Chemical and sensory effects of brewing hot trub incorporation during winemaking of BRS Vitória hybrid grapes

Abstract The aim of this study was to analyze the physicochemical and sensory profiles of the BRS Vitória wine produced using hot trub during the alcoholic fermentation. Seven types of wine were produced: control wine (only BRS Vitória grapes), wines with 5%, 10% and 15% of hot trub incorporation (INC5%, INC10%, and INC15%), and wines with 5%, 10% and 15% of hot trub replacement (SUB5%, SUB10%, and SUB15%). Alcohol content, pH, total and volatile acidity, dry extract, reducing sugars, total phenolic content, and color indexes were influenced by the addition of hot trub to the grape must. Among all the wines analyzed, control wine showed the highest value for phenolic content (801 mg/L), followed by the INC5% wine with 580 mg/L. The control sample was sensorially described as red color, fruity taste, sweet taste and grape aroma, showing high overall acceptance. However, the wines produced with hot trub showed statistically similar overall acceptance in comparison to the control wine. The low sensory acceptance of the SUB15% sample was determined by the high scores for bitterness, acidity, astringency and persistence. The wines produced using an innovative approach involving low insertion of hot trub showed their potential in the field of winemaking.