02960naa a2200241 a 450000100080000000500110000800800410001910000120006024501300007226000090020252022260021165300110243765300240244865300150247270000130248770000190250070000160251970000160253570000170255170000210256870000150258977301140260411262792017-06-20       2017    bl uuuu     u00u1 u    #d1 aBEM, B.  aTEMPERATURE ON MALOLACTIC FERMENTATION OF 'CABERNET SAUVIGNON' WINE FROM HIGHLANDS OF SOUTHERN BRAZIL.h[electronic resource]  c2017  aThe fine wines elaboration has been growing in the last 15 years in high altitude regions from Santa Catarina State in Brazil. One of the main problem in the winemaking phase cited by winegrowers and winemakers is the difficulty of ending the malolactic fermentation in this region. This fermentation is desirable, especially in red wines from cold regions that present high residual content of malic acid, as it is responsible for the decarboxylation of malic acid and the transformation into lactic acid, which is less aggressive and more acceptable to human palate. The aim of this work was to evaluate different temperatures on malolactic fermentation and the effect on the chemical and sensorial characteristics of 'Cabernet Sauvignon' wine from the high altitude regions of Santa Catarina State. The test was conducted at the Experimental Winery of the Santa Catarina State University (CAV/UDESC). For the elaboration of the wine, 80 kg of Cabernet Sauvignon grapes were harvested in the vineyard of the Santa Catarina State Agricultural Research and Rural Extension Agency (EPAGRI - São Joaquim 28°17'39 "S, 49°55'56 "W, altitude 1,415 m). After the end of the alcoholic fermentation, 25 samples were collected in 375 ml bottles, in which hydraulic cork were adapted. The bottles were placed in BOD's and submitted to different treatments/temperatures: 10°C, 20°C, 30°C, 40°C and 60°C, with five bottles/replicate per treatment. Samples of wine were collected from the different treatments by five times over the time of the test. In each collection point the content of anthocyanins, total polyphenols and color of the wines were evaluated by spectrophotometry. To follow the malolactic fermentation, paper chromatography analyzes were performed to detect the presence or absence of malic acid. At the end of the test a sensorial analysis of the wines was performed, using a technical card (OIV) applied to eight judges with at least eight years of experience. There was a decrease in the content of anthocyanins with the increase of temperature of wine exposure. The wine under the treatment with the highest temperature had 97.2% of reduction in anthocyanin content in relation to wine kept at the lower  aaromas  ahigh altitude wines  amalic acid1 aWURZ, D.1 aALLEBRANDT, R.1 aREINEHR, J.1 aCANOSSA, A.1 aOUTEMANE, M.1 aBRIGHENTI, A. F.1 aRUFATO, L.  tIn: WORLD VINE AND WINE CONGRESS, 40., 2017, Sofia, Bulgária. Abstracts... Bulgária: OIV, 2017. p. 396-398.