Estudo da influência da fotoestimulação com lâmpadas LED na produção e qualidade do vinho tinto

Abstract

In this work, the influence of the photostimulation with blue and green LED lamps in the fermentation of grapes for the production of red wine was evaluated. Also, the influence of photostimulation on the density, pH and acidity, ° Babo, ° GL, color, total phenol and anthocyanins content in the final product were evaluated. The same must was used in all the samples and they were allocated in BOD with controled temperature, initially maintained at 20ºC. The photostimulated samples had an alcohol production higher than that presented by the dark sample during the tumultuous fermentation, and after 70 hours of fermentation, they had, on average, an alcohol content of 10 ° GL while that found in the sample maintained in the absence of light was 7 ° GL. Also the yield and productivity during the tumultuou fermentation was higher for the photostimulated samples. The highest concentrations of phenolic compounds were also found in the photostimulated samples with green and blue light, but the sample maintained in the absence of light showed a higher concentration of anthocyanins. The three samples presented acidity and pH according with the standard for red table wine. Regarding the color, the sample photostimulated with blue light had a higher color index and color intensity, and the sample photostimuled with green light had a higher color tonality.