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WINEMAKING AGENTS IN ROSÉ SPARKLING WINES: EVOLUTION OF PHENOLIC COMPOSITION AND STABILITY OF TANNINS AGENTES DE VINIFICACIÓN EN VINO ESPUMOSO ROSADO: EVOLUCIÓN DE LA COMPOSICIÓN FENÓLICA Y ESTABILIDAD DE LOS TANINOS
SARTOR, Saionara1*; PANCERI, Carolina1, 2; dos PASSOS, Robson Rodrigo1; CALIARI, Vinícius3, 4; BORDIGNON-LUIZ, Marilde T.1 1 Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001, Florianópolis/SC, Brasil 2Instituto Federal de Educação, Ciência e Tecnologia de Santa Catarina, Campus Urupema, Estrada do Senadinho, Centro, 88625-000, Urupema/SC, Brasil. 3Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (EPAGRI/Videira), João Zardo, 1660, 89560-000, Videira/SC, Brasil 4 Universidade do Oeste de Santa Catarina, Rua Paese, 198, Bairro Universitário, 89560-000, Videira/SC, Brasi. *Corresponding author: saionarasartor@gmail.com
Abstract: Rosé sparkling wines require special elaboration methods that ensure their quality and color stability during aging in bottle. The objective of this work was to evaluate the effect of the addition of different concentrations of gum arabic and tannin in Brazilian rosé sparkling wines elaborated by the Traditional method (cv. Cabernet Sauvignon) and their impact on the phenolic composition during aging in bottle. After 12 months of autolysis the agents: gum arabic 300 mL hL-1 (CSG1) and 150 mL hL-1 (CSG2); tannin 20 g hL-1 (CST1) and 10 g hL-1 (CST2) were added to the sparkling wines; with a control treatment. The results show that the anthocyanin contents decreased in all sparkling wines at the end of 270 days of aging in bottle, in relation to time zero, even with the addition of the agents. The CST1, CST2, CSG1 and CSG2 sparkling wines presented lower tannin contents after 270 days of aging in relation to the control, suggesting that the added oenological agents contributed to the stabilization of the tannins during bottle aging of the sparkling wines.
Keywords: Traditional method, Anthocyanins, Bottle aging
Abstract: Rosé sparkling wines require special elaboration methods that ensure their quality and color stability during aging in bottle. The objective of this work was to evaluate the effect of the addition of different concentrations of gum arabic and tannin in Brazilian rosé sparkling wines elaborated by the Traditional method (cv. Cabernet Sauvignon) and their impact on the phenolic composition during aging in bottle. After 12 months of autolysis the agents: gum arabic 300 mL hL-1 (CSG1) and 150 mL hL-1 (CSG2); tannin 20 g hL-1 (CST1) and 10 g hL-1 (CST2) were added to the sparkling wines; with a control treatment. The results show that the anthocyanin contents decreased in all sparkling wines at the end of 270 days of aging in bottle, in relation to time zero, even with the addition of the agents. The CST1, CST2, CSG1 and CSG2 sparkling wines presented lower tannin contents after 270 days of aging in relation to the control, suggesting that the added oenological agents contributed to the stabilization of the tannins during bottle aging of the sparkling wines.
Keywords: Traditional method, Anthocyanins, Bottle aging