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.

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