Physical and chemical analyzis of chardonnay wine with different periods of skin contact

¹ Universidade Federal do Pampa – UNIPAMPA Dom Pedrito, Brazil
² Universidade Federal do Rio Grande do Sul – UFRGS, Brazil

Abstract

Aromatic precursors are precisely in the skin of grapes and nearby cells, and therefore there is a greater expression of the varietal aromas and aromatic precursors when the wine passes through this skin contact, as well as changes in product color. The aim of this study was to evaluate the physical and chemical characteristics of Chardonnay wine that has gone through different periods of skin contact. Chardonnay grapes, grown in vineyards located in the town of Bagé, in Campanha Gaúcha, were de-stemmed, crushed and a sulfur dioxide (50 mg/L⁻¹) was addeded. The experimental design was a 4 × 3 factorial of 4 treatments with 3 repetitions: T1, the wine obtained directly from pressing machine; T2, skin contact for 2 days; T3, skin contact for 4 days and T4, skin contact for 6 days. After the end of malolactic fermentation wines went under − 2^∘C for the tartaric stabilization. There were analyzed the variables alcohol, total acidity, volatile acidity, total polyphenols, glycerol, gluconic acid and 420, 520 and 620 colors by infrared spectroscopy method by Fourier transform and the means were compared by 5% Tukey test. There was a significant differencein variables alcohol, volatile acidit, glucanic acid and color index of 420 nm (yellow).