Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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In Brazil, the grape and wine production takes place mainly in the state of Rio Grande do Sul, and the region “Serra” is knownas the traditional wine region. In the last years, new areas have emerged, with emphasis for the Campanha region; the red winesfrom this region have low acidity, little color intensity, and are wines to drink while young, even when produced from grapevarieties such as Merlot and Cabernet Sauvignon. The objective of this study was to evaluate the influence of different macerationtypes on the phenolic compounds of Merlot wines made with grapes produced in two regions of Rio Grande do Sul, Serra andCampanha, as well as to identify the key differences between the wines produced. The localization of the vineyards seems tohave more influence on the wine characteristics than the maceration type. The color due copigmentation was an importantaspect in the wines made with short maceration. The effect of extended maceration was different than the expected for theCampanha region wines; the extended maceration increased the extraction of tannins resulting in greater color intensity anda greater amount of anthocyanins. The pH control seems to be a key factor for the Campanha region wines.
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