Abstract. Brazilian sparkling wines, which currently account for 30% of the national production of fine wines, have been traditionally produced in the southern region since the 1910s. The objective of the present study was to establish sparkling wine typicality via aroma characterization by comparing quantitative and descriptive techniques for the main aromatic compounds. Sparkling wines from the major producing regions of Brazil were tested by two sensory panels, followed by gas chromatography analysis that allowed elucidation of their aromatic basis. Solid-phase microextraction was used for the extraction of the compounds, followed by detection using gas chromatography (GC), olfactometry and mass spectrometry (MS). Olfactometry and gas chromatography-mass spectrometry (GC-MS) identified 25 aromatic areas and 26 aromatic compounds, respectively. Fruity and floral aromas were highlighted by olfactometry. Most often, Brazilian and Italian sensory analysis panels cited pineapple and roasted or apple and fruit individual descriptors, respectively.

(Manuscrito recebido em 24.08.2015. Aceite para publicação em 23.10.2015) RESUMO O objetivo do trabalho foi estabelecer as principais características físico-químicas de alguns espumantes brasileiros. Para isso, foram coletadas 19 amostras representativas dos espumantes brasileiros, diretamente do ponto de venda. Em seguida, foram feitas análises multiparâmetros com o uso do método de espectroscopia de infravermelho por transformada de Fourier, a partir dos resultados foram calculados os teores médios, intervalo de confiança e coeficiente de variância. Em paralelo, realizou-se uma avaliação sensorial dos espumantes, por 12 julgadores treinados, com o objetivo de caracterizar os aromas e demais atributos sensoriais. Observou-se na caracterização físico-química que os vinhos apresentam teores equilibrados de acidez e teor alcóolico, que atendem a legislação vigente. Foi também, estabelecido um valor médio de 0,25 g.L -1 de ácido glucônico, o que demonstra a sanidade das uvas usadas na elaboração. O aroma dos espumantes foi caracterizado como: aromas frutados -cítricos, polpa branca e frutas de caroço; aromas doces -calda e mel; florais -flores brancas e rosas; além de pão torrado, brioche, frutas secas, leveduras e toques de ervas. Essa complexidade de aroma pode ser explicada pelas diferentes tipologias de produtos e amostras. SUMMARYThe objective was to characterize the flavor of Brazilian sparkling wines and its main physical and chemical characteristics. For that were collected 19 representative samples of Brazilian sparkling wines, directly from the point of sale. Thereafter, laboratory tests were made with the use of Fourier transform infrared spectroscopy method, from the results of mean values and other indices were calculated. In parallel, a sensory evaluation of sparkling wines was taken by 12 trained panelists, with the objective of characterizing the aroma and other sensory attributes. In the physicochemical characterization, it was observed that the wines have balanced levels of acidity and alcohol content that meet the current legislation. An average value of 0.25 gL -1 of gluconic acid, which demonstrated the sanity of the grapes used in the preparation, was also established. The flavor of these sparkling wines was characterized as: fruity aromas -citrus, white pulp and stone fruit; sweet aromas -syrup and honey; floral -white flowers and roses; besides toasted bread, brioche, dried fruits, yeast and herbal touches. This aromatic complexity may be explained by the different types of products and samples.Palavras-chave: espumantes, caracterização físico-química.

Abstract. The objective of this study was to evaluate the effect of plant growth regulators on postharvest fine table grapes "Italy". The grapes were harvested at a commercial vineyard in the city of Canguçu, RS, Brazil and transported to the UNIPAMPA-Campus Dom Pedrito. The treatments were: distilled water (control); 500 ppb of 1-methylcyclopropene [MCP-1 (12 h at 20• C)]; 10 µM of salicylic acid and; 100 ppm of ethylene. The design was randomized, where each treatment had three replicates, and each replicate consisted of 3 bunches (about 2 kg). The evaluations were performed on the day of harvest (characterization -day zero) and at 7 and 14 days of storage at 18• C controlled. It was evaluated: browning of stems, loss of fresh bunch weight, percentage of abscission of berries, rot incidence, total soluble solids -SS (• Brix), percentage of dehydration of the stem, titratable acidity -AT (% tartaric acid), gluconic acid, "ratio" (SS/TA) and density. It was found that the application of 10 mM of salicylic acid in postharvest fine table grapes "Italy" can help a smaller abscission of berries and less dehydration of the stem, which may prolong the shelf life of these grapes.

Tannat wine trees are well characterized in Uruguay and the French region of Madiran for their high colour and phenolic concentrations. In addition to the cultivar, the rootstock, clone and region of production can influence the phenolic concentrations of wines. In this context, this study evaluated the rootstocks 'SO4' (Vitis berlandieri x Vitis riparia), 'Gravesac' ('161-49C' x '3309C') and '3309C' (Vitis riparia x Vitis rupestris) grafted with Tannat cultivar clones ('Californian', '944', '717', '398' and '794') to assess the physicochemical, phenolic and sensorial composition of the wine produced in the Campanha Gaúcha (RS) region, Southern Brazil, in a subtropical climate region. A vineyard planted in 2007 was used in this study (for 3 years during 2015, 2016 and 2017). The wine composition and the sensorial profile were evaluated as dependent variables. This study showed that the rootstocks and the Tannat clones did not influence the dependent variables evaluated and that the genetic materials and their combinations presented high oenological potential, providing wines with high alcohol content, colour and phenolic compound concentrations. This study suggests the diversification of rootstocks and clones as a way of increasing genetic variability, avoiding the cultivation of a single rootstock and clone.

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