Desfolha na qualidade da uva e do vinho 'Pinotage' na região de Dom Pedrito

Abstract

The grape is characterized as a demanding species in cultural dealings and to reach optimal conditions at the time of harvest it is fundamental that the management techniques are appropriate the characteristics of the region. Among the different management techniques that have been developed with the purpose of optimizing the interception of sunlight, the photosynthetic capacity of the plant, and the microclimate of the clusters, especially in varieties that show an excess of vigor, the management of defoliation is of great importance . Defoliation consists of the removal of leaves that cover or that are in direct contact with the curls, which can cause physical damages in the berries; with the objective of balancing the relationship between part area and number of fruits, providing aeration and sunlight in the interior of the vineyard, as well as reducing the incidence of rot in order to obtain greater efficiency in the treatments and musts of superior quality. The objective of this work was to evaluate the effect of defoliation on the physical-chemical parameters of grapes, musts and wine from „Pinotage' de Dom Pedrito, Region of Campanha, Rio Grande do Sul, RS, in a vineyard in the East-West direction. The work was carried out in the 2017/18 harvest, the grapes were harvested in the respective year, coming from a commercial vineyard cultivated in single vineyard, with height of 1.0m of the first wire to the ground, 0.5m of leaf area, spacing of 1.3m between plants and 3.0m between rows, adding 84 plants. The leaf strips were divided into four treatments, each treatment with 21 plants, where T1 Control (no defoliation of the grapevine), 2 Leaflessness to the North, 3 Leaflessness to the South and 4 Leaflessness to the South and North. Microvinifications were done with temperature control and five days of maceration. It was evaluated The total soluble solids, pH, reducing sugars, density, tartaric acid, malic acid, total acidity, volatile acidity, hue and color intensity were evaluated. According to the results we can verify that the treatments with defoliation did not influence the quality of the musts, but the defoliation in the North direction, decreases the glycerol contents of these wines.