Terroir 2008 banner
IVES 9 IVES Conference Series 9 Enological potential of red grapes: cultivars and geographic origin of vineyards

Enological potential of red grapes: cultivars and geographic origin of vineyards

Abstract

The study of technologic and phenolic maturation is very efficient to determinate quality potential of red grapes cultivars and clones under different maturity levels or geographic origins. This study was made in order to evaluate the enologic potential of the grape cultivars from the six Brazilian viticultural regions: Planalto Catarinense – Santa Catarina State (28°18’S – 49°56’W – altitude between 900 and 1400m); Planalto de Palmas – Santa Catarina State (27°00’S – 52°00’W – altitude between 1200 and 1400m); Campos de Cima da Serra – Rio Grande do Sul State (28°33’S – 50°42’W – altitude between 900 and 1100m); Serra Gaúcha – Rio Grande do Sul State (29°10’S – 51°32’W – altitude between 450 and 700m); Serra do Sudeste – Rio Grande do Sul State (30°33’S – 52°31’W – altitude between 350 and 450m); Campanha Meridional – Rio Grande do Sul State (30°53’S – 55°32’W – altitude between 200 and 350m). The variables analyzed from the grapes were: in the whole grapes: physic analysis (grape weight; % of skins, seeds and meet in relation to total weight; seeds number and % of juice). In the juice: levels of sugars, organic acids and pH. In the skins and seeds: levels and stractibility of anthocyans and tannins of skins, levels of seed tannins, total polyphénols, total tannins and skin tannins/seed tannins ratio. The totality of results makes the technologic and phenolic profile of the grapes at maturity and made possible put and discriminate one cultivar in relation to geographic origin and different cultivars into the particular region. The most significant differences concerning enological potential of cultivars and regions were observed for sugar levels, titrable acidity, total anthocyanins and total polyphénols.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Celito CRIVELLARO GUERRA, Jorge TONIETTO and Gisèle MION GUGEL

Embrapa, Centre National de Recherche de la Vigne et du Vin, B.P. 130, C.P. 95.700-000, Bento Gonçalves, RS, Brésil

Contact the author

Keywords

 Maturation, raisins noirs, cépages, régions, origine géographique 

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Biovi: a research program for reducing chemical input in vine and wine

Decrease of chemical inputs during vine management and winemaking is of great importance from a political and societal point of view. In our ongoing project we propose alternative tools to chemicals in the vineyard and the cellar. We have compared a conventional vineyard protection strategy to an alternative strategy using copper and biocontrol products (Biocontrol) against downy

Evaluation of spraying effects of plant protection unmanned aerial vehicle on two different training systems of vine in Northeast China

In recent years, the application of plant protection unmanned aerial vehicle (UAV) in agricultural pest control has become more and more popular. However, there are few reports about the application of plant protection UAV for wine grapes, and there are no studies comparing the spraying effect of plant protection UAV with that of manual operation in vineyards. In this context, the objective of this study was to explore the feasibility of using plant protection UAV in vineyards instead of manual operations by evaluating the effectiveness of UAV spray in two common grape training systems in Northeast China.

Comparative proteomic analysis of wines made from Botrytis cinerea infected and healthy grapes reveal interesting parallels to the gushing phenomenon in sparkling wine

In addition to aroma compounds also protein composition strongly influences the quality of wines. Proteins of wine derive mainly from the plant Vitis vinifera and may be influenced by abiotic stress as well as fermentation conditions or fining. Additionally, fungal infections can affect the protein content as well by introducing fungal proteins or affecting grape protein composition. An infection of the vine with the plant pathogenic fungus Botrytis (B.) cinerea was shown to cause a degradation of proteins in the resulting wine. Moreover, it influences the foaming properties in sparkling wine.

Chitosan elicits mono-glucosylated stilbene production and release in fed-batch fermentation of grape cells 

In the present study, the optimal conditions of grape (Vitis vinifera cv ‘Barbera’) cell cultures in batch and fed-batch bioreactor processes were studied to specifically improve the production of mono-glucosylated stilbenes.

Observatoire Grenache en vallée du Rhône : démarche et premiers résultats après une année d’étude

Face à l’enjeu d’affirmer et de mieux comprendre la spécificité des vins en relation avec leur origine, la notion de « terroir », avec la richesse de sens et la diversité des perspectives qui l’éclairent, se révèle la clef de voûte de la production et de la valorisation de vins personnalisés et typiques. Asseoir la connaissance des principaux terroirs de la Vallée du Rhône sur des bases autres que celles, jusqu’alors essentiellement empiriques, invoquées dans la seconde grande région française productrice de vins d’AOC, constitue un projet conforme à l’intérêt voué à cet enjeu d’actualité.