Efeitos das técnicas de whole cluster e maceração carbônica nas características químicas e sensoriais de vinhos tintos

Mirella Mallmann Kercher; Gustavo Henz

doi:10.36812/pag202632187-96

Autores

Mirella Mallmann Kercher Universidade de Caxias do Sul (UCS) https://orcid.org/0000-0002-7425-8536
Gustavo Henz Universidade Federal do Rio Grande do Sul https://orcid.org/0009-0008-3463-6679

DOI:

https://doi.org/10.36812/pag202632187-96

Palavras-chave:

Whole cluster, Maceração carbônica, Vinho tinto, Composição fenólica, Análise sensorial, Enologia

Resumo

O objetivo deste estudo é investigar os efeitos das técnicas de whole cluster (WC) e maceração carbônica (CM) na produção de vinhos tintos, buscando compreender como esses métodos influenciam a composição fenólica, a intensidade de cor, a estrutura dos taninos e o perfil aromático. Fundamentado nos princípios da química e da microbiologia do vinho, o trabalho destaca o papel dos compostos fenólicos, antocianinas, taninos e voláteis, bem como o impacto da presença dos engaços durante a fermentação. Realizou-se uma revisão integrativa da literatura, reunindo pesquisas originais e artigos recentes de revisão, com organização dos dados em tabela comparativa e análise crítica. Os resultados indicam que ambas as técnicas afetam de forma significativa as características químicas e sensoriais dos vinhos. A WC tende a originar vinhos mais estruturados e adstringentes, com maior potencial de envelhecimento, enquanto a MC resulta em vinhos mais leves, frutados e, em alguns casos, com menor teor alcoólico. Os efeitos variam conforme a cultivar e as condições de vinificação, sendo ainda escassos os estudos com variedades brasileiras. As implicações incluem a diversificação dos estilos enológicos, a valorização da identidade regional e o estímulo a novas pesquisas nacionais.

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