The maturation evolution of Chardonnay grapes intended to sparkling wine making in Dom Pedrito

Abstract

However, the increase of sugar concentration in the grapes causes a decrease of desired organic acids which are positive for the production of sparkling wines. The aim of this study was to identify the optimal harvest period of ‘Chardonnay’ intended to sparkling wine making in Dom Pedrito, Campanha Gaúcha. The experimental design was made of three treatments called T1 (clusters located inside of the leaf canopy), T2 (bunches exposed to the sun) and T3 (maximum level of accumulation of sugars for winemaking) performed in triplicate. Each treatment corresponded to a period distinct from maturation. The winemaking techniques were applied equally to the three treatments through micro vinification. The physicochemical analyzes were performed by Fourier Transform infrared spectroscopy (FTIR), in the Laboratory of the Federal University of Pampa – Campus Dom Pedrito. When the results of analysis of must and wine were obtained, data were subjected to analysis of variance by Tukey test at a 5% probability. Results showed that T3 had higher ethanol content in relation to other treatments. The T2 showed total acidity superior to treatment T3, which is justified by the harvesting period of the grapes and the T1 showed higher acidity than the others, justified by the shortest period of ripening of the grapes. We conclude that in T2 the early harvest of grapes exposed to the sun of a quality base wine for sparkling wine making.