Avaliações de vinhos espumantes elaborados com uvas ‘Chardonnay’ e ‘Pinot Noir’ de duas regiões do Rio Grande do Sul

Abstract

The objective of this study was to evaluate the sensorial and physicochemical characteristics of sparkling wines made from Chardonnay and Pinot Noir cultivars from the municipalities of Bento Gonçalves - RS (Serra Gaúcha) and Dom Pedrito - RS (Gaucho Campaign). The experiment consisted in the elaboration of base wines, with the cultivars of different regions, after finishing the winemaking stages, forging 13 cuts, defining the treatments: T1- 100% Pinot Noir from Bento Gonçalves; T2 – 100% Chardonnay from Bento Gonçalves; T3 – 100% Chardonnay from Dom Pedrito; T4 – 33,3% Pinot Noir from Bento Gonçalves and 66,7% Chardonnay from Dom Pedrito; T5 – 33,3% Pinot Noir from Dom Pedrito and 66,7% Chardonnay from Dom Pedrito; T6 – 66,7% Chardonnay from Bento Gonçalves and 33,3% Chardonnay from Dom Pedrito; T7 - 33,3% Pinot Noir from Bento Gonçalves and 66,7% Chardonnay from Bento Gonçalves; T8 – 66,7% Pinot Noir from Bento Gonçalves and 33,3% Chardonnay from Bento Gonçalves; T9 – 66,7% Pinot Noir from Bento Gonçalves and 33,3% Chardonnay from Dom Pedrito; T10 – 33,3% Pinot Noir from Bento Gonçalves, 33,3% Chardonnay from Bento Gonçalves and 33,3% Chardonnay from Dom Pedrito; T11 - 50% Pinot Noir from Bento Gonçalves and 50% Chardonnay from Bento Gonçalves; T12 – 16,6% Pinot Noir from Bento Gonçalves, 66,7% Chardonnay from Bento Gonçalves and 16,6% Chardonnay from Dom Pedrito; T13 - 50% Pinot Noir from Bento Gonçalves and 50% Chardonnay from Dom Pedrito. After the cuts were carried out, the tirage liquor was added and then the container was made, the foam outlet was made in the bottle by the champenoise method. The sparkling wines matured on lees for a period of 15 months, then they were taken to the desks, where the remuage was made, which lasted 60 days, with rotations of 90 ° clockwise daily, then the degorgement was done and after 34 days it Was performed at Sensory analysis of the sparkling wines, at the same time samples were taken that underwent physicochemical evaluations in WineScan®. The results of the sensory analysis were submitted to analysis of variance and Tukey's test, by the Assistat 7.7® software. With the results we can observe in the physicochemical analysis some differences between the treatments, mainly in the acidity and alcohol criteria, this is probably due to the grapes coming from two regions with different climates, one favoring the greater accumulation of sugar (Campanha ) And another Favoring the great concentration of acidity in the grapes (Serra). In addition, in the sensorial analysis there were some aspects that were statistically different, but still more harvest are needed for these results to be confirmed with greater precision.