CHEMICAL AND AROMATIC CHARACTERISTICS OF BRAZILIAN TROPICAL WINES
Traditional winegrowing areas are located in temperate climate zones and allow to produce grapes only once per year. Tropical wines have been elaborated in India, Thailand, Venezuela and Brazil and present another kind of viticulture, as compared with countries located in temperate climate zones. Northeast of Brazil started wine production twenty six years ago. This region vines can produce two or three crops per year, depending of the cycle of different cultivars. Harvests can be scaled throughout the year, mainly between May and December, corresponding to the dry season. Red, white, rosé and sparkling wines are being elaborated in the region. The objective of this work was to determine the physico-chemical and aromatic characteristics of some tropical wines elaborated in Northeast of Brazil, with grapes harvested in November 2008. Wines were elaborated using traditional method with control of the alcoholic and malolactic fermentation temperatures, at 25 and 18ºC for red wines, respectively, and at 18ºC for alcoholic fermentation of the white wines. After stabilization and bottling and wines were analyzed to determine physico-chemical characteristics, like alcohol degree, pH, total and volatile acidities, dry extract, sulfur dioxide, total anthocyanin and total phenol index. Aromatic profile was determined by gas chromatography, while 19 esters and 6 superior alcohols were identified. Wines presented different chemical and aromatic characteristics according to different grape cultivars.
Pereira, G.E., Araújo, A.J.B., Santos de O., J., Oliveira S., V., Nascimento, R.L., Quintino, C., Vanderlinde, R. and Lima, L.L.A. (2011). CHEMICAL AND AROMATIC CHARACTERISTICS OF BRAZILIAN TROPICAL WINES. Acta Hortic. 910, 135-140
Vitis vinifera L., grape, wine, chemical compounds, esters, higher alcohol, PCA