Efeito foto/termoprotetor do caulino potencia a qualidade de uvas brancas - Bibliografia
O efeito termoprotetor do caulino foi testado em três castas brancas na Herdade do Esporão, no Alentejo, designadamente na ‘Sercial’, ‘Riesling’ e ‘Galego Dourado’, com o intuito de saber se o caulino afetava a composição dos principais constituintes da uva e respetiva a atividade antioxidante.
De forma geral, os bagos das videiras tratadas com caulino sofreram um menor decréscimo do teor de compostos fenólicos desde a fase de pintor até à maturação. Os resultados revelaram ainda que o caulino teve influência positiva no grau Brix, na acidez e no tamanho dos bagos. Estes efeitos poderão dever-se à menor temperatura das folhas das videiras tratadas com caulino e aos consequentes benefícios na fisiologia das videiras. Sumariamente, o estudo reforça a ideia de que o caulino poderá constituir uma tecnologia facilmente exequível e pouco onerosa que garante proteção solar às videiras durante o verão, potenciando assim a qualidade das uvas.
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