Banca de QUALIFICAÇÃO: VANESSA STEFANI

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : VANESSA STEFANI
DATE: 10/09/2024
TIME: 14:00
LOCAL: Campus Bento Gonçalves IFRS
TITLE:

TYPICALITY OF SPARKLING WINES: THE USE OF NATIVE YEASTS IN THE FERMENTATION PROCESSES IN THE ALTOS OF PINTO BANDEIRA D.O.

KEY WORDS:

Traditional sparkling wine; Saccharomyces cerevisiae; sensory composition; designation of origin.

PAGES: 52
BIG AREA: Outra
AREA: Multidisciplinar
SUMMARY:

The Altos de Pinto Bandeira Denomination of Origin was recently recognized as the first DO for sparkling wines in the new world. The search for quality and typicality are the guidelines of this terroir, which, as in others, values interactions between the physical and biological environment. Therefore, the question arises, why not use our own yeast. Yeasts are microscopic fungi that are naturally found on grape skins. They are responsible for carrying out fermentation by converting sugars into ethanol, in addition to producing esters and other important compounds, which enrich the sensorial characteristics of wines and sparkling wines. Previous studies identified yeast populations present in the main producing regions of Serra Gaúcha. In which, autochthonous species were selected with the profile to resist and conduct fermentations in more restricted conditions, such as for sparkling wines. The objective of this study is to explore the natural multiplicity of yeast populations, using spontaneous fermentation in the base wine and fermentation with indigenous yeasts, selected on site, for the sparkling wine. With the production of sparkling wine using the traditional method, the selected native yeasts are from the Saccharomyces cerevisiae strain and are capable of enhancing typicality, improving aromas and maintaining identity. This is a pioneering study in the region that proposes the use of indigenous yeast to prepare sparkling wines, therefore, it will be of great importance for the sector, generating knowledge for winemakers, adding value to sparkling wines produced by wineries and contributing data to the scientific sector. Preliminary results in the fermentation of the base wine indicated an increase in the latency period of the native wines and greater ethanol formation, in addition to a decrease in volatile acidity compared to a commercial strain normally used. The sparkling wines are undergoing autolysis, which will last 12 months, until results are obtained regarding fermentation kinetics as well as aroma formation.

COMMITTEE MEMBERS:
Presidente - 465.179.280-49 - VITOR MANFROI - UFRGS
Interno - 1356958 - EVANDRO FICAGNA
Externo à Instituição - BRUNO CISILOTTO - IFRS
Externa à Instituição - FERNANDA RODRIGUES SPINELLI