Orientador: Marco Antonio Tecchio / Resumo: O trabalho teve como objetivo avaliar o potencial produtivo das videiras, além de determinar o conteúdo de ácidos orgânicos, açúcares, compostos bioativos e a atividade antioxidante em uvas e sucos de uva de cultivares Vitis labrusca e híbridas cultivadas sobre diferentes portaenxertos sob condições tropicais na região Noroeste do Sudeste do Brasil. O experimento foi realizado em vinhedo do Instituto Agronômico, em Votuporanga, Estado de São Paulo. Foram avaliadas as cultivares Isabel Precoce, BRS Carmem, BRS Cora e IAC 138-22 ‘Máximo’ enxertadas sobre os portaenxertos IAC 766 ‘Campinas e IAC 572 ‘Jales’. As características produtivas das videiras foram avaliadas em dois ciclos produtivos (2017/2018). Os resultados mostraram que as cultivares BRS Carmem, BRS Cora e Isabel Precoce foram significativamente mais produtivas em relação à IAC 138-22 ‘Máximo’. A uva ‘Isabel Precoce’ apresentou características físico-químicas que atendem os padrões de sólidos solúveis e acidez exigidos pela legislação, o que pode representar uma grande vantagem ao produtor na busca de diferentes cultivares para blends em processamento de suco de uva. Em relação aos portaenxertos, o IAC 766 ‘Campinas’ proporcionou maior produtividade às copas, maior número de cachos por plantas, além de maior massa fresca do cacho. Ocorreu correlação positiva entre o conteúdo fenólico, antocianinas e atividades antioxidantes para as cultivares analisadas. Maiores teores de antocianinas e compostos fenólicos foram obti... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The aim of this study consisted of evaluating yield potential of grapevines, besides of determining content of organic acids, sugars, bioactive compounds and antioxidant activity in grapes and grape juices of the cultivars Vitis labrusca and hybrid cultivars grafted on different rootstock under tropical conditions in northwestern of the Southeast region of Brazil. The experiment was conducted in the Instituto Agronômico’s vineyards at Votuporanga, São Paulo state. The cultivars assessed were Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 ‘Máximo’, grafted in the rootstocks IAC 766 ‘Campinas’ and IAC 572 ‘Jales’. The highest yields were observed in the cultivars BRS Carmem, BRS Cora and Isabel Precoce that were statistically superior compared to IAC 138-22 ‘Máximo’. Physiochemical characteristics of the grape Isabel Precoce has attended standards of the Brazilian legislation for soluble solids concentration and titratable acidity, which can be an advantage to producers seeking different cultivars for grape juice blends. Regarding rootstocks, the highest yields, number of clusters per vine and highest dry weight of the cluster were obtained using ‘IAC 766’. A positive correlation between phenolics content, anthocyanins and antioxidants activities was observed in all cultivars. Higher content of anthocyanins and phenolic compounds were obtained in grapes of the cultivar IAC 138-22 ‘Máximo’ and greater antioxidant activity was found in grapes of the cultivars BRS Cora when a... (Complete abstract click electronic access below) / Mestre

Nitrogen is requisite for yeast growth and metabolism during wine fermentation, and contributes to wine flavor development. Understanding how yeast assimilable nitrogen (YAN) impacts wine chemistry and sensory properties helps inform nitrogen management decisions in both the vineyard and winery. This study used Virginia-grown Chardonel, obtained from a multi-year viticulture study evaluating the impact of nitrogen fertilizer on grapevines. The objective of this work is to determine if vineyard treatments resulted in sufficient juice YAN profile differences to impart chemical and/or sensory differences in resulting wines. Grapes were combined from each field replication of six vineyard nitrogen treatments and pressed to generate six juice lots. Each juice was divided in two for triplicate fermentation using one of two Saccharomyces cerevisiae x bayanus yeast strains: EC1118 or QA23 to investigate the interactive effects of YAN and yeast strain. Juice and wine samples were frozen until chemical and UPLC-PDA amino acid analysis. Fermentation replications of each wine were combined, bottled, and stored at 4ºC for four months until evaluation via sensory sorting task with untrained panelists (n=63). Juice YAN concentrations ranged from 157-201mg N/L, a small variation in terms of commercial winemaking. Chemical differences between wines produced with the same juice but different yeast strains were larger in wines that had lower juice YAN concentrations. DISTATIS analysis of sorting results showed differences but no pattern in sensory perceptions of wines based on nitrogen profile or yeast strain. This range of nitrogen profiles shows limited impact of YAN profile on final wine quality. / Master of Science in Life Sciences / Nitrogen is an essential nutrient in grape growing and winemaking. Grapevines use nitrogen as a nutrient to survive and produce grapes for making wine. In winemaking, yeast turn the sugar and nitrogen in grape juice into alcohol via fermentation, using nitrogen to grow and produce other compounds that contribute to the final flavor of the wine. Understanding how nitrogen qualities and quantities in grape juice impact final wine quality is important so vineyard managers can apply nitrogen fertilizer to meet their needs. This thesis evaluates how different nitrogen quantities and qualities in the initial juice and during white wine fermentation impact the chemical and sensory properties of a final wine product. A Chardonel vineyard is being maintained for a multi-year study where the vineyard is divided for grapes in different areas of the plot to receive one of six different nitrogen fertilizer treatments. Grapes were harvested from each treatment and pressed into juice. Each lot of juice was then split in two for fermentation by one of two yeast strains for a total of 12 wines. Wines were bottled and stored for four months until sensory evaluation. Samples of juice and wine were collected and frozen before chemical analysis for nitrogen and other standard wine industry parameters. For sensory analysis, consumers were asked to taste each wine then sort them into groups based on how similar the wines were perceived to be. Chemical differences were found between wines, but they did not translate into sensory differences. Vineyard managers and winemakers can be aware that in Virginia-grown Chardonel, with modest differences in nitrogen from the vineyard treatments, differences in juice and wine chemical parameters did not impact the final wine product.

Submitted by ANA PAULA MAIA PAIVA (anapaula.agro@ymail.com) on 2018-10-18T14:38:52Z No. of bitstreams: 1 TESE ANA PAULA MAIA PAIVA-Final.pdf: 2467388 bytes, checksum: c5d2a5d139387fb46d6c4ecbefc34c9d (MD5) / Approved for entry into archive by Ana Lucia de Grava Kempinas (algkempinas@fca.unesp.br) on 2018-10-18T17:16:16Z (GMT) No. of bitstreams: 1 paiva_apm_dr_botfca.pdf: 2471505 bytes, checksum: e8cdc3ef558b842f8b02e93e3f5dd2f6 (MD5) / Made available in DSpace on 2018-10-18T17:16:16Z (GMT). No. of bitstreams: 1 paiva_apm_dr_botfca.pdf: 2471505 bytes, checksum: e8cdc3ef558b842f8b02e93e3f5dd2f6 (MD5) Previous issue date: 2018-01-03 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O objetivo desse trabalho foi avaliar cultivares de uva para suco e vinho, cultivadas em São Manuel, SP, nas variáveis de fenologia, evolução da maturação, produção, características físicas, químicas e bioquímicas nas bagas e cachos. O experimento foi conduzido na Fazenda Experimental de Ensino, Pesquisa e Produção de São Manuel, SP, pertencente à Faculdade de Ciências Agronômicas, Campus de Botucatu FCA/UNESP, no Laboratório de Fruticultura do Departamento de Horticultura da FCA/UNESP e no Laboratório de Química e Bioquímica Vegetal do Departamento de Química e Bioquímica do Instituto de Biociências do IBB/UNESP, em Botucatu-SP, no período de agosto de 2014 a janeiro de 2017. Os tratamentos consistiram em quatro cultivares de uvas para suco e vinho (BRS Violeta, Bordô, BRS Cora e BRS Carmem) sobre o porta-enxerto ‘IAC 572’. Foram avaliadas a produção e produtividade; massas frescas de cacho (MFC) e engaço (MFE); comprimento e largura de cachos e engaços; número de bagas por cacho; massa fresca (MFB), comprimento (CB) e largura de bagas (LB); número e massa fresca de sementes por baga (MFSB); relação MFSB/MFB; sólidos solúveis (SS), acidez titulável (AT), relação SS/AT; pH, antocianinas monoméricas totais, polifenóis totais, flavonoides totais e atividade antioxidante das uvas. Os dados obtidos foram submetidos à análise de variância e as médias comparadas pelo teste Tukey, a 5% de probabilidade. Embora com variações entre os ciclos produtivos, as cultivares BRS Violeta e BRS Cora apresentaram maiores produção e produtividade nos ciclos avaliados. Por sua vez, apesar das boas características físicas de cachos da cultivar BRS Carmem, essa videira juntamente com as videiras da cultivar Bordô apresentaram baixo potencial produtivo, o que pode ser um fator limitante para seu cultivo na região de estudo. Apesar dos altos níveis de acidez titulável em todas as uvas produzidas no segundo ciclo, pode-se afirmar que as condições climáticas na região de São Manuel proporcionaram boas características químicas das uvas, que apresentaram teor de sólidos solúveis mínimos para a elaboração de sucos. Ainda assim a uva ‘BRS Cora’ manteve altos níveis de acidez titulável. A avaliação do cultivo das diferentes cultivares para a elaboração de suco e/ou vinho de mesa, mostrou ter potencial, pois os possíveis desequilíbrios de cada uma podem ser corrigidos por meio de cortes durante o processamento. Uvas da cultivar BRS Violeta apresentaram os maiores teores de polifenóis totais e maior atividade antioxidante. Alto conteúdo desses compostos também foi encontrado nas uvas Bordô e BRS Cora. O conteúdo de antocianinas monoméricas totais, polifenóis totais e, principalmente, de flavonoides totais está correlacionada positivamente à atividade antioxidante das uvas. / The objective of this work was to evaluate grape cultivars for juice and wine, cultivated in São Manuel, SP, in phenology, production, physical, chemical and biochemical characteristics. The experiment was carried out at the Experimental Farm for Teaching Research and Production of São Manuel, SP, belonging to the Faculty of Agronomic Sciences, Campus de Botucatu FCA / UNESP, at the Fruit Laboratory of the Department of Horticulture of FCA / UNESP and at the Laboratory of Chemistry and Plant Biochemistry of the Department of Chemistry and Biochemistry of the Institute of Biosciences of IBB / UNESP, in Botucatu-SP, from August 2014 to January 2017. The treatments consisted of four cultivars of grapes for juice and wine (BRS Violeta, Bordô, BRS Cora and BRS Carmem) on the rootstock 'IAC 572'. Production and productivity were evaluated; Fresh bunch (MFC) and stalks (MFE); Length and width of bunches and stalks; Number of berries per cluster; Fresh mass (MFB), length (CB) and width of berries (LB); Number and fresh mass of seeds per berry (MFSB); MFSB / MFB ratio; Soluble solids (SS), titratable acidity (AT), SS / AT ratio; PH, total monomeric anthocyanins, total polyphenols, total flavonoids and antioxidant activity of grapes. The data were submitted to analysis of variance and the means were compared by the Tukey test, at 5% probability. Although with variations between the productive cycles, cultivars BRS Violeta and BRS Cora presented higher production and productivity in the evaluated cycles. On the other hand, in spite of the good physical characteristics of curls of the BRS Carmem cultivar, this vine along with the vines of the cultivar Bordô presented / displayed low productive potential, what can be a limiting factor for its cultivation in the region of study. In spite of the high levels of titratable acidity in all the grapes produced in the second cycle, it can be stated that the climatic conditions in the São Manuel region provided good chemical characteristics of the grapes, which presented minimum soluble solids content for juice production. Still the 'BRS Cora' grape maintained high levels of titratable acidity. The evaluation of the cultivation of the different cultivars for the elaboration of juice and / or table wine, showed to have potential, because the possible imbalances of each one can be corrected through cuts during the processing. Grapes of the cultivar BRS Violeta showed the highest total polyphenol content and higher antioxidant activity. High content of these compounds was also found in Bordô and BRS Cora grapes. The content of total monomeric anthocyanins, total polyphenols and, mainly, total flavonoids correlates mainly with the antioxidant activity of grapes. / 001

Orientador: Marco Antonio Tecchio / Resumo: Uvas para processamento de suco têm sido implantadas em regiões não tradicionais de produção para atender o aumento do consumo de suco de uva pela população brasileira. Com isso, o estudo do manejo dessas cultivares é imprescindível para a maior produção e qualidade do suco de uva. O objetivo desse estudo foi avaliar as características produtivas e qualitativas de cultivares de uva para processamento, cultivadas em São Manuel, SP, em dois sistemas de poda: curta e mista. O experimento foi realizado no período de agosto de 2017 a janeiro de 2019. Os tratamentos consistiram em três cultivares de uvas para processamento (BRS Violeta, Bordô e BRS Cora) enxertadas sobre o portaenxerto ‘IAC 572’, as quais foram submetidas a dois manejos de poda: poda curta e poda mista, no sistema de condução em espaldeira. Foram avaliadas a fenologia, curva de maturação, a fertilidade de gemas, a produção e produtividade; massas frescas de cacho e engaço; comprimento e largura de cachos e engaços; número de bagas por cacho; massa fresca, comprimento e largura de bagas; número e massa fresca de sementes por baga; sólidos solúveis, acidez titulável, relação SS/AT; pH, antocianinas monoméricas totais, polifenóis totais, flavonoides. O delineamento experimental em esquema fatorial 3 x 2, sendo três cultivares de uva e dois sistemas de poda (poda curta e poda mista), e seis repetições, totalizando 36 parcelas experimentais. A cultivar BRS Cora apresentou maior duração do ciclo fenológico em relação às ... (Resumo completo, clicar acesso eletrônico abaixo) / Mestre