Giesco
FRACTIONATION OF WHITE MUSTS DESTINED TO PREPARE SPARKLING WINES IN SOUTHERN BRAZIL FRACCIONAMIENTO DE MOSTOS BLANCOS DESTINADOS A LA ELABORACIÓN DE VINOS ESPUMOSOS EN EL SUR DE BRASIL
CUNHA, Wellynthon*; ECKHARDT, Daniel; SCHUMACHER, Rafael; COSTA, Vagner; GABBARDO, Marcos Universidade Federal do Pampa, 21 de abril, 80, Dom Pedrito, Rio Grande do Sul, Brasil *Corresponding author:, wellynthoncunha@unipampa.edu.br
Abstract: The objective of this work was evaluate different fractions of must obtained along the vertical pressing, aiming to study important variables on quality of white wines. Thus, twenty portions of must were obtained for subsequent physico-chemical analyzes of total acidity, pH and tartaric acid by Fourier Transform Infrared Spectrometry (FTIR). This procedure was performed in three different vinifications: B1 - with Chardonnay grapes from Bagé, Rio Grande do Sul, Brazil; B2 - Chardonnay grapes from Dom Pedrito, Rio Grande do Sul, Brazil and B3 – Pinotage grapes also from Dom Pedrito. Total acidity decreased along the fractionation, being more significant in B1 (reaching up to 149 mEq/L in first 15% obtained and having 128 mEq/L of acidity average on the last fractions) and B2, where the first six fractions presented 124 and 94 mEq/L in the last 10%. In addition, there was an increase in pH values: 3.01 to 3.27 in B1, 3.12 to 3.28 in B2, and 3.22 to 3.44 in B3. The values of tartaric acid reached up to 7.60 g/L in B1, together with low pH value and highest total acidity found among the samples, allow this must have more qualitative parameters for preparation of sparkling wines. The last 30% of must require differential treatment in respect to acidity and pH.
Keywords: Brazilian wines, Campanha Gaúcha, acidity, base wine, pH
Abstract: The objective of this work was evaluate different fractions of must obtained along the vertical pressing, aiming to study important variables on quality of white wines. Thus, twenty portions of must were obtained for subsequent physico-chemical analyzes of total acidity, pH and tartaric acid by Fourier Transform Infrared Spectrometry (FTIR). This procedure was performed in three different vinifications: B1 - with Chardonnay grapes from Bagé, Rio Grande do Sul, Brazil; B2 - Chardonnay grapes from Dom Pedrito, Rio Grande do Sul, Brazil and B3 – Pinotage grapes also from Dom Pedrito. Total acidity decreased along the fractionation, being more significant in B1 (reaching up to 149 mEq/L in first 15% obtained and having 128 mEq/L of acidity average on the last fractions) and B2, where the first six fractions presented 124 and 94 mEq/L in the last 10%. In addition, there was an increase in pH values: 3.01 to 3.27 in B1, 3.12 to 3.28 in B2, and 3.22 to 3.44 in B3. The values of tartaric acid reached up to 7.60 g/L in B1, together with low pH value and highest total acidity found among the samples, allow this must have more qualitative parameters for preparation of sparkling wines. The last 30% of must require differential treatment in respect to acidity and pH.
Keywords: Brazilian wines, Campanha Gaúcha, acidity, base wine, pH