The cultivation of vine in Brazil has been increasing in recent years, Santa Catarina is one of the main Brazilian states producing grapes, mainly for the elaboration of fine wines. Cabernet Sauvignon was one of the varieties chosen because it has characteristics that made it suitable for the conditions of São Joaquim, such as late sprouting, this characteristic becomes interesting because the late frosts that occur in the region occur after winter, and that could cause damage to budding. The use of phytohormones is one of the tools used in viticulture to improve the quality of grapes. Biostimulants are products or substances that stimulate the natural processes of plants, such as nutrient absorption and tolerance to abiotic stress. In this context, the work will show how the study of the subject can be applied in the area of production and maturation of the Cabernet Sauvignon variety in Serra Catarinense, in order to improve the productivity and quality of phenolic maturation of the mentioned variety and consequently improve the quality of the wines produced in the region, creating a sense of identification between the consumer and the product.

In search of differentiation and to serve more demanding customers, the Brazilian wine sector can adopt control standards and quality certifications that are not yet implemented in these companies. The present work aims to develop the traceability of the grape used in the manufacture of wines for the implementation of international certification Global Market in a winery situated in Garibaldi, RS, Brazil. For this, the development of a standard protocol for the grapes traceability will be developed. The methodology will be based on records of grape cultivation, quality grape evaluation at the receipt moment and control of grape processing until the time of bottling. These data will be linked with the production record and respective batches. Along the study, the viability of the international certification in this company will be verified.

In the last decade, sparkling wine production in Brazil has experienced a significant increase in both volume and quality, prompting wineries to seek technologies that lead to increasingly competitive products in the global market.) Among these technologies, the ion exchange and thermovinification processes stand out. The former process involves pH reduction through the decrease of cations, while the latter is characterized by heat application and the production of wines with high color intensity. The aim of this research was to assess the impact of ion exchange resin on a thermovinified red wine intended for the production of rosé sparkling wine by assemblage. For this purpose, a wine of the Alicante Bouschet variety, obtained through the flash-detent thermovinification process with an initial pH of 3.8, was subjected to cation exchange resin for oenological use. The treatments included samples with the control wine (pH 3.8) and with modified pH levels of 3.6, 3.4, 3.2, 3.0 and 2.0. Samples with reduced pH were analyzed for physicochemical parameters, phenolic compositon (IPT), colour and cation composition (K, Ca, Na, Zn, Fe, Mg, Mn, Cu and Na), to check the influence of the process on the wine. In a second experiment, the six treatments (pHs 3.8, 3.6, 3.4, 3.2, 3.0 and 2.0) were used to compose an assemblage with white wine, with the addition of 2% red wine, to make a rosé base wine for sparkling. The base rosé wines were monitored for CIELab and colour coordinates, with these parameters assessed every four months over twelve months. In a third experiment, four treatments (pH 3.8, 3.4, 3.0 and 2.0) were used to compose an assemblage with sparkling wines, with the addition of 2% red wine, for the production of rosé sparkling wines. Colourimetric analyses were carried out based on CIELab coordinates and chromatic analyses based on the lengths 420nm, 520nm and hue, as well as an oxidative stability test of the sparkling wines, evaluating these parameters bimonthly over six months. In the scenarios tested, the treatments with greater passage through the cationic resin, i.e. with lower pHs, resulted in wines and sparkling wines with greater oxidative stability, showing better colourimetric and chromatic indices over time. A reduction in IPT, anthocyanins and cation composition (K, Ca, Na, Zn, Fe, Mg, Mn and Na) was observed in red wine as pH decreased. The results obtained suggest that the combination of these two techniques can extend the shelf life of sensitive products such as rosé wines and sparkling wines, which have a short shelf life due in particular to oxidative changes in colour.

Enolab, the object of study in this work, is a laboratory specialized in physical-chemical and microbiological analysis of grapes, musts, wines and sparkling wines, in addition to providing agronomic and oenological consultancy services. Operating for 19 years, it is characterized as a small, family-owned company with 4 employees on its team. Considering the seasonality of work due to the grape harvest and the expansion of wine regions in Brazil, there was a need to understand the main barriers and opportunities and innovate in its business model, using the resources it already has. Therefore, this work proposes to develop a new business model based on the Business Model Canvas format proposed by Osterwalder and Pigneur (2011) and create a value proposition that solves customers' pain. Supported by Design Science Research, we sought to elucidate the concepts of agile and visual methodologies, through a Systematic Literature Review. Using SWOT Analysis and Design Thinking tools, such as Mind Map, Empathy Map and User Journey, it was possible to obtain insights and enter into a value co-creation process with the involvement of several actors. The BMC proposed for the laboratory is easy to understand, allowing an overview of the business and its periodic review. With emphasis on the key partnerships suggested and the new customer segments that can be served, we seek to execute more assertive actions, with the customer as the main focus.

In the oenological field, there are several discussions on how a process can help reduce time and investment while increasing the quality of a wine, especially if it is a fine wine with aging potential. Many factors can contribute to this aspect, one of which is pH, responsible for improvements ranging from color to taste in a wine. The relationship between acidity and pH is inverse; when one is high, the other is consequently low. Currently, pH correction is mostly done by adjusting acidity through the addition of tartaric acid, which is already naturally found in grapes. However, each grape has a buffering capacity. Determining the ideal dosage for this addition requires laboratory analysis, which is not commonly done on a large scale, potentially leading to pH imbalance in the wine, altering its microbiological stability and, consequently, the correction of sulfur dioxide and tartaric stabilization. An alternative gaining ground in the oenological field is the use of ion exchange resins, capable of capturing potassium and releasing hydrogen into the solution, thereby lowering the wine's pH. Thus, the following study aims to combine the process of pH reduction in three different red wines from different regions of RS with a 20% passage through red wine resin to lower the pH and evaluate its results in the 2022 and 2023 harvests, assessing parameters of physicochemical, mineral, and sensory analyses. In the study, it was possible to evaluate that the behavior of the 2022 vintage wine was similar to that of the 2023 vintage, with some differences that could be attributed to the climate of the regions, where, in general, 2023 was a rainier year than 2022. It was observed that the pH reduction resulted in overall improvement in color, as assessed by IPT analysis, color intensity, and absorbances at 420, 520, and 620 nm, an increase in total acidity and free SO₂ present, contributing to a decrease in preservative addition when considering the relationship between pH and molecular SO₂. In terms of minerals (Mg, Cu, Zn, Ca, Na, and K), a decrease was also observed in wines treated with resin, which, in summary, demonstrates an improvement in the stability of these wines, especially for their subsequent aging. Sensory-wise, wines from both vintages did not show statistically significant differences overall. This can be considered a positive result because although there were no sensory improvements, there was also no detriment from the treatment to the wines. In conclusion, the main objective of the study was achieved, demonstrating the effectiveness of applying a technique to lower the pH of red wines.

The Family Wineries (VF) of Vale dos Vinhedos from Bento Gonçalves were created, at first, from the Colonial Wine legislation in 2014 and, later, the registration has the fiscal option to join the Simples Nacional, from 2018. These VF represent, in the municipality, the largest concentration of this type of enterprise in Vale dos Vinhedos, benefiting from the strong ecotourism appeal of the territory. However, competition with structured and capitalized local wineries exposes one of the major VF bottlenecks, that is, competitiveness in the products offered to tourists. In this context, the general objective of this work is to structure a business model for these family wineries, which values their territorial assets. Vale dos Vinhedos has resources and territorial assets that can be better used, which can increase the value of goods and services to be offered to visitors. To idealize the product of this study, a diagnosis of the wineries and the territory will be made, with the validation of the information with the actors involved in a first moment, generating the business model, which in a new validation stage, will be presented in a Day of Field for this audience. It is assumed that the final product results in territorial development actions, which make it possible to establish competitive and innovative processes with these enterprises, in the face of existing traditional companies.The final product of this study, in addition to directly benefiting family wineries, is expected to contribute to academia and rural extension, leaving information and proposals that can be implemented in other locations or agricultural sectors.

Viniculture is a process and an art that accompanies man throughout our civilization. Wine has become a symbolic product; it is present in cultural dimensions and even sacred of humanity. Starting in the seventeenth century, Enology and Architecture
tied themselves definitively, and those spaces in which the wine is produced started to say a lot about it. Fundamental in the consolidation strategy of a brand, Architecture has proved to be a great meaning-generating, going far beyond
productive process. This relationship between Architecture and Enology is not being exploited in professional/technical schools. Having concluded this gap in the technical education of the Enologist and the importance to improve their architecturalknowledge as a decision support tool, we are evolving for the solution development stage. On the basis of the Design Science Research Method, the delivered product through this research is an e-book which is intended to fill this gap and to be part of the professional training of the enologist. The product generated as response deliveries solid, organized information, with clear and easily accessible language for the winemaker, including aspects related to new projects management, focused and directed to the key professional in the process. This paper also discusses the wine
tourism facilities and their interrelation with the productive spaces. As a whole, this paper highlights the importance of to deepen and to explore the richness of this link between Architecture and Enology.