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“Today, consumers are looking for new proposals, differentiated wines, and there is nothing better than making a Brazilian wine with a national cultivar, such as BRS Bibiana”, points out winemaker Roberto Cainelli Júnior, from Vinícola Cainelli. The cultivar can be used for both still and sparkling white wines, as well as being an option for blending with other varieties,” he reports. “Wine has unique sensory characteristics, it is refreshing and has striking varietal aromas. The researcher believes that this cultivar – due to its high productivity, adaptation and ease of handling – is an excellent innovation opportunity for wineries. “When tasting the wine made with BRS Bibiana, the sensory profile subtly refers to Sauvignon Blanc, a grape widely used in several countries around the world, but little adapted to the Serra Gaúcha, due to the climatic conditions”, explains researcher Mauro Zanus, from Embrapa Grape and Wine. The elaborated wine presents 12 sugars similar to European grapes with a liter level, in the elaboration, around 21 degrees Brix and a sensorial variation profile of 100 millivolantes equivalent (mE) per liter. Photo Viviane ZanellaĪccording to Embrapa, BRS Bibiana is a white grape, resistant to bunch rot, due to the fact that the bunches are loose and not compacted.

Saving Earth Britannica Presents Earth’s To-Do List for the 21st Century.The first commercial wines of BRS Bibiana are from three family wineries in Serra Gaúcha.

100 Women Britannica celebrates the centennial of the Nineteenth Amendment, highlighting suffragists and history-making politicians.

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