Atributos do solo relacionados com o potencial enológico de uvas viníferas no Vale do Submédio São Francisco

• Autor(a) principal: SANTANA, Mayame de Brito
• Data de Publicação: 2019
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8193
• topic: Solo; Uva vinífera; Pedologia; AGRONOMIA::CIENCIA DO SOLO

The Sub-middle São Francisco Valley, a pioneer in producing wines in the condition of tropical semi-arid climate and the only region of the world that produces grapes year-round, has become increasingly important in the national economy. Its geographical conditions played an important role in the introduction and development of the production of grapes and fine wines with peculiar aromas and flavors. In the production of quality fine wines, in addition to the intrinsic factors such as the vine variety, one must take into account the extrinsic factors, such as climate and soil, and among the main attributes of the soil that can intervene in the quality of the wine, we can cite the texture, effective depth, drainage and soil fertility. Therefore, the objective of this study was to evaluate the effect of soil attributes on the physico-chemical composition of Tempranillo and Syrah wine and grape grapes produced in the Sub-Middle São Francisco Valley in the Northeast region of Brazil. For this, chemical, physical and physical-water analyzes of soils under vineyards were carried out, as well as the physical-chemical composition of grapes and wines were evaluated following specific methodologies. The results indicated that the water availability influenced the yield results of the vines, as well as the physical and chemical attributes of the soils, had an effect on the composition of the Tempranillo and Syrah wines produced in the Sub-Middle São Francisco Valley. In the phenolic composition and antioxidant activity of Tempranillo wines, the effects of the climate overlapped those of the soil, with variations within each harvest. In the Syrah wines, the soil with greater stoniness contributed to obtaining wines with higher phenolic concentration and antioxidant activity.