wines.