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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

RIZZON, Luiz Antenor  and  MIELE, Alberto. EVALUATION OF CV. CABERNET FRANC TO ELABORATE RED WINE. Ciênc. Tecnol. Aliment. [online]. 2001, vol.21, n.2, pp.249-255. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612001000200022.

Cabernet Franc grape is originated from Bordeaux, France. It was introduced in the Serra Gaúcha region in the south of Brazil, by the Estação Agronômica the Porto Alegre, RS. It is used to elaborate young red wine, but it can be aged too. Due to the importance of Cabernet Franc, this work had the objective to determine its agronomic and winemaking characteristics. To achieve this purpose, variables related to the berries, clusters, must, and wine were performed from 1987 to 1994. The results showed that Cabernet Franc grapes have clusters of medium size and small berries. The must has adequate sugar and titratable acidity levels for vinification. The Cabernet Franc wine has a high concentration of K and higher alcohols. The sensory evaluation showed that it has a ruby color with violet reflexes when young and presents color intensity varying with the vintage. The aroma is characterized by red fruits and pimiento. In the mouth it has good structure and equilibrium and a nice personality.

Keywords : enology; grape; Vitis vinifera; Cabernet Franc wine; characterization.

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