Técnicas de maceração na qualidade do vinho ‘tannat’ da região da campanha gaúcha.

Abstract

Maceration is an important process in the vinification of red wines because it characterizes them and determines their styles, as well as directly impacting their quality. There are different ways of macerating, it can be before fermentation, during or after, which makes it necessary to study them with the different varieties of grapes from different regions of the country. The objective of the work was to evaluate different maceration techniques in the quality of 'Tannat' wine from the region of Campanha Gaúcha. The experiment was carried out in the harvest of the year 2020/2021 at the experimental winery of the Universidade Federal do Pampa campus Dom Pedrito. For each treatment, 13 kilos of grape were used, being the treatments: T1 - control (7 days of maceration); T2 - (3 days of pre - fermentative maceration / 7 days of maceration); T3 - (3 days of pre-fermentative maceration / 7 days of maceration / 5 days of postfermentative maceration); T4- (6 days of pre-fermentative maceration / 7 days of maceration) and T5 (6 days of pre-fermentative maceration / 7 days of maceration / 15 days of post-fermentative maceration). The results showed that the treatments with longer maceration had an influence on the polyphenolic matrix of the wines, highlighting the anthocyanin content, polyphenol index and color intensity.