Uso de carvalho na segunda fermentação e maturação de espumante

Abstract

Given the growth in sparkling wine production in Brazil, and highlighting Rio Grande do Sul, new technologies are being studied to improve the sensorial qualities of the final product. Studies indicate that oak is an important aroma enhancer in wines, but it is a high-cost technique when it comes to using barrels. In this work, the addition of French oak cubes in the second fermentation and maturation of sparkling wine from the Rio Grande do Sul campaign was studied. The base wine was vinified with the varieties Pinot Noir, Chardonnay, Manzoni Bianco, Alvarinho, Viognier and Sauvignon Blanc. Finishing the alcoholic fermentation, analyzes of alcohol, pH, total acidity, residual sugars, volatile acidity, glycerol, Folin Ciocalteu index, malic acid and lactic acid were carried out. At the time of bottling the base wine to begin the second fermentation, the work was designed as follows: T1 control, bidule without oak, T2 bidule with cube of French oak without toasting, and T3 bidule with cube of French oak with toasting. At the end of the sparkling wines' maturation, disgorgement occurred and physical-chemical tests were carried out for alcohol, pH, total acidity, volatile acidity, glycerol, and Folin Ciocalteu index.The sensory analysis was carried out with a group of 12 trained tasters, where three coded samples were distributed for evaluation according to the visual, olfactory and gustatory analysis criteria, and a form for textual perceptions of the sensory analysis. To obtain the results, an electronic spreadsheet was used to calculate the mean and standard deviation and with the descriptors from the descriptive sensory analysis, word clouds were produced. The treatments demonstrated a difference in the increase in the Folin Ciocalteu index, in the cube treatment with toasting. The control treatments and the cube treatments without toasting showed similar behavior in the Cluster analysis. In the descriptive sensory analysis, all treatments were described as floral, fruity and citrus, where the treatment with cube toasting was differentiated, obtaining a greater number of descriptors, including some that were not mentioned in the other treatments.