Physicochemical characterization of Cabernet-Sauvignon red wines from two Brazilian winegrowing regions

Abstract

This research presented the characterization of physicochemical composition of Cabernet Sauvignon red wines from 2021vintage, produced in two of the largest wine regions in Brazil, namely Vale do São Francisco (Tropical region) and Serra Gaúcha (Temperate region). Sixteen commercial samples (10 from Vale do São Francisco and 6 from Serra Gaúcha) categorized as dry, sweet, and semi-sweet were analyzed by traditional methodologies. The parameters evaluated were alcohol content, total acidity, pH, dry extract, anthocyanins, and total tannins. In addition, the individual phenolic composition was determined by LC-MS. The physicochemical results revealed significant differences between wine styles and producing regions. Sweet and semi-dry wines presented higher density (1.008–1.016 g/cm³) and dry extract (up to 75.9 g/L) values, associated with the presence of residual sugars, while dry wines exhibited lower densities and dry extracts. Alcohol content ranged from 10.81 to 13.60% (v/v), with higher values in dry wine samples. Total acidity ranged from 58.35 to 74.45 mEq/L, and volatile acidity presented adequate ranges, indicating microbiological stability. The pH ranged from 3.60 to 3.96, with no statistical variation between samples. Total tannin concentrations ranged from 3.07 to 8.97 g/L, with the highest levels observed in dry wines from the tropical region. Individual phenolic composition confirmed the predominance of monoglycosylated anthocyanins in the wines, mainly from the tropical region, except for delphinidin 3-O-glucoside. Flavonols, including epicatechin gallate and procyanidins B2, were more abundant in samples with higher levels of total tannins and from tropical regions, contributing to wine body and structure. Overall, the results demonstrate that the origin, winemaking style and enological practices exert a substantial influence on both the physicochemical properties and the phenolic composition of wines from both regions. The findings of this study reinforce Brazil’s position as a producer of different and high‑quality wines, while underscoring the regional distinctions that contribute to enhance the diversity of its national wine production.

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