Aplicabilidade da cultivar pinotage em espumantes na região da campanha gaúcha

Abstract

In detriment to the increase of the consumption of sparkling wines in the last decade, the wine sector have looked for alternatives that facilitate the production of the same ones. Among them, looking for cultivars that adapt easily to the climate and at the same time offer positive aspects for the production of sparkling wines. The work consisted in testing the cultivar Pinotage as a new cultivar in the region of the Campanha Gaúcha, with the objective of exploring its potential in the elaboration of sparkling wines by the traditional method (Champenoise). In addition to testing this cultivar, the work also enumerated the main aspects related to a viticulture focused on the production of grapes for sparkling wine, as well as the stages inherent to the sparkling wine’s production. Maturation monitoring was carried out to determine the most appropriate time to harvest the grapes. Established the ideal harvest time, the wines were obtained from Chardonnay and Pinotage, where they were divided into five differents assemblages: T1 - 100% Pinotage; T2 - 100% Chardonnay; T3 - 50% Pinotage + 50% Chardonnay; T4 - 75% Pinotage + 25% Chardonnay and T5 - 75% Chardonnay + 25% Pinotage. With the results obtained and enumerated, the respective physico-chemical and sensorial analyzes were described in this work so that they could be ascertained. Therefore, this work intends to prove the effectiveness of the use of Pinotage grapevine by its combination with the Chardonnay grapevine in the region of the Campanha Gaúcha. Through the homogeneous treatment from the harvest until the respective vinifications, the cultivars presented very similar results, favoring the assemblages. This uniformity provided assemblages with similar characteristics among the five treatments, which indicates a good employability of the Pinotage grapevine and in the case of this work, in partnership with the Chardonnay grapevine. The treatments that obtained the best results through the sensorial analysis were T5 (25% Pinotage + 75% Chardonnay) and T2 (100% Chardonnay).