Uso de chips de carvalho americano em vinhos sauvignon blanc da campanha gaúcha-RS

Abstract

The objective of the research was to evaluate the influence of American oak chips on the physicochemical and sensory characteristics of Sauvignon Blanc wines from the Campanha Gaucha region - RS, which currently stands out for presenting the Brazilian market quality wines from the peculiarity of their soil and climatic conditions. The grapes used in winemaking are from commercial vineyard located in Bagé - RS. The experiment consisted in American oak chips strong toasting in order to contribute aromatic complexity to the wine. The grape was stalked, crushed and packaged in bottles of 20 liters, followed by pre-cleaning of the must, the wine was subsequently discharged into containers and distributed in 09 bottles with a capacity of 4.6 liters each, totaling three treatments with three replications. The experimental design was: T1 - control treatment without addition of oak chips, T2 - treatment with the addition of 1 g.hL-1 chips and T3 - treatment with the addition of 2 g.hL-1 chips. The oak chips were inserted at the beginning of the alcoholic fermentation in both treatments, staying in contact with the wine for 35 days. Later they were racked and then made the physical and chemical analysis, which evaluated the following parameters: pH, alcohol, total acidity, volatile acidity, color and IPT index (index Polyphenols Total), in which there was no significant difference between the treatments. In the sensory analysis it was observed that the T2 and T3 containing oak chips had significant differences in visual parameters (hue), olfactory (aroma intensity), and the overall evaluation.