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

Authors

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

Keywords:

Whole cluster, Carbonic maceration, Red wine, Phenolic composition, Sensory analysis, Enology

Abstract

The objective of this study is to investigate the effects of whole cluster (WC) and carbonic maceration (CM) techniques on red wine production, aiming to understand how these winemaking practices influence phenolic composition, color intensity, tannin structure, and aromatic profile. Based on the principles of wine chemistry and microbiology, the study emphasizes the role of phenolic compounds, anthocyanins, tannins, and volatile compounds, as well as the impact of grape stems during fermentation. An integrative literature review was conducted, gathering original research and recent reviews, with data organized in a comparative table and critically analysed. Results indicate that both techniques significantly affect the chemical and sensory characteristics of wines. WC tends to produce more structured and astringent wines with greater aging potential, whereas CM yields lighter, fruitier wines, sometimes with lower alcohol content. Effects vary according to grape cultivar and vinification conditions, and studies on Brazilian grape cultivars remain limited. Implications include the diversification of enological styles, enhancement of regional identity, and encouragement of further national research. The study contributes by consolidating available scientific knowledge and highlighting perspectives for improving the competitiveness and quality of Brazilian wines.

Downloads

Download data is not yet available.

References

BLACKFORD, M. et al. A Review on Stems Composition and their Impact on Wine Quality. Molecules, v. 26, n. 5, 1240, 2021. https://doi.org/10.3390/molecules26051240. DOI: https://doi.org/10.3390/molecules26051240

BERTAGNOLLI, S. M. M. et al. Influence of the carbonic maceration on the levels of trans-resveratrol in cabernet sauvignon wine. Revista Brasileira de Ciências Farmacêuticas, v. 43, n. 1, p. 71-77, 2007. https://doi.org/10.1590/S1516-93322007000100009. DOI: https://doi.org/10.1590/S1516-93322007000100009

CASASSA, L. F. et al. Whole Cluster And Dried Stem Additions’ Effects on Chemical and Sensory Properties of Pinot Noir Wines over Two Vintages. American Journal of Enology and Viticulture, v. 72, p. 21-35, 2021. https://doi.org/10.5344/ajev.2020.20037. DOI: https://doi.org/10.5344/ajev.2020.20037

CASQUETE, R. et al. Addition of Grape Skin and Stems Extracts in Wines During the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. International Journal of Environmental Research and Public Health, v. 18, n. 5, 2783, 2021. https://doi.org/10.3390/ijerph18052783. DOI: https://doi.org/10.3390/ijerph18052783

DAY, M. et al. AWRI Report: Going green with whole bunches. Wine & Viticulture Journal, v. 35, n. 2, p. 29-32, 2020. Available from: https://www.awri.com.au/wp-content/uploads/2020/06/s2162.pdf. Accessed: Jul. 10, 2025.

GAPINSKI, A. D.; HORTON, A. C.; WATRELOT, A. A. Effect of Whole Cluster Fermentation on Phenolics in Cold-Hardy Hybrid Wines. Food and Bioprocess Technology, v. 16, n. 7, p. 1595-1608, 2023. https://doi.org/10.1007/s11947-023-03010-7. DOI: https://doi.org/10.1007/s11947-023-03010-7

GODDEN, P. Ask the AWRI: Understanding whole-bunch fermentation. Australian & New Zealand Grapegrower & Winemaker, n. 652, p. 63, 2018. Available from: https://www.awri.com.au/wp-content/uploads/2018/05/s2008.pdf. Accessed: Jul. 12, 2025.

GONZALEZ, R.; MORALES, P. Truth in wine yeast. Microbial Biotechnology, v. 15, n. 5, p. 1339-1356, 2022. https://doi.org/10.1111/1751-7915.13848. DOI: https://doi.org/10.1111/1751-7915.13848

GONZÁLEZ-ARENZANA, L. et al. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of Tempranillo red wines. Food Chemistry, v. 319, 126569, 2020. https://doi.org/10.1016/j.foodchem.2020.126569. DOI: https://doi.org/10.1016/j.foodchem.2020.126569

GUTIÉRREZ, A. R. et al. Carbonic maceration vinification: A tool for wine alcohol reduction. Food Chemistry, v. 426, 136558, 2023. https://doi.org/10.1016/j.foodchem.2023.136558. DOI: https://doi.org/10.1016/j.foodchem.2023.136558

JACKSON, R. S. Wine Science: Principles and Applications. 5. ed. Academic Press, 2020. 1024 p. eISBN: 9780128165379.

KOSIŃSKA-CAGNAZZO, A. et al. Phenolic compounds of grape stems and their capacity to precipitate proteins from model wine. Journal of Food Science and Technology, v. 57, n. 2, p. 435-443, 2020. https://doi.org/10.1007/s13197-019-04071-3. DOI: https://doi.org/10.1007/s13197-019-04071-3

KUMAR, L.; TIAN, B.; HARRISON, R. Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition. LWT: Food Science and Technology, v. 162, 113428, 2022. https://doi.org/10.1016/j.lwt.2022.113428. DOI: https://doi.org/10.1016/j.lwt.2022.113428

LEÃO, P. C. S. Uvas finas de mesa com sementes. In: EMBRAPA. Agência Embrapa de Informação Tecnológica. Uva de mesa. Brasília: Embrapa, 2021. Available from: https://www.embrapa.br/agencia-de-informacao-tecnologica/cultivos/uva-de-mesa/pre-producao/caracteristicas-da-especie-e-relacoes-com-o-ambiente/cultivares/uvas-finas-de-mesa-com-sementes. Accessed: Jul. 15, 2025.

LI, R. et al. The effect of stem contact fermentation on the quality of Cabernet Sauvignon and Merlot wines from Yantai, China. Food Bioscience, v. 64, 105872, 2025. https://doi.org/10.1016/j.fbio.2025.105872. DOI: https://doi.org/10.1016/j.fbio.2025.105872

LUZZINI, G. et al. Impact of Dried Stems on The Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties. Fermentation, v. 11, n. 1, 18, 2025. https://doi.org/10.3390/fermentation11010018. DOI: https://doi.org/10.3390/fermentation11010018

MAICAS, S. Advances in Wine Fermentation. Fermentation, v. 7, n. 3, 187, 2021. https://doi.org/10.3390/fermentation7030187. DOI: https://doi.org/10.3390/fermentation7030187

MANIERO, C. R. et al. Phenological Performance, Thermal Demand, and Qualitative Potential of Wine Grape Cultivars Under Double Pruning. Agriculture, v. 15, n. 12, 1241, 2025. https://doi.org/10.3390/agriculture15121241. DOI: https://doi.org/10.3390/agriculture15121241

MARCHANTE, L. et al. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO₂ for white wines: effects on chemical composition and sensorial properties. Food Research International, v. 125, 108594, 2019. https://doi.org/10.1016/j.foodres.2019.108594. DOI: https://doi.org/10.1016/j.foodres.2019.108594

PORTU, J. et al. Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration. Food Chemistry, v. 406, 134327, 2023. https://doi.org/10.1016/j.foodchem.2022.134327. DOI: https://doi.org/10.1016/j.foodchem.2022.134327

RIBÉREAU-GAYON, P. et al. Handbook of Enology - Volume 1: The Microbiology of Wine and Vinifications. 3. ed. Wiley, 2021. 656 p. ISBN: 978-1-119-58462-9.

RIZZON, L. A. et al. Effect of three processes of vinification on chemical composition and quality of Cabernet Franc wine. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 34, n. 7, p. 1285-1293, 1999. https://doi.org/10.1590/S0100-204X1999000700022. DOI: https://doi.org/10.1590/S0100-204X1999000700022

SCHEEREN, G. A técnica de vinificação Whole Cluster: um olhar profundo na fermentação com cachos inteiros. EnoNacional. [S. l.], Jul. 10, 2023. Available from: https://www.enonacional.com.br/blog/vinificacao-whole-cluster. Accessed: Jul. 15, 2025.

SILVA, M. J. R. et al. Phytochemical profile of Brazilian grapes (Vitis labrusca and hybrids) grown on different rootstocks. PLoS One, v. 17, n. 10, e0275489, 2022. https://doi.org/10.1371/journal.pone.0275489. DOI: https://doi.org/10.1371/journal.pone.0275489

SOUZA, D. M. S. et al. Influence of winemaking by non-conventional methods on physical-chemical and phenolic composition of ‘Touriga Nacional’ red wines from the sub-middle sao francisco valley. In: ENCONTRO NACIONAL DE ANALISTAS DE ALIMENTOS, 20.; CONGRESSO LATINO AMERICANO DE ANALISTAS DE ALIMENTOS, 6., 2017, Belém. Segurança e qualidade de alimentos. Belém: LACEN: UFPA, 2017. Available from: https://www.alice.cnptia.embrapa.br/alice/handle/doc/1084592. Accessed: Jul. 14, 2025.

STAHL, J. M. Compostos fenólicos de 10 variedades de uva. 2011. Trabalho de Conclusão de Curso (Bacharelado em Ciências Biológicas) - Instituto de Biociências de Botucatu, Universidade Estadual Paulista, Botucatu, 2011. Available from: http://hdl.handle.net/11449/121479. Accessed: Jul. 15, 2025.

TESNIERE, C.; FLANZY, C. Carbonic Maceration Wines: Characteristics and Winemaking Process. In: JACKSON, R. S (ed.). Specialty Wines. Waltham, MA: Academic Press, 2011. ch. 1, p. 1-15. (Advances in Food and Nutrition Research, v. 63). https://doi.org/10.1016/B978-0-12-384927-4.00001-4. DOI: https://doi.org/10.1016/B978-0-12-384927-4.00001-4

TONG, W. et al. Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines. Food Chemistry, v. 403, 134341, 2023. https://doi.org/10.1016/j.foodchem.2022.134341. DOI: https://doi.org/10.1016/j.foodchem.2022.134341

WATRELOT, A. A. Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods. Molecules, v. 26, n. 16, 4923, 2021. https://doi.org/10.3390/molecules26164923. DOI: https://doi.org/10.3390/molecules26164923

WATRELOT, A. A.; HEYMANN, H.; WATERHOUSE, A. L. Red Wine Dryness Perception Related to Physicochemistry. Journal of Agricultural and Food Chemistry, v. 68, n. 10, p. 2964-2972, 2020. https://doi.org/10.1021/acs.jafc.9b01480. DOI: https://doi.org/10.1021/acs.jafc.9b01480

WATERHOUSE, A. L.; SACKS, G. L.; JEFFERY, D. W. Understanding Wine Chemistry. 2. ed. John Wiley & Sons: Hoboken, NJ, 2024. 560 p. ISBN: 978-1-119-89409-4.