Acidez na vinificação em tinto das uvas Isabel, Cabernet Sauvignon e Cabernet Franc
作者： Luiz Antenor Rizzon , Alberto Miele
DOI: 10.1590/S0103-84782002000300023
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摘要: The acidity is an important sensory characteristic of the wine, and influences stability collor. insolubility tartaric acid in vinification by salt forms can change titratable pH wines. This work evaluated evolution during Isabella, Cabernet Sauvignon, Franc varieties Serra Gaucha region. wines were elaborated microvinification process 1995 vintage. acidity, pH, acid, potassium analyzed five phases winemaking: immediately after crushing, cap removal, alcoholic fermentation, malolactic fermentation tartrate stabilization. Results showed a different parameters as compared to Sauvignon varieties. Isabella wine higher levels lower than
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