Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil


Food Sci. Technol




Abstract This study aimed to evaluate the wine composition from vine clones of Merlot (181, 346, 347, 348) and Cabernet Sauvignon (R5, 18A, 163, 338, 341). The grapes were harvested between 2010 and 2012, then on the same day, taken to the winery facility for winemaking. After crushing and destemming the grapes, the musts were transferred to glass containers, where the alcoholic and later malolactic fermentations occurred. Next, the wines were bottled and analyzed, where the classical variables were determined by physicochemical methods, volatile compounds by gas chromatography, and minerals by atomic absorption spectrophotometry. Data were submitted to ANOVA, Tukey test, correlation analysis, and Principal Component Analysis. The clone effect was significant for some variables; however, year and varietal group exerted greater effects. The Merlot group generally had higher values of ethanol, absorbance at 520 nm, color intensity, total polyphenols index, and methanol. On the other hand, the Cabernet Sauvignon group presented higher pH, ashes, alkalinity of ashes, hue, and potassium. Therefore, the three-year average data demonstrate that the evaluated Merlot and Cabernet Sauvignon clones are suitable to produce quality wines in the region, especially Merlot 181, 346, and 348 and Cabernet Sauvignon 18A and 163.

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