Avaliação de diferentes podas e características físico-químicas das cultivar pignoletto da serra do sudeste gaúcho

Abstract

The viticulture allows adaptation of the vine under various conditions, from the vine conduction systems, each wine region adopts the system that best suits, associated with pruning used, aiming the desired quality and production by product. Pignoletto is a white grape variety, dual-purpose, elaboration of sparkling and still wines. Achieve higher productivity and maintain the main characteristics was the objective of this work with the Pignoletto being subjected to four different types of pruning in a vineyard located in Piratini in the state of Rio Grande do Sul. Pruning was held at the end of August 2014 and the grapes were harvested for winemaking in 2015. The prunings carried out were: T1 cordon pruning, T2 mixed pruning, T3 pruning double arch and T4 pruning low double arch. The vinification of the grapes was the traditional white wines making. The physicochemical analyzes were performed by Spectrometry Infrared Fourier Transform (FTIR) and soon after analyzed statistically by 5% Tukey test. among the performed pruning, it was made the estimative production per hectare and the pruning that got more production was pruning double arch (6713.50 kg / ha). As for the analysis of must and wine treatment with the highest brix degree it was pruning cordon and consequent higher alcohol content in the wine, because of their lower productivity, stating that when the yield of the grape is increased, they tend to delay fruit ripening, needing to keep the grapes in the vineyard more time to achieve the standard. The alcohol content of the wines did not differ statistically in the wines produced, the wine cordon pruning proved to be able to work for the still white wine making, the wines obtained from the vinification of the mixed pruning, high double arch and low double arch below present favorable characteristics for the preparation of base wines for sparkling, due to its alcohol content, pH and acidity. On the sensory analysis with the wines, the aspects evaluated were not statistically different from one another, but the greenish reflections the Pignoletto grape wine pruned in high double arch proved to be lower, possibly, by the increased production of grapes per hectare. Therefore, the double arch top pruning has increased productivity per hectare, the cordon pruning showed higher alcohol content; the increasing productivity per hectare of this vine, in this site, doesn’t interfere statistically in this sensory evaluation of the wines produced. Due to climate conditions and to a major attack of birds to the fruits, the 2015 harvest, we indicated that the study should be repeated with the control of these variables, so the results can be better understood.