Terroir 2008 banner
IVES 9 IVES Conference Series 9 Chemical and sensory profile of Brazilian red wines upon the cultivar and geographic origin of vineyards

Chemical and sensory profile of Brazilian red wines upon the cultivar and geographic origin of vineyards

Abstract

Many vineyards implanted in Brazil in the last 20 years are placed under very different natural conditions if compared to Serra Gaúcha, the oldest and more traditional viticultural region in the country. With the aim of measure the enological potential of wines from every region, a study named “network of news viticultural regions” was started in 2007 concerning representative vineyards of six different regions: Planalto Catarinense and Planalto de Palmas (placed on Santa Catarina State), Campos de Cima da Serra, Serra Gaúcha, Serra do Sudeste and Campanha Meridional (placed on Rio Grande do Sul State). For every cultivar, 50Kg of grapes are harvested from 20 plants marked earlier, representing the whole vineyard. The grapes harvested are processed under classical red winemaking method. The analyses of wines were done along the time with the aim to obtain the chemical and sensorial profile of them. The chemical variables analyzed were: mineral compounds, organic acids, alcohol, dry extract, anthocyanins, proanthocyanidins, stilbenes, quercetin and antioxidant potential. The sensorial variables analyzed were: color intensity and hue, aromatic intensity and quality, acidity, structure, alcoholic perception, viscosity, tannin quality, olfactory and taste persistence, general harmony and quality. The whole results makes possible discriminate one wine relatively to geographic origin and also different wines into a particular region. The most significant differences concerning chemical profiles of studied wines were: organic acids, anthocyanins, proanthocyanidins, trans-resveratrol, trans-piceíde, quercetin and antioxidant potential. Concerning sensorial analyses, the most significant differences were observed for color intensity, acidity, olfactory and taste persistence and general quality.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Celito CRIVELLARO GUERRA (1), Mônica ZUCOLOTTO (1), Jorge TONIETTO (1)

(1) 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

Vins rouges, profil chimique et sensoriel, cépage, origine géographique

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Evaluation of terroir suitability for vine cultivation in new areas using geographic multi-criteria decision support

Based on historical vine cultivation, the recent development of wine production in Drama wine region (Greece) has led to vine cultivation expansion of white and red varieties. The current cultivation of 500 ha of vineyards is expected to increase in the coming years. Natural terroir units (NTU) have been designed recently to support the production of high quality wines in the region [1]. The aim of this work is to evaluate the relevancy of the proposed NTUs regarding their suitability to produce wines of specific sensorial identity, and to provide guidelines for correct site selection for the expanding wine industry of the region.

Read More

Closure permeability: a key parameter for modulating the aroma of monovarietal white wines during bottle ageing

Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.

Read More

Transcriptomic analyses of wild Vitis species under drought conditions for next-generation breeding of grapevine rootstocks

Drought is one of the main challenges for viticulture in the context of climate change. Selecting drought-tolerant plant material can be an effective strategy for a sustainable viticulture.

Read More

Influence of successive oxygen saturations of a grape juice, supplemented or not with laccase, on its color and hydroxycinnamic acids concentration

Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamic
acids concentration in the absence and presence of laccase from B. cinerea with the aim of better understanding the browning processes.

Materials and methods: Grapes of Muscat of Alexandria were harvested and pressed with a vertical press to extract 60% of their juice. Aliquots of 30 mL of this must were placed in 60 mL flasks equipped with a pill (PreSens Precision Sensing GmbH) for measuring oxygen by luminescence (Nomasense TM O2 Trace Oxygen Analyzer).

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More