This report has investigated the ripening characteristics of Vitis vinifera grapes Cabernet Franc, Merlot, Sangiovese and Syrah in two consecutive vintages (2006 and 2007), in order to evaluate the adaptation from these recently varieties planted in São Joaquim town, Santa Catarina State, Brazil. The berries had been collected at 10-day intervals from véraison to harvest and in have been analyzed at levels of pH, total acidity (TA), total soluble solids (TSS), maturation index (TSS/TA), total monomeric anthocyanins (TMA) (malvidin-3-glucoside, mg/100g skin), total polyphenols index (TPI), and Color Intensity (CI). At maturity, values of pH, TA and TSS ranged from 3.3 to 3.5; from 0.60 to 0.80 (mg of tartaric acid/100 mL) and from 19 to 23.5 ºBrix, respectively. Maturation index ranged from 29 to 40, and significant differences (p< 0.05) have been observed among different grapes varieties, but not between vintages. The values of TMA, TPI and CI ranged from 864.6 to 352.1; from 126.1 to 45.5 and from 20.66, respectively, and significant differences have been verified among varieties and also vintages (p< 0.05).
Authors: Eliana FORTES GRIS (1), Vívian Maria BURIN (1), Leila D. FALCÃO (2), Emílio BRIGHENTI (3), Marilde T. BORDIGNON LUIZ (1)
(1) Universidade Federal de Santa Catarina/Centro de Ciências Agrárias/Departamento de Ciência e Tecnologia de Alimentos
(2) Universidade Estadual de Ponta Grossa – PRODOC-CAPES
(3) Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina – Estação Experimental de São Joaquim
Keywords: Vitis vinifera grapes, adaptation, ripening