Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems

Authors

  • José Luiz Marcon Filho Vinícola Legado, Rodovia Raul Azevedo de Macedo, Km 7, no 5.800, CEP 83648-000 Campo Largo, PR.
  • Douglas André Wurz Instituto Federal de Santa Catarina, Campus Canoinhas, Avenida Expedicionários, s/no, Campo da Água Verde, CEP 89460-970 Canoinhas, SC.
  • Alberto Fontanella Brighenti Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Departamento de Fitotecnia, Rodovia Admar Gonzaga, no 1.346, Itacorubi, CEP 88034-000 Florianópolis, SC.
  • Aike Anneliese Kretzschmar Universidade do Estado de Santa Catarina, Centro de Ciências Agroveterinárias, Avenida Luiz de Camões, no 2.090, Conta Dinheiro, CEP 88520-000 Lages, SC.
  • Leo Rufato Universidade do Estado de Santa Catarina, Centro de Ciências Agroveterinárias, Avenida Luiz de Camões, no 2.090, Conta Dinheiro, CEP 88520-000 Lages, SC.
  • Vinicius Caliari Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina, Rua João Zardo, no 1.660, Estação Experimental Videira, CEP 89560-506 Videira, SC.

DOI:

https://doi.org/10.1590/S1678-3921.pab2021.v56.26971

Keywords:

Vitis vinifera, polyphenols, vegetative-productive balance, volatile compounds

Abstract

The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Catarina, Southern Brazil. The experiment was conducted during the 2015 vintage in a commercial vineyard located in the municipality of São Joaquim. The treatments consisted of the training systems: Y-trellis and VSP pruned in spur cordon. Sixty kilograms of grapes were harvested from each training system to make the wines, which were evaluated as to their chemical and phenolic composition and aromatic profile. There is no effect of the training system on the wine chemical variables pH, total acidity, color, and total polyphenols. The aromatic profile and phenolic composition of the wines are affected by the training systems, being related to the variables ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in the Y-trellis, and to 1-hexanol, isovaleric acid, caprylic acid, capric acid, and catechin in VSP. The Y-trellis system can be an alternative for high-altitude regions of Southern Brazil.

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Published

2021-10-20

How to Cite

Marcon Filho, J. L., Wurz, D. A., Brighenti, A. F., Kretzschmar, A. A., Rufato, L., & Caliari, V. (2021). Physicochemical and aromatic composition of ’Sauvignon Blanc’ wines obtained from the Y-trellis and VSP training systems. Pesquisa Agropecuaria Brasileira, 56(Y), e02255. https://doi.org/10.1590/S1678-3921.pab2021.v56.26971

Issue

V.56, Jan./Dec., 2021 :Continuos publication

Section

POMOLOGY