葡萄的分级.docx
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葡萄的分级.docx
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葡萄的分级
CharacterizationandmultivariateclassificationofgrapesandwinesoftwoCabernetSauvignonclones
CaracterizaçãoeclassificaçãomultivariadadeuvaevinhodedoisclonesdeCabernetSauvignon
VívianMariaBurinI;AparecidoLimadaSilvaII;LucianeIsabelMalinovskiII;JeanPierreRosierIII;LeilaDeniseFalcãoIV;MarildeTeresinhaBordignon-LuizI
IUniversidadeFederaldeSantaCatarina(UFSC),DepartamentodeCiênciaeTecnologiadeAlimentos,RodoviaAdmarGonzaga,nº1.346,CEP 88034-001 Florianópolis,SC, Brazil.E-mail:
viburin@,bordign@cca.ufsc.br
IIUFSC,DepartamentodeFitotecnia.E-mail:
alsilva@cca.ufsc.br,lucianeisabel@.br
IIIEmpresadePesquisaAgropecuáriaeExtensãoRuraldeSantaCatarina,EstaçãoExperimentaldeVideira,CaixaPostal 21,CEP 89560-000 Videira,SC,Brazil.E-mail:
rosier@.br
IVLaboratoiresDubernetOenologie,RuedelaCombeduMeunier,nº35,11.100,Montredon-Corbières,France.E-mail:
leiladfalcao@.br
ABSTRACT
Theobjectiveofthisworkwastoassessandcharacterizetwoclones,169and685,ofCabernetSauvignongrapesandtoevaluatethewineproducedfromthesegrapes.TheexperimentwascarriedoutinSãoJoaquim,SC,Brazil,duringthe2009harvestseason.Duringgraperipening,theevolutionofphysical-chemicalproperties,phenoliccompounds,organicacids,andanthocyaninswasevaluated.Duringgrapeharvest,yieldcomponentsweredeterminedforeachclone.Individualandtotalphenolics,individualandtotalanthocyanins,andantioxidantactivitywereevaluatedforwine.Thecloneswerealsoassessedregardingthedurationoftheirphenologicalcycle.Duringripening,theevolutionofphenoliccompoundsandofphysical-chemicalparameterswassimilarforbothclones;however,duringharvest,significantdifferenceswereobservedregardingyield,numberofbunchesperplantandberriesperbunch,leafarea,andorganicacid,polyphenol,andanthocyanincontent.Thewinesproducedfromtheseclonesshowedsignificantdifferencesregardingchemicalcomposition.Theclonesshowedsimilarphenologicalcycleandresponsestobioclimaticparameters.Principalcomponentanalysisshowsthatclone 685isstronglycorrelatedwithcolorcharacteristics,mainlymonomericanthocyanins,whileclone 169iscorrelatedwithindividualphenoliccompounds.
Indexterms:
Vitisvinifera,phenoliccompounds,phenology,ripeness.
RESUMO
Oobjetivodestetrabalhofoiavaliarecaracterizardoisclones,169e685,deuvasCabernetSauvignon,eavaliarosvinhosproduzidoscomestasuvas.O experimentofoirealizadoemSãoJoaquim,SC,duranteasafrade2009.No períododematuração,foiavaliadaaevoluçãodacomposiçãofísico-química,doscompostosfenólicos,dosácidosorgânicosedasantocianinas.Na colheitadasuvas,foramdeterminadososcomponentesdeprodutividadeparacadaclone.Os vinhosforamanalisadosquantoaosfenólicosindividuaisetotais,àsantocianinasindividuaisetotais,eàatividadeantioxidante.Os clonestambémforamavaliadosquantoaseusciclosfenológicos.Duranteoperíododematuração,aevoluçãodoscompostosfenólicosedosparâmetrosfísico-químicosfoisimilarparaosdoisclones;noentanto,noperíododacolheita,foramobservadasdiferençassignificativasemrelaçãoàprodutividade,aonúmerodecachosporplantaedebagasporcacho,àáreafoliareaoconteúdodeácidosorgânicos,depolifenóisedeantocianinas.Os vinhosproduzidoscomestesclonesmostraramdiferençasignificativaquantoàcomposiçãoquímica.Os clonesapresentaramduraçãodociclofenológicoeparâmetrosbioclimáticossimilares.A análisedecomponentesprincipaisindicaqueoclone 685éfortementecorrelacionadoàscaracterísticasdecor,principalmenteàsantocianinasmonoméricas,enquantooclone 169écorrelacionadoaoscompostosfenólicosindividuais.
Termosparaindexação:
Vitisvinifera,compostosfenólicos,fenologia,maturação.
Introduction
Clonalselectionhasledtoconsiderableimprovementsinviticulture,particularlyintermsofgrapequalityandquantity.ForVitisvinifera L.,clonesareselectedmostlyforgeneticresistancetopestsanddiseases,andforspecificchemicalcharacteristics.Phenotypicvariationsareoftenobservedamongclonesofthesamevariety,andcanappearbeforeorafterberryripening(Zamuzet al.,2007).
Inviticulture,phenologyisusedtocharacterizevarietiesandcloneswithinthesamevariety,sincephenologicalperiodsvaryaccordingtogenotype,climaticconditions,andgeographiclocation(Jones&Davis,2000).
Thequalityofgrapesatharvestisthemainfactorthatinfluenceswinequality.Graperipeningbeginswithcolorchangeandendsatharvest.Studiesindicatethatdifferentclonesofthesamevarietyalsoshowsignificantdifferencesregardingchemicalcompositionoftheirgrapes.Somecloneshavethecapacitytoproducewinewithdistinctcolor,aromaticprofile,andphenoliccontent(Santesteban&Royo,2006).
Theobjectiveofthisworkwastoassessandcharacterizetwoclones,169and685,ofCabernetSauvignongrapes,cultivatedinSãoJoaquim,SC,Brazil,duringthe2009harvestseason,andtoevaluatethewineproducedfromthesegrapes.
MaterialsandMethods
TheexperimentwascarriedoutatacommercialvineyardlocatedatSãoJoaquim,SC,Brazil(28°15'12"Sand49°34'51"W,at1,200-maltitude).ThesoiloftheregionisclassifiedasHumicDystrudept(CambissoloHúmicoalumínico)andiswelldrained,withmediumclaytexture,softfriableconsistency,highwaterretentioncapacity,andabsenceofstones(Falcãoet al.,2008).MeteorologicaldatawereobtainedfromameteorologicalstationbelongingtoCentrodeInformaçõesdeRecursosAmbientaisedeHidrometeorologiadeSantaCatarinafromEmpresadePesquisaAgropecuáriaeExtensãoRuraldeSantaCatarina(Epagri),locatedat1,000 mabovesealeveland500 mfromthevineyard.
Twoclones,169and685,ofCabernetSauvignongrapeswereevaluatedinthe2009harvestseason.ThetrainingsystemusedforbothcloneswastheVsystem,andtherootstockusedwas'Paulsen 1103'(VitisberlandieriPlanchxVitisrupestrisScheele).A randomexperimentaldesignwasused.Forallplants,rowandvinespacingwere3.0and1.5 m,respectively.Twelveplantsfromeachclonewererandomlymarkedinfourcentralrows.Thedatacollectedincludeddailyobservationsofmaximum(Tmax),minimum(Tmin)andaverage(Tavg)temperatures,rainfall(mm),andairrelativehumidity(%).Thesegeneralclimaticparameterswereusedtoderiveothervariablesusedinviticulturestudies,suchasthermalamplitude(cumulativedifferenceofdailyairtemperature,i.e.,Tmax-Tmin);heatsummationrequirements,observedforgrowingdegree-days(GDD)basedon10°C:
fromWinkler,1980;andheliothermalindex(HI),determinedaccordingtoHuglin(1978),inwhichTb=10°C(HI=Σ{[(Tavg-Tb)+(Tmax-Tb)]/2}).
Dataonbudburst,blooming,setting,veraison,andharvestdatesforCabernetSauvignonvinecloneswerealsoevaluated.Budburst,blooming,settingandveraisoneventsareconsideredtooccurwhen,foragivenvarietal,50%oftheplantsshowphysiologicalresponse.Harvestdatawascollected,onthesameday,atapproximately23°Brix,whichisrelatedtooptimalsugarlevels,forbothclones.
Thefollowingyieldcomponentswereevaluated:
numberofbunchesperplant,berryweight(n=100),bunchweight(n=10),andnumberofberriesperbunch(n=10).Allparametersweremeasuredatharvestandwereusedtocalculateyieldperplant(kg).Plantleafarea(LA)wascalculatedasthesumoftheareaofalltheleavesofeachplant.IndividualLAwasestimatedbynondestructivemeasuringofthelengthofthesecondarynerves,accordingtotheproceduredescribedbyCarbonneau(1976),takingintoaccountthecloserelationshipwiththesumofthelengthofsecondarynerves,
inwhich:
SNisthesumofthelengthofsecondarynerves.Toestablishthisrelationship,thearea(cm2)of150leavesfromeachclonewasmeasuredusinganimageanalysissystemAM300(ADC,Hoddesdon,UnitedKingdom).
Themonitoringofgraperipeningbeganatveraison,whenapproximately50%oftheberrieshadturnedred.Thesampleswerecollectedatten-dayintervals.Eachsampleconsistedofatotalof240berries(eightberriespervine)foreachclone.Forripeninganalyses,juicewassqueezedfrom30freshrandomlyselectedberries,intriplicate.ThesampleswereanalyzedaccordingtoOfficeInternationaldelaVigneetduVin(1990)proceduresforpH,titratableacidity(TA, mgtartaricacid100 g-1 grapeskin),andtotalsolublesolids(TSS,°Brix).Thematurationindex(MI)wasobtainedfromtheTSS/TAratio.Totalphenolics(TP, mggallicacid100 g-1 grapeskin)(Singleton&Rossi,1965)andtotalmonomericanthocyanins(TMA, mgmalvidin3-glucoside100 g-1grapeskin)(Giusti&Wrolstad,2001)weredeterminedbyextractfromgrapeskins(90berries)maceratedovernightinmethanol:
HCl(99:
1).Organicaciddetermination(tartaric,malic,citric,succinic,andlacticacid)wascarriedoutusingaShimadzuliquidchromatograph(ShimadzuCorporation,Kyoto,Japan);thecolumn(4.6x250 mm,5µmparticlesize)andguardcolumn(4.6x12.5 mm)wereC18reversed-phase(Hichrom,Berkshire,UnitedKingdom).Fortheanalyses,grapejuicewassqueezedfrom30 randomlyselectedfreshberries,intriplicate,andthencentrifugedat3,000 rpmfor15 min,dilutedinMilli-Qpurifiedwaterbyafactorof10,filteredthrougha0.45 µmPTFEmembrane(Millipore),andinjectedintoahighpressureliquidchromatograph(HPLC).Theanalyseswerecarriedoutusingexternalstandardization,withisocraticelutionanddetectionat212 nm (Escobalet al.,1998).
WinesfromeachCabernetSauvignonclonewereproduce
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