@article{Silva_Carvalho_Maia_Vianna_Jacobs_Eckhardt_Martins_Cunha_Beber Alves_Jacobs_2022, title={PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF ROSÉ SPARKLING WINE PRODUCED WITH MERLOT GRAPES IN “CAMPANHA GAÚCHA”}, volume={12}, url={https://periodicos.ufv.br/rbas/article/view/13018}, DOI={10.21206/rbas.v12i1.13018}, abstractNote={<p>This work evaluated the potential of the Merlot grape produced in Campanha Gaúcha region for the production of sparkling wines. The base wines were made through direct pressing (T1) and cold pre-fermentative maceration (CPM) with 6 (T2), 24 (T3) and 48 (T4) hours of duration. Afterwards, the second fermentation of treatments was conducted by the Champenoise method. The results obtained in the physicochemical analysis demonstrate the potential of elaborating sparkling wines with higher alcohol content from this cultivar in the region. In the sensory analysis, all sparkling wines received excellent scores for overall quality and the best results, in general, were observed in the sparkling wine made with 24 hours of CPM (T3). From the results obtained, we can suggest the Merlot grape as an alternative for the production of sparkling wines in the region, requiring more in-depth studies on maturation time and typology of the<br />product to be prepared.</p>}, number={1}, journal={Revista Brasileira de Agropecuária Sustentável}, author={Silva, Luiz Carlos Pereira da and Carvalho, Ivan Ricardo and Maia, Alice Farias and Vianna, Nádia Cristiane Alves and Jacobs, Bruno and Eckhardt, Daniel Pazzini and Martins, Hyoran Caius Genindo Barreto and Cunha, Wellynthon Machado da and Beber Alves, Gabriela and Jacobs, Suziane Antes}, year={2022}, month={abr.}, pages={1–9} }