Desempenho das cultivares malbec e pinotage em espumantes roses na região da campanha gaúcha

Abstract

The main objective of this work was to evaluate the performance of the Pinotage grapevine in the production of rosé sparkling wines, per assemblages in different proportions with the Malbec grapevine. The method used for the elaboration of the sparkling wines wore the traditional method (Champenoise). Maturation monitoring was carried out to determine the ideal point for harvesting both grapevines. The grapes came from the interior of the municipality of Dom Pedrito - RS (Campanha Gaúcha). Assemblages were made in five different treatments: T1 - 100% Pinotage; T2 - 100% Malbec; T3 - 50% Malbec and 50% Pinotage; T4 - 75% Pinotage and 25% Malbec; T5 - 75% Malbec and 25% Pinotage. Among the treatments that presented the best results, we highlight T4 (75% Pinotage + 25% Malbec) and T5 (75% Malbec + 25% Pinotage). Regarding the physico-chemical and sensory results, these two treatments obtained close results, but although the T4 has been generally highlighted, in the global evaluation related to the sensory analysis, the T5 presented higher scores, both numerically and statistically. From these results, it is possible to observe that the assemblage performed with a higher proportion of Pinotage showed better performance in relation to the other treatments, including T1 (100% Pinotage). Although the performance of the Pinotage cultivar was higher, it is well known that Malbec contributes significantly (even to a lesser extent) in the general aspects of the final product. Although the results were significant, it is still necessary to carry out new researches with these cultivars, in order to obtain more concrete results on the performance and potentiality of these grapes for the elaboration of rosés sparkling wines in the Campanha Gaúcha.