Brazilian table wines

Legal definition and characteristics of table wine: the fermentation of simple grape must
American and hybrid grapes: exploring varieties and their potential
The role of table wine in Brazilian culture: from everyday life to popular festivals
The table wine market: challenges and opportunities for Brazilian producers
The importance of quality: raising the standard of table wines

American and Hybrid Grapes: A Complete Guide to Production

The grape vine:
Isabel: the most popular grape in Brazil and its uses in production
Burgundy: versatility and potential for red wines and juices
Concord: the emblematic grape of juices and jellies
Niágara: the white grape that conquers the Brazilian palate
Hybrids:
BRS Cora: the resistant grape that promises to revolutionize viticulture
BRS Violeta: the red grape with a unique aroma and potential for fine wines
Seibel: exploring the diversity of the Seibel family in production
The producer's perspective: choosing the ideal varieties for each "terroir" and objective

Table Wine Producing Regions: Exploring the Brazilian "Terroir"

Serra Gaúcha: Italian tradition and the production of table wines and juices
Gaúcha Campaign: the potential for red and rosé table wines
Serra Catarinense: the influence of climate and the production of white table wines
São Francisco Valley: viticulture in the semi-arid region and the production of table wines
Other regions: discovering new "terroirs" and the expansion of winemaking
The producer's perspective: understanding the characteristics and challenges of each region

Viticultural Practices for Table Wines: From Planting to Harvest

Choosing the location and preparing the soil: crucial factors for the success of the vineyard
Planting seedlings: techniques and care for good vine development
Training and pruning: training systems and pruning techniques for table wines
Vegetative canopy management: controlling the growth and maturation of grapes
Pest and disease control: protecting vines and ensuring vineyard health
Harvest: the right time and harvesting methods for table wines
The producer's perspective: the importance of viticultural practices for the quality of grapes

Table Wine Making: From Grape to Wine

Reception and processing of grapes: hygiene and care in the winery
Alcoholic fermentation: the key process in transforming must into wine
Types of fermentation: in stainless steel tanks, in oak barrels and others
Fermentation control: temperature, time and other factors that influence the wine
Clarification, filtration and stabilization: processes to guarantee wine quality
Bottling: final care and preparation for consumption
The producer's perspective: mastering winemaking techniques for table wines

Sensory Analysis and Quality Control

The importance of sensory analysis in the production of table wines: ensuring quality
Tasting phases: visual, olfactory and gustatory applied to table wines
Wine defects: identifying and preventing sensory problems
Physicochemical analysis: quality control and compliance with legislation
The producer's perspective: sensory analysis as a tool for continuous improvement

Commercialization and Marketing of Table Wines

Legislation and labeling of table wines: meeting standards and informing the consumer
Marketing strategies: positioning, communication and brand building
Sales channels: from direct to consumer to national and international markets
The producer's perspective: creating opportunities and conquering the market

The Future of Table Wines in Brazil

Consumer trends: the growth of the wine market and consumer preferences