Terroir 2012 banner
IVES 9 IVES Conference Series 9 Aromatic stability of Syrah and Petit Verdot tropical wines from Brazil

Aromatic stability of Syrah and Petit Verdot tropical wines from Brazil

Abstract

The production of fine wines in the Sub-middle of the São Francisco River Valley, Northeast of Brazil, is relatively recent, about twenty-five years ago. This region presents different characteristics, with a tropical semiarid climate, in a flat landscape. Presenting high annual average temperature, solar radiation and water in abundance for irrigation, it’s possible the scaling the grape harvests for winemaking throughout the year, allowing to obtain until two harvests per year. Several factors may affect the aromatic compounds in wines, such as viticulture practices, climatic conditions, cultivars and winemaking process. This study aimed to evaluate the aromatic stability of Syrah and Petit Verdot tropical wines elaborated in two different periods in the year. The grapes were harvested in the first and second semesters of 2009, in June and November. The wines were elaborated and then, they were bottled and analyzed in triplicate, thirty days and one year after bottling, by gas chromatography with ionization detector flame (GC-FID), to evaluate the profile and the stability of the aroma compounds. Principal component analysis was applied to discriminate between wine samples and to find the compounds responsible by the variability. The results showed that Syrah and Petit Verdot tropical wines presented different responses, for stability of higher alcohols, esters and carboxylic acids.

Download the PDF

DOI:

Publication date: August 26, 2020

Issue: Terroir 2012

Type: Article

Authors

Ana Julia de Brito ARAÚJO (1), Regina VANDERLINDE (2), Juliane Barreto de OLIVEIRA (3), Gildeilza Gomes de OLIVEIRA (4), Aline Camarão Telles BIASOTO (5), Giuliano Elias PEREIRA (6)

(1) Federal Institute of Education Science and Technology of Pernambuco, Brazil.
(2) University of Caxias do Sul-RS, Brazil
(3) State University of Bahia, Juazeiro-BA, Brazil
(4) CNPq scholarship, Embrapa Semiarid, Petrolina, Brazil
(5) Brazilian Agricultural Research Corporation – Embrapa Tropical Semiarid
(6)Brazilian Agricultural Research Corporation – Embrapa Grape & Wine/Tropical Semiarid, P.O. Box 23, 56.302-970, Petrolina-PE, Brazil

Contact the author

Keywords

grapes, red wines, tropical climat, aroma

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

The socioclimatic dynamics and the table grape production during a long-drought: the case of Brazilian semiarid

In 2022, the area cultivated with grapes in Brazil counted 75 thousand ha. About 1/2 of the grape production is located in rio grande do sul state, in South Brazil. Nonetheless, the northeast region, especially the Sao Francisco River Valley (SFRV), is increasing its area and production, mainly pushed by table grapes. The states of bahia and pernambuco already respond for circa 1/3 of brazilian grape production.

Read More

Water status response of Vitis vinifera L. cv Cabernet Sauvignon during the first years within the long-term VineyardFACE (Free Air Carbon dioxide Enrichment) study 

Understanding grapevine responses to increasing atmospheric CO2 (aCO2) concentrations is crucial for assessing the impact of climate change on viticulture. Previously, at the VineyardFACE (Free Air Carbon dioxide Enrichment) experiment in Geisenheim, leaf gas exchange measurements were made as Vitis vinifera cv. Cabernet Sauvignon established from planting (2014 to 2016) under aCO2 or elevated CO2 (eCO2, aCO2 + 20%) concentrations. Contrary to many preceding observations with grapevines and other perennial plant species the young vines showed an increased intrinsic water use efficiency (WUEi) that was mainly associated with an increase in net assimilation (A) rather than a decrease in stomatal conductance (gs) under eCO2.

Read More

Applications pratiques du zonage vitivinicole

Le zonage vitivinicole présente toute une série d’applications pratiques. Son importance est en train d’augmenter, soit en fonction des moyens techniques chaque fois plus performants, qui rendent possible le développement des zonages de plus en plus intégrées, consistants et utiles, soit en fonction d’un marché de plus en plus mondialisé. L’article situe la contribution du zonage au niveau de la production vitivinicole et du développement du territoire.

Read More

Assay of distinct modes of polysaccharidases dosage in vinification with cv. Malbec. Effects on microbiological evolution, color and skin depletion

In the maceration stage of winemaking, enzymes can be used to degrade the polysaccharides present in the cell walls and middle sheets, and thus facilitate the extraction of juice and the release of polyphenols and aroma precursors retained in the grape skins.

Read More

Circular economy strategies to reintegrate grape pomace from cv. Lagrein into the food chain

The project REALISM (regionality and circular economy in food products to counteract the Metabolic Syndrome (M.S.)) was initiated to develop antioxidant-rich food products with the ability to reduce the risk of developing the M.S.

Read More