Performance of Cabernet Sauvignon/1103P vines under conditions of the Serra Gaúcha region, with unfavorable climate and undesirable presence of insects and birdsAbstract
Understanding the grape ripening process and its annual variations is essential for determining the optimal harvest point. The objective of this study was to determine the ripening index of Cabernet Sauvignon grapes in the 2023 and 2024 harvests. For five weeks, between veraison and harvest, sunlight hours, precipitation, and air temperature data were recorded. In addition, 50 berries, in triplicate, were weekly evaluated for the berry mass to must volume ratio, pH and ripening index. The decision regarding the harvest date in 2023 was influenced by a severe infestation of insects and birds. In 2024, the decision regarding the harvest date was influenced by the forecast of heavy rainfall. During the ripening period, under more favorable weather conditions, the 2023 harvest produced grapes with higher total soluble solids content (22.62 ± 0.27 °Brix), compared to the 2024 harvest (19.93 ± 0.01 °Brix). The berry mass to must volume ratio obtained varied from 1.52 ± 0.04 g mL-1 to 1.86 ± 0.04 g mL-1 in the 2023 harvest and from 1.59 ± 0.06 g mL-1 to 1.97 ± 0.02 g mL-1 in the 2024 harvest. The pH varied from 3.29 ± 0.03 to 3.62 ± 0.04 (2023) and from 2.95 ± 0.02 to 3.52 ± 0.01 (2024). The maturation index ranged from 10.64 ± 0.80 g L-1 to 36.71 ± 0.64 g L-1 (2023 harvest) and from 17.77 ± 0.31 g L-1 to 38.07 ± 0.25 g L-1 (2024 harvest). The total soluble solids content and titratable acidity levels showed high correlation, with R = -0.91 (R2 = 0.83) for the 2023 harvest and R = -0.95 (R2 = 0.90) for the 2024 harvest.
Index terms
Maturation index; berry composition; must quality
Resumo
Compreender o processo de maturação da uva e suas variações anuais é essencial para determinar o momento ideal para a colheita. O objetivo foi determinar o índice de maturação das uvas Cabernet Sauvignon nas safras 2023 e 2024. Durante cinco semanas, entre o pintor e a colheita, foram registrados dados sobre horas de sol, precipitação e temperatura do ar. Além disso, 50 bagas, emtriplicata, foram avaliadas, semanalmente, quanto a relação massa das bagas pelo volume demosto, pH e índice de maturação. A determinação da data de colheita em 2023 foi influenciada pela forte infestação de insetos e pássaros. Em 2024, a determinação da data de colheita foi influenciada pela previsão de altos índices de chuva. Durante o período de maturação, com condições climáticas mais favoráveis, a safra 2023 produziu uvas comteores de sólidos solúveis totais (22,62 ± 0,27 °Brix) superiores a safra 2024 (19,93 ± 0,01 °Brix). A relação massa das bagas pelo volume de mosto obtido variou de 1,52 ± 0,04 g mL-1 a1,86 ± 0,04 g mL-1 na safra 2023 e de 1,59 ± 0,06 g mL-1 a 1,97 ± 0,02 g mL-1 na safra2024. O pH variou de 3,29 ± 0,03 a 3,62 ± 0,04 (2023) e de 2,95 ± 0,02 a 3,52 ± 0,01 (2024). O índice de maturação foi de 10,64 ± 0,80 g L-1 a 36,71 ± 0,64 g L-1 (safra 2023) e de 17,77 ± 0,31g L-1 a 38,07 ± 0,25 g L-1 (safra 2024). Os teores de sólidos solúveis total e os níveis de acidez titulável apresentaram alta correlação, com R = -0,91 (R2 = 0,83) para safra 2023 e R =-0,95 (R2 =0,90) para safra 2024.
Termos para indexação
Índice de maturação; composição da baga; qualidade do mosto
Introduction
The origin of the Cabernet Sauvignon cultivar, first documented in the Bordeaux region of France, was validated by microsatellite marker studies conducted by Bowers and Meredith (1997). The researchers demonstrated that the natural cross between the Cabernet Franc and Sauvignon Blanc varieties resulted in the iconic Cabernet Sauvignon variety (BOWERS; MEREDITH, 1997).
The Cabernet Sauvignon cultivar is the most cultivated and widespread Vitis vinifera L.variety in the world (OIV, 2017). According to Marcon Filho (2019), the composition of the variety is influenced by climate, soil, and agronomic management, consequently generating interannual variability and a unique terroir to each Cabernet Sauvignon producing region.
Ideal weather conditions for the harvest period include low rainfall, wide daily temperature range, with warm days and cool nights, and high sunlight levels. These conditions favor greater retention of sugars, phenolic compounds, aromatic compounds, and aromatic precursors (ALBERTIN et al., 2025; MANIERO et al., 2025).
According to Rizzon and Miele (2002), the cultivar arrived in Brazil in 1921, but it was only in the 1980s that it spread throughout the “Serra Gaúcha” region. Susin et al. (2022) and Dipov (2025) reported that the Cabernet Sauvignon cultivar is the variety most planted in the state of Rio Grande do Sul. According to Miele (2021), Cabernet Sauvignon is a long-cycle cultivar, which requires high heat accumulation from bud burst to ripening, in addition to low rainfall days before harvest, for complete grape ripening.
The “Serra Gaúcha” region is the largest wine-growing region in the country; however, it is characterized by humid summers, a condition that favors the predominance of fungal diseases (powdery mildew and downy mildew, etc.), which impair the quality and productivity of Cabernet Sauvignon grapes (FOGAÇA, 2022). When cultivar ripening occurs in humid periods, technological and phenolic maturation is affected by the vine’s photosynthetic limitation, making it essential to implement management practices appropriate for this climatic condition (CALLILI et al., 2023; FELIPPETO et al., 2020; SANTOS et al. 2024). Another condition that can interfere with the ripening and harvesting process is the influence of insects (SOARES et al., 2018) and birds (SILVA, 2019) on the vineyard, requiring the adoption of preventive practices and maintenance measures to minimize losses and damage caused by these agents.
In the “Serra Gaúcha” region, Miele and Rizzon (2002) evaluated Cabernet Sauvignon grapes for red wine production during six harvests (1987-1992). The results showed that Cabernet Sauvignon grapes contained, on average, total soluble solids content (TSS) of 18.10 ± 1.10º Brix, titratable acidity (TA) of 9.00 ± 1.22 g L-1 of tartaric acid, pH of 3.15 ± 0.03 and relative density of 1.078 ± 0.004 g cm-3. In 2023 and 2024, 5,917,172.94 kg and 3,321,069.05 kg of Cabernet Sauvignon grapes were produced in the state of Rio Grande do Sul, resulting in approximately 4,634,065.73 L and 2,530,631.69 L of fine red wine from this variety, respectively (DIPOV, 2025).
Grapes can only be harvested when they are ripe. Grapes harvested prematurely can result in acidic and unbalanced wines, while grapes harvested late can produce unbalanced wines due to excess of sugars.
Given the critical role of grape composition in wine quality, a detailed understanding of the ripening process is essential. Therefore, the objective of this research was to monitor the ripening of Cabernet Sauvignon grapes produced in the “Serra Gaúcha” region in the 2023 and 2024 harvests.
Materials and methods
Data on sunlight hours, rainfall, and air temperature (min., average, and max.) were obtained from the “Embrapa Uva e Vinho” weather station (29°09’44’’S and 51°31’50’’W, at altitude of 640 m a.s.l.), located in the municipality of Bento Gonçalves, state of Rio Grande do Sul, and belonging to the network of stations of the National Institute of Meteorology (Figure 1).
Climatic parameters during the ripening period of Cabernet Sauvignon grapes in the 2023 (A) and 2024 (B) vegetation period in the municipality of Bento Gonçalves, state of Rio Grande do Sul.
The Cool Night Index was measured according to Tonietto and Carbonneau (2004). The experiment was conducted in the experimental vineyards at “Embrapa Uva e Vinho”, municipality of Bento Gonçalves, state of Rio Grande do Sul. Situated at altitude of 632.77 m a.s.l., at 29º 16’ 38” S and 51º 52’ 88” W coordinates, the Cabernet Sauvignon/1103P cultivar was planted in 2012, trained using an espalier training system, spacing 2.5 m between rows and 1.3 m between plants, without cover crops or fertilization. The typical soil found in the region has been classified as Humic-Alic Cambissol (MELO; PAESE, 2025).
To adequately represent the conditions of the Embrapa vineyard, three grapevine rows were selected (two with 27 plants and one with 28 plants), showing no phytopathological symptoms or nutritional deficiencies.
The grapevines were treated with 21 fungicide applications during the 2023 growing season and 18 applications during the 2024 growing season, with a 30-day pre-harvest interval maintained in both growing seasons.
Over a five-week period, 50 berries were randomly collected from the basal, middle, and apical regions of the sun-exposed and shaded sides of clusters in the three rows to analyze their ripeness stage.
Each row had 30 plants. Samples were collected in polypropylene packaging measuring 15.000 cm x 25.000 cm x 0.005 cm (Roleplast, Novo Hamburgo-RS, Brazil), weighed, manually crushed, sieved and the volume was measured in a 50.0 mL volumetric cylinder. Subsequently, the pH, titratable acidity (TA) and total soluble solids (TSS) were weekly evaluated in triplicate.
According to methodologies described in the Compendium of International Methods of Wine and Must Analysis of the International Organization of Vine and Wine (OIV, 2022), the TSS (OIV-MA-AS2-01A/2021) of samples was determined by injecting 5.0 mL of sample into the DMA 4500 Chemical concentration densitometer (Anton Paar DMA4500M, Austria). The reading was directly performed on the equipment display and expressed in °Brix. To determine the pH (OIV-MA-AS313-15), a previously calibrated Hanna Instruments pH meter (HI 3221, Romania) was used. The electrode and thermometer were inserted into the sample and the reading was performed after stabilization.
The determination of total TA levels (OIV-MA-AS313-01) was performed by the Titration Method. The result was expressed in g L-1 of tartaric acid (0.075 g).
Based on the measurements obtained, calculations were performed regarding the berry mass and must volume ratio, as well as the TSS content and total TA ratio [maturation index (MI)] (SATO et al., 2009).
The IBM SPSS Statistics 23 software was used for analysis of variance and means testing (Tukey’s test, p < 0.05). Graphs were generated using the Origin 8.5.0 software (SR1 b161, Northampton, MA, USA).
Results and discussion
Wine quality, as well as the determination of the grape’s oenological potential, are directly related to the climatic conditions (air temperature, rainfall, and sunlight hours) to which the cultivar was exposed during the ripening period (CANDAR et al., 2023; REN et al., 2023; VAN LEEUWEN, 2022).
According to Ramos et al. (2024), grapes with adequate balance between sugars and acidity can be produced in regions with warm days and cool nights. The Cool Night Index was 17.34 °C (2023) and 18.07 °C (2024). High temperatures and heavy rainfall increase the occurrence of cracks and sunburn on berries, in addition to favoring the emergence of phytopathogenic agents, which reduce the quality and productivity of grapes (ALVES et al., 2020 ; BORGHEZAN, 2017 ; JUNGES et al., 2022; 2023). According to Domingues Neto et al. (2023), adequate sun exposure increases photosynthetic performance and the accumulation of sugars in berries, whereas excessive rainfall near harvest increases the water uptake, diluting their soluble solids content. In the present study, the total precipitation over five weeks was 137.6 mm of accumulated precipitation in 2023 and 184.3 mm of accumulated precipitation in 2024.
In the municipality of Bento Gonçalves, Rio Grande do Sul, according to Junges and Tonietto (2022), the minimum, average, and maximum air temperatures for the months of January, February, and March, based on the 1991–2020 climatological norm, were 17.9 °C, 22.0 °C, and 27.6 °C; 17.8 °C, 21.7 °C, and 27.2 °C; and 16.8 °C, 20.7 °C, and 26.0 °C, respectively. In contrast, the ripening periods for Cabernet Sauvignon grapes in 2023 and 2024 showed higher minimum and average air temperatures and lower maximum temperatures compared to values for January, February, and March of the 1991–2020 climatological norm recorded by Junges and Tonietto (2022), as shown in (Figure 1).
Soccol et al. (2008) and Albertin et al. (2025) confirmed that lower rainfall volumes, longer sunlight hours, and higher solar radiation during the development and ripening period modulate photo assimilation and polyphenol synthesis, increasing the soluble solids and polyphenol content of berries.
Similarly, with average solar radiation hours (Figure 1A e 1B) of 10.89 hours (2023) and 10.10 hours (2024) during the ripening period, the present study also corroborates the findings of those research groups, since grapes harvested in 2023 (22.62 ± 0.27 °Brix) had higher accumulation of total soluble solids than those harvested in 2024 (19.93 ± 0.01 °Brix).
Monthly rainfall in the 1991–2020 climatological norm (Junges; Tonietto, 2022) averaged 150 mm (January), 138 mm (February), and 126 mm (March). During the ripening period, three days of rain (≥ 1.0 mm) were recorded in January and six days of rain (≥ 1.0 mm) in February, totaling 137.6 mm of accumulated rainfall (Figure 1A), with the rainiest day in January, accumulating 18.2 mm and the rainiest day in February, accumulating 40.2 mm. These results were below the historical average for January and February (144 mm). However, in 2024, rainfall during the historical average for January, February, and March was exceeded during the ripening period (Figure 1B), which recorded three days of rain (≥ 1.0 mm) in January, nine days of rain (≥ 1.0 mm) in February, and three days of rain (≥ 1.0 mm) in March, totaling 184.3 mm of accumulated rainfall, with the rainiest days in January, February, and March, accumulating 57.0 mm, 47.4 mm, and 16.4 mm, respectively.
Pedro Júnior et al. (2015) and Souza et al. (2014) reported that excessive rainfall during the harvest reduces the sugar content of grapes. This finding is confirmed by comparing data in Figures 1B and 4B of this study, which showed lower sugar accumulation (19.93 ± 0.01 °Brix) in the 2024 harvest, which had higher accumulated rainfall (184.3 mm) compared to the previous harvest.
Meanwhile, Mandelli et al.(2009) reported that high rainfall during the grape ripening period increases the risk of diseases such as bunch rot (Melanconium sp., Glomerella sp., Botrytis sp.), which also reduces the sugar content of grapes. This finding was confirmed in this study by combining data presented in Figures 1B, 3C, and 4B, which showed that the low sugar content of grapes in the 2024 harvest was due to high rainfall during the harvest period.
Changes in management practices, as well as adjustments to the harvest schedule, are necessary to overcome adverse climatic conditions (increased average temperature, changes in rainfall patterns, and greater frequency of climate-related disasters), which impair adequate grape ripening (DOMINGUES NETO et al., 2023).
Harvesting does not constitute a phenological stage (E-L 33: green and hard berries to E-L 38: ripe berries for harvesting), according to the Eichhorn and Lorenz system (1977), modified by Coombe (1995).
Different maturation levels can be observed in different parts of the berry, or distinguished within the same bunch or in different parts of the berry (E-L 33, E-L 36, E-L 37) (BORGHEZAN, 2017), Figure 2.
Bunches of Cabernet Sauvignon grapes with different ripeness levels (E-L 33 to E-L 37). Source: authors.
Thus, a set of variables is observed and correlated to indicate full ripeness and the optimal time for harvesting Cabernet Sauvignon grapes. A severe infestation by insects (wasps, bees, and manguezais) and birds influenced the determination of the harvest date for the 2023 harvest. These phenomena (Figure 3) are known as entomological (A) and ornithological (B) ripeness, respectively. In the 2024 harvest, the determination of the harvest date was influenced by the forecast of heavy rainfall, thereby preventing losses due to potential fungal activity (Figure 3C).
For the 2023 and 2024 harvests, immediately after harvesting, berries were visually sorted by hand based on ripeness, size, and shape. Berries with mechanical damage, cracks, sunburn, rot, those without stems, signs of insect damage (Figure 3A) and bird damage (Figure 3B), and fungal contamination (Figure 3C) were discarded.
Guerra et al. (2005), Furini (2024), and Silva (2019) reported that insect attacks and fungal contamination significantly compromise berry yield and quality. At harvest, Silva (2019) evaluated and separated all clusters based on the damage incidence and severity (more than 50.0% of berries in the cluster were damaged). The results showed that approximately 34.0% of harvested grape clusters suffered significant damage caused by pests (wasps, bees, insects, and birds) and/or fungi that cause rot, leaving only 66.0% for processing.
Bunches of Cabernet Sauvignon grapes attacked by insects and birds, and with fungal contamination. Note: A: entomological ripeness; B: ornithological ripeness; C: fungal contamination.Source: authors.
The average vine yield was 1.87 kg in 2023 and 2.36 kg in 2024. The weight of Cabernet Sauvignon clusters ranged from 67.80 to 201.70 g in 2023 and from 84.30 to 237.10 g in 2024, with small, spherical, black berries.
The number of bunches per vine ranged from 0 to 12 in 2023 and from 0 to 15 in 2024. On average, each berry weighed 1.54 ± 0.01 g (2023) and 1.97 ± 0.06 g (2024) and produced 0.83 ± 0.02 mL of must (2023) and 1.00 ± 0.02 mL of must (2024).
Table 1 shows the relationship between the weight and volume of fifty berries (must density), illustrating how this relationship changes from the onset of ripening to harvest. During this period, in both harvests, it was possible to observe the change in the color of berries, their growth in mass and volume, and the transformations and changes in their chemical components.
Similarly, these transformations and changes, with distinct ripening indices for each cultivar evaluated, were also observed by Pedro Júnior et al. (2014) and Pedro Júnior et al. (2020).
According to Borghezan (2017), monitoring the evolution of the TSS content and total TA in the pulp of Cabernet Sauvignon berries (technological ripeness) is one of the most commonly used indicators for determining harvest dates.
The ripening stage of Cabernet Sauvignon cultivar at “Embrapa Uva e Vinho” was weekly monitored for five weeks, according to data and parameters shown in Figure 4.
Rizzon and Miele (2002) recommended that the pH should not exceed 3.3. Felippeto et al. (2016) indicated that titratable acidity levels should be between 6.75 and 9.00 g L-1 of tartaric acid. Finally, according to Gris et al. (2010), the total soluble solids content should reach values between 19.0 and 25.0 °Brix. Leão et al. (2024) analyzed Cabernet Sauvignon grapes and recorded total soluble solids (TSS) content ranging from 19.15 °Brix to 22.30 °Brix, while titratable acidity was 7.50 g L-1 of tartaric acid, with pH of 3.64, resulting in TSS/TA ratio of 25.18.
Despite achieving satisfactory ripeness, the full ripening of Cabernet Sauvignon grapes in the 2023 and 2024 harvests was limited by early harvest management practices, caused by pest attacks and heavy rainfall,respectively.
Evolution of the ripening index of Embrapa Cabernet Sauvignon grapes. Note: 1 (E-L 35): veraison (berries begin to soften, gain color, and increase in size); 2 (E-L 36): berries with intermediate total soluble solids content; 3 (E-L 37): nearly ripe berries; 4 (E-L 37): berries are nearly ripe; 5 (E-L 38): berries are ripe for harvest. Different letters in the graph indicate statistically significant differences between harvests in each crop year (Tukey test at 5.0%).
In the “Serra Gaúcha” region, Miele and Rizzon (2019) determined the effect of rootstock on the evolution of variables related to the ripening of Cabernet Sauvignon grapes over five harvests. The results showed that Cabernet Sauvignon musts contained, on average, TSS content of 19.9 ºBrix and pH of 3.21, values lower than those found in the fifth harvest of this study (Figures 4A and 4B), but higher TA of 10.5 g L-1 of tartaric acid (Figure 4C).
Similarly, in the northwestern region of the state of São Paulo, studies on the ripening of Cabernet Sauvignon grapes conducted by Souza et al. (2024) showed average total soluble solids content of 20.10 °Brix, exceeding the levels found in the 2024 harvest of this study (Figure 4B), but surpassing the levels obtained in the 2023 harvest (Figure 4B). The pH (3.20) and ripeness index (25.70) were lower compared to both harvests (Figures 4A and 4D). However, the TA of Cabernet Sauvignon grapes cultivated in the northwestern region of the state of São Paulo (7.95 g L-1 of tartaric acid) exceeded the acidity levels obtained in the 2023 and 2024 harvests of this study (Figure 4C).
In Lages, state of Santa Catarina, Würz et al. (2019) researched the maturation of Cabernet Sauvignon grapes and obtained average TSS content of 18.70 °Brix and pH 3.19, lower than those obtained in the present study for the 2023 and 2024 harvests (Figure 4A and 4B). However, the total TA (7.95 g L-1 of tartaric acid) exceeded the acidity levels obtained in both harvests of this research (Figure 4C).
In São Joaquim, state of Santa Catarina, studies on the ripening of Cabernet Sauvignon grapes conducted by Felippeto et al. (2016) showed average TSS content of 21.91 °Brix, exceeding the levels found in the 2024 harvest of this study (Figure 4B), but surpassing those obtained in the 2023 harvest (Figure 4B). The pH (3.16) and ripeness index (25.76) were lower, compared to both harvests (Figures 4A and 4D). Conversely, the TA of the Cabernet Sauvignon must in Santa Catarina (9.56 g L-1 of tartaric acid) exceeded the acidity levels obtained in the 2023 and 2024 harvests of this study (Figure 4C).
In the same region, Marcon Filho et al.(2019) characterized the maturation of Cabernet Sauvignon grapes and obtained average TSS content of 20.11 °Brix, exceeding the levels found in the 2024 harvest of the present study (Figure 4B), but being exceeded by the levels obtained in the 2023 harvest (Figure 4B). The pH (3.01) was lower, compared to both harvests (Figure 4A). The TA of Cabernet Sauvignon grapes in this region of Santa Catarina (10.88 g L-1 of tartaric acid) exceeded the acidity levels obtained in the 2023 and 2024 harvests of this research (Figure 4C).
In the “Vale do Submédio São Francisco” region, state of Pernambuco, Cabernet Sauvignon grapes presented lower TSS content (18.8 ºBrix), compared to values found in both harvests of this study (Figure 4B), while the total TA value (7.95 g L-1 of tartaric acid) exceeded the total TA levels of the 2023 and 2024 harvests (Figure 4C) (Leão et al., 2021).
In Bento Gonçalves, “Serra Gaúcha” region, Campos (2025) evaluated the TSS content, TA, and ripeness index of Merlot grape must at harvest, using different grape cultivation systems and in two production cycles (2021/22 and 2022/23), obtaining results similar to those obtained in this study.
According to Figure 5, the TSS content and total TA levels showed negative correlation, with values of -0.9108 in the 2023 harvest and -0.9506 in the 2024 harvest, indicating that, in both harvests, TSS contents increase with decreasing total TA levels. Therefore, 82.96% (2023 harvest) and 90.37% (2024 harvest) of variation in the TSS content is explained by the variation in total TA levels.
The linear regression analysis for the 2024 harvest showed a better fit to the model, indicating that the regression model explains a greater proportion of the data variability, and greater predictive power, suggesting that the model is capable of making more accurate predictions about TSS contents based on total TA levels.
The behavior and relationship of the TSS content and total TA levels with grape ripening in the studies by Borghezan (2017), Callili et al. (2023), Felippeto et al. (2016), Pedro Júnior et al. (2014), Sato et al. (2009), and Würz et al. (2019) were remarkably similar to those observed in the present study.
However, the development of optical sensing technologies combined with machine learning, along with the need for rapid, less expensive, non-invasive, sustainable assessments of large numbers of samples, has led to an alternative to traditional protocols for analyzing and monitoring grape ripening (GOMES et al., 2021b). Gomes et al. (2021a) presented a model based on a one-dimensional convolutional neural network architecture for predicting sugar content and pH, using hyperspectral reflectance data from different harvests. Regarding generalization ability, the root-mean-square error of predictions showed values of 1.118 °Brix and 1.085 °Brix for sugar content and 0.199 and 0.183 for pH, respectively, for test sets using different varieties and harvests.
Conclusion
Despite the impact of insects and birds on the 2023 harvest, and the forecast of heavy rainfall for the 2024 harvest, both harvests produced Cabernet Sauvignon grapes with satisfactory ripening parameters and oenological potential for producing high-quality wines. The ripeness index for the 2024 harvest was higher than that of the 2023 harvest.
Consequently, in the production of certain wines, whether age-worthy wines (with higher added value), requiring healthy grapes harvested in dry weather, or younger wines (reds or rosés), particularly those with specific oenological constraints, whether dry (more highly valued) or sweet (more popular), we recommend that producers take into account climatic conditions, as well as entomological and ornithological factors, to maximize the grapes’ oenological potential.
Acknowledgements
To the Coordination for the Improvement of Higher Education Personnel (CNPq), the National Council for Scientific and Technological Development (Capes), the Federal Institute of Paraná-Jaguariaíva Campus, Embrapa Grape and Wine and the Federal Institute of Rio Grande do Sul-Bento Gonçalves Campus for the structural and technical support and for the opportunity to carry out this research.
Data Availability:
References
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