Terroir 2008 banner
IVES 9 IVES Conference Series 9 Evaluation of grape and wine quality according to harvest date, in a tropical region in Northeast Brazil

Evaluation of grape and wine quality according to harvest date, in a tropical region in Northeast Brazil

Abstract

The Northeast region of Brazil is characterized by a semi-arid climate, has produced tropical wines since twenty years ago. The region is located at 09º 09’ South, 40º 22’ West, 365.5 m. In the region it’s possible to harvest grapes for winemaking process two or three times by year, depending of the cultivar. The aim of this study was to evaluate differences between grape and wine characteristics, according to the production seasons. It was evaluated three cultivars recently introduced in the region (‘Alfrocheiro’, ‘Deckrot’ and ‘Tempranillo’), produced in December 2006 and June 2007. The vines were planted in December 2004 in a grid spacing of 3 x 1.5 m, trellis system adopted was pergola, grafted on rootstock IAC-313 (‘Golia’ x Vitis cinerea), and have been irrigated by drippers. Significant differences were found for the grape and wine compositions according to the harvest date. The grapes from the first semester presented low pH and total solid soluble (ºBrix) and high acidity than grapes harvested in the second semester. The wines produced in the first semester had low alcohol and high acidity levels than wines from second semester. Normally, the commercial wines are made by mix between wines produced from different seasons in the year. ‘Tempranillo’ wines presented good quality and could be used by the wineries. It’s necessary to continue studying and determining the influences of the seasons on grape and wine quality, and the responses of new cultivars introduced in the region to allow the production of high quality and typical wines.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Giuliano ELIAS PEREIRA (1); Juliana de OLIVEIRA SANTOS (2), Celito CRIVELLARO GUERRA (3), Luis ANTÔNIO ALVES (4)

(1) Embrapa Raisin et Vin/Semi- Aride, Centre National de Recherche de la Vigne et du Vin; détaché au Centre de Recherche du Tropique Semi-Aride. BR 428, Km 152 ; Code Postal 56302-970. Petrolina-PE, Brésil. Petrolina-PE-Brasil
(2) Boursier CNPq/ITEP/Embrapa
(3) Embrapa Raisin et Vin, Bento Gonçalves-RS-Brasil
(4) Embrapa Semi-Aride, Petrolina-PE-Brasil

Contact the author

Keywords

Vitis vinifera L., tropical wines, enology, enological potentiality

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Effects of the addition of biochar on the chemical parameters of a vineyard soil in South Tirol, Italy

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages

An alternative to improve grape quality is the application to the vineyard of elicitors. Although these compounds were first used to increase resistance of plants against pathogens, it has been found that they are also able to induce mechanisms involved in the synthesis of phenolic compounds and some amino acids. However, researches about the influence of elicitors on grape volatile composition are scarcely. Therefore, the aim of this work was to study the influence of methyl jasmonate (MeJ) foliar application on grape aroma composition over three consecutive vintages. MeJ was applied to Tempranillo grapevines at a concentration of 10 mM in 2013, 2014, and 2015 years. Control plants were sprayed with water.

Screening of soil yeasts with fermentative capacity from the antarctic continent for their application in the wine industry

AIM: In the last years, many wineries are increasing experimentation to produce more distinguishable beverages. In this sense, the reduction of the fermentation temperature could be a useful tool because it preserves volatile compounds and prevents wines from browning, particularly in the case of white wines.

Ageing of sweet wines: oxygen evolution according to bung and barrel type

Barrel ageing is a crucial step in the wine process because it allows many changes to the wine as enrichment, colour stabilization, clarification and also a slow oxygenation. Effects of the oak barrel have to be known to prevent oxidation of the wine. The type of bung used during ageing is also a parameter to consider. Ageing sweet wines in barrel is a real challenge. These wines may need some oxygen at the beginning of ageing but they should be protected at the end of their maturation, to avoid oxidation.

Innovations on red winemaking process by ultrasound technology

High power ultrasound has been recently recognized one of the most promising technologies in winemaking processes, especially after the recent OIV resolution, concerning the application of ultrasounds on crushed grapes to promote the extraction of skin compounds.