Physicochemical characterization of wines obtained of cultivar Isabel (hybrid ofVitis vinifera×Vitis labrusca) from different Brazilian states

Marcio Paulo Czepak,And Edilson Romais Schmildt,Reginaldo Teodoro De Souza,Lucas Caetano Gonçalves,Amanda Costa,Giuliano Elias Pereira,Jean-Marie Aurand

doi:10.1051/bioconf/20160702020

Marcio Paulo Czepak, And Edilson Romais Schmildt + Show 5 more

Open Access

https://doi.org/10.1051/bioconf/20160702020

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Abstract

The cultivar of hybrid grape Isabel (Vitis vinifera ×Vitis labrusca ) is one of the main raw materials for table wine preparation in Brazil. It is be very adapted to the environmental conditions, has a high productivity capacity and low susceptibility to major fungal diseases that attack the vine. Wines made from grapes of the Vitis labrusca species and hybrids have the preference of the majority of Brazilian consumers and a considerable market. Although imparts “foxiness” for wine and therefore receive many objections of winemakers, this wine is gaining the characteristics of each region where it is produced. This study aimed to characterize the wines produced with the cultivar Isabel four states of Brazil. The experimental design was in split plots and plots were the states (ES, PE, RS and MG) and the subplots were the vintages (2014–2015), the treatments consisted of 3 repetitions each. The variables analyzed were: alcohol (∘ GL) and total volatile acidity (g L−1 ), dry extract (g L−1 ), free and total SO2 , color index, the tone (420 nm + 520 nm), polyphenols, anthocyanins content (mg L−1 ), phenolic compounds (mg L−1 ) and organic acids. The state of MG vintages 2014 and 2015, received the highest averages in the most of the variables analyzed.

Highlights

Rio Grande do Sul state), and the different characteristics between vintage 2014/2015 for each state.Among the grapes, the cultivar Isabel is one of the main raw materials for the preparation of table wine in Brazil
The wines produced with V. labrusca grapes are differentiated from fine wines by their aroma and flavor. Specific molecules, such as methyl anthranilate, and the oaminoacetofenona 2.5-dimethyl4-hydroxy-Furan-3-one are responsible for specific aromas typical of these varieties, and these characteristics are preferred for many Brazilian consumers, there is considerable market enjoying wine made from these grapes [1, 2]
The Brazilian wine is distinguished from other markets by the particularity of the acceptance of products originating in the American varieties (Vitis labrusca) and hybrid, unlike the foreign market in which only products originating in the European varieties (Vitis vinifera L.) are accepted [3]

Summary

Introduction

The cultivar Isabel is one of the main raw materials for the preparation of table wine in Brazil. This is better adapted to environmental conditions and a high production and low susceptibility to major fungal diseases that attack the vine. The wines produced with V. labrusca grapes are differentiated from fine wines by their aroma and flavor Specific molecules, such as methyl anthranilate, and the oaminoacetofenona 2.5-dimethyl4-hydroxy-Furan-3-one (furaneol) are responsible for specific aromas typical of these varieties, and these characteristics are preferred for many Brazilian consumers, there is considerable market enjoying wine made from these grapes [1, 2].

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