Physicochemical characterization of wines obtained of cultivar Isabel (hybrid of Vitis vinifera × Vitis labrusca) from different Brazilian states

The cultivar of hybrid grape Isabel ( Vitis vinifera × Vitis labrusca ) is one of the main raw materials for table wine preparation in Brazil. It is be very adapted to the environmental conditions, has a high productivity capacity and low susceptibility to major fungal diseases that attack the vine. Wines made from grapes of the Vitis labrusca species and hybrids have the preference of the majority of Brazilian consumers and a considerable market. Although imparts “foxiness” for wine and therefore receive many objections of winemakers, this wine is gaining the characteristics of each region where it is produced. This study aimed to characterize the wines produced with the cultivar Isabel four states of Brazil. The experimental design was in split plots and plots were the states (ES, PE, RS and MG) and the subplots were the vintages (2014–2015), the treatments consisted of 3 repetitions each. The variables analyzed were: alcohol ( ∘ GL) and total volatile acidity (g L −1 ), dry extract (g L −1 ), free and total SO 2 , color index, the tone (420 nm + 520 nm), polyphenols, anthocyanins content (mg L −1 ), phenolic compounds (mg L −1 ) and organic acids. The state of MG vintages 2014 and 2015, received the highest averages in the most of the variables analyzed.