Abstract
Sulfitic maceration is part of a technique used in large companies to store must through the superdosing of sulfur dioxide added after the destemming of the grapes. The objective of this study was to analyze the physico-chemical characteristics of the wines elaborated by sulfitic maceration. The study was conducted at the Federal University of Pampa (UNIPAMPA), Campus Dom Pedrito, RS, Brazil. Three vinifications (identified by treatments 1, 2 and 3) were performed with 3 replicates each. The grapes used were the cultivar Alicante Bouschet. Treatment 1 underwent the same procedures as treatment 2, except for the dosage of 1400 mg.L−1 of added sulfur dioxide. The grapes were destemmed, crushed and macerated for 2 days and before fermentation started, the must was heated to remove SO2. In the treatment 3 a traditional maceration was carried out for 5 days. The physicochemical characteristics of the wines were analyzed by Fourier Transform Infrared Spectroscopy (FTIR) and the results were analyzed by statistical analysis of comparison of averages. The color intensity of treatment 2 showed no significant difference in relation to the treatment 3, demonstrating that with 2 days of sulphitic maceration, occurs a color extraction similar to a traditional 5-day maceration.
Highlights
For large companies producing grape derivatives the use of grapes that have low sanity and little maturation makes it possible to create a niche market where the prices of the products are more competitive, it is necessary to maintain a certain quality
Sulphite maceration appears as a technique that facilitates the relocation of equipment and utilization of grapes with undesired quality
For further vinification or juice preparation, the sulphited must is passed through a desulfurizer whereby the sulfur dioxide is withdrawn and the product can be destined for the desired purposes
Summary
For large companies producing grape derivatives (juices, wines, distillates and etc.) the use of grapes that have low sanity and little maturation makes it possible to create a niche market where the prices of the products are more competitive, it is necessary to maintain a certain quality. For further vinification or juice preparation, the sulphited must is passed through a desulfurizer (equipment with a vacuum or steam heat exchanger) whereby the sulfur dioxide is withdrawn and the product can be destined for the desired purposes. As this technique uses very energetic processes such as SO2 overdosing and the heating process to eliminate it, the study aims to analyze the physico-chemical characteristics of the wine elaborated by sulfitic maceration, as well as to analyze the effects of sulfur dioxide, comparing it with a traditional maceration winemaking
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