Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil

The objective of this work was to characterize 'Cabernet Sauvignon' wines made from grapes cultivated in the region of Bagé, RS, Brazil, during three crop seasons. A randomized complete block design was carried out with three treatments and three replicates.The evaluations were performed for the 2004, 2007, and 2008 growing seasons. 'Cabernet Sauvignon' wines of the 2004, 2008, and 2009 harvests differed for the following parameters: density, alcoholic content, total acidity, pH, reducing sugars, OD 420, 520, and 620, color intensity, total anthocyanins, total polyphenols, sodium, calcium, magnesium, manganese, copper, iron, rubidium, phosphorus, methanol, propanol, 2-methyl-l-propanol, 2, 3 - methyl-l-butanol, and sum of alcohols. 'Cabernet Sauvignon' has potential to be produced in the Bagé region, and to help it to become a wine growing region in Brazil.

Index terms:
color stability; enology; grape production; physicochemical characters; potassium.

Authorship

Renata Gimenez Sampaio Zocche

Universidade Federal do Pampa, Rua 21 de Abril, no 80, CEP 96450-000 Dom Pedrito, RS, Brazil. E-mail: rehaesbaert@hotmail.com, suzi.antes@hotmail.com, nortonsampaio@unipampa.edu.br, velciq@gmail.comUniversidade Federal do PampaBrazilDom Pedrito, RS, BrazilUniversidade Federal do Pampa, Rua 21 de Abril, no 80, CEP 96450-000 Dom Pedrito, RS, Brazil. E-mail: rehaesbaert@hotmail.com, suzi.antes@hotmail.com, nortonsampaio@unipampa.edu.br, velciq@gmail.com

Suziane Antes Jacobs

Norton Victor Sampaio

Velci Queiróz de Souza

Ivan Ricardo Carvalho

Universidade Federal de Pelotas, Campus Universitário, s/no, CEP 96010-610 Capão do Leão, RS, Brazil. E-mail: carvalho.irc@gmail.com,nardinomn@gmail.com, cesarvrf@ufpel.edu.brUniversidade Federal de PelotasBrazilCapão do Leão, RS, BrazilUniversidade Federal de Pelotas, Campus Universitário, s/no, CEP 96010-610 Capão do Leão, RS, Brazil. E-mail: carvalho.irc@gmail.com,nardinomn@gmail.com, cesarvrf@ufpel.edu.br

Maicon Nardino

Luiz Antenor Rizzon

Embrapa Uva e Vinho, Rua Livramento, no 515, Caixa Postal 130, CEP 95701-008 Bento Gonçalves, RS, Brazil. E-mail: rizzon@cnpuv.embrapa.brEmbrapa Uva e VinhoBrazilBento Gonçalves, RS, BrazilEmbrapa Uva e Vinho, Rua Livramento, no 515, Caixa Postal 130, CEP 95701-008 Bento Gonçalves, RS, Brazil. E-mail: rizzon@cnpuv.embrapa.br

Cesar Valmor Rombaldi

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (1)
Tables (5)

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Figure 1.
Sensorial analysis of 'Cabernet Sauvignon' wines made with grapes produced in the region of Bagé, RS, Brazil, in the 2008 harvest.

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Table 1.
Summary of the variance analysis of the evaluated characters.

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Table 2.
Physicochemical composition of 'Cabernet Sauvignon' wines produced with grapes from the region of Bagé, RS, Brazil, in the 2004, 2007, and 2008 growing seasons⁽¹⁾.

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Table 3.
Means of physicochemical composition of 'Cabernet Sauvignon' wines produced with grapes from the region of Bagé, RS, Brazil, in the 2004, 2007, and 2008 growing seasons⁽¹⁾.

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Table 4.
Means of mineral composition of 'Cabernet Sauvignon' wines produced with grapes from the region of Bagé, RS, Brazil, in the 2004, 2007, and 2008 growing seasons⁽¹⁾.

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Table 5.
Means of volatile compounds of 'Cabernet Sauvignon' wines produced with grapes from the region of Bagé, RS, Brazil, in the 2004, 2007, and 2008 growing seasons⁽¹⁾.

Figure 1. Sensorial analysis of 'Cabernet Sauvignon' wines made with grapes produced in the region of Bagé, RS, Brazil, in the 2008 harvest.

Table 1. Summary of the variance analysis of the evaluated characters.

Character	Mean squares	Coeficient of variation (%)
Harvests
Density (20/20°C)	0.0001*	0.05
Alcoholic content (% v/v)	1.4222*	3.21
Total acidity (meq L^-1)	272.3333*	0.94
Volatile acidity (meq L^-1)	1.0278^ns	11.52
pH	0.0525*	1.92
Reducing sugars (g L^-1)	2.0053*	3.50
Dry extract	15.2659^ns	6.17
OD 420	0.0688*	12.33
OD 520	0.0279*	19.08
OD 620	0.0094*	16.72
Color intensity (OD 420 + OD 520 + OD 620)	0.2680*	15.85
Tannins	0.0262^ns	5.32
Total anthocyanins (mg L^-1)	131495.8107*	8.87
Total polyphenols (mg L^-1)	7.6369*	0.92
Acetaldehyde	167.4071^ns	58.56
Ethyl acetate	539.6125*	12.09
Methanol	28807.8025*	16.71
Propanol	196.0715*	13.55
2-methyl-l-propanol	13921.4737*	8.71
2.3-methyl-1-butanol	185022.2195*	7.60
Sum of higher alcohols	29541.7344*	8.09
K	51582.9514^ns	7.87
Na	50.0200*	13.42
Ca	363.6487*	4.77
Mg	299.8685*	2.77
Mn	6.9922*	2.21
Cu	2.6924*	10.28
Fe	1.4366*	5.11
Zn	0.0084^ns	23.62
Rb	11.0461*	18.17
P	2203.0905*	3.25

*Significant at 5% probability. ^nsNonsignificant. OD, optical density.

Table 2. Physicochemical composition of 'Cabernet Sauvignon' wines produced with grapes from the region of Bagé, RS, Brazil, in the 2004, 2007, and 2008 growing seasons⁽¹⁾.

Harvest	Density (20/20°C)	Alcoholic content (% v/v)	Total acidity (meq L^-1)	Volatile acidity (meq L^-1)	pH	Reducing sugars (g L^-1)	Dry extract
2004	0.996a	11.926a	51.000c	7.500a	4.185a	1.325c	22.940a
2007	0.995a	10.833b	69.333a	8.000a	3.926b	2.960a	27.360a
2008	0.985b	10.655b	64.666b	8.666a	4.006ab	2.123b	24.367a

⁽¹⁾
Means followed by equal letters, lowercase in the columns, do not differ by the Tukey’s test, at 5% probability.

Table 3. Means of physicochemical composition of 'Cabernet Sauvignon' wines produced with grapes from the region of Bagé, RS, Brazil, in the 2004, 2007, and 2008 growing seasons⁽¹⁾.

Harvest	OD 420	OD 520	OD 620	Color intensity	Tannins	Total anthocyanins (mg L^-1)	Total polyphenols (mg L^-1)
2004	0.368a	0.384a	0.139a	0.892a	1.530a	393.630a	36.550a
2007	0.068c	0.192b	0.033b	0.294c	1.688a	323.72b	33.400c
2008	0.253b	0.306ab	0.053b	0.614b	1.522a	1.140c	34.533a

⁽¹⁾
Means followed by equal letters, lowercase in the columns, do not differ by the Tukey’s test, at 5% probability. OD, optical density.

Table 4. Means of mineral composition of 'Cabernet Sauvignon' wines produced with grapes from the region of Bagé, RS, Brazil, in the 2004, 2007, and 2008 growing seasons⁽¹⁾.

Harvest	K	Na	Ca	Mg	Mn	Cu	Fe	Zn	Rb	P
2004	1947.1a	12.9b	68.55b	84.90b	5.00a	1.50a	2.20a	0.40a	4.20b	166.83a
2007	1694.2a	10.75b	79.71a	87.23b	4.14b	0.22c	1.16b	0.29a	5.51ab	136.15b
2008	1880.8a	18.65a	57.69c	103.26a	2.03c	0.50b	0.88c	0.37a	7.97a	112.80c

⁽¹⁾
Means followed by lowercase letters, in the columns, do not differ by the Tukey’s test, at 5% probability.

Table 5. Means of volatile compounds of 'Cabernet Sauvignon' wines produced with grapes from the region of Bagé, RS, Brazil, in the 2004, 2007, and 2008 growing seasons⁽¹⁾.

Harvest	Acetaldehyde	Ethyl acetate	Methanol	Propanol	2-methyl-l-propanol	2.3-Methyl-1-butanol	Sum of higher alcohols
2004	8.25a	60.15a	31.85b	17.90b	132.25a	4454.40a	604.60a
2007	23.16a	83.40a	219.67a	28.20ab	42.73b	252.83b	413.07b
2008	16.43a	60.19a	1744.25a	33.84a	56.65b	104.544c	463.80b

⁽¹⁾
Means followed by lowercase letters, in the columns, do not differ by the Tukey’s test, at 5% probability.

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Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil

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[TFN1] *Significant at 5% probability. ^nsNonsignificant. OD, optical density.