São apresentados os resultados organolépticos e analíticos de 15 amostras de vinhos de mesa brancos e 15 de tintos, adquiridos no comércio de Campinas, em 1960. Foram encontradas poucas amostras com características inteiramente satisfatórias, notando-se, principalmente, deficiências de clarificação e de filtração. Das 15 marcas de vinhos brancos, só três se apresentaram perfeitamente brilhantes, e sete, ligeira ou completamente turvos. Nos tintos, em geral, foi maior a turbidez. Verificou-se, também, a presença, entre os brancos, de vinhos com acidez volátil acima do limite permitido pela legislação brasileira. Foi notada a ausência de anidrido sulfuroso total e livre. Os resultados dos outros componentes mostraram-se, todavia, bastante satisfatórios. Foram ainda observados o comprimento insuficiente das rôlhas para garantir a boa conservação do vinho, e a desuniformidade das garrafas quanto a tipo, forma, capacidade e côr.

Fifteen hrands of white and 15 of red wines were collected from groceries for analysis and flavor tests. Very few samples were satisfactory. Most of the wines had been poorly clarified and filtered. Only three of the 15 samples of white wines were brilliant; seven were classified as slightly cloudy or cloudy. Cloudiness was higher among the red wines. Two samples of the white wines had a high volatile acidity, above the limit permitted by the Brazilian regulation. Lack af free and total sulfur dioxide was observed. As far as the other wines constituents are concerned, all analysed samples were satisfactory. The corks utilized were generally shorter than it is desirable to seal the bottles satisfactorily. Also, the bottles were not uniform in type, shape, capacity, and color.

Foi estudado o comportamento de diversos agentes clarificadores na cologem de vinhos brancos procedentes de variedades de uvas diversas, de três regiões vinícolas diferentes dos Estados de São Paulo e de Minas Gerais. Observou-se que tais agentes comportaram-se de maneira diferente de acôrdo com o vinho a ser clarificado. Para os vinhos brancos testados, verificou-se que a bentonita foi o melhor clarificodor. As observações concordam com resultados obtidos por outros pesquisadores para diferentes vinhos.

A laboratory trial was carried out to determine the behavior of different fining agents in samples of white wine obtained from various grape varieties. These tested wines were produced in two regions of the State of São Paulo and one of Minas Gerais. It was observed that these fining agents behaved differently according to the type of wine to be cleared. In our experimental trials bentonita was the best fining agent. These observations agree with those obtoined by others authors in other parts of the world. As a general procedure it is advisable to conduct small-scale fining tests in the laboratory before attempting to clarify the bulk volume of wine in the winery, to determine the efficiency of the fining agent, its effect on the wine, and the quantity necessary to clarify.

Foram ensaiados três tratamentos na vinificação do mosto de uva, a saber; a) fermentação natural: b) fermentação com o emprêgo da estirpe de fermento I.A. 78, e c) fermentação com associação de leveduras. Os dados obtidos mostraram que a estirpe I.A. 78 apresentou os melhores resultados na redução da acidez volátil dos vinhos obtidos.

Three different fermentation techniques were compared to determine their influence on the volatile acidity of the wine. They were as follows; a) natural fermentation: b) with the selected wine yeast strain I.A.-78, and c) with a mixture of yeasts. The results of these experiments, with six replications, pointed out that the fermentation with the wine yeast strain I.A.-78 gave wines with lower volatile acidity, a desirable characteristic of the good wines.

Com o fim de selecionar fermentos que produzissem vinhos com grau alcoólico satisfatório e com baixo teor de acidez volátil e aldeído acético, estudou-se o comportamento de cinco leveduras, escolhidas dentre 25 já ensaiadas anteriormente. Os fermentos I.A. 78 e I.A. 199 mostraram-se bastante promissores, podendo ser utilizados com sucesso nas cantinas industriais.

Experiments were accomplished on laboratory scale, to observe the behavior of five yeast strains in the wine fermentation. The statistical analysis of the results point out that two of them are very promising to be used on a large scale by the winemakers. The strains I. A. 78 and I.A. 199 produce wines with a reasonable alcohol concentration, besides a low degree of volatile acidity and acetaldehyde.

Foram realizados ensaios de vinificação, para observar a influência da associação de variedades de uvas cultivadas no Estado de São Paulo, sôbre a melhoria da qualidade do vinho. As uvas empregadas no ensaio foram das variedades Seibel 2 e Seibel 10096. A mistura dos mostos constituída de 70% da var. Seibel 10096 e 30% da var. Seibel 2 foi a que apresentou melhores resultados.

The musts of two grape varieties (Seibel 2 and Seibel 10.096) raised in the State of S. Paulo were blended in different percentages to observe their influence on the wine quality. The variety Seibel 2 produces wines of very poor quality. A must composed of 50% Seibel 2 and 50% Seibel 10.096 produced a much better wine. The most remarkable improvement was obtained through the fermentation of a must composed of 70% Seibel 10.096 and 30% Seibel 2.

Ensaios foram realizados para estudar o comportamento de 25 leveduras na fermentação vinária, com o objetivo de selecionar aquelas que pudessem influir na obtenção de vinhos com grau alcoólico satisfatório e teores de ácidos voláteis e aldeído acético baixos. Os resultados obtidos mostraram que as leveduras n. 13, 14, 16, 25, 20, 15, 4, 3, 2 e 17 atingiram essa finalidade, podendo servir como ponto de partida para novas observações nas cantinas industriais

Experiments were carried out on laboratory scale to observe the behaviour of different strains of Saccharomyces on the wine constituents. The strains of yeasts were isolated from fermented juice of various varieties of grapes raised in three different regions of Brazil. The statistical analyses of the results showed that some of the strains behaved quite differently as far as volatile acids are concerned. Some of them produce wines, with low volatile acidity looking promising to be used successfully in industrial scale as a practice to improve wine quality and acceptance.