Vinificação em tinto de uvas americanas: efeito das técnicas de pré-secagem das uvas e de chapéu submerso nos perfis químico e sensorial
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Data
2016-03-15
Autores
Castilhos, Maurício Bonatto Machado de [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A produção brasileira de vinhos encontra-se em constante especialização e tem como objetivo incrementar a qualidade dessas bebidas a fim de atender e superar as expectativas dos consumidores. Diante desse contexto, algumas entidades governamentais pesquisam o melhoramento genético de uvas almejando produzir matérias-primas com características singulares a fim de elaborar vinhos com qualidade ímpar e de caráter regional. Adicionalmente, cientistas da área pesquisam variações no processo de vinificação e, através dessas técnicas, promovem variações no perfil químico dos vinhos, respondendo positivamente no perfil sensorial descritivo e de aceitação. Esse estudo pesquisou os efeitos da pré-secagem das uvas e o emprego do chapéu submerso e explorou o comportamento químico e sensorial de vinhos elaborados com uvas americanas e híbridas. Os resultados mostraram que os vinhos elaborados pelo processo de pré-secagem das uvas apresentaram forte degradação de compostos fenólicos como antocianinas e flavonóis, sendo os flavan-3-óis (galoilados ou não) e proantocianidinas os que apresentaram maior resistência ao calor produzido pela secagem. De uma forma geral, tais vinhos foram descritos como amargos, adstringentes, encorpados, pungentes e persistentes por apresentarem elevada concentração desses compostos fenólicos. Os vinhos elaborados pelo processo de chapéu submerso não apresentaram diferenças significativas nos conteúdos de antocianinas, piranoantocianinas e flavonóis quando comparados aos vinhos elaborados pelo processo tradicional de vinificação, sendo descritos com elevada intensidade de cor e matiz violeta, além de apresentarem, em alguns casos, aroma foxado e frutado evidente. Apresentaram elevada aceitação em alguns casos, sendo considerados como alternativa ao tratamento tradicional.
Brazilian wine production is in constant specialization and aims to enhance the quality of red wines in order to meet and exceed consumer expectations. Thus, some governmental entities develop genetic improvement programs aiming at producing grapes with singular features that will be employed in the production of regional wines, i.e., wines whose features indicate their origin of production. Moreover, scientists from enological area study the variations in winemaking aiming at promoting such improvement on the chemical properties of wines, enhancing their acceptance sensory profile. Therefore, this study aimed at analyzing the effects of grape pre-drying and submerged cap in order to explore the chemical and sensory behavior of red wines produced from Vitis labrusca grapes and their hybrids. The results showed that the wines produced from pre-drying process presented relevant degradation of the phenolic compounds, mainly anthocyanins and flavonols; and flavan-3-ols (galloylated or not) and proanthocyanidins were the compounds that seemed to be less affected by the heat produced by the pre-drying procedure. In general, these wines were described as bitter, astringent, full-bodied, pungent and persistent to palate due to their high concentration of these aforementioned compounds. Wines produced form submerged cap winemaking presented no significant differences from the wines elaborated by traditional process concerning anthocyanin, pyranoanthocyanin and flavonol contents, and were described as colorful with intense violet hue and strong foxy and fruity aroma. These wines presented higher acceptance in some cases and were considered as an alternative to the traditional winemaking treatment.
Brazilian wine production is in constant specialization and aims to enhance the quality of red wines in order to meet and exceed consumer expectations. Thus, some governmental entities develop genetic improvement programs aiming at producing grapes with singular features that will be employed in the production of regional wines, i.e., wines whose features indicate their origin of production. Moreover, scientists from enological area study the variations in winemaking aiming at promoting such improvement on the chemical properties of wines, enhancing their acceptance sensory profile. Therefore, this study aimed at analyzing the effects of grape pre-drying and submerged cap in order to explore the chemical and sensory behavior of red wines produced from Vitis labrusca grapes and their hybrids. The results showed that the wines produced from pre-drying process presented relevant degradation of the phenolic compounds, mainly anthocyanins and flavonols; and flavan-3-ols (galloylated or not) and proanthocyanidins were the compounds that seemed to be less affected by the heat produced by the pre-drying procedure. In general, these wines were described as bitter, astringent, full-bodied, pungent and persistent to palate due to their high concentration of these aforementioned compounds. Wines produced form submerged cap winemaking presented no significant differences from the wines elaborated by traditional process concerning anthocyanin, pyranoanthocyanin and flavonol contents, and were described as colorful with intense violet hue and strong foxy and fruity aroma. These wines presented higher acceptance in some cases and were considered as an alternative to the traditional winemaking treatment.
Descrição
Palavras-chave
Vinho tinto, Vinho regional, Compostos fenólicos, Secagem, Chapéu submerso, Análise sensorial, Red wine, Regional wine, Phenolic compounds, Drying, Submerged cap, Sensory analysis