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
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) a...