Carlos I. N. Barradas

Composição físico-química do vinho Cabernet Franc proveniente de videiras conduzidas no sistema lira aberta

-1 . Os resultados dos vinhos avaliados foram relativamente similares aos encontrados em vinhos Cabernet Franc da mesma regiao elaborados com uvas provenientes de videiras conduzidas em latada. Eles evidenciam que o sistema de conducao da videira em lira aberta constitui-se como alternativa para a producao de vinho tinto fino na Serra Gaucha. Palavras-chave: enologia, composicao quimica, vinho, Cabernet Franc, sistema de conducao. SUMMARY PHYSICO-CHEMICAL COMPOSITION OF CABERNET FRANC WINE FROM VINEYARDS CONDUCTED IN THE LYRE SYSTEM. The objective of the work was to evaluate the physico-chemical characteristics of the Cabernet Franc wine from the 1995/1996 vegetative cycle. It was conducted in eight vineyards in the communes of Bento Goncalves and Monte Belo do Sul, State of Rio Grande do Sul, Brazil. From each vineyard, two microvinifications were elaborated and wines were analysed by physicochemical, atomic absorption spetrophotometry, and liquid and gas chromatography processes. The parameters of the most significant variables were the following: alcohol 9.65%, total titratable acidity 69 meq L-1, pH 3.46, reduced dry extract 16.0 g L-1, K in the ashes 49.4%, tartaric acid 33 meq L -1 , glycerol 9,3 g L -1 , proline 669 mg L -1 , anthocyanins 330 mg L -1 , tannins 1.19 g L -1 , color intensity 0.286, K 1,078 mg L-1, methanol 101.7 mg L-1, and summ of higher alcohols 450 mg L-1. The results found in the analysed wines showed similar results to parameters previously determined in Cabernet Franc wine from the same region elaborated from grapes cultivated in the pergola system. This makes evident that grapevines conducted in the lyre system are an alternative to produce quality red wine in the Serra Gaucha region.

Maturação da uva niágara rosada cultivada em estufa de plástico e a céu aberto

The objective of this work was to evaluate the effect of the plastic greenhouse on the maturation of Red Niagara (Vitis labrusca L.) grapevines. The experiment was carried out in Bento Goncalves, RS, Brazil, from July 1994 to January 1995. There were two cultural systems (greenhouse and natural condition) and three pruning times for each system (July 21 and August 1st and 11). The variables evaluated in the must were oBrix, density, pH, total acidity, and oBrix/total acidity. Grapevines cultivated in the greenhouse accelerated the process of maturation in all pruning times. Grape maturity was anticipated from 17 to 25 days (average of 21 days) when reached 15oBrix and from 20 to 33 days (average of 27 days) with 18oBrix, varying according to the pruning time. However, considering the greenhouse effect on both the grapevine phenology and the pruning time, grapevines early pruned showed an anticipation of harvest of 32 days when compared to the normal pruning time in the Serra Gaucha region. This anticipation of grape maturation could allow prices five times higher when harvested with 15oBrix than those obtained with grapes grown in the natural condition.

Efeito do AIB sobre o enraizamento e desenvolvimento de estacas de quivi (Actinidia deliciosa)

The objective of this experiment was to study the effect of the 3-indolbutiric acid (IBA) on the rooting and development of semi-hardwood cuttings of kiwi, cv. Monty. The experiment was carried out at the Staccatos Experimental Agronomical/UFRGS in Eldorado do Soul. RS, Brazil with five treatments and five repetitions, in completely randomized blocks design. There were 19 bags per pilot with two cuttings per plastic bag grow in a catty: sane manure mixture (1:1:1) and treated by /BA at the concentrations of 2000ppm, 4000ppm, 6000ppm and 8000ppm. In addition to the contrail. IBA did not affect the rooting percentage but resulted in a linear increase of the mean root dry weight. Shoot development was not affected by the IBA. Buy there was a tendency for a linear increase of shoot length and dry weight in response to IBA concentrations above 2000 ppm.

Efeito do raleio e do anelamento do tronco no crescimento, produção e qualidade da ameixeira japonesa

In the production of plums (Prunus salicina Lindley) for in natura consumption the fruit size is a very important feature. Fruit thinning is traditionally used to increase fruit size. Girdling is a practice which is deserving renewed attention, since in many situations is useful to improve fruit size and to advance harvest. This study seeks to evaluate the effect of manual fruit thinning at intensities of 0, 25, 50, and 75% associated or not to trunk girdling (4 mm wide) on the growth, production and quality of plum cv. Amarelinha. The experiment was carried out at the Universidade Federal do Rio Grande do Sul Experimental Research Station (Southern Brazil), during the growth season of 1995-96 (August - June). Thinning was applied on October 16, 1995, 36 days after full bloom, and girdling seven days after thinning. Thinning decreased total fruit yield proportionally to the applied intensity. Trunk girdling anticipated harvesting, decreased fruit firmness, titratable acidity and increased the ratio total soluble solids: titratable acidity of fruits, but decreased the vigour and vegetative growth of the trees. None of treatments affected significantly the mean fruit weight.

Efeito de diferentes épocas de desfolha e de colheita na composição do vinho Cabernet Sauvignon

The fleld work was carried out in Santana do Livramento, State of Rio Grande do Sul, Brazil, aiming to evaluate the effect of defotiation and harvesting times on the physicchemical composition of Cabernet Sauvignon wines. The experimental design was an incompletely factorial with four defotiation times and three harvesting limes at on ideal harvest date with a total of eleven treatments in three replicales. The defotiation intensity was about 25% and wines were elaborated in small volumes The results showed that the time of defotiation did not have significam effect on the majority of the variables anatyzed, exception on the alcohot, reducing sugars and dry extract. On the other hand, the harvesting time had a significant effect on almost ali variables, exception to the total and votatile acidities. These results suggests a greater influence of the harvesting time on the composition and quatity of Cabernet Sauvignon wine.