Composição físico-química e sensorial de sucos de Vitis vinifera L. 'Alicante Bouschet' e 'Merlot' com uvas da região de Santana do Livrramento, RS

Abstract

Over the years, the Gaucha Campaign stands out in the cultivation of grapes Vitis vinifera L. for the production of fine wines, simply because it has a good performance linked to the edaphoclimatic conditions of the region. However, it has little production of grapes destined for the elaboration of juice when compared with the Serra Gaúcha. This points to a questioning and a need to seek alternatives for the emergence of products to be introduced in the market. In view of the above, the present work aims to elaborate a juice through Vitis vinifera L. grapes with the purpose of analyzing the performance of the cultivars Alicante Bouschet and Merlot. The study had six treatments and five replicates per treatment: T1- 100% ‘Concord’; T2- 100% ‘Merlot’; T3- 100% ‘Alicante Bouschet’; T4- 75% ‘Alicante Bouschet’ + 25% ‘Merlot’; T5- 50% ‘Alicante Bouschet’ + 50% ‘Merlot’; T6- 75% ‘Merlot’ + 25% ‘Alicante Bouschet’. They were elaborated by the artisanal method. In general, the juices are within the physicochemical parameters required by Law and have brought good results with similar quality and even superior to ‘Concord’ juice. It was noteworthy that juices containing the cuts between ‘Alicante Bouschet’ and ‘Merlot’ accumulated higher total phenol content, antioxidant activity and anthocyanin content, in view that the structure harmonized and resulted in a higher concentration than the varietal treatments. This good performance was maintained in the sensorial analyzes, where the results indicate in almost all variables analyzed the juices with ‘Alicante Bouschet’, both varietal and cut, had a good acceptance of the taste of the judges with superior visual characteristics than those of the ‘Concord’ and ‘Merlot’ grapes, this can happen due to the genetic characteristics of the variety that contributes the highest coloration. In the nose, the judges describe the T1 (100% ‘Concord’) with higher score due to the contribution of typical aroma originated by Vitis labruscas L. of "foxado", however the vinifera cuts were maintained reasonably, while the T2 (100% ‘Merlot’) did not get good acceptance for originating aroma and unpleasant taste of cooked notes. In the analyzes related to the juice market, the cuts were well accepted, evidencing a possibility of increase, preliminary, it is concluded that the juices with the ‘Alicante Bouschet’ in the T3 and T6 treatments show the best results in the sensorial question and consequently in the market acceptance, the T5 and T6 treatments containing cuts of the ‘Alicante Bouschet’ obtained the best results, surpassing until even the ‘Concord’ juice. In this way, the grape ‘Alicante Bouschet’ is shown as a great option to increase juice production. These results are related to the climatic conditions of the Gaúcha Campaign, which provide greater production of phenolic compounds, being the most important factor in extracting a juice (color, taste and taste). And with this, the elaboration of juice with vinifera grapes can be an interesting alternative of increment of that region in the market of the juice and that must be tested for the appearance of a new production line.