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Caracterização do vinho da Região demarcada do Algarve com base nos processos de certificação de Vinho Regional Algarve no triénio 2019/2021
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Abstract(s)
A Região do Algarve tem mais de 2500 anos de história ligada à cultura da vinha e do vinho, procurando destacar-se pela qualidade dos seus vinhos. A caracterização dos vinhos desta região torna-se por isso relevante como forma de monitorizar e acompanhar o seu desenvolvimento.
Para tal foram analisadas 570 amostras de vinhos produzidos entre 2017 e 2020 analisando os parâmetros, título alcoométrico volumétrico adquirido (TAVA), acidez total, acidez volátil, açúcares totais, pH e notação sensorial, em função do ano de produção e cor.
Realizou-se uma análise descritiva do vinho IGP Algarve, relativamente à cor e ano de colheita, procedendo-se ao cálculo das suas médias, desvios padrão e amplitudes de resultados para cada parâmetro analisado.
A análise estatística foi realizada através do programa SPSS usando os métodos, ANOVAs dois fatores e testes de comparação múltipla de médias. Através desta análise é possível destacar que os vinhos tintos se caracterizam por um valor de TAVA e acidez volátil mais elevado que o dos brancos e rosados, e os vinhos brancos e rosados por uma acidez total superior à dos tintos.
A correlação para cada uma das cores entre os parâmetros dos vinhos foi avaliada usando o coeficiente r de Pearson. Relativamente ao TAVA verificou-se uma correlação positiva entre a notação sensorial para os vinhos tintos, uma correlação positiva quanto à acidez volátil para os rosados e uma correlação positiva com a acidez total para os brancos.
Também foi realizada uma análise de componentes principais (PCA) através das funcionalidades disponíveis no pacote FactoMiner desenvolvido para o software R de modo a obter uma visualização genérica dos resultados. Nesta análise foi possível verificar uma diferenciação entre os vinhos de cor tinta relativamente aos brancos e rosados. Quanto, à análise por ano não é possível retirar conclusões que nos permitam verificar uma diferenciação.
The Algarve Wine Region has more than 2500 years of history linked to the culture of vineyards and wine, seeking to stand out for the quality of its wines. The characterization of wines from the Demarcated Region of the Algarve therefore becomes relevant as a way of monitoring and accompanying its development. A total of 570 samples of wines produced between 2017 and 2020 were evaluated, analyzing the parameters, acquired volumetric alcoholic strength (TAVA), total acidity, volatile acidity, total sugars, pH and sensory notation, depending on the year of production and color. A descriptive analysis of IGP Algarve wine was performed, regarding color and year of harvest, proceeding with the calculation of its averages, standard deviations and range of results for each analyzed parameter. The statistical analysis was made using SPSS program with two-way ANOVAs and multiple mean comparison tests. Through this analysis, it is possible to highlight that red wines are characterized by a higher TAVA value and volatile acidity than white and rosé wines, and white and rosé wines by a higher total acidity than red ones. The correlation between each wine type was evaluated using Pearson's r coefficient. With regard to the TAVA, a positive correlation was made between the sensory notation for red wines, a positive one regarding volatile acidity for rosé wines and a positive correlation with total acidity for white wines. A principal component analysis (PCA) was also carried out using the features available in the FactoMiner package developed for the R software in order to obtain a broad view of the results. In this analysis, it was possible to verify a differentiation between the red wines in relation to white and rosé wines. When the same analysis is carried out each year, it is not possible to withdraw, which will certainly verify a differentiation.
The Algarve Wine Region has more than 2500 years of history linked to the culture of vineyards and wine, seeking to stand out for the quality of its wines. The characterization of wines from the Demarcated Region of the Algarve therefore becomes relevant as a way of monitoring and accompanying its development. A total of 570 samples of wines produced between 2017 and 2020 were evaluated, analyzing the parameters, acquired volumetric alcoholic strength (TAVA), total acidity, volatile acidity, total sugars, pH and sensory notation, depending on the year of production and color. A descriptive analysis of IGP Algarve wine was performed, regarding color and year of harvest, proceeding with the calculation of its averages, standard deviations and range of results for each analyzed parameter. The statistical analysis was made using SPSS program with two-way ANOVAs and multiple mean comparison tests. Through this analysis, it is possible to highlight that red wines are characterized by a higher TAVA value and volatile acidity than white and rosé wines, and white and rosé wines by a higher total acidity than red ones. The correlation between each wine type was evaluated using Pearson's r coefficient. With regard to the TAVA, a positive correlation was made between the sensory notation for red wines, a positive one regarding volatile acidity for rosé wines and a positive correlation with total acidity for white wines. A principal component analysis (PCA) was also carried out using the features available in the FactoMiner package developed for the R software in order to obtain a broad view of the results. In this analysis, it was possible to verify a differentiation between the red wines in relation to white and rosé wines. When the same analysis is carried out each year, it is not possible to withdraw, which will certainly verify a differentiation.
Description
Keywords
Vinho regional Algarve Caracterização fisico-quimica Certificação Comissão vitivinícola do Algarve