CHEMICAL AND PHENOLIC PROFILE OF 'SAUVIGNON BLANC' WINES MADE IN ALTITUDE REGION OF SANTA CATARINA STATE – BRAZIL

The objective of this work was to perform a characterization chemical and phenolic profile 'Sauvignon Blanc' wines produced in the altitude region Santa Catarina State. study carried out with samples commercial wines, 2012 2013 vintages, selected from nine wineries. Two were taken each winery carry compounds, evaluating, triplicate: ethanol, residual sugar, pH, total acidity, color, polyphenols individual compounds. results evaluations demonstrate quality these products, high alcohol content preservation organic acids, due climatic characteristics region, which influence grape maturation. All evaluated presented reducing sugar values lower than 5 g L-1, indicating that they all dry wines. In addition, coloration (Abs 420nm) 0.12, can be considered low, absence oxidation process compound most present caftaric acid, both vintages. With exception p-coumaric acid GRP vintage 2013, highest