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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
06/02/2014 |
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Data da última atualização: |
12/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MIELE, A.; RIZZON, L. A. |
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Afiliação: |
ALBERTO MIELE, CNPUV; LUIZ ANTENOR RIZZON, CNPUV (PESQUISADOR APOSENTADO). |
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Título: |
Physicochemical composition of Cabernet-Sauvignon wine made from grapes affected by grape ripe rot. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Journal International des Sciences de la Vigne et du Vin, Bordeaux, v. 47, n. 3, p. 195-202, 2013. |
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Idioma: |
Inglês |
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Conteúdo: |
Aim: In the last years, grape ripe rot has been one of the most important diseases of the Serra Gaúcha vineyards, RS, Brazil. In order to determine its influence on wine quality, we studied the hysicochemical composition of must and wine made from affected Cabernet-Sauvignon grapes. Methods and results : The experimental design was a randomized complete block, with six treatments - musts containing 0, 2.5, 5, 7.5, 10, and 20 % of affected grapes - and three replications. Grape musts were extracted from ripe fruits and wines were made in 20-L glass recipients. Polynomial regression analysis showed that ripe rot significantly increased the ºBrix, density, pH, and ºBrix/total acidity ratio of grape must. In wine, increases were observed for most variables evaluated except for density, absorbance at 520 nm, color intensity, and anthocyanins, which decreased. Conclusions : These results show that grape ripe rot affects must and wine composition. The effect is more striking in wine, where it significantly reduces color. In this way, grape ripe rot should be prevented or controlled in the vineyards. Significance and impact of the study : These results are important because they show the negative effect of grape ripe rot on wine composition and quality. |
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Thesagro: |
Enologia; Uva; Viticultura. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/96601/1/MIELE-JIntSciVigneVin-v47n3p195-2013.pdf
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Marc: |
LEADER 01811naa a2200169 a 4500
001 1978917
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008 2013 bl uuuu u00u1 u #d
100 1 $aMIELE, A.
245 $aPhysicochemical composition of Cabernet-Sauvignon wine made from grapes affected by grape ripe rot.$h[electronic resource]
260 $c2013
520 $aAim: In the last years, grape ripe rot has been one of the most important diseases of the Serra Gaúcha vineyards, RS, Brazil. In order to determine its influence on wine quality, we studied the hysicochemical composition of must and wine made from affected Cabernet-Sauvignon grapes. Methods and results : The experimental design was a randomized complete block, with six treatments - musts containing 0, 2.5, 5, 7.5, 10, and 20 % of affected grapes - and three replications. Grape musts were extracted from ripe fruits and wines were made in 20-L glass recipients. Polynomial regression analysis showed that ripe rot significantly increased the ºBrix, density, pH, and ºBrix/total acidity ratio of grape must. In wine, increases were observed for most variables evaluated except for density, absorbance at 520 nm, color intensity, and anthocyanins, which decreased. Conclusions : These results show that grape ripe rot affects must and wine composition. The effect is more striking in wine, where it significantly reduces color. In this way, grape ripe rot should be prevented or controlled in the vineyards. Significance and impact of the study : These results are important because they show the negative effect of grape ripe rot on wine composition and quality.
650 $aEnologia
650 $aUva
650 $aViticultura
700 1 $aRIZZON, L. A.
773 $tJournal International des Sciences de la Vigne et du Vin, Bordeaux$gv. 47, n. 3, p. 195-202, 2013.
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