Effect of bunch rot on the sensory characteristics of the Gewürztraminer wine
Aims: The aim of this work was to determine the effect of grapes infected by bunch rot on the sensory characteristics of the Brazilian Gewürztraminer wine.
Methods and results: The treatments consisted of wine made from bunch rot infected grapes containing 0, 2.5, 5, 10, 15 and 20 %, weight basis, of bunch rot. Variables evaluated were related to vision, smell and taste/flavor. Results show that the presence of increasing proportions of infected grapes had significant effect on the visual, smelling and tasting aspects of the Gewürztraminer wine. Results show that healthy grapes and treatment with 2.5 % of infected grapes produced better wines.
Conclusion: The results of this work show that wine quality is greatly dependent on the grape health arriving at the winery. Wines made from grapes having up to 2.5 % of grapes rot were the best ones in the visual, smelling and tasting aspects.
Significance and impact of the study: In viticultural regions characterized by rainy and hot summers many pathogens have appropriate conditions to develop. In this way, to make quality wines it is very important to control grape rot diseases in the vineyards and to avoid grapes infected with pathogens related to these diseases during vinification.
AttachmentsNo supporting information for this article