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El Niño-Southern Oscillation (ENSO) is an important source of year–to–year fluctuations in the whole global climate system and in the southern Brazilian climate. El Niño events affect this region, imposing unfavorable weather conditions (rainy/humid/overcast) during critical grapevine phenological stages, compromising yields in the current and following crop seasons. The analysis of 29 crop cycles revealed patterns about grape yield oscillations in Santana do Livramento, Campanha Gaúcha, RS, Brazil. Yield deviations showed correlations with the Oceanic Niño Index (ONI) 3 months running means centered in November. La Niña events correlate with yield oscillations close to or above the tendency line. El Niño events are linked to various results, including the lowest and the highest yields. The four largest crop failures happened in El Niño events, while the three most severe of them happened in cases of early El Niño consolidation. The seven lowest yields were linked to El Niño, or low or descending yields in the previous year (s), or all these factors combined. Simple criteria allowing early warning of crop failure conditions were defined: ONI (or the monthly Niño - 3.4 Index) ≥ +0.5 °C in July (or earlier); and low or descending yields in the previous year (s).

Effects of mechanical and manual grape harvest on the composition of Merlot musts and wines produced in the Campanha Gaúcha region (Rio Grande do Sul, Brazil) were investigated. Must analyses comprised several basic physicochemical parameters. Wine analyses comprised a screening of phenolics, volatiles, elements, and several physicochemical parameters. In total, 100 variables were investigated. Wines elaborated with grapes from mechanical and manual harvesting were very similar; only 6 parameters showed statistically significant differences, although of low magnitude. These results indicate that - for Campanha Gaúcha's Merlot wines: mechanical grape harvesting itself does not negatively affect wine composition; moreover, grapes harvested manually and mechanically result in almost identical wines.

Com o objetivo de obter novas selecoes de aracazeiro amarelo, coletou-se frutas de plantas encontradas naturalmente na regiao Sudeste do Rio Grande do Sul. As sementes de 34 genitoras foram retiradas das frutas, lavadas, secas a sombra e mantidas em geladeira por 20 dias a 4-6°C. Apos a embebicao em agua destilada por 24 horas, foram semeadas e mantidas em bandejas de poliestireno expandido. Realizou-se a contagem quinzenal ate tres meses apos a semeadura para determinar as percentagens de emergencia. Dez meses depois da semeadura, as plântulas foram repicadas para sacos plasticos contendo substrato e mantidas em tanque com lâmina d´agua de 10 ± 5 cm na base dos pacotes. Quando as plantas atingiram 25 ± 3cm, 15 mudas por progenie foram plantadas em experimento no pomar do Centro Agropecuario da Palma-UFPel. Um ano e meio apos o plantio no pomar as mudas foram medidas quanto a altura e diâmetro do tronco. A percentagem de emergencia de plântulas variou de 40,7% a 88%. As variacoes de percentagem de emergencia de plântulas tiveram diferencas significativas entre as progenies. Verificou-se relacao inversa significativa (α≤0,05) com as percentagens de emergencia no peso de 100 sementes das 34 plantas genitoras. Houve diferenca (α≤0.05) entre progenies quanto a altura. Seis progenies tiveram altura menor que as 28 restantes, as quais nao diferiram entre si. Em relacao ao diâmetro do tronco, as plantas de uma progenie foi maior que de outras quatro que tiveram menores diâmetros. No entanto nao houve diferencas de diâmetro de tronco entre 33 progenies. Nao houve diferenca significativa entre altura da planta e diâmetro do tronco (p≤0.05). A percentagem de emergencia de plântulas, diâmetro do tronco e a altura de planta, nao sao indicativos suficientes para a obtencao de novas selecoes.

Considerando que diferentes cargas produtivas influenciam a qualidade de uvas da ‘Cabernet Sauvignon’, o presente trabalho foi realizado com o objetivo de verificar a influência da carga produtiva em mosto de Vitis vinífera, ‘Cabernet Sauvignon’, clone 685, porta-enxerto 101-14, durante a safra de 2013/2014 na vinícola Bella Vista localizada no Município de Candiota/RS, porém as análises químicas foram realizadas no laboratório da Vinícola Miolo Estate. O objetivo do presente trabalho foi realizar análises químicas no mosto extraído das uvas, correlacionando com a produtividade. O trabalho foi constituído de quatro tratamentos sendo T1- carga por planta de 12 cachos, o que corresponde aproximadamente 1,5 kg/planta; T2- Carga por planta 16 cachos, o que corresponde aproximadamente 2,0 kg/planta; T3- carga produtiva por planta de 20 cachos, o que corresponde aproximadamente 2,5 kg/planta; T4-carga por planta maior que 2,5 kg. Foram analisadas as seguintes variáveis: Densidade, sólidos solúveis totais, açúcares redutores, pH, e acidez total. Já em relação ao experimento 2, os resultados mostraram que em relação a variável densidade o T4 foi superior porém não diferindo do T2. A acidez e açucares redutores foi encontrado um valor superior no T2 porém não diferindo do T4. Já na variável °Babo obtevemos valores superiores no T4, estatisticamente não diferindo do T2. Assim conclui-se que o T4 apresentou indicativos de melhor qualidade.

EnglishThe sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15o C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating portuguesDurante a fermentacao alcoolica as leveduras produzem compostos que influenciam a qualidade sensorial dos vinhos. O objetivo do trabalho foi avaliar as propriedades fisico-quimicas, aromaticas e sensoriais do vinho branco da variedade Riesling Italico elaborado a partir de leveduras Saccharomyces e “nao-Saccharomyces”. Foram inoculadas separadamente no mosto as leveduras S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii e Metschnikowia pulcherrima. A fermentacao alcoolica ocorreu em garrafoes com 7 L de mosto, em triplicata, por 10 dias a 15 oC. Foram realizadas analises fisico-quimicas padrao e de identificacao da qualidade dos vinhos, alem das analises de compostos volateis e sensorial descritiva quantitativa. Todas as leveduras produziram vinhos com teores de alcool, acidez volatil e acucar residual de acordo com a legislacao. A levedura T. delbrueckii produz vinhos com concentracoes elevadas de acetato de feniletila, acetato de isoamila e decanoato de etila, resultando em boa qualidade olfativa e avaliacao sensorial.

Resumo O maior volume de suco de uva produzido no Brasil é da cultivar Isabel. No entanto, é necessário que se façam cortes com outras cultivares para melhorar a qualidade do suco, o que eleva a demanda por outras cultivares, especialmente Bordô. Sendo assim, o objetivo deste estudo foi avaliar a influência das cultivares BRS Rúbea, BRS Cora, BRS Violeta, BRS Carmem, BRS Magna e Bordô em cortes com Isabel quanto às características físico-químicas, colorimétricas e sensoriais de sucos produzidos na Região do Vale do Rio do Peixe - SC. Os sucos foram elaborados na Epagri - Estação Experimental de Videira - SC, sendo: (ISA) 100% Isabel; (ISA+RUB) 70% Isabel + 30% Rúbea: (ISA+COR) 70% Isabel + 30% Cora; (ISA+VIO) 70% Isabel + 30% Violeta; (ISA+CAR) 70% Isabel + 30% Carmem; (ISA+MAG) 70% Isabel + 30% Magna; (ISA+BOR) 70% Isabel + 30% Bordô, e avaliados quanto à composição físico-química, colorimétrica e perfil sensorial. A maior acidez titulável foi verificada em ISA+MAG, seguida de ISA+BOR. Os sucos ISA+VIO obtiveram a maior média para o teor de sólidos solúveis, não diferindo apenas de ISA+CAR, que também apresentou a menor acidez dentre os tratamentos. Os sucos ISA+VIO e ISA+CAR apresentaram maior teor de sólidos solúveis em relação ao suco de Isabel 100%. A menor luminosidade foi observada nos sucos do ISA+VIO, seguida por ISA+CAR. Quanto aos atributos sensoriais foram observadas diferenças significativas apenas para cor e acidez. Os sucos ISA+VIO, ISA+CAR e ISA+BOR receberam as maiores notas para o atributo cor. Todas as cultivares testadas influenciaram as características colorimétricas do suco, mostrando-se alternativas para a melhoria da cor de sucos de Isabel. Sensorialmente, apenas a cor e a acidez foram influenciadas pelos diferentes cortes. Abstract The highest volume of grape juices from Brazil is produced from Isabel cultivar. However, t cuts from other cultivars are essential for improving quality, which increases the demand for other cultivars, especially the ‘Bordô’. The objective of this study was to evaluate the influence of the BRS Rúbea, BRS Cora, BRS Violeta, BRS Carmem, BRS Magna and Bordô cultivars in cuts with ‘Isabel’, in terms of the physicochemical, colorimetric and sensorial characteristics of juices produced at the Vale do Rio do Peixe-SC region-Brazil. The juices were elaborated at the Epagri- Experimental Station of Videira-SC, from: (ISA) 100% Isabel; (ISA + RUB) 70% Isabel + 30% Rúbea: (ISA + COR) 70% Isabel + 30% Cora; (ISA + VIO) 70% Isabel + 30% Violet; (ISA + CAR) 70% Isabel + 30% Carmem; (ISA + MAG) 70% Isabel + 30% Magna; (ISA + BOR) 70% Isabel + 30% Bordô. It was evaluated their physicochemical, colorimetric and sensorial profiles. The highest titratable acidity was verified in ISA + MAG juice, followed by ISA + BOR. The ISA + VIO juice obtained the highest average for the soluble solids content, which did not differ only from ISA + CAR and also presented the lowest acidity among the treatments. The ISA + VIO and ISA + CAR juices presented an increase in the soluble solids content in relation to the 100% Isabel juice. The lowest luminosity was observed in the ISA + VIO juice, followed by ISA + CAR. For the sensorial attributes, significant differences in the different cuts were only observed for color and acidity. The ISA + VIO, ISA + CAR and ISA + BOR juices received the highest scores for the color attribute. All cultivars tested influenced the colorimetric characteristics of the juice, showing alternatives to improve the color of ‘Isabel’ juices.

As tangerinas representam o segundo maior grupo de frutos cítricos produzidos mundialmente. No Brasil, sua produção está concentrada na região Sudeste e Sul do país. A variedade mais cultivada nos pomares brasileiros é a tangerina ‘Ponkan’, muito apreciada para o consumo in natura. Nos últimos anos houveram mudanças no perfil dos consumidores e um aumento na busca por alimentos livres de resíduos. Novos métodos de conservação alternativos, como a utilização de recobrimentos e tratamentos físicos no armazenamento dos frutos vem sendo estudados. O objetivo deste trabalho foi avaliar a utilização dos recobrimentos fécula de mandioca e gelatina, aliados a aplicação de radiação UV-C, para prolongar a vida útil de tangerinas ‘Ponkan’ durante o armazenamento. O experimento foi inteiramente casualizado contendo como fatores de tratamento os recobrimentos fécula de mandioca 3% e gelatina, a aplicação de UV-C (com e sem) e dias de armazenamento (5, 10 e 15). Os resultados demonstraram que houve aumento do pH dos frutos tratados com fécula de mandioca e gelatina, com aplicação de UV-C. A perda de massa dos frutos aumentou com o período de armazenamento e para os SST não houveram diferenças entre os tratamentos. Os atributos de coloração indicam que a fécula de mandioca foi eficiente para manter a coloração dos frutos no armazenamento. Concluiu-se que a utilização de recobrimentos de fécula de mandioca 3% e gelatina não foram eficientes para manutenção dos atributos químicos de qualidade dos frutos de tangerina ‘Ponkan’ e a aplicação de radiação UV-C não teve efeito sobre os parâmetros analisados.

The cultivar Malbec has been present’s good performance and quality in the South Half of Rio Grande do Sul (RS). In this context, we aimed to evaluate the quality of “Malbec” grapes in relation to the phytotechnical, physicochemical parameters and bioactive compounds under different intensities of cluster thinning in Encruzilhada do Sul-RS. The experiment was carried out in a commercial vineyard in the 2015/16 with the cultivar Malbec (Vitis vinifera L.) under rootstock “1103 Paulsen”, with spacing of 2.2 m between rows and 1.1 m between plants. The experimental design was of randomized complete blocks with five replications. The treatment factor tested was the cluster thinning, with four levels (0%, 10%, 30% and 50%), performed in veraison. The evaluated phytotechnical variables were cluster length, cluster fresh weight, berries fresh weight, number of berries, rachis fresh weight. Also what were determined are the number of clusters, production and Ravaz index. The physicochemical variables verified were pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio. The bioactive compounds were total polyphenols index and total anthocyanins. The appropriate balance between source and sink, by the Ravaz index, occurs to zero and 10% of cluster thinning. The “Malbec” grapes present an increase of the maturation index (SS/TA) at 50% of cluster thinning, due to the low titratable acidity at this level. The total polyphenols index has a larger increment when the plants are submitted to the cluster thinning of 10%, providing a larger quality to the fruits. At all the levels of cluster thinning tested, when compared to the control, there was a greater contribution of total anthocyanins in the berries.

The objective of this study was to evaluate the juice quality of 11 grape cultivars over three productive cycles, aiming to identify which cultivars are indicated to complement the varietal matrix and allow the extension of the harvest period in the region of Vale do Rio do Peixe - SC. The grapes used to elaborate the juices were: BRS Rúbea (RUB), BRS Cora (COR); BRS Violet (VIO); BRS Carmen (CAR), BRS Magna (MAG), Bordô (BOR), Isabel (ISA), Isabel Precoce (IP), Concord (CON), Concord Clone 30 (C30) and SCS 421 Paulina (SCSP), produced in the EPAGRI experimental station vineyard, in Videira-SC. The physical-chemical variables analyzed showed statistically significant differences for the different cultivars. From the analysis of main components performed, it was possible to observe the noticeable differences between the levels of this factor and the correlations between the parameters. ISA and IP showed lower levels of anthocyanins and color, differing from VIO and MAG. CON and C30 stood out for their high acidity and low soluble solids content. BOR, SCSP and RUB presented juices with intense coloring, high content of bioactive compounds, nevertheless they presented lower levels of soluble solids and a higher acidity, while COR presented slightly higher contents for total soluble solids. The cultivars that brought together the greatest number of favorable characteristics (physical-chemical, sensory and extension of the harvest dates) for the juice elaboration in the studied region, proving favorable to complement the productive matrix composed of ISA and BOR, were VIO, MAG, IP, COR and CAR.

The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

Aromatic precursors are precisely in the skin of grapes and nearby cells, and therefore there is a greater expression of the varietal aromas and aromatic precursors when the wine passes through this skin contact, as well as changes in product color. The aim of this study was to evaluate the physical and chemical characteristics of Chardonnay wine that has gone through different periods of skin contact. Chardonnay grapes, grown in vineyards located in the town of Bage, in Campanha Gaucha, were de-stemmed, crushed and a sulfur dioxide (50 mg/L−1 ) was addeded. The experimental design was a 4 × 3 factorial of 4 treatments with 3 repetitions: T1, the wine obtained directly from pressing machine; T2, skin contact for 2 days; T3, skin contact for 4 days and T4, skin contact for 6 days. After the end of malolactic fermentation wines went under − 2∘ C for the tartaric stabilization. There were analyzed the variables alcohol, total acidity, volatile acidity, total polyphenols, glycerol, gluconic acid and 420, 520 and 620 colors by infrared spectroscopy method by Fourier transform and the means were compared by 5% Tukey test. There was a significant differencein variables alcohol, volatile acidit, glucanic acid and color index of 420 nm (yellow).

Diversas famílias, além de destinarem sua produção de uvas para grandes empresas, elaboram seu próprio vinho mantendo a base de sua renda sobre a produção do vinho artesanal, também denominado como colonial. As produções de uva (viticultura) e do vinho (vinicultura), cujas atividades associadas compõem a vitivinicultura, ainda são pouco significativas na composição da economia do município de São Lourenço do Sul-RS. O objetivo deste trabalho foi avaliar as características físico-químicas e compostos bioativos de vinho tinto artesanal produzido em São Lourenço do Sul/RS, de forma a verificar se este produto está apto ao consumo perante a legislação, e identificar possíveis falhas no processo de elaboração. Os parâmetros avaliados foram grau alcoólico, açúcares redutores, anidrido sulfuroso total acidez total e volátil e cinzas, ambos definidos em lei, e pH, intensidade cor, polifenóis totais, antocianos, anidrido sulfuroso livre, densidade e alcalinidade das cinzas, confrontados com a literatura. Maior parte dos resultados encontrou-se dentro do esperado perante a legislação, com exceção da acidez volátil que apresentou um valor de 23 mEq.L-1, estando acima do permitido que é de 20mEq.L-1. O teor de antocianinas apresentou valores próximos aos encontrados em vinhos com mais de dois anos de envelhecimento, de acordo com dados da literatura. O vinho analisado esta obedecendo aos valores encontrados na legislação para a maioria dos parâmetros, exceto no caso da acidez volátil, inviabilizando o consumo do vinho em estudo. Implicando na necessidade de melhoria no processo de elaboração do vinho.

This study aims to evaluate the evolution of the maturation of the “Chardonnay” grape variety for the preparation of juices and its adequacy to the current legislation. Grapes from the 2015 harvest from Sao Lourenco do Sul-RS were used. The experimental design was completely randomized in a factorial design, with the treatment factor being the maturation stages. The physicochemical analysis of titratable acidity, soluble solids, relative density, total sugar, alcohol content, volatile acidity and SS/TA ratio were carried out in EPAGRI – Agricultural Research and Rural Extension Company of Santa Catarina, in the Videira Experimental Station (Videira SC/Brazil). Statistical analysis of the maturation stages was given by linear regression models. When comparing the maturation points of 17∘ Brix and 19∘ Brix to 15∘ Brix, volatile acidity and alcohol content did not fit to the model, while the other tested variables fit properly. Elaborated juices had a decrease in titratable acidity and percentage increments for soluble solids, SS/TA ratio and total sugars for the harvest points at 17 and 19∘ Brix. For 15∘ Brix and 17∘ Brix, nonconformity was observed with the identity and quality standards in relation to soluble solids and SS/TA ratio and relative density. At maturation point 19∘ Brix all variables were found to be consistent.