Controle das altas temperaturas de fermentação na fabricação de vinhos brancos

Foi demonstrado o que acontece em muitas fermentações comerciais do Estado, o que causa atraso no término das mesmas, porque isto ocorre e como as indústrias devem se precaver para que isto não ocorra. O excesso de temperatura causa perda na população de microorganismos viáveis causando a parada de fermentações até que prolifere uma nova população de fermentos. O controle adequado de temperatura previne esta ocorrência. As vantagens comerciais deste controle são: fermentações mais rápidas e limpas, maior teor de álcool, tempo menor para maturação e comercialização do vinho e um produto de qualidade muito superior. Abstract It has been demonstrated what happens to many commercial fermentations to cause delays in finishing, why it happens, and how to avoid it. Excess temperature causes loss of viable yeast population hence stopping of fermentations until a new population of yeast grow. Adequate temperature control will avoid this. The commercial advantages are: shorter and cleaner fermentations, better alcohols yields, shorter times to mature wine and market it and a far superior product

Quantification Of 5-methyltetrahydrofolate In The Processing And Conservation Of Wines Made Of Winegrapes And Hybrid Grapes [quantificação De 5-metiltetrahidrofolato No Processamento E Conservação De Vinhos De Uvas Viníferas E Híbridas]

Folates are a class of vitamins that have been rediscovered in recent decades because of their association with various metabolic processes in the human organism. The main sources of folates described the scientific literature are vegetables, cereals and yeasts. The purpose of this study was to quantify 5-methyltetrahydrofolate (5-methyl-THF) in wines during wine production and aging. Red wines made from Cabernet Sauvignon, Merlot, and Pinot Noir wine grape varieties, and from Isabel (red) and Niagara (white) non-wine grape varieties were analyzed. The samples were analyzed at the beginning of fermentation, at the end of alcoholic and malolactic fermentation, and periodically at 4, 7, 12 and 24 months of age. High Performance Liquid Cromatography was used to separate, identify and quantify the folates. The results showed that the levels of 5-methyl-THF increased considerably during fermentation and continued to increase until the end of malolactic fermentation. 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