Impacto do uso de alternativos de carvalho em vinhos da campanha gaúcha

Abstract

The use of wooden fragments of oak is already made a resulting technician in wine producingmany people, so it checks similar characteristics to wines that did a traineeshi p in oak barrels.In this context the present experiment has since objective tests different methodologies withthe mixture of alternative ones of French and American oak in the sa me wine, in order toincrease the complexity of the characteristics organolépticas. It tried it that Campus wascarried out in the wineproducing experimental one of the Federal Un iversity of Pampas UNIPAMPA Dom Pedrito, in whom a wine was used descubado of to cultivate Merlot(campaign from Rio Grande do Sul), and each one was divided the wi ne in 11 differenttreatments with 3 repetitions, arranged in braids of 4,6l, of next way: T1 Control (without addition of oak); T2 Chip 100% French (ST) 4 g.L-1; Chip% 100 US T3 (ST) 4 g.L-1; T4 100% American Chip (HT) 2 g.L-1; T5- 100% French Cube (TM) 4 g.L-1; T6- 100% American Cube (TM) 4 g.L-1; T7- 50% Chip French (ST) 2 g L -1 + 50% American Chip (ST) 2 g L -1; T8 50% Chip French (ST) 2 g L -1 + 50% American Chip (HT) 1 g L -1; T9- 50% American Chip (ST) 2 g L -1 + 50% American Chip (HT) 1 g L -1; T10 50% French Cube (TM) 2 g L -1 + 50% American Cube (TM) 2 g L -1; T11- 25% Chip French (ST) 1 g L -1 + 25% American Chip (ST) 1 g L -1 + 25% French Cube (MT) 1 g L -1 + 25% American Cube (MT) 1 g L-1. Physical and chemical analyzes were performed initially after 30 days of contact with the fragments and the second analysis 7 months after the start of contact. Analyses were performed by infrared spectroscopy with Fourier transform (FTIR). We also conducted sensory analysis of treatments after seven months of them in contacts with fragments. The results physico-chemical analysis showed no significant differences between treatments but the contents of phenolic compounds had a small increase in values after 7 months of contact. Panel test Treatment 6 (100% American medium toasting cube) had a significant positive difference aromáticos.Conclui that the use of fragments is a viable alternative to change the sensory characteristics of the wine.