Abstract
This study aimed to evaluate the wine composition from vine clones of Merlot (181, 346, 347, 348) and Cabernet Sauvignon (R5, 18A, 163, 338, 341). The grapes were harvested between 2010 and 2012, then on the same day, taken to the winery facility for winemaking. After crushing and destemming the grapes, the musts were transferred to glass containers, where the alcoholic and later malolactic fermentations occurred. Next, the wines were bottled and analyzed, where the classical variables were determined by physicochemical methods, volatile compounds by gas chromatography, and minerals by atomic absorption spectrophotometry. Data were submitted to ANOVA, Tukey test, correlation analysis, and Principal Component Analysis. The clone effect was significant for some variables; however, year and varietal group exerted greater effects. The Merlot group generally had higher values of ethanol, absorbance at 520 nm, color intensity, total polyphenols index, and methanol. On the other hand, the Cabernet Sauvignon group presented higher pH, ashes, alkalinity of ashes, hue, and potassium. Therefore, the three-year average data demonstrate that the evaluated Merlot and Cabernet Sauvignon clones are suitable to produce quality wines in the region, especially Merlot 181, 346, and 348 and Cabernet Sauvignon 18A and 163.
Highlights
The vine is currently cultivated in many Brazilian regions, with Rio Grande do Sul the largest producer
The composition of Merlot (M) and Cabernet Sauvignon (CS) wines are presented in Tables 1 and 2, Table 3 and Table 4
15 of 22 variables were affected by the vintage, mainly those related to ethanol, organic acids, and polyphenols
Summary
The vine is currently cultivated in many Brazilian regions, with Rio Grande do Sul the largest producer In this state, the grapes are mainly used for wine and juice production, which are commonly made from Vitis labrusca L. cultivars. A Cabernet Sauvignon boom in Serra Gaúcha took place a few decades ago It is a long cycle variety requiring high heat summation from budbreak to grape maturity and low rainfall in the last days of the fruit ripening (Miele, 2019). For this reason, the grapes do not ripen properly in some years, with most wines having a vegetal note (green pepper), which is not well accepted by the consumers. It has been partially replaced by Merlot, whose grapes ripen earlier and wines usually do not have such vegetal note
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
