<b>Characteristics of quality of `Bordô´ wine elabored with different vinification process and diferent periods of maceration</b> - DOI: 10.4025/actascitechnol.v28i2.1194

Authors

  • Marcelo Barbosa Malgarim IAPAR
  • Casiane Salete tibola UFPEL
  • Valdecir Carlos Ferri UFPEL
  • Cristiane Brauer Zaicovski UFPEL
  • Ví­tor Manfroi UFPEL

DOI:

https://doi.org/10.4025/actascitechnol.v28i2.1194

Keywords:

vinho tinto, Vitis labrusca, enologia

Abstract

This study aimed to evaluate the vinification process and period of maceration in the chemical and sensorial characteristics of the `Bordô´ wine. After harvest, the grapes were kept under environment temperature for two days for stabilization and concentration of sugars. Three wines were elaborated according to the following treatments: T1) wine elaborated by microvinification industrial process with four days of maceration; T2) wine elaborated by microvinification industrial process with seven days of maceration; and T3) wine elaborated by vinification artesanal process, with seven days of maceration. Treatments 1 and 2 were added K2S2O5 in the proportion of 6 g 100 L-1 of must and also sucrose in the proportion 3.56 kg 100 L-1 of must. Treatment 3 was added sucrose in proportion of 2.5 kg 100 L-1 of must. After the wines stabilization, the following evaluation parameters were considered: coloration, alcoholic graduation, pH, titratable acidity, volatile acidity, dry extract, total soluble solids, turbid and sensorial characteristics. The `Bordô´ red wine, elaborated by artesanal vinification process, showed flavor characteristics somewhat timber and lightly sourish. The microvinification, with four days of maceration, showed higher acidity and lower coloration intensity. In conclusion the best chemical characteristics and sensorial characteristics were found in the `Bordô´ wine which was elaborated by microvinification with seven days of maceration

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Author Biography

Marcelo Barbosa Malgarim, IAPAR

Possui graduação em Agronomia pela Pontifí­cia Universidade Católica do Rio Grande do Sul (2000), mestrado em Agronomia pela Universidade Federal de Pelotas (2003) e doutorado em Agronomia pela Universidade Federal de Pelotas (2005). Foi professor na Universidade Estadual de Ponta Grossa e atualmente é pesquisador do Instituto Agronômico do Paraná. Tem experiência na área de Fruticultura, atuando principalmente nos seguintes temas: viticultura, citricultura, pós-colheita e armazenamento refrigerado. Currí­culo Lattes

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Published

2008-03-20

How to Cite

Malgarim, M. B., tibola, C. S., Ferri, V. C., Zaicovski, C. B., & Manfroi, V. (2008). <b>Characteristics of quality of `Bordô´ wine elabored with different vinification process and diferent periods of maceration</b> - DOI: 10.4025/actascitechnol.v28i2.1194. Acta Scientiarum. Technology, 28(2), 199–204. https://doi.org/10.4025/actascitechnol.v28i2.1194

Issue

Vol. 28 No. 2 (2006)

Section

Food Technology

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