Impact of yeast on the characteristics of Sauvignon Blanc wines from the Campanha Gaúcha Region / Impacto de leveduras nas características de vinhos Sauvignon Blanc da Região da Campanha Gaúcha

The objective of this work was to evaluate the effect of different commercial strains of Saccharomyces cerevisiae on the characteristics of Sauvignon Blanc wines produced in the Campanha Gaúcha region. The must obtained by mechanical destemming and crushing was treated with 150 mg L of potassium metabisulfite and pectolitic enzymes and subject to enzymatic hidrolisis and débourbage for 24h00 at 4°C. The must was divided into glass fermenters of 4,6 L, in triplicate for each of the four treatments, which were defined by the inoculation of 25g hL-1 of dry yeast: T1 - Zymaflore X5® (Laffort, Bordeaux, France); T2 - AWRI 796 (AB Biotek, Sydney, Australia); T3 - Maurivim PDM (AB Biotek, Sydney, Australia); T4 - 50% Zymaflore X5® + 50% AWRI 796. The wines were analyzed, regarding: ethanol; reducing sugars; total acidity; volatile acidity; pH; dry matter; and ash. The most significant differences were observed in: ethanol; reducing sugars; pH; dry matter. Among the treatments inoculated with single strains, T1 showed higher ethanol and lower reducing sugars content. T3 presented results similar to T1. T2 resulted in higher content of reducing sugars and consequently lower ethanol levels. The mixed fermentation (T4) achieved the lowest levels of reducing sugars among the treatments. It suggests that mixed fermentations could be an alternative to produce drier wines.(AU)

O objetivo do trabalho foi avaliar o efeito de leveduras Saccharomyces cerevisiae comerciais nas características de vinhos Sauvignon Blanc, da região da Campanha Gaúcha, Brasil. Após desengace e esmagamento das uvas, o mosto foi sulfitado (150 mg L de metabissulfito de potássio), submetido a 24h00 de débourbage. Após, o mosto foi dividido em garrafões de vidro de 4,6 L, para realização da fermentação alcoólica, em triplicata. Os tratamentos constituíram-se pela inoculação de 25 g hL-1leveduras desidratadas: T1 - Zymaflore X5® (Laffort, Bordeaux, França); T2 - AWRI 796® (AB Biotek, Sydney, Austrália); T3 - Maurivin PDM® (AB Biotek, Sydney, Austrália), T4 - 50% Zymaflore X5® + 50% de AWRI 796®. As variáveis analisadas nos vinhos foram: etanol; açúcares redutores; acidez total; acidez volátil; pH; extrato seco; cinzas. As diferenças mais significativas foram observadas para: etanol; açúcares redutores; pH; extrato seco. Dentre os tratamentos com inoculação de cepas únicas, T1 apresentou maior graduação alcoólica e baixo teor de açúcares redutores. T3 apresentou resultados semelhantes a T1. T2 apresentou menor graduação alcoólica e maior teor de açúcares redutores. T4 apresentou os níveis mais baixos de açúcares redutores dentre os tratamentos. Isso sugere que a inoculação de mais de uma cepa pode ser uma alternativa para produzir vinhos mais secos.(AU)

Characterization of Brazilian Syrah winter wines at bottling and after ageing

Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin 3-O-glucoside-pyruvic acid was the main pyranoanthocyanin identified in winter wine. Polymerized pigments index ranged from 54 % at bottling to 80 % after 42 months of ageing. Young winter wines are rich in ester and monoterpene, as well as alcoholic volatile compounds responsible for ethereal, fruity, flowery, fresh and sweet aromas. Aged winter wines showed higher contents of furfural, geranyl ethyl ether, isoamyl decanoate, α-muurolene and α-calacorene, contributing to sweet, fruity and woody aromas. Syrah winter wines are characterized by high content of phenolic compounds and color stability, and keep good sensorial characteristics after ageing in bottle.

Characterization of Brazilian Syrah winter wines at bottling and after ageing

Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin 3-O-glucoside-pyruvic acid was the main pyranoanthocyanin identified in winter wine. Polymerized pigments index ranged from 54 % at bottling to 80 % after 42 months of ageing. Young winter wines are rich in ester and monoterpene, as well as alcoholic volatile compounds responsible for ethereal, fruity, flowery, fresh and sweet aromas. Aged winter wines showed higher contents of furfural, geranyl ethyl ether, isoamyl decanoate, α-muurolene and α-calacorene, contributing to sweet, fruity and woody aromas. Syrah winter wines are characterized by high content of phenolic compounds and color stability, and keep good sensorial characteristics after ageing in bottle.(AU)

Subproduct of the Wine Industry to Replace Forage for Feeding Confined Ovine / Coproduto da Indústria de Vitivinificação como Substituto ao Volumoso na Alimentação de Ovinos Confinados

The aim of the present study was to evaluate the ingestive behavior of sheep receiving alternative food with grape pomace to replace roughage, as well as its impacts on the rumen environment. It was observed that BU had higher TOC, TRAM and pH of the ruminal liquid, while there was less TRU (P < 0,05). As for the other parameters, no significant differences were found. In this study, just as the feeding time was not influenced due to the similarity of the concentrate: roughage ratio in the diet, the protozoan count did not change. This finding reinforces the possibility of using grape marc as a tool for formulating feed, reducing the risk of ruminal disturbances. It was observed that the group control had lower TRAM, indicating that the diet of this group promoted greater microbial activity and, consequently, greater digestibility, corroborating the already observed TOC. This result was the opposite of what was expected, since the grape pomace has probiotic properties, precisely because the fruits have more fungi and bacteria in their microbiota. This also confirms that the co-products of vitiviniculture can act as promoters of the intestinal health of ruminants, justifying further studies in order to improve this use. Therefore, the use of wine by-products is an alternative to reduce production costs, as its use in diets for confined sheep can improve the performance of the animals, increasing the total feed consumption and improving microbial activity.(AU)

O objetivo do presente estudo foi avaliar o comportamento ingestivo de ovinos recebendo ração alternativa com bagaço de uva em substituição ao volumoso, bem como seus impactos no ambiente ruminal. Observou-se que a BU apresentou maiores COT, TRAM e pH do líquido ruminal, enquanto houve menor TRU (P <0,05). Quanto aos demais parâmetros, não foram encontradas diferenças significativas. Neste estudo, assim como o tempo de alimentação não foi influenciado pela similaridade da relação concentrado: volumoso na dieta, a contagem de protozoários não se alterou. Esse achado reforça a possibilidade do uso do bagaço de uva como ferramenta na formulação de rações, reduzindo o risco de distúrbios ruminais. Observou-se que o grupo controle apresentou menor TRAM, indicando que a dieta desse grupo promoveu maior atividade microbiana e, consequentemente, maior digestibilidade, corroborando o COT já observado. Esse resultado foi o oposto do esperado, já que o bagaço de uva tem propriedades probióticas, justamente porque os frutos possuem mais fungos e bactérias em sua microbiota. Isso também confirma que os coprodutos da vitivinicultura podem atuar como promotores da saúde intestinal de ruminantes, justificando novos estudos no sentido de aprimorar esse uso. Portanto, a utilização de subprodutos do vinho é uma alternativa para reduzir os custos de produção, pois seu uso em dietas para ovinos confinados pode melhorar o desempenho dos animais, aumentando o consumo total de ração e melhorando a atividade microbiana.(AU)

Macro scale analysis of Syrah vineyards under winter growing cycles: Agronomical and ecophysiological responses

In Southeast Brazil, the change of grape harvest from wet summer to dry winter through double-pruning management has improved the quality of wines, currently denominated winter wines. In order to better understand the influences of soil, macroclimate, and vineyard management in winter wines, we investigated seven vineyards in the states of Minas Gerais (Três Corações TC, Três Pontas TP, Cordislândia COR, São Sebastião do Paraíso SSP and Andradas AND) and São Paulo (Itobi ITO and Espirito Santo do Pinhal PIN) during three consecutive growing seasons. The vineyards are located in warm temperate zones and grouped in four soil types: Acrudox in TC, AND and SSP, Hapludox in TP; Hapludult in AND and PIN; Eutrudept in ITO. The high clay content (> 35 %) observed in all soil types, associated to low evapotranspiration demand, avoided the occurrence of severe water stress, as observed by the high values of leaf and stem water potential, stomatal conductance, photosynthesis, and transpiration. Differences in vigor were more related to vineyard management and did not affect grape composition. Among vineyards, parameters for berry quality from ITO, such as sugar and acidity, were more associated to high soil sand content and winter temperature. No significant differences were found in anthocyanins and total phenols of berries among vineyards, suggesting that the high thermal range and low precipitation during autumn-winter, historically observed in all municipalities, seemed to be the main factor for improvement of phenolic compounds.(AU)

Macro scale analysis of Syrah vineyards under winter growing cycles: Agronomical and ecophysiological responses

In Southeast Brazil, the change of grape harvest from wet summer to dry winter through double-pruning management has improved the quality of wines, currently denominated winter wines. In order to better understand the influences of soil, macroclimate, and vineyard management in winter wines, we investigated seven vineyards in the states of Minas Gerais (Três Corações TC, Três Pontas TP, Cordislândia COR, São Sebastião do Paraíso SSP and Andradas AND) and São Paulo (Itobi ITO and Espirito Santo do Pinhal PIN) during three consecutive growing seasons. The vineyards are located in warm temperate zones and grouped in four soil types: Acrudox in TC, AND and SSP, Hapludox in TP; Hapludult in AND and PIN; Eutrudept in ITO. The high clay content (> 35 %) observed in all soil types, associated to low evapotranspiration demand, avoided the occurrence of severe water stress, as observed by the high values of leaf and stem water potential, stomatal conductance, photosynthesis, and transpiration. Differences in vigor were more related to vineyard management and did not affect grape composition. Among vineyards, parameters for berry quality from ITO, such as sugar and acidity, were more associated to high soil sand content and winter temperature. No significant differences were found in anthocyanins and total phenols of berries among vineyards, suggesting that the high thermal range and low precipitation during autumn-winter, historically observed in all municipalities, seemed to be the main factor for improvement of phenolic compounds.

In-row spacing and shoot thinning for Chardonnay grapevines in the south of Minas Gerais, Brazil

The quality of sparkling wine reflects the climate and management of vineyard, since these factors affect grape development, berry composition, and base wine composition. Chardonnay vines were subjected to five in-row spacing distances (0.5; 0.75; 1.0; 1.50; and 2.0 m) combined with and without shoot thinning. For each in-row spacing, vines were thinned to 5, 8, 10, 15, and 20 shoots per plant. Vegetative growth, yield, berry composition and base wine composition were analyzed for two years. Vines with decreased in-row spacing, presented fewer clusters and malic acid content in berries, mostly related to the shading effect. Shoot thinning increased bud fruitfulness and decreased leaf area per meter, leaf area per plant, and leaf layer number. In-row spacing from 1.5 m to 0.5 m showed promising results for the Southeast Brazil with higher yield per hectare and sufficient acidity to provide freshness in sparkling wines.

In-row spacing and shoot thinning for Chardonnay grapevines in the south of Minas Gerais, Brazil

The quality of sparkling wine reflects the climate and management of vineyard, since these factors affect grape development, berry composition, and base wine composition. Chardonnay vines were subjected to five in-row spacing distances (0.5; 0.75; 1.0; 1.50; and 2.0 m) combined with and without shoot thinning. For each in-row spacing, vines were thinned to 5, 8, 10, 15, and 20 shoots per plant. Vegetative growth, yield, berry composition and base wine composition were analyzed for two years. Vines with decreased in-row spacing, presented fewer clusters and malic acid content in berries, mostly related to the shading effect. Shoot thinning increased bud fruitfulness and decreased leaf area per meter, leaf area per plant, and leaf layer number. In-row spacing from 1.5 m to 0.5 m showed promising results for the Southeast Brazil with higher yield per hectare and sufficient acidity to provide freshness in sparkling wines.(AU)

Trellis systems, rootstocks and season influence on the phenolic composition of 'Chenin Blanc' grape

The biosynthesis of phenolic compounds might be influenced by environmental factors, such as solar radiation, temperature and relative air humidity, and production system. Some components of the production system, particularly the trellis system and rootstock, might change the phenolic composition of grapes due to microclimate of the cultivation region. In this study, the phenolic profile of Chenin Blanc grapes was characterized with different trellis systems and rootstocks in two consecutive production cycles by using high-performance liquid chromatography under tropical semi-arid conditions. In the second production cycle (Jan-May/2016), accumulation of (-) - epicatechin gallate and (-) - epigallocatechin gallate was higher when vigorous rootstocks were trellised to the lyre system, whereas the lyre system associated to rootstock SO4 resulted in higher rutin accumulation in the same cycle. There was little influence of the factors studied on trans-resveratrol and piceatannol accumulation. However, a higher accumulation of piceatannol was observed in the second productive cycle compared to cis-resveratrol and trans-resveratrol. This study highlights that accumulation of phenolic compounds is influenced not only by environmental factors typical of the production year season, but also by the trellis system and rootstock adopted. The identification of phenolic compounds in the accumulation stimulated by the combination of trellis system, rootstock, and production season allows to differentiate grape quality and add value to products derived from such combination in a tropical semi-arid region.

Trellis systems, rootstocks and season influence on the phenolic composition of 'Chenin Blanc' grape

The biosynthesis of phenolic compounds might be influenced by environmental factors, such as solar radiation, temperature and relative air humidity, and production system. Some components of the production system, particularly the trellis system and rootstock, might change the phenolic composition of grapes due to microclimate of the cultivation region. In this study, the phenolic profile of Chenin Blanc grapes was characterized with different trellis systems and rootstocks in two consecutive production cycles by using high-performance liquid chromatography under tropical semi-arid conditions. In the second production cycle (Jan-May/2016), accumulation of (-) - epicatechin gallate and (-) - epigallocatechin gallate was higher when vigorous rootstocks were trellised to the lyre system, whereas the lyre system associated to rootstock SO4 resulted in higher rutin accumulation in the same cycle. There was little influence of the factors studied on trans-resveratrol and piceatannol accumulation. However, a higher accumulation of piceatannol was observed in the second productive cycle compared to cis-resveratrol and trans-resveratrol. This study highlights that accumulation of phenolic compounds is influenced not only by environmental factors typical of the production year season, but also by the trellis system and rootstock adopted. The identification of phenolic compounds in the accumulation stimulated by the combination of trellis system, rootstock, and production season allows to differentiate grape quality and add value to products derived from such combination in a tropical semi-arid region.(AU)

Physicochemical, aromatic and sensory properties of the Riesling Italico wines fermented with Saccharomyces and non-Saccharomyces yeasts / Propriedades físico-químicas, aromáticas e sensoriais do vinho Riesling italico fermentado com leveduras Saccharomyces e não-Saccharomyces

The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the Riesling Italico white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.(AU)

Durante a fermentação alcoólica as leveduras produzem compostos que influenciam a qualidade sensorial dos vinhos. O objetivo do trabalho foi avaliar as propriedades físico-químicas, aromáticas e sensoriais do vinho branco da variedade Riesling Italico elaborado a partir de leveduras Saccharomyces e não-Saccharomyces. Foram inoculadas separadamente no mosto as leveduras S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii e Metschnikowia pulcherrima. A fermentação alcoólica ocorreu em garrafões com 7 L de mosto, em triplicata, por 10 dias a 15 ºC. Foram realizadas análises físico-químicas padrão e de identificação da qualidade dos vinhos, além das análises de compostos voláteis e sensorial descritiva quantitativa. Todas as leveduras produziram vinhos com teores de álcool, acidez volátil e açúcar residual de acordo com a legislação. A levedura T. delbrueckii produz vinhos com concentrações elevadas de acetato de feniletila, acetato de isoamila e decanoato de etila, resultando em boa qualidade olfativa e avaliação sensorial.(AU)

Microclima, produção e composição do mosto da ‘Syrah’ cultivada sob cobertura de plástico / Microclimate, yield and must composition of Syrah grapevine cultivated under plastic cover

Foi feita a caracterização do microclima do vinhedo, das variáveis de produção das videiras e das propriedades físico-químicas do mosto da uva para vinho ‘Syrah’ cultivada com cobertura e sem cobertura de plástico impermeável (ráfia). As videiras foram sustentadas em Y e manejadas em regime de safra de inverno na região produtora de uvas de Louveira, SP. Durante o período da maturação das uvas foram feitas determinações, na altura dos cachos, da radiação solar e da temperatura do ar. Na colheita foram determinadas as variáveis fitotécnicas (número de ramos, número de cachos, massa dos cachos e produtividade) e físico-químicas do mosto (teor de sólidos solúveis, acidez total, teor de ácido tartárico, antocianinas, polifenóis totais e taninos). Os valores de temperatura máxima do ar foram superiores nas videiras sob cobertura de plástico em comparação às cultivadas a céu aberto enquanto a radiação solar foi mais elevada na condição sem cobertura. A produtividade e o teor de sólidos solúveis totais foram mais elevados para as videiras sob cobertura de plástico. Não foi observada influência da cobertura de plástico impermeável nos teores de antocianina, polifenóis totais e taninos das uvas.

The characterization of vineyard microclimate, plant variables and must physicochemical properties of the 'Syrah' wine grape was done for plants cultivated with and without waterproof plastic cover (“ráfia”). The grapevines were trained in Y-shaped trellis and cultivated during the winter growing season in the grape growing region of Louveira-SP, Brazil. During the grape maturation period, measurements of solar radiation and air temperature were taken at cluster height. In the harvest, the plant variables (number of branches, number of clusters, bunch weight and yield) and must physicochemical characteristics (soluble solids content, total titratable acidity, tartaric acid, anthocyanin, total polyphenols and tannins) were determined. Maximum temperature values were higher under plastic cover when compared to the open sky condition while solar radiation values were higher for the open sky condition. Yield and total soluble solids content values were higher for vines grown under plastic cover. No influence of the use of plastic cover was found for the levels of anthocyanin, total polyphenols and tannin of berries.

Microclima, produção e composição do mosto da ‘Syrah cultivada sob cobertura de plástico / Microclimate, yield and must composition of Syrah grapevine cultivated under plastic cover

Foi feita a caracterização do microclima do vinhedo, das variáveis de produção das videiras e das propriedades físico-químicas do mosto da uva para vinho ‘Syrah cultivada com cobertura e sem cobertura de plástico impermeável (ráfia). As videiras foram sustentadas em Y e manejadas em regime de safra de inverno na região produtora de uvas de Louveira, SP. Durante o período da maturação das uvas foram feitas determinações, na altura dos cachos, da radiação solar e da temperatura do ar. Na colheita foram determinadas as variáveis fitotécnicas (número de ramos, número de cachos, massa dos cachos e produtividade) e físico-químicas do mosto (teor de sólidos solúveis, acidez total, teor de ácido tartárico, antocianinas, polifenóis totais e taninos). Os valores de temperatura máxima do ar foram superiores nas videiras sob cobertura de plástico em comparação às cultivadas a céu aberto enquanto a radiação solar foi mais elevada na condição sem cobertura. A produtividade e o teor de sólidos solúveis totais foram mais elevados para as videiras sob cobertura de plástico. Não foi observada influência da cobertura de plástico impermeável nos teores de antocianina, polifenóis totais e taninos das uvas.(AU)

The characterization of vineyard microclimate, plant variables and must physicochemical properties of the 'Syrah' wine grape was done for plants cultivated with and without waterproof plastic cover (“ráfia”). The grapevines were trained in Y-shaped trellis and cultivated during the winter growing season in the grape growing region of Louveira-SP, Brazil. During the grape maturation period, measurements of solar radiation and air temperature were taken at cluster height. In the harvest, the plant variables (number of branches, number of clusters, bunch weight and yield) and must physicochemical characteristics (soluble solids content, total titratable acidity, tartaric acid, anthocyanin, total polyphenols and tannins) were determined. Maximum temperature values were higher under plastic cover when compared to the open sky condition while solar radiation values were higher for the open sky condition. Yield and total soluble solids content values were higher for vines grown under plastic cover. No influence of the use of plastic cover was found for the levels of anthocyanin, total polyphenols and tannin of berries.(AU)

Desenvolvimento e avaliação de sobremesa láctea gourmet a base de vinho / Development and evaluation of gourmet dairy dessert the base of wine

O vinho, uma fonte de resveratrol, é uma bebida que pode beneficiar as formulações de produtos alimentícios, promovendo um possível incremento da qualidade nutricional e dos atributos sensoriais. Este trabalho objetivou desenvolver e analisar (físico-químico e sensorial) sobremesas lácteas (mousses) enriquecidas pelo uso do vinho como ingrediente. Observou-se que as três mousses apresentaram conteúdos de proteínas, carboidratos e lipídios. Sobre a análise sensorial, médias expressivas (acima de 7,0) foram observadas para os atributos aparência, sabor e textura, indicando uma considerável aceitação desses produtos entre os consumidores. Conclui-se ser possível desenvolver mousses de vinhos tinto, rosé e branco com parâmetros físico-químicos adequados. Além disso, esses produtos demonstraram resultados relevantes nos testes de aceitação.

Caracterização físico-química de fermentado alcoólico de jabuticaba (Myrciaria jaboticaba Berg) / Physicochemical characterization of jabuticaba (Myrciaria jaboticaba Berg) wines

O trabalho foi realizado com o objetivo de elaborar bebida alcoólica fermentada a partir da polpa de jabuticaba e determinar a atividade antioxidante desse fermentado alcoólico. A partir da polpa, foi preparado mosto e inoculado com Saccharomyces cerevisiae, CCMA 0200, o processo fermentativo foi conduzido em fermentadores com capacidade de 6 L a22˚C. As fermentações foram monitoradas diariamente e amostras foram retiradas para análises cromatográficas. Ao fim da fermentação foram analisados o teor de compostos fenólicos totais e atividade antioxidante. O teor de etanol, ao final do processo fermentativo foi de 67,3 g.L-1 e foram identificados 25 compostos voláteis. O fermentado alcoólico de jabuticaba além de apresentar compostos importantes para o sabor e o aroma da bebida, possuem antioxidantes que são fontes de substâncias bioativas.(AU)

Caracterização físico-química de fermentado alcoólico de jabuticaba (Myrciaria jaboticaba Berg) / Physicochemical characterization of jabuticaba (Myrciaria jaboticaba Berg) wines

O trabalho foi realizado com o objetivo de elaborar bebida alcoólica fermentada a partir da polpa de jabuticaba e determinar a atividade antioxidante desse fermentado alcoólico. A partir da polpa, foi preparado mosto e inoculado com Saccharomyces cerevisiae, CCMA 0200, o processo fermentativo foi conduzido em fermentadores com capacidade de 6 L a22˚C. As fermentações foram monitoradas diariamente e amostras foram retiradas para análises cromatográficas. Ao fim da fermentação foram analisados o teor de compostos fenólicos totais e atividade antioxidante. O teor de etanol, ao final do processo fermentativo foi de 67,3 g.L-1 e foram identificados 25 compostos voláteis. O fermentado alcoólico de jabuticaba além de apresentar compostos importantes para o sabor e o aroma da bebida, possuem antioxidantes que são fontes de substâncias bioativas.

Efeito da carga de gemas da videira ‘Cabernet Franc na interceptação da radiação solar e na fertilidade de gemas / Effect of retained node numbers of Cabernet Franc grapevine on the interception of solar radiation and on the node fertility

Devido a uma carência de informações técnico-cientificas sobre o efeito da carga de gemas em relação a interceptação da radiação solar, e o seu efeito na fertilidade de gemas, tem-se como objetivo desse trabalho avaliar o efeito do aumento da carga de gemas da videira ‘Cabernet Franc em relação a interceptação da radiação fotossinteticamente ativa e o seu efeito na fertilidade de gemas em região de elevada altitude de Santa Catarina. Este experimento foi conduzido durante safra 2016/2017, em um vinhedo comercial, localizado no munícipio de São Joaquim. Utilizaram-se plantas de ‘Cabernet Franc enxertadas sobre o porta-enxerto ‘Paulsen 1103. Os tratamentos consistiram em quatro diferentes níveis de cargas de gemas: 15, 30, 50 e 75 gemas planta-1 . O delineamento experimental utilizado foi o de blocos ao acaso, com quatro blocos e cinco plantas por parcela. Os dados foram submetidos à análise de variância (ANOVA) e comparados pelo Teste Tukey a 5% de probabilidade de erro. Os resultados desse estudo evidenciam a importância da interceptação da radiação fotossinteticamente ativa na fertilidade de gemas, observando-se redução da fertilidade de gemas em situações de redução da interceptação da radiação fotossinteticamente ativa, nesse caso, causado pelo aumento da carga de gemas, que resulta em um maior número de ramos, proporcionando um dossel mais denso, reduzindo a interceptação da radiação fotossinteticamente ativa que alcança as gemas da videira, sendo esse efeito, mais pronunciado nas gemas localizada na posição basal do ramo.(AU)

Due to a lack of technical-scientific information about the effect of the retained node number on the interception of the solar radiation of the nodes and its effect on the fertility of nodes, this work aims to evaluate the effect of the increased number of nodes of the grapevine Cabernet Franc in relation to the interception of the photosynthetically active composition and its effect on the node fertility in high altitude region of Santa Catarina State. This experiment was conducted during the 2016/2017 harvest in a commercial vineyard located in the city of São Joaquim. Cabernet Franc plants grafted on the 'Paulsen 1103' rootstock were used. The treatments consisted of four different levels of retained node numbers: 15, 30, 50, and 75 nodes per plant. The experimental design was a randomized block design with four blocks and five plants per plot. The data were submitted to analysis of variance (ANOVA) and compared by the Tukey test with a 5% probability of error. The results of this study evidenced the importance of the interception of the photosynthetically active radiation in the nodes fertility, observing the reduction of the nodes fertility in situations of reduction of the interception of the photosynthetically active radiation, in this case, caused by the increase of the number of nodes, which resulted in a higher shoot number and branches, resulting in a denser canopy, and consequently reducing the interception of the photosynthetically active radiation that reaches the grape nodes, being this effect more pronounced in the buds located at the basal position of the branch.(AU)

Efeito da carga de gemas da videira ‘Cabernet Franc’ na interceptação da radiação solar e na fertilidade de gemas / Effect of retained node numbers of Cabernet Franc grapevine on the interception of solar radiation and on the node fertility

Devido a uma carência de informações técnico-cientificas sobre o efeito da carga de gemas em relação a interceptação da radiação solar, e o seu efeito na fertilidade de gemas, tem-se como objetivo desse trabalho avaliar o efeito do aumento da carga de gemas da videira ‘Cabernet Franc’ em relação a interceptação da radiação fotossinteticamente ativa e o seu efeito na fertilidade de gemas em região de elevada altitude de Santa Catarina. Este experimento foi conduzido durante safra 2016/2017, em um vinhedo comercial, localizado no munícipio de São Joaquim. Utilizaram-se plantas de ‘Cabernet Franc’ enxertadas sobre o porta-enxerto ‘Paulsen 1103’. Os tratamentos consistiram em quatro diferentes níveis de cargas de gemas: 15, 30, 50 e 75 gemas planta-1 . O delineamento experimental utilizado foi o de blocos ao acaso, com quatro blocos e cinco plantas por parcela. Os dados foram submetidos à análise de variância (ANOVA) e comparados pelo Teste Tukey a 5% de probabilidade de erro. Os resultados desse estudo evidenciam a importância da interceptação da radiação fotossinteticamente ativa na fertilidade de gemas, observando-se redução da fertilidade de gemas em situações de redução da interceptação da radiação fotossinteticamente ativa, nesse caso, causado pelo aumento da carga de gemas, que resulta em um maior número de ramos, proporcionando um dossel mais denso, reduzindo a interceptação da radiação fotossinteticamente ativa que alcança as gemas da videira, sendo esse efeito, mais pronunciado nas gemas localizada na posição basal do ramo.

Due to a lack of technical-scientific information about the effect of the retained node number on the interception of the solar radiation of the nodes and its effect on the fertility of nodes, this work aims to evaluate the effect of the increased number of nodes of the grapevine Cabernet Franc in relation to the interception of the photosynthetically active composition and its effect on the node fertility in high altitude region of Santa Catarina State. This experiment was conducted during the 2016/2017 harvest in a commercial vineyard located in the city of São Joaquim. Cabernet Franc plants grafted on the 'Paulsen 1103' rootstock were used. The treatments consisted of four different levels of retained node numbers: 15, 30, 50, and 75 nodes per plant. The experimental design was a randomized block design with four blocks and five plants per plot. The data were submitted to analysis of variance (ANOVA) and compared by the Tukey test with a 5% probability of error. The results of this study evidenced the importance of the interception of the photosynthetically active radiation in the nodes fertility, observing the reduction of the nodes fertility in situations of reduction of the interception of the photosynthetically active radiation, in this case, caused by the increase of the number of nodes, which resulted in a higher shoot number and branches, resulting in a denser canopy, and consequently reducing the interception of the photosynthetically active radiation that reaches the grape nodes, being this effect more pronounced in the buds located at the basal position of the branch.

Avaliação do tucupi e vinho tinto na aceitabilidade de produtos marinados / Evaluation of tucupi and red wine in the acceptance of marine products

A marinação é uma técnica que preserva carnes bovinas, aves e pescado. O objetivo deste trabalho foi desenvolver e analisar sensorialmente carne bovina e de frango marinadas em tucupi e azeite (P1) e suco de beterraba e vinho tinto (P2). Inicialmente as carnes foram cortadas, imersas em salmoura, filtradas, imersas em solução de marinação e aquecidas em chapa elétrica. Os resultados da análise sensorial mostraram que o índice de aceitabilidade dos marinados para cor foram 84,55 e 84,82%, sabor 84,01 e 84,82% textura 86,45 e 85,91%, aroma 86,72 e 85,37% e impressão global de 88,89 e 87,53% para P1 e P2 respectivamente. Conclui-se que os marinados foram bem aceitos, e que os ingredientes utilizados além de melhorarem as propriedades sensoriais das carnes, contribuíram para inovação destes produtos, tornando-os mais atrativos aos provadores.(AU)

Avaliação do tucupi e vinho tinto na aceitabilidade de produtos marinados / Evaluation of tucupi and red wine in the acceptance of marine products

A marinação é uma técnica que preserva carnes bovinas, aves e pescado. O objetivo deste trabalho foi desenvolver e analisar sensorialmente carne bovina e de frango marinadas em tucupi e azeite (P1) e suco de beterraba e vinho tinto (P2). Inicialmente as carnes foram cortadas, imersas em salmoura, filtradas, imersas em solução de marinação e aquecidas em chapa elétrica. Os resultados da análise sensorial mostraram que o índice de aceitabilidade dos marinados para cor foram 84,55 e 84,82%, sabor 84,01 e 84,82% textura 86,45 e 85,91%, aroma 86,72 e 85,37% e impressão global de 88,89 e 87,53% para P1 e P2 respectivamente. Conclui-se que os marinados foram bem aceitos, e que os ingredientes utilizados além de melhorarem as propriedades sensoriais das carnes, contribuíram para inovação destes produtos, tornando-os mais atrativos aos provadores.