Caracterização dos vinhos Merlot e Cabernet sauvignon produzidos no Planalto Serrano de Santa Catarina
Winemaking in the state of Santa Catarina has been gaining more and more prominence in the national scenario, giving rise to the production of wines of noble castes. This is due to the geographic and climatic diversity, especially in the regions above 900 meters of altitude, which are characterized...
| Autor principal: | Maciel, Heliatrissy Ribeiro |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/13994 |
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| Resumo: |
Winemaking in the state of Santa Catarina has been gaining more and more prominence in the national scenario, giving rise to the production of wines of noble castes. This is due to the geographic and climatic diversity, especially in the regions above 900 meters of altitude, which are characterized as places with microclimatic conditions favorable to the wine sector, favoring the phenological cycle and differentiating the quality of the grape. This work aims to characterize the wines Merlot and Cabernet Sauvignon obtained in different crops in the municipality of Campo Belo do Sul, during the phenological cycle 2016 \ 2017 and 2017 \ 2018. The following analyzes were carried out on the wines: total polyphenols content, antioxidant activity, total monomeric anthocyanins, color and resveratrol. The data were submitted to analysis of variance and comparison of means by the Tukey test (p≤0.05). The wines under study presented the appropriate classical oenological parameters according to the Brazilian Legislation. The Cabernet Sauvignon wines presented different chemical characteristics according to the harvest, highlighting the wines of the 2017 harvest, where the anthocyanin content was observed when compared to the Merlot variety of the same harvest. The Merlot wines of the 2017 crop presented lower content of total polyphenols and anthocyanins, thus presenting a higher polymerization of these compounds, which probably contributed to lower intensity and red wine color measurement. Cabernet Sauvignon wines from the 2018 crop showed higher concentrations of total polyphenols and Anthocyanins, thus differing significantly (p <0.05) from the Merlot variety of this harvest. Antioxidant activity of Cabernet Sauvignon and Merlot wines varied in the different harvests. Resveratrol presented significant data in the Merlot and Cabernet Sauvignon wines of the 2017 and 2018 harvests. This work observed the influence of phenolic compounds, antioxidant capacity, color measure in different vintages present in wines grown and produced in the state of Santa Catarina. |
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