Efeito de diferentes processos de vinificação sobre a coloração do vinho rosé marselan

Abstract

The wine industry in the region of Campanha Gaúcha is considered economically viable for the production of fine quality wines. The search for new techniques that make it possible to point out the ideal characteristics of rosé wines is targeted increasingly by the winemaker. The objective of this study was to evaluate the influence of winemaking processes to dye rosé wines of cv. Marselan produced in region of Campanha Gaúcha. The microvinifications were made with grapes 'Marselan' from a vineyard located in Santana do Livramento/RS. The treatments consisted of: T1 - bleeding after 36 hours; T2 - maceration pre-fermentation for 24 hours followed by pressing; T3 - direct pressing, each treatment with three replications, conducted in the Experimental Winery of the Universidade Federal do Pampa (Unipampa) - Campus Dom Pedrito. After the vinification were carried out physical and chemical analyzes carried out by infrared spectrometry Fourier transform (FTIR), and chromatic analysis by UV/VIS spectrophotometry method, belonging to the laboratory of the Unipampa - Campus Dom Pedrito/RS. All data were analyzed for significant difference of 5% Tukey test. From the results of these analyzes, it was found that the alcohol content in T2 treatment gave better results (12.60% v/v) presenting a significant difference from the other T1 and T3, respectively (11.90 and 12.00% v/v). This result is related to the maturation of the grapes and express the content of total sugars in the wort into each treatment. To evaluate the intensity of color and IPT was observed that the T1 presented better results than other treatments, both at the end of malolactic fermentation and in time of filling. At the end of malolactic fermentation T1 features Intensity 1.52, and total polyphenol index 14.16. However, filling this value decreases, showing a dye intensity of 1.26 and total polyphenols index of 13.50. Regarding the hue values at the time of filling they were more pronounced in relation to those found at the end of malolactic fermentation Based on the results it is concluded that the use of the production method by bleeding presents interesting for the development of rosé wine.