Análise físico-química de vinhos: um comparativo entre os vinhos do vale do São Francisco no Brasil e os vinhos do douro em Portugal / Physicochemical analysis of wines: a comparison between Brazilian wines of the valley of São Francisco and the douro wines in Portugal

• Autor(a) principal: Santos, Mariana de Oliveira
• Data de Publicação: 2020
• Outros Autores: Torres, Micaelle Batista, Siqueira, Lidiany da Paixão, Neto, João Gomes Pontes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/19399
• topic: Physicochemical analyses; Douro Region; Wines; São Francisco Valley

Wines are drinks obtained through alcoholic fermentation of simple grape must. It can be classified as table wine, sparkling, liqueur and noble. The aim of this work was to carry out a research on the history of wines in Brazil and Portugal, their components, health benefits and compare its quality parameters. 60 articles were selected on the Scielo, Ebsco and ScienceDirect platforms, of which 43 were used for this review. The first wineries arrived in Brazil with the arrival of Martin Afonso de Souza at the captaincy of São Vicente and today one of the main wine production places in the country is at the São Francisco Valley, in the Northeast region, considered the best place for the wine production. In Portugal, since the treaty of Methuen, between Portugal and England, port wine was a preference for export. To regulate the quality of the drink in the country, the Marquis of Pombal created a company that led to the emergence of the Douro demarcated region, to limit the cultivation of grapes and preserve the characteristics of the wine. Brazil and Portugal have specific laws and standards used to ensure the quality of wines. It is concluded that the wines of both countries have practically the same quality standards, since they are inserted in the OIV and characteristics such as the climate and geographical region contribute to differentiate their characteristics.