Influência de chips de carvalho em diferentes épocas de aplicação e tempo de relação sobre vinhos chardonnay da região da campanha gaúcha

Abstract

The Campanha Gaúcha Region has always been linked to the exploitation of livestock and crops such as rice and soybeans, but in recent years it is highlighted as one of the new poles producing fine wines. One of the most produced white cultivars is 'Chardonnay', originally from Burgundy, France. The objective of this work was to evaluate the use of different oak fragments, as well as the best moment of application of the same in the physical-chemical and sensorial characteristics of the wine ''Chardonnay'', produced with grapes from a commercial vineyard, coming from the municipality of Bagé in the state of Rio Grande do Sul, located in the region of Campanha Gaúcha. The wine was prepared by microvinifications in the Experimental Winery of the Federal University of Pampa, Dom Pedrito campus. After direct pressing the must was transferred and distributed in 15 bottles of 4.6 liters each, totaling 5 treatments with 3 replicates. The experimental design was: T1 - control treatment without addition of chip, T2 - French Chips were added in the alcoholic fermentation, T3 - American Chips were added in the alcoholic fermentation, T4 - French Chips were added in the malolactic fermentation and T5 - American Chips in malolactic fermentation. The chips were added at the beginning of the alcoholic fermentation in the treatments T2 and T3, staying in contact with the wine for 15 days and in the malolactic fermentation in the treatments T4 and T5 staying in contact with the wine 70 days. After this period, they were transferred and tartaric stabilization was carried out for 10 days and soon afterwards packed. 60 days after packaging, the physicochemical analyzes were performed. The method used was Fourier transform infrared spectroscopy (FTIR) through the Winescan Foss SO2 equipment. The physical-chemical variables analyzed were Alcohol (% v / v), Total Acidity (meq.L-¹), pH, Volatile Acidity (meq.L-¹), Reducing Sugars (g.L-¹), Glycerol. Statistical analysis was performed through the SISVAR program at a 5% probability level. The results of the physical-chemical analysis showed that the addition of chips influenced the reducing sugars, where it was noticed that the longer the contact time with the wood, the greater the amount of these sugars. There were no significant differences in the other parameters. In the sensorial analysis, it was observed that the treatments had a significant difference, where T2, T3, T4 and T5 containing oak chips had different visual, olfactory, gustatory and overall parameters. The physicochemical variables were shown within what is required by law. It was concluded that the

French oak in the malolactic fermentation presented the best results for Chardonnay wines in the region of the gaucho campaign.