PRODUÃÃO DE VINHO DE UVAS DOS CULTIVARES NIÃGARA ...

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X WINE PRODUCTION FROM NIAGARA ROSADA AND BORDÔ GRAPES: PHYSICOCHEMICAL, SENSORIAL ANALYSES AND ETHANOL RECOVERY FROM POMACE. Botucatu, 2006. 93 p. Tese (Doutorado em Agronomia / Energia na Agricultura) - Faculdade de Ciências Agronômicas, Universidade Estadual Paulista. Author: Daniela Barnabé Adviser: Waldemar Gastoni Venturini Filho Co-adviser: Helena Maria André Bolini SUMMARY The Brazilian winegrowing activity is characterized by small properties, family labor, and table wine production. However, there are few studies on table wine, despite more than 80% of the country’s wine production originates from American or hybrid grapes. This study was accomplished with small wine producers from Lençóis Paulista/SP who produce wine from American grapes (mainly Niagara). Table wine production from Niagara Rosada and Bordô grapes, their physicochemical and sensorial characterization, and the ethanol recovery from pomace were the aims of this study. Wine production was conducted with skin maceration with each variety being individually processed. The treatments were the varied proportional assemblage of both wines. Pomace was distilled in a simple copper still, and after redistilled for ethanol recovery. Sensorial analysis was performed by the acceptance test, using the
XI hedonic scale, and quantitative descriptive wine analysis. The use of Bordô wine for assemblage with Niagara Rosada wine resulted in a beverage with more balanced physicochemical characteristics concerning acidity, dry extract content, and reduced dry extract, alcohol/reduced dry extract relation, polyphenol content, and coloration. There was no significant statistical difference (p• 0.05) in the acceptance test as for global acceptance, flavor, and aroma of different treatments, although the appearance acceptance was higher for more intense coloration treatments. In quantitative descriptive analysis, 13 descriptive terms were chosen to describe similarities and differences between samples: red and golden-yellow coloration, transparency, grape, alcohol, artificial grape and acid aromas, acid taste, dry, grape juice and alcohol flavor, astringency, and body. The used descriptors were adequate for sample discrimination, except the alcohol aroma one which did not show significant statistical difference for the analyzed wines. The pomace, which is usually used as a source of nutrients in the vineyard, was distilled for ethanol recovery before its final use in the field. Ethanol recovery was higher for Niagara grape distilled than for Bordô grape; these results are justified by the higher sugar content in Niagara Rosada grape what contributes to higher alcohol concentration in the pomace. Keywords: Vitis labrusca, enology, quantitative descriptive analysis.
Page 1 and 2: UNIVERSIDADE ESTADUAL PAULISTA “J
Page 5 and 6: III AGRADECIMENTOS A todos aqueles
Page 7 and 8: V 3.4.2.2 Memória sensorial e capa
Page 9 and 10: VII LISTA DE FIGURAS Figuras Págin
Page 11: IX relação à aparência tenha si
Page 15 and 16: 2 possui cerca de um hectare cultiv
Page 17 and 18: 4 do Sul, o consumo seja de aproxim
Page 19 and 20: 6 O vinho de uvas Niágara é basta
Page 21 and 22: 8 maturação fenólica baseia-se n
Page 23 and 24: 10 Os vinhos produzidos com mostos
Page 25 and 26: 12 de 1040 a 1030, provavelmente, j
Page 27 and 28: 14 alcoólicos, acidez e resíduos
Page 29 and 30: 16 2.4 Composição química dos vi
Page 31 and 32: 18 qualidade sensorial do vinho (ZO
Page 33 and 34: 20 c) Fenóis-ácidos: estão prese
Page 35 and 36: 22 tintos apresentam teores de cinz
Page 37 and 38: 24 componentes se interelacionam, i
Page 39 and 40: 26 participantes com um produto do
Page 41 and 42: 28 Provadores que apresentam valor
Page 43 and 44: 30 Pereira e Moretti (1997) utiliza
Page 45 and 46: 32 obtenção de álcool carburante
Page 47 and 48: 34 3 MATERIAL E MÉTODOS 3.1 Materi
Page 49 and 50: 36 remontagens diárias (manualment
Page 51 and 52: 38 fórmula: alcoólico corrigido p
Page 53 and 54: 40 Nome:___________________________
Page 55 and 56: 42 Nome: __________________________
Page 57 and 58: 44 A capacidade discriminatória de
Page 59 and 60: 46 treinamento em grupo. As sessõe
Page 61 and 62: 48 A concentração de sólidos sol
Page 63 and 64:
50 vinhos de mesa com teor alcoóli
Page 65 and 66:
52 abaixo de 30 mg/L, provavelmente
Page 67 and 68:
54 Tabela 7: Características das a
Page 69 and 70:
56 10,7% na faixa etária de 41-50
Page 71 and 72:
58 provadores. A amostra 5 obteve m
Page 73 and 74:
60 % respostas 40 35 30 25 20 15 10
Page 75 and 76:
62 A capacidade discriminatória do
Page 77 and 78:
64 Nome____________________________
Page 79 and 80:
66 Tabela 12: Valores de p amostras
Page 81 and 82:
68 4.4.2.5 Perfil sensorial dos vin
Page 83 and 84:
70 coloração bordô e encorpado),
Page 85 and 86:
72 Tabela 15: Coeficiente de correl
Page 87 and 88:
74 Tabela 17: Coeficiente de correl
Page 89 and 90:
76 transparência, aroma de uva e a
Page 91 and 92:
78 5 CONCLUSÕES A utilização do
Page 93 and 94:
80 6 REFERÊNCIAS BIBLIOGRÁFICAS A
Page 95 and 96:
82 CAMARGO, U. A. Tecnologia vitíc
Page 97 and 98:
84 GUERRA, C. C. Maturação fenól
Page 99 and 100:
86 REGINA, M. de A. et al. (coords.
Page 101 and 102:
88 SOMERS, T. C.; EVANS, M.E. Grape
Page 103 and 104:
90 APÊNDICE Tabela 18: Valores de
Page 105 and 106:
92 Tabela 20: Valores de p amostras
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