葡萄的分级.docx

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