Avaliação das características de vinhos tintos elaborados no Sudoeste do Paraná

Abstract

Wine is an alcoholic beverage obtained by fermenting the juice of fresh grapes, ripe and healthy, having good balance of its organoleptic characteristics. The quality of a wine is reflected by its ability to provide the consumer a pleasant feeling, intense, harmonious, complex and immediate in the visual, olfactory and gustatory. Wine quality can be assessed by visual analysis, physicochemical and sensory. In this study, we sought to evaluate the qualitative and quantitative characteristics of wine produced in the Southwest of Paraná. Analysis were performed to understand the physico-chemical variables such as temperature, density, alcohol, total acidity, volatile acidity, fixed acidity, pH, total sugars, preservative ( free SO2 ), total solids, ratio alcohol/ reduced dry extract, ash, index 420, 520 and 620, color intensity, hue, total polyphenols and tartaric acid. The results obtained in this study show that the wines of the Southwest of Paraná were within the standards established by legislation of the MAPA. Highlights-complex and harmonic characteristics, with large growth potential of a winery profile in the region. Samples showed elevated levels of total acidity, characteristic of the high index of tartaric acid. However these levels can be undermined through oenological techniques and husbandry in vineyards, this factor that is connected to the composition of organic acids and sugar content of fruit. The volatile acidity is predominant for total quality of the wine, shall be according to good manufacturing practices and appropriate technology. Intermediate quantities to higher can develop potential modification of the product. However there is a harmony between attributes, resulting in quality wines, since there is complexity of body and structure in the final product, limpid and stabilized.