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Abstract
Abstract: The objective of this work was to characterize 'Cabernet Sauvignon' wines made from grapes cultivated in the region of Bagé, RS, Brazil, during three crop seasons. A randomized complete block design was carried out with three treatments and three replicates.The evaluations were performed for the 2004, 2007, and 2008 growing seasons. 'Cabernet Sauvignon' wines of the 2004, 2008, and 2009 harvests differed for the following parameters: density, alcoholic content, total acidity, pH, reducing sugars, OD 420, 520, and 620, color intensity, total anthocyanins, total polyphenols, sodium, calcium, magnesium, manganese, copper, iron, rubidium, phosphorus, methanol, propanol, 2-methyl-l-propanol, 2, 3 - methyl-l-butanol, and sum of alcohols. 'Cabernet Sauvignon' has potential to be produced in the Bagé region, and to help it to become a wine growing region in Brazil.
Highlights
Vinhos produzidos com a uva 'Cabernet Sauvignon' da região de Bagé, no Rio Grande do Sul
The terroir is intrinsic to the edaphoclimatic conditions of the growing environment – such as air and soil temperature, relative air humidity, photosynthetically active radiation, thermal amplitude, altitude, latitude, soil type, water and nutritional availability, and some biotic events inherent to the environment, where the same genotype tends to modify the characteristics of the produced wine (Fischer et al, 1999; Rizzon & Miele, 2002, 2003, 2004; González-Neves et al, 2004; Cosme et al, 2009; Parr et al, 2009; Tao et al, 2009)
No differences were found for volatile acidity, dry extract, tannins, K, Zn, and acetaldehyde, which regardless of the harvest, tend to respond in a similar way in the conditions of Bagé region (Table 1)
Summary
Vinhos produzidos com a uva 'Cabernet Sauvignon' da região de Bagé, no Rio Grande do Sul. The range of cultivars from the genus Vitis vinifera (Zocche et al, 2016) allows the production and appreciation of these wines under Brazilian and worldwide conditions (Jayaprakasha et al, 2001) This genotype is from the Bordeaux region of France and, phenologically, its plants have late sprouting and maturity, with medium vigor and productivity (Rizzon & Miele, 2002). Low temperatures affected grape pre-fermentation in the municipality of Dom Pedrito, in the state of Rio Grande do Sul (Pötter et al, 2010) Studies on this genotype show its acclimatization and adaptation to the specific conditions of each growing environment, evidencing the conditions to which the genotype is subjected; changes regarding phenolic maturation were perceptible (Bertagnolli et al, 2007), as the wines showed a pronounced astringency, the presence of pyrazines, and a flavour considered herbaceous by sensory perception (Rizzon & Miele, 2002; Pötter et al, 2010)
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