Banca de DEFESA: MARIANA FERNANDES ALMEIDA

Impact of the thermovinification and aging with oak chips practices on the quality of Cabernet Sauvignon red wine

tropical of altitude viticulture, bioactive compounds, antioxidant activity, winemaking practices, consumer test.

Thermovinification and rapid aging with oak chips are alternative oenological practices for the elaboration of red wines. Using this techniques is possible to obtain wines differentiated quality in comparison to the wines winemaking by the traditional method. In this sense, this work goal to evaluate the effect of thermovinification and rapid aging of the wine with oak chips addition on the physical-chemical composition, concentration of phenolic compounds, antioxidant capacity and sensory acceptability. Red wines was elaborated Cabernet Sauvignon grape harvest from the emerging winery micro-region of Garanhuns, Pernambuco State, Brazil. The red wines were elaborated in the enology plant at Embrapa Tropical Semiarid, Petrolina, Pernambuco State Brazil. Four treatments were tested: 1) thermovinification (65ºC for 2h) with wine aging using oak chips (TCC); 2) thermovinification without aging (TSC); 3) traditional winemaking (6 days of  maceration during alcoholic fermentation) and wine aging with oak chips (VTCC); 4) traditional winemaking without aging (VTSC). American (medium toasting) and French (strong toasting) oak chips were used to the wine aging, 3 g L^-1 of each, applied during the alcoholic and malolactic fermentations. For the characterization of the physical-chemical profile, analyzes of pH, total and volatile acidity, dry extract, alcohol, color intensity and total polyphenol index were carried out. Twenty-two phenolic compounds were quantified by HPLC-DAD, and the total content of phenolic compounds and monomeric anthocyanins were analyzed by spectrophotometer methods. Antioxidant capacity (AOX) was evaluated by three in vitro assay: DPPH, ABTS and FRAP. Wines acceptability was evaluated by 61 consumers of wine using the hedonic hybrid scale. The practice of thermovinification increased the content of phenolic compounds and the color intensity to the Cabernet Sauvignon red wine. Higher AOX was observed in the treatments which the traditional maceration was replaced by the thermovinification by the three assays applied. Thus, the thermovinification promoted a better nutraceutical quality to the Cabernet Sauvignon red wine and possible can increase the shelf life time of the beverage. In general, the wines were well accepted by the consumers, showing that the Garanhuns region has potential for the production of quality red wines.