Potencial enológico de uvas marcelan de Encruzilhada do Sul-RS com diferentes podas e macerações

Abstract

The proper pruning system ensures the productivity and balance that the vine needs for producing high quality wines, as well as the type and time of maceration. In this context, this study was carried out with the objective of evaluating the influence of different pruning systems and maceration time on the phenolic compounds of wines made with the Marselan variety. Prunings and vinifications were carried out as follows: T1- treatment with Guyot pruning and traditional maceration; T2- spore cord with traditional maceration; T3- Guyot pruning with pre-fermentative maceration; T4 - sporulated cord with pre-fermentative maceration. Pruning was carried out between September and October 2016 at the Casa Valduga estate located in the municipality of Encruzilhada do Sul, RS, and vinification from March to June 2017 at the experimental winery of the Federal University of Pampa, Campus Dom Pedrito, located at (FTIR) of the following parameters: pH, reducing sugars, ºBabo, total acidity, malic acid, lactic acid, alcohol and glycerol to verify that the wines were in accordance with the Brazilian legislation as well as the general qualitative aspect besides the sensorial analysis and analysis of phenolic compounds. The pH of the pruning wines, both with traditional maceration and pre-fermentation maceration, showed lower values with 3.38 and 3.39 respectively, increasing the stability of the wines. The treatments related to the prefermentative maceration for both prunings presented with higher concentrations of anthocyanins where T3 obtained 445.42 and T4 449.82. Guyot pruning with traditional vinification (T1) proved to be more interesting for wine production with higher quality, since it presented the highest grade in the general quality of sensory analysis.