Colheita seletiva de uvas 'petit verdot' e 'pinot noir' destinadas à vinificação para vinhos tintos e espumantização provenientes da região da campanha gaúcha-RS

Abstract

In Brazil, the wine industry is involved in a major process of growth and change in your industry. Among the regions of the wines of the “Rio Grande do Sul”, the “Campanha Gaúcha”, has emerged as the second largest producer of fine wines and grapes of the country, producing about 25% of its total. The region benefits from the low levels of rainfall during the grape ripening period. These conditions are excellent for cultivar Petit Verdot as paints, which have a delayed maturation. Yet for varieties grown to produce sparkling wine such as the 'Pinot Noir', these conditions can cause reductions in their organic acids, with decreased total acidity which may lead to products with low acidity, unwanted for good quality. In this context, the study sought from a selective harvest identify the potential for sparkling wine base wine 'Pinot Noir' and red wine in the 'Petit Verdot'. For this, a manual sorting the bunches was made, which were separated by assigning experimental units analyzed in triplicate for both treatments. Wine analyzes were performed by infrared spectroscopy in Fourier transform variable alcohol, pH, total acidity, glycerol, reducing sugars, volatile acidity and content of malic and lactic acids. The wines were submitted to sensory analysis. The collected data were submitted to analysis of variance (ANOVA) and if differences were compared by Tukey test at the 5% level of probability. In the experiment with the 'Pinot Noir', selective harvest proved to be efficient to prepare bases for sparkling wines. The total acidity of the T1 presented a value that will provide a more refreshing sparkling . The pH of 3.2 of the T1 and 3.28 of the T2 has values interesting for sparkling to long maturation. In the experiment of 'Petit Verdot', we observed no significant changes in the analyzed compounds. The results of sensory analysis, only the acidity obtained a difference between T1 and T2 which had the highest acidity. In this case, the selection of grapes for winemaking was not necessary for this crop considering the statistical analysis.