Influence of tannins ellagic addition in quality merlot wines of Campaign region

• Autor(a) principal: Cerbaro, Deisi; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça
• Data de Publicação: 2016
• Outros Autores: Rombaldi, César Valmor; Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Sainz, Ricardo Lemos; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça, Nobre, Gisele Alves; Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/103
• topic: Food science; Winemaking, Red wines, Cold maceration. Enological practices.; Ciência e Tenologia de Alimentos; Vinho tinto. Merlot. Maceração a frio. Taninos enológicos

Within the winemaking techniques, there are several resources available to enhance the quality of wines. Faced with the immense possibilities of combinations that can result in unique quality wines this study aimed to evaluate the effects and benefits of the ellagic tannins application in full or partial replacement of sulfur dioxide in the wines from the variety Merlot chemical properties. In these experiments, the following treatments were performed: T1 (control, traditional vinification with potassium metabisulfite addition - 20 g.hL-1); T2 (traditional wine without the potassium metabisulfite addition and without tannin addition); T3 (traditional wine with the ellagic tannin addition - 30 g.hL-1); T4 (traditional wine with the addition of 30 g.hL-1 ellagic tannin and potassium metabisulfite 10 g.hL-1). The treatments were evaluated after the end of the maceration, after the malolactic fermentation and after bottling. The results obtained in this study indicate that it is technically possible to produce Merlot young red wine without the addition of SO2. But more studies are needed to optimize the employed winemaking techniques and their relationship to the parameters evaluated.