Ethylene pre-harvest application in ‘Cabernet Sauvignon’ produced in the region of “Dom Pedrito” – RS
Federal University of Pampa (UNIPAMPA) – “Dom Pedrito” Campus – Course of Bachelor's Degree in Oenology. Adress: Street Vinte e Um de Abril n ∘ 80, “Dom Pedrito”, “Rio Grande do Sul” (RS), CEP 96450-000, Brazil
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Thus this work was to evaluate the use of ethylene application in pre-harvest grapes of Cabernet Sauvignon cultivar. Applying ethylene by spraying with ethylene solution in different periods with the following treatments; (T1) without application of ethylene; (T2) 10 ppm of ethylene in the fruit only on the day of collection; (T3) two applications of 10 ppm ethylene (one day before harvest and once on the day of harvest) and; (T4) three applications of 10 ppm ethylene (two days prior to harvest, one day prior to harvest and the other on the day of harvest). For each treatment were made four replications in the field, with 07 plants each. The physicochemical analyses in must and wine as pH, total soluble solids (TSS), expressed acidity malic acid, expressed as acid into lactic acid, total acid and ethanol were made by infrared spectrometry Fourier transform (FTIR). There were significant differences between treatments in physical and chemical composition of must and wine. These preliminary results suggest that ethylene pre-harvest application modify somehow the malic acid content, modifying the total acidity and pH of the must and wine in Cabernet Sauvignon, promoting a slight modification in the TSS and thus in ethanol.
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