Análise da viscosidade e sua correlação com os constituintes dos vinhos finos da região da Campanha

Abstract

Rio Grande do Sul is the largest producer in Brazil, it produced about 90% of the wine national in 2011. Among the wine sector of the state, Region of Campanha has been standing out in the production of fine wines. The color, aroma, flavor, body and the phenolic composition are quality attributes of the wines, and the viscosity property is the one that correlated the most with the body of the wine. The ethanol concentration has correlation with the viscosity of the wine, but also with other constituents of it. This study aims to compare the physical and chemical characteristics, phenolic compounds and viscosity of the fine wines, white and red. Furthermore, correlate the viscosity in relation to the varieties that are being studied. We analyzed a total of 26 commercial wines from Region of Campanha. Significant differences existed among the finest red and white wines for pH, total acidity and dry extract, reducing sugars and phenolic compounds. However, no significant difference to the alcohol content and viscosity. To be carried out the correlation between the viscosity and the parameters analyzed for fine wines reds strong correlation was observed between the viscosity and the parameters of alcohol content and dry extract. In fine white wines, the pH showed a weak correlation, the dry extract a moderate correlation and the alcohol content was a highly significant correlation From the measured results, it was possible to contribute with a pioneering study of the determination of viscosity as well as to produce relevant information to the characterization of the wines from Region of Campanha.