Utilização de taninos enológicos e chips de carvalho na vinificação de uva 'alicante bouschet'

Abstract

This work was conducted as to evaluate the influence of oenological tannins and oak chips on the physicochemical and sensory characteristics of the grape 'Alicante Bouschet'. The grapes used for development come from commercial vineyard located in Bagé - RS. The experiment consisted in applying oenological tannins and oak chips to provide color stability and contribution of aromas to the wine. Maceration processes and fermentations were developed in stainless steel tank, then the wine was discharged into containers and distributed in 18 bottles with 4.6 liter capacity each, totaling six treatments with three replications. The treatments were: T1 - without adding oenological inputs (control); T2 - grape tannin (15g.hL¹) + American oak chips HT (200g.hL-¹); T3 - grape tannin (15g.hL-¹) + French oak chips HT (200g.hL-¹); T4 - French oak tannin (15g.hL-¹) + American oak chips HT (200g.hL-¹); T5 - French oak tannin (15g.hL-¹) + French oak chips HT (200g.hL-¹); T6 - grape tannin (15g.hL¹) + tannin French oak (15g.hL-¹) + American oak chips HT (200g.hL-¹) + chips French oak HT (200g.hL-¹). The evaluated physical and chemical analysis were: Soluble Solids (Brix), pH, density, total acidity, glycerol, reducing sugars, tartaric acid, malic acid, gluconic acid, potassium, alcohol, dry extract, color tone, color intensity, IPT, total anthocyanins, total tannins, HCl index, Ethanol index and gelatin index. The physicochemical variables: gelatin content and HCl index was no significant difference between treatments. In the sensory analysis showed that the treatments affected the flavor profile, especially in the intensity variables and aroma with woody notes.