Metoxipirazinas em vinhos Cabernet Sauvignon produzidos com uvas da região da campanha gaúcha

Abstract

High concentrations of methoxypyrazines (MPs) are undesirable in Cabernet Sauvignon wine due to their characteristic aromas (green pepper and other vegetable notes). For this reason, we evaluated the presence of these compounds in Cabernet Sauvignon wines made with grapes from different vineyards in Campanha Gaúcha, Rio Grande do Sul, a new wine region of Brazil. Twenty wines were produced in two vintages (2018 and 2019), following the same winemaking methodology. Grapes were obtained from the municipalities of Bagé, Candiota, Dom Pedrito, Maçambará, Piratini, Rosário do Sul, Sant’ana do Livramento, and Uruguaiana. Evaluations were performed by gas chromatography-mass spectrometry (GC-MS) and sensory analysis by Quantitative Descriptive Analysis (QDA). The wines had low levels of 3-isobutyl-2- methoxypyrazine (IBMP), below 15 ng L -1 , and no other methoxypyrazine was identified. There was a tendency to obtain lower values as the harvesting point for the grapes became more advanced. In the sensory analysis, intensities of green pepper and vegetable aromas were low, with notes of red fruits standing out. The presence of MPs was relatively low in wines produced with grapes from the Campanha region, and the characteristic aromas were not perceptible in sensory analysis, except when the compound was added. Based on the results obtained, Cabernet Sauvignon can be included in the list of cultivars in the Campanha region.