Maturation evolution of chardonnay grape for juice preparation

This study aims to evaluate the evolution of the maturation of the “Chardonnay” grape variety for the preparation of juices and its adequacy to the current legislation. Grapes from the 2015 harvest from São Lourenço do Sul-RS were used. The experimental design was completely randomized in a factoria...

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Bibliographic Details
Published inBIO Web of Conferences Vol. 7; p. 1004
Main Authors Bender, Angelica, Costa, Vagner Brasil, Caliari, Vinícius, Malgarim, Marcelo Barbosa
Format Journal Article Conference Proceeding
LanguageEnglish
Published Les Ulis EDP Sciences 2016
Subjects
Acidity
Adequacy
Agricultural research
Alcohol
Alcohols
Density
Design factors
Evolution
Experimental design
Factorial design
Grapes
Juices
Legislation
Maturation
Model testing
Physicochemical analysis
Quality standards
Regression analysis
Regression models
Solids
Statistical analysis
Sugar
Wines
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Summary:This study aims to evaluate the evolution of the maturation of the “Chardonnay” grape variety for the preparation of juices and its adequacy to the current legislation. Grapes from the 2015 harvest from São Lourenço do Sul-RS were used. The experimental design was completely randomized in a factorial design, with the treatment factor being the maturation stages. The physicochemical analysis of titratable acidity, soluble solids, relative density, total sugar, alcohol content, volatile acidity and SS/TA ratio were carried out in EPAGRI – Agricultural Research and Rural Extension Company of Santa Catarina, in the Videira Experimental Station (Videira SC/Brazil). Statistical analysis of the maturation stages was given by linear regression models. When comparing the maturation points of 17∘Brix and 19∘Brix to 15∘Brix, volatile acidity and alcohol content did not fit to the model, while the other tested variables fit properly. Elaborated juices had a decrease in titratable acidity and percentage increments for soluble solids, SS/TA ratio and total sugars for the harvest points at 17 and 19∘Brix. For 15∘Brix and 17∘Brix, nonconformity was observed with the identity and quality standards in relation to soluble solids and SS/TA ratio and relative density. At maturation point 19∘Brix all variables were found to be consistent.
ISSN:2117-4458
2273-1709
2117-4458
DOI:10.1051/bioconf/20160701004