Phenological behavior and evolution of maturation of grapes of juice preparation

Abstract

The ripening level of the grape is one of the most important factors in the quality of its derivatives, because of the complex phenomena inherently related to the varieties and environmental conditions. The objective of the present study was to monitor the phenological development of the Chardonnay variety and to evaluate the influence of the different ripening points on the production of juices. Phenological monitoring carried out from the date of pruning to the beginning of maturation (August to December 2014). The collection points 15, 17 and 19 ° Brix were then determined. The juices elaborated by steam extraction, and their physicochemical composition and sensorial acceptance were evaluated. Initiation of sprouting and flowering occurred 16 and 65 days, respectively, after pruning. The total period from pruning to the beginning of ripening was 143 days and the interval between a first and third harvest was 35 days. The analyzed juices obtained decreasing titratable acidity and percentages of increase in soluble solids, SS / TA ratio and total sugars for collection points 17 and 19 ° Brix. As for the sensorial acceptance, the juice elaborated at 15 ° Brix, presented a low balance in the relation sweetness / acidity. In general, impression, the juice produced at 19 ° Brix obtained a higher average, being the best accepted by the evaluators.