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Adaptação de métodos ancestrais na vinificação de uvas parcialmente desidratadas
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A busca por novas tendências no mercado do vinho abriu espaço para a introdução
de técnicas consideradas ancestrais na produção de vinhos atuais, pois o apelo
histórico agrega valor a esse novo produto. O presente trabalho teve como objetivo a
adaptação de técnicas ancestrais na vinificação de uvas parcialmente desidratadas e
avaliar a partir de critérios já estabelecidos, a aceitação ou rejeição do produto junto
de consumidores. Foram testados diferentes métodos adaptando receitas descritas por
fontes romanas antigas, como Columella, usando uvas parcialmente desidratadas da
casta Moscatel de Alexandria. Os vinhos obtidos apresentaram teores de etanol que
variaram entre 12 e 16% (v/v) e teores de açúcar entre 17 e 125,8 g/L. A aceitação por
consumidores foi avaliada comparando com a aceitação de um vinho comercial de uva
Moscatel de Alexandria com 15% (v/v) de etanol e 154,3 g/L de açúcar residual. Vinho
comercial foi o que obteve maior aceitação, seguido do vinho com adição de mosto
cozido. O vinho com menor aceitação foi o que levou sal na solução de reidratação.
Globalmente, a prova permitiu avaliar o potencial da adaptação de técnicas ancestrais
na diversificação de estilos de vinhos feitos com base em uvas parcialmente
desidratadas.
The search for new trends in the wine market has made room for the introduction of techniques considered ancestral in the production of current wines, because the historical appeal adds value to this new product. The present work aimed to adapt ancestral techniques in the winemaking of partially dehydrated grapes and evaluated from criteria already established, the acceptance or rejection of the product from consumers. Different methods were tested by adapting recipes described by ancient Roman sources, such as Columella, using partially dehydrated grapes from the variety Moscatel of Alexandria. The wines obtained showed ethanol contents ranging between 12 and 16% (v/v) and sugar contents between 17 and 125.8 g/L. Consumer acceptance was evaluated by comparing with the acceptance of a commercial Moscatel grape wine from Alexandria with 15% (v/v) of ethanol and 154.3 g/L of residual sugar. Commercial wine was the one that obtained the highest acceptance, followed by wine with the addition of boiled must. The wine with the lowest acceptance was the one that took salt in the rehydration solution. Overall, the test allowed the evaluation of the potential of adaptation of ancestral techniques in the diversification of wine styles made based on partially dehydrated grapes.
The search for new trends in the wine market has made room for the introduction of techniques considered ancestral in the production of current wines, because the historical appeal adds value to this new product. The present work aimed to adapt ancestral techniques in the winemaking of partially dehydrated grapes and evaluated from criteria already established, the acceptance or rejection of the product from consumers. Different methods were tested by adapting recipes described by ancient Roman sources, such as Columella, using partially dehydrated grapes from the variety Moscatel of Alexandria. The wines obtained showed ethanol contents ranging between 12 and 16% (v/v) and sugar contents between 17 and 125.8 g/L. Consumer acceptance was evaluated by comparing with the acceptance of a commercial Moscatel grape wine from Alexandria with 15% (v/v) of ethanol and 154.3 g/L of residual sugar. Commercial wine was the one that obtained the highest acceptance, followed by wine with the addition of boiled must. The wine with the lowest acceptance was the one that took salt in the rehydration solution. Overall, the test allowed the evaluation of the potential of adaptation of ancestral techniques in the diversification of wine styles made based on partially dehydrated grapes.
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Palavras-chave
vinhos doces vinhos ancestrais desidratação Moscatel de Alexandria Análise sensorial