Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil

Food Science and Technology (Campinas)

Carlos Eugenio Daudt²  Aline De Oliveira Fogaça¹ 

[1] ,Universidade Federal de Santa Maria Departamento de Ciência e Tecnologia dos Alimentos Santa Maria RS ,Brazil

关键词: copigmentation;    anthocyanin;    tannins;   

DOI  :  10.1590/S0101-20612013005000045

来源: SciELO

【 摘 要 】

In Brazil, the grape and wine production takes place mainly in the state of Rio Grande do Sul, and the region "Serra" is known as the traditional wine region. In the last years, new areas have emerged, with emphasis for the Campanha region; the red wines from this region have low acidity, little color intensity, and are wines to drink while young, even when produced from grape varieties such as Merlot and Cabernet Sauvignon. The objective of this study was to evaluate the influence of different maceration types on the phenolic compounds of Merlot wines made with grapes produced in two regions of Rio Grande do Sul, Serra and Campanha, as well as to identify the key differences between the wines produced. The localization of the vineyards seems to have more influence on the wine characteristics than the maceration type. The color due copigmentation was an important aspect in the wines made with short maceration. The effect of extended maceration was different than the expected for the Campanha region wines; the extended maceration increased the extraction of tannins resulting in greater color intensity and a greater amount of anthocyanins. The pH control seems to be a key factor for the Campanha region wines.

【 授权许可】

CC BY   
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