Characterization of different fractions obtained during press of rose musts in Southern Brazil
Abstract
The objective of this work is to characterize the different fractions obtained, based on their malic, tartaric and total acidity. Twenty fractions of must were discriminated in order during the pressing for further physical-chemical analysis by Fourier Transform (FTIR). Therefore, to analyze them, three vinification were developed: R1 – ‘Pinot Noir’ grapes from Bento Gonçalves, Rio Grande do Sul, Brazil (Serra Gaúcha region); R2 – ‘Malbec’ and R3 – ‘Pinotage’, both from Dom Pedrito, Rio Grande do Sul, Brazil (Campanha Gaúcha region). The average total acidity was higher in R1 (122.5 mEq/L), where average levels of tartaric and malic acids were 7.7 and 5.5 g/L respectively, indicating a more adequate maturation of these grapes for rosé wines production. The average values of malic acid were 5 (R1), 5.6 (R2) and 4.7 g/L (R3), evidencing that malic acid degradation was not significant in any sample. The largest differences of malic acid within the fractions were found in R1 (5.40 to 4.70 g/L) and R2 (5.75 to 5.25 g/L). In all samples, 60% of the must obtained (comprehending first 10 to 70% extracted) are more qualitative and uniform values, being important separe the remaining must for necessary corrections. Seeking out higher levels of acidity without need for acidification, anticipation of harvest and less aggressive defoliation may be interesting.
Issue: GiESCO 2017
Type: Extended abstract
Authors
1 Universidade Federal do Pampa, 21 de abril, 80, Dom Pedrito, Rio Grande do Sul, Brasil
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Keywords
Campanha Gaúcha, maturation, acidity