Manejo do dossel vegetativo e seu efeito na qualidade da cv. Cabertnet Sauvignon na cidade de Dom Pedrito

Abstract

The objective of this work was to evaluate the control of the length of vines cv. Cabernet Sauvignon identifying the best size of branches for greater and better production of quality curls. This was carried out in a vineyard in the city of Dom Pedrito because it is located in the region of the Campaign whose potential vineyard was still little studied because it is a recent area. The experiment consisted in working with 4 treatments with heights of different branches, where the first treatment worked with the branches of 0.60 meters (T1), the second treatment with branches of 0.80 meters (T2), the third treatment with bouts of 1.00 meter (T3) and the fourth treatment with branches of 1.20 meters (T4). The height was controlled by the emergence of the branches every two weeks. Six measurements of the total amount of chlorophyll were performed, the analyzes were intercalated every 30 days. The wort was evaluated on the day of harvest the following parameters, reducing sugars, total acidity, tartaric acid and malic. In the wine, the physical and chemical analyzes of alcohol, total acidity pH, volatile acidity, glycerol, malic and lactic acid, anthocyanins, tannins, HCL and gelatin index, intensity and color tone and IPT were performed. The physical and chemical analyzes of both wine and grape were performed using the WinescanTM SO2 equipment. The data were submitted to analysis of variance (ANOVA), and when significant, means were compared by the Tukey test at 5% probability using the Assistat program 7.7. After analyzing the data, it was verified that there was no significant difference in the chlorophyll content between the treatments, thus demonstrating that the management of the vegetative canopy does not affect the chlorophyll production of the plant. In the must, there were some significant differences where T1 treatments, T2, T4 showed better maturation of grapes, presenting lower total acidity and greater alcoholic potential. In the wine, T1, T2 and T4 treatments showed higher alcohol content, higher anthocyanins and higher color intensity. Although the results were not relevant, this was the first harvest, so it is necessary to follow more harvests and observe the behavior of these parameters.