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.

Abstract. 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.

No abstract

No abstract