Abstract
Essential to understand the dynamics responsible for the quality of red wines, the objective of revealing the physico-chemical and climatologic relationships that determine the quality of Cabernet Sauvignon wines. The experiment was carried out in the municipality of Dom Pedrito, Rio Grande do Sul, Brazil, in the agricultural crop of 2016. The experiment was conducted in a randomized block design where the treatments corresponded to nine microvinifications arranged in three replicates. The concentration of total polyphenols in Cabernet Sauvignon red wines is associated with anthocyanins, indices of absorbances of 420 and 520, as well as total acidity. However, the tannins are directly proportional to the total acidity of the wine. Environmental conditions with high rainfall, minimum oscillations in thermal amplitude and incident solar radiation tend to increase the hydrogenionic potential and the absorbance indices of 420 (yellow) and 620 (bluish) red wines of Cabernet Sauvignon. The thermal amplitude was preponderant to elevate levels of anthocyanins in Cabernet Sauvignon wines.
Highlights
The climatic aspects can determine the physical and chemical parameters of the wine, being these essential for the sensorial quality and shelf life in front of the consumer market (Zocche et al, 2017)
The titratable total acidity (TTA) obtained was higher than the values recommended for the production of red wine, high magnitudes did not favor the pH reduction, this requires that detailed studies be elaborated to understand the dynamics of the acids contained in the wine during the processes of elaboration
The volatile acidity (VTA) evidenced that its magnitude is within the criteria established as optimal for the elaboration and conservation of red wines
Summary
The climatic aspects can determine the physical and chemical parameters of the wine, being these essential for the sensorial quality and shelf life in front of the consumer market (Zocche et al, 2017). In this context, Cabernet Sauvignon wines presented differences among the physical and chemical parameters due to the peculiar characteristics of the producing regions and climatic conditions (Zocche et al, 2016a). Cabernet Sauvignon is a highlight that reveals great commercial appreciation and accounts for a high fraction of the wines produced in the region of Campanha Gaúcha, both elaborated for young wines and for aging. Research has defined that this variety is currently the most cultivated in the country (Giovannini, 2001; Zocche et al, 2016a, 2016b; Jacobs et al, 2016)
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