Physicochemical and mineral characterization of Goethe grape must from Santa Catarina, Brazil: technological implications for processing
DOI:
https://doi.org/10.36560/19520262256Palavras-chave:
regional cultivar, vitis spp., titratable acidity, solube solids, potassium, grape processingResumo
Goethe grape is a regionally important cultivar in southern Brazil, especially in Santa Catarina, where it is associated with the identity of the Vales da Uva Goethe. However, information on the basic composition of Goethe grape must is still limited when compared with Brazilian cultivars widely used for juice and wine processing. This study characterized the physicochemical and mineral profile of a Goethe grape must produced in Santa Catarina and discussed its technological suitability in relation to published data for processing grapes and grape juices. Grapes from the 2026 harvest were manually destemmed, deseeded, macerated and filtered. The must was analyzed in triplicate for pH, soluble solids, titratable acidity and mineral composition. Goethe must showed pH 3.83, 11.00 °Brix and titratable acidity of 0.375 g tartaric acid 100 mL⁻¹, resulting in a soluble solids/titratable acidity ratio of 29.33. In comparison with Brazilian processing cultivars such as BRS Carmem, BRS Cora, IAC 138-22 Máximo and Isabel Precoce, the Goethe must had lower soluble solids and lower titratable acidity, while its pH was higher than the range commonly reported for grape must intended for juice processing. Mineral analysis indicated high concentrations of phosphorus, nitrogen and potassium among the macronutrients, whereas iron and manganese were the most abundant micronutrients. The cationic profile, especially potassium, calcium and magnesium, reinforces the technological relevance of mineral characterization because these elements may affect acid-base balance, stability and processing behavior. The results indicate that Goethe grape must have regional and technological interest, but its use in agro-industrial derivatives requires harvest maturity standardization and broader studies involving different vineyards, seasons, phenolic composition and sensory evaluation.
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