Giesco
PHENOLOGICAL BEHAVIOR AND EVOLUTION OF MATURATION OF GRAPES OF JUICE PREPARATION COMPORTAMIENTO FENOLÓGICO Y EVOLUCIÓN DE LA MADURACIÓN DE UVAS PARA ELABORACIÓN DE ZUMOS
BENDER, Angelica1; COSTA, Vagner2*; MALGARIM, Marcelo Barbosa1; ANDRADE, Suelen Braga de1; VIDALES, Valentina Florencia Savia3 1 Universidade Federal de Pelotas, UFPel, Campus Universitário Capão do Leão, s/n - Campus Universitário, Capão do Leão - RS, CEP. 96900-010 2Universidade Federal do Pampa – UNIPAMPA, Rua 21 de abril, CEP 96450000, Dom Pedrito, RS, Brasil 3Instituto Federal Sul Rio Grandense de Educação Ciência e Tecnologia- Campus Pelotas Visconde da Graça. Av. Engenheiro Ildefonso Simões Lopes, 21 - Três Vendas, Pelotas - RS, 96060-290, Brasil *Corresponding author: vagnercosta@unipampa.edu.br
Abstract: The ripening level of the grape is one of the most important factors in the quality of its derivatives, because of the complex phenomena inherently related to the varieties and environmental conditions. The objective of the present study was to monitor the phenological development of the Chardonnay variety and to evaluate the influence of the different ripening points on the production of juices. Phenological monitoring carried out from the date of pruning to the beginning of maturation (August to December 2014). The collection points 15, 17 and 19 ° Brix were then determined. The juices elaborated by steam extraction, and their physicochemical composition and sensorial acceptance were evaluated. Initiation of sprouting and flowering occurred 16 and 65 days, respectively, after pruning. The total period from pruning to the beginning of ripening was 143 days and the interval between a first and third harvest was 35 days. The analyzed juices obtained decreasing titratable acidity and percentages of increase in soluble solids, SS / TA ratio and total sugars for collection points 17 and 19 ° Brix. As for the sensorial acceptance, the juice elaborated at 15 ° Brix, presented a low balance in the relation sweetness / acidity. In general, impression, the juice produced at 19 ° Brix obtained a higher average, being the best accepted by the evaluators.
Keywords: Vitis vinifera, evaluation, phenology.
Abstract: The ripening level of the grape is one of the most important factors in the quality of its derivatives, because of the complex phenomena inherently related to the varieties and environmental conditions. The objective of the present study was to monitor the phenological development of the Chardonnay variety and to evaluate the influence of the different ripening points on the production of juices. Phenological monitoring carried out from the date of pruning to the beginning of maturation (August to December 2014). The collection points 15, 17 and 19 ° Brix were then determined. The juices elaborated by steam extraction, and their physicochemical composition and sensorial acceptance were evaluated. Initiation of sprouting and flowering occurred 16 and 65 days, respectively, after pruning. The total period from pruning to the beginning of ripening was 143 days and the interval between a first and third harvest was 35 days. The analyzed juices obtained decreasing titratable acidity and percentages of increase in soluble solids, SS / TA ratio and total sugars for collection points 17 and 19 ° Brix. As for the sensorial acceptance, the juice elaborated at 15 ° Brix, presented a low balance in the relation sweetness / acidity. In general, impression, the juice produced at 19 ° Brix obtained a higher average, being the best accepted by the evaluators.
Keywords: Vitis vinifera, evaluation, phenology.