Niagara rosada: winemaking, tartrate stabilization and sensory analysis

• Grant number: 13/10555-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2014
• End date: June 03, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Vanildo Luiz Del Bianchi
• Grantee: Naianne Damico Santos
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Associated scholarship(s): 14/16110-2 - Characterization of phenolic composition of wines from Niagara Rosada grape (Vitis labrusca), BE.EP.IC

Abstract

Niagara Rosada is appreciated by the Brazilian consumers because it presents fruity aroma and flavor. Wines produced by this cultivar are complex beverages which can be analyzed by physicochemical and sensory approach and it is extremely important to observe the relationship between them. In one of the stages of the red winemaking process, wines are exposed to low temperatures and suffer a physical process of formation of potassium or calcium salts, called tartrate stabilization. These salts do not promote any harm to health, but negatively influence the visual appearance of the wine, because they settle to the bottom of the bottle. Brazilian wineries, mainly located in emerging wine regions such as the Northwest of São Paulo state, do not apply the step of tartrate stabilization because this process costs to the winery due to the generation of artificial cold. In this context it is interesting to evaluate the influence of the tartrate stabilization on physicochemical properties and sensory acceptability of Niagara Rosada wines. Thus, this project aims to characterize Niagara Rosada wines by physicochemical approach and evaluate the sensory acceptance of these wines, as well as find an optimal time-temperature point in order to maximize the formation of tartrate salts and observe the changes, as a result of this process, on physicochemical properties and sensory acceptance.