Data/hora: 29/06/2024 10:16:18

Biblioteca(s): | Epagri-Sede.
Data corrente: | 27/11/2017
Data da última atualização: | 27/11/2017
Autoria: | SARTOR, S.; PANCERI, C. P.; PASSOS, R. R.; CALIARI, V.; BORDIGNON-LUIZ, M. T.
Título: | WINEMAKING AGENTS IN ROSÉ SPARKLING WINES: EVOLUTION OF PHENOLIC COMPOSITION AND STABILITY OF TANNINS.
Ano de publicação: | 2017
Fonte/Imprenta: | In: GIESCO INTERNATIONAL MEETING, 20., 2017, Mendoza. Anais... França: GIESCO, 2017.
Idioma: | Inglês

Conteúdo:

Rosé sparkling wines require special elaboration methods that ensure their quality and color stability
during aging in bottle. The objective of this work was to evaluate the effect of the addition of different
concentrations of gum arabic and tannin in Brazilian rosé sparkling wines elaborated by the
Traditional method (cv. Cabernet Sauvignon) and their impact on the phenolic composition during
aging in bottle. After 12 months of autolysis the agents: gum arabic 300 mL hL-1 (CSG1) and 150 mL
hL-1 (CSG2); tannin 20 g hL-1 (CST1) and 10 g hL-1 (CST2) were added to the sparkling wines; with a
control treatment. The results show that the anthocyanin contents decreased in all sparkling wines at
the end of 270 days of aging in bottle, in relation to time zero, even with the addition of the agents.
The CST1, CST2, CSG1 and CSG2 sparkling wines presented lower tannin contents after 270 days of
aging in relation to the control, suggesting that the added oenological agents contributed to the
stabilization of the tannins during bottle aging of the sparkling wines.

Palavras-Chave: | Anthocyanins; Bottle aging; Traditional method.
Categoria do assunto: | F Plantas e Produtos de Origem Vegetal
URL: | http://intranetdoc.epagri.sc.gov.br/producao_tecnico_cientifica/DOC_40151.pdf
Registro original: | Epagri-Sede (Epagri-Sede)
Exemplares: | Epagri-Sede - (101940-1) - UPC - PL - DD -  -  -  - DIS