Affiliation(s)
1. Federal University of Pelotas (UFPel), Capão do Leão University Campus, Capão do Leão, RS, CEP 96900-010, Brazil
2. Federal University of Pampa (UNIPAMPA), Dom Pedrito, CEP 96450000, RS, Brazil
3. Instituto Federal Sul-rio-grandense (IFSul), Education Science and Technology, Campus Pelotas Visconde da Graça, Av. Engenheiro Ildefonso Simões Lopes, 21-Três Vendas, Pelotas, RS, CEP 96060-290, Brazil
4. University of Western Santa Catarina (UNOESC), Brazilian Agricultural Research Company-Epagri, R. Paese, 198-Bairro Universitário, Videira, SC, CEP 89560-000, Brazil
ABSTRACT
Rainy years especially in the ripening period end up weakening grape
quality, thus making it unsatisfactory for winemaking. The possibility of using
wine grape varieties in the preparation of juices presents an alternative to
the grapes that do not reach ideal harvest for winemaking. Assuming that the
preparation of juice from wine grapes can be an alternative to these grapes
which in harvests are considered poor for winemaking and can be harvested in
advance, thus preventing losses from late cycle disease and excessive spending
on phytosanitary treatments, the present study aimed to evaluate the juices
made from “Cabernet Sauvignon”, “Merlot” and “Chardonnay” grapes harvested at
different points of maturation, and subsequently compare with current legislation. Physicochemical analysis of titratable
acidity (TA), soluble solids (SS), relative density, total sugar, alcohol,
volatile acidity and SS/TA ratio was carried out on the juices produced at
three sampling points (15, 17 and 19 °Brix). The results showed variability
between treatment factors (cultivars and points of maturation). Analyses of
titratable acidity, soluble solids, SS/TA ratio, relative density, total sugars
and volatile acidity showed significance for the interaction between the tested
treatment factors. For the variable alcohol, there was no significance for the
effect of variety, maturation stage or the interaction between the factors of
treatment. It was concluded that Cabernet Sauvignon juice met the parameters
set by law at 17 °Brix, while Chardonnay and Merlot juices showed consistent
results only at harvest point 19 °Brix.
KEYWORDS
Vitis vinifera, maturation point,
grape juice, physicochemical quality.
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