Avaliação físico-química do vinho cabernet sauvignon com diferentes períodos de maceração pré-fermentativa a frio na região da campanha gaúcha

Abstract

The region of Rio Grande do Sul Campaign has always been linked to the holding of livestock and crops such as rice and soybeans, but in recent years she is highlighted as one of the new poles producers of fine wines. One of the most produced cultivars is ' Cabernet Sauvignon ', grape fine ink originating from the Region of Bordeaux, France. The wines made from this grape in the campaign, most often feature a color deficiency and other components, mainly by soil and climate conditions available. The cold pré-fermentativa maceration (MPF) can be an alternative to improve the quality of the product, since it enables a selective extraction of compounds from the grape films. The objective of this work was to evaluate the influence of the cold préfermentativa maceration on the physico-chemical characteristics of the wine "Cabernet Sauvignon", produced with grapes from the municipality of Bagé-RS located in the Campaign. The grapes from a vineyard of municipality of Bagé were collected on the date of 15 March 2016, showing good sanitary conditions, with 23° Brix. The wine was prepared by microvinificações in Experimental Winery of the Universidade Federal do Pampa, campus Dom Pedrito, with experimental design of three treatments and three repetitions. The first treatment-T1 was the witness, where a traditional vinification, the second T2 was for three days in cold storage and soon after was made traditional vinification and the third-T3, six days in cold storage and also following the Protocol of traditional vinification. Two remakes were made daily in all treatments, in the period of seven days and soon after everyone was separated from shells. Two analyses were made to analyze the physico-chemical characteristics, the first immediately after bottling and the second 45 days later. The method employed was infrared spectroscopy (FTIR) Fourier transform through Foss Winescan SO2 equipment. Physicochemical variables analyzed were alcohol (% v/v), total acidity (meq. L-1), ph, volatile acidity (meq. L-1), reducing sugars (g. L-1), Total Polyphenols, coloring (420nm, 520nm, 620nm), Gluconic Acid (meq. L-1). Statistical analysis was carried out through the programme at the level of 7.7 Assistat 5% probability. The results showed that MPF did not favor color extraction when it remained for six days in MPF (T3), because it was the treatment that presented less coloration, presenting a significant beneficial difference of the other treatments only in the greater amount of alcohol. On the other hand, the treatment that lasted for 3 days (T2) in MPF was the one that best behaved, due to the better results in color

intensity and lower tonality, lower volatile acidity and lower amount of gluconic acid. The physico-chemical variables were shown within what is required by law.