Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration

Detalhes bibliográficos
Autor(a) principal: Santiago,Wesley E.
Data de Publicação: 2014
Outros Autores: Teruel,Bárbara J., Oliveira,Rafael A. De, Silva,João C. T. R. Da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Engenharia Agrícola
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000100010
Resumo: This study aimed to verify the influence of partial dehydration of "Niagara Rosada" grape clusters in physicochemical quality of the pre- fermentation must. In Brazil, during the winemaking process it is common to need to adjust the grape must when the physicochemical characteristics of the raw material are insufficient to produce wines in accordance with the Brazilian legislation for classification of beverages, which establishes the minimum alcohol content of 8.6 % for the beverage to be considered wine. Therefore, given that the reduction in the water content of grape berries allows the concentration of chemical compounds present in its composition, especially the concentration of total soluble solids, we proceeded with the treatments that were formed by the combination of two temperatures (T1-37.1ºC and T2-22.9 ºC) two air speeds (S1: 1.79 m s-1 and S2: 3.21 m s-1) and a control (T0) that has not gone through the dehydration treatment. Analysis of pH, Total Titratable Acidity (TTA) were performed in mEq L-1, Total Soluble Solids (TSS) in ºBrix, water content on a dry basis and Concentration of Phenolic Compounds (CPC) in mg of gallic acid per 100g of must. The average comparison test identified statistically significant modifications for the adaptation of must for winemaking purposes, having the treatment with 22.9 ºC and air speed of 1.79 m s-1 shown the largest increase in the concentration of total soluble solids, followed by the second best result for concentration of phenolic compounds.
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spelling Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydrationChemical CompositionMustDryingThis study aimed to verify the influence of partial dehydration of "Niagara Rosada" grape clusters in physicochemical quality of the pre- fermentation must. In Brazil, during the winemaking process it is common to need to adjust the grape must when the physicochemical characteristics of the raw material are insufficient to produce wines in accordance with the Brazilian legislation for classification of beverages, which establishes the minimum alcohol content of 8.6 % for the beverage to be considered wine. Therefore, given that the reduction in the water content of grape berries allows the concentration of chemical compounds present in its composition, especially the concentration of total soluble solids, we proceeded with the treatments that were formed by the combination of two temperatures (T1-37.1ºC and T2-22.9 ºC) two air speeds (S1: 1.79 m s-1 and S2: 3.21 m s-1) and a control (T0) that has not gone through the dehydration treatment. Analysis of pH, Total Titratable Acidity (TTA) were performed in mEq L-1, Total Soluble Solids (TSS) in ºBrix, water content on a dry basis and Concentration of Phenolic Compounds (CPC) in mg of gallic acid per 100g of must. The average comparison test identified statistically significant modifications for the adaptation of must for winemaking purposes, having the treatment with 22.9 ºC and air speed of 1.79 m s-1 shown the largest increase in the concentration of total soluble solids, followed by the second best result for concentration of phenolic compounds.Associação Brasileira de Engenharia Agrícola2014-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000100010Engenharia Agrícola v.34 n.1 2014reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/S0100-69162014000100010info:eu-repo/semantics/openAccessSantiago,Wesley E.Teruel,Bárbara J.Oliveira,Rafael A. DeSilva,João C. T. R. Daeng2016-08-05T00:00:00Zoai:scielo:S0100-69162014000100010Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2016-08-05T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false
dc.title.none.fl_str_mv Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
title Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
spellingShingle Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
Santiago,Wesley E.
Chemical Composition
Must
Drying
title_short Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
title_full Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
title_fullStr Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
title_full_unstemmed Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
title_sort Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
author Santiago,Wesley E.
author_facet Santiago,Wesley E.
Teruel,Bárbara J.
Oliveira,Rafael A. De
Silva,João C. T. R. Da
author_role author
author2 Teruel,Bárbara J.
Oliveira,Rafael A. De
Silva,João C. T. R. Da
author2_role author
author
author
dc.contributor.author.fl_str_mv Santiago,Wesley E.
Teruel,Bárbara J.
Oliveira,Rafael A. De
Silva,João C. T. R. Da
dc.subject.por.fl_str_mv Chemical Composition
Must
Drying
topic Chemical Composition
Must
Drying
description This study aimed to verify the influence of partial dehydration of "Niagara Rosada" grape clusters in physicochemical quality of the pre- fermentation must. In Brazil, during the winemaking process it is common to need to adjust the grape must when the physicochemical characteristics of the raw material are insufficient to produce wines in accordance with the Brazilian legislation for classification of beverages, which establishes the minimum alcohol content of 8.6 % for the beverage to be considered wine. Therefore, given that the reduction in the water content of grape berries allows the concentration of chemical compounds present in its composition, especially the concentration of total soluble solids, we proceeded with the treatments that were formed by the combination of two temperatures (T1-37.1ºC and T2-22.9 ºC) two air speeds (S1: 1.79 m s-1 and S2: 3.21 m s-1) and a control (T0) that has not gone through the dehydration treatment. Analysis of pH, Total Titratable Acidity (TTA) were performed in mEq L-1, Total Soluble Solids (TSS) in ºBrix, water content on a dry basis and Concentration of Phenolic Compounds (CPC) in mg of gallic acid per 100g of must. The average comparison test identified statistically significant modifications for the adaptation of must for winemaking purposes, having the treatment with 22.9 ºC and air speed of 1.79 m s-1 shown the largest increase in the concentration of total soluble solids, followed by the second best result for concentration of phenolic compounds.
publishDate 2014
dc.date.none.fl_str_mv 2014-02-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000100010
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000100010
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0100-69162014000100010
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
dc.source.none.fl_str_mv Engenharia Agrícola v.34 n.1 2014
reponame:Engenharia Agrícola
instname:Associação Brasileira de Engenharia Agrícola (SBEA)
instacron:SBEA
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instacron_str SBEA
institution SBEA
reponame_str Engenharia Agrícola
collection Engenharia Agrícola
repository.name.fl_str_mv Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)
repository.mail.fl_str_mv revistasbea@sbea.org.br||sbea@sbea.org.br
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