Thermovinification of grapes from the Cabernet Sauvignon and Pinot Noir varieties using immobilized yeasts

This study examined the thermovinification technique using yeasts immobilized on calcium alginate for microvinification of the Cabernet Sauvignon and Pinot Noir grape varieties grown in Diamantina, Minas Gerais, Brazil. The wines obtained by thermovinification were characterized by their chemical and sensory aspects. The varietal wines from Cabernet Sauvignon and Pinot Noir had an alcohol content of 9.3 and 10.9 % (v/v), respectively. The total acidity, volatile acidity and the alcohol/reduced dry extract ratio were consistent with the Brazilian standards established for identity and quality of wines. There was a significant reduction in the levels of anthocyanins, flavonoids and total phenolic compounds after aging in the bottle. The sensory evaluation presented an acceptability exceeding 60 % for both wines.