Potencial enológico de uvas ‘Tempranillo’ comerciais na região da Campanha Gaúcha

Abstract

The Vitis Vinífera L C.V. ‘Tempranillo’ variety ranks fifth in terms of vineyard area planted worldwide. In Spain, it is among the most cultivated varieties, occupying the second position with 203,000 hectares planted. In the Campanha Gaúcha region, the ‘Tempranillo’ cultivar yields an annual production of approximately 228 tons. However, there is still limited information about it, including the optimal clone for the region. There are no data regarding its phenological or oenological in the region, leaving gaps in our understanding of its development. In this context, the objective of this work was to characterize the variability of grapes and wines of the ‘Tempranillo’ variety in the region of Campanha Gaúcha. Analyzes were carried out in six different combinations (rootstock-clone-city) in four different vineyards, located in the municipalities of Candiota, Dom Pedrito and Santana do Livramento. The study sought to analyze the physico-chemical characteristics of ‘Tempranillo’ musts and wines, in addition to performing spectrophotometric analyzes on the different wines and evaluating them sensorially, identifying the aromas that stand out in the variety. After harvest, the grapes were then taken to the Federal University of Pampa and kept in a cold chamber for 24 hours. Following this period, the vinification protocol of Unipampa was initiated, with minimal intervention, aiming to obtain authentic results. Physical-chemical analyzes showed differences mainly in relation to sugars, alcohol, total acidity, pH, potassium and total polyphenols index.In the spectrophotometric analyses, the wines showed differences between free anthocyanins and total tannins, color intensity.In the sensorial analysis, they presented different aromatic profiles, where some stood out with a fruity profile and others with a spice profile. Therefore, it can be concluded that in the Campanha Gaúcha region, ‘Tempranillo’ wines are characterized mainly by a ruby red color and predominantly fruity aromas, accompanied by notes of spices and floral nuances.