The acidity is an important sensory characteristic of the wine, and influences stability and collor. The insolubility of tartaric acid in the vinification by salt forms can change the titratable acidity and the pH of wines. This work evaluated the acidity evolution during the vinification of Isabella, Cabernet Sauvignon, and Cabernet Franc varieties in the Serra Gaucha region. The wines were elaborated by the microvinification process in the 1995 vintage. The evolution of titratable acidity, pH, tartaric acid, and potassium were analyzed in five phases of winemaking: immediately after crushing, after cap removal, and after alcoholic fermentation, malolactic fermentation and tartrate stabilization. Results showed a different evolution of acidity parameters in the Isabella, as compared to Cabernet Sauvignon and Cabernet Franc varieties. The Isabella wine showed higher levels of titratable acidity and tartaric acid, and lower pH and potassium than Cabernet Sauvignon and Cabernet Franc wines.
wine; chemical composition; enology; acidity
