Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine
The Submédio do Vale do São Francisco (S.V.S.F.), located in the Brazilian Northeast, is an emerging winemaking region in South America. Touriga Nacional (T.N.) grapes originated in Portugal, thrive under the climatic conditions found in the S.V.S.F. The effects of extended maceration on different parameters of red wine must produced with T.N. grapes from two harvest years from S.V.S.F. were studied. Increased maceration time (16 to 20 days) resulted in greater total phenolic contents (40 to 85%) compared to eight days of maceration, along with higher antiradical activity (15 to 36%). Regardless of the harvest year, the antiradical activity was mostly related to the contents of resveratrol, (+)-catechin, isorhamnetin-3-O-glucosidase, and (?)-epigallocatechin gallate. In contrast, color intensity was not affected. The increase in the maceration period induced a positive effect on the phenolic composition, which was reflected in the higher antiradical activity of T.N. red wine.
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Format: | Artigo de periódico biblioteca |
Language: | Ingles English |
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2022-03-02
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Subjects: | Vinho tropical Touriga Nacional, Vinhos tropicais, Touriga Nacional, HPLC-DAD-FD, Maceração pré-fermentativa prolongada, Composição bioativa, Uva, Vinho, Grapes, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140483 |
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dig-alice-doc-11404832022-03-03T02:04:25Z Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine CARVALHO, E. S. S. de BIASOTO, A. C. T. CORREA, L. C. LIMA, M. A. C. de DANIELSKI, R. DRUZIAN, J. I. ERIKA SAMANTHA SANTOS DE CARVALHO, UFBA LUIZ CLAUDIO CORREA, CPATSA MARIA AUXILIADORA COELHO DE LIMA, CPATSA RENAN DANIELSKI, Department of Biochemistry, Memorial University of Newfoundland, St. John’s JANICE IZABEL DRUZIAN, UFBA. ALINE TELLES BIASOTO MARQUES, CPATSA Vinho tropical Touriga Nacional Vinhos tropicais Touriga Nacional HPLC-DAD-FD Maceração pré-fermentativa prolongada Composição bioativa Uva Vinho Grapes The Submédio do Vale do São Francisco (S.V.S.F.), located in the Brazilian Northeast, is an emerging winemaking region in South America. Touriga Nacional (T.N.) grapes originated in Portugal, thrive under the climatic conditions found in the S.V.S.F. The effects of extended maceration on different parameters of red wine must produced with T.N. grapes from two harvest years from S.V.S.F. were studied. Increased maceration time (16 to 20 days) resulted in greater total phenolic contents (40 to 85%) compared to eight days of maceration, along with higher antiradical activity (15 to 36%). Regardless of the harvest year, the antiradical activity was mostly related to the contents of resveratrol, (+)-catechin, isorhamnetin-3-O-glucosidase, and (?)-epigallocatechin gallate. In contrast, color intensity was not affected. The increase in the maceration period induced a positive effect on the phenolic composition, which was reflected in the higher antiradical activity of T.N. red wine. 2022-03-03T02:04:17Z 2022-03-03T02:04:17Z 2022-03-02 2021 Artigo de periódico Journal of Food Bioactives, v. 13, p. 62-73, 2021. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140483 Ingles en openAccess |
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Vinho tropical Touriga Nacional Vinhos tropicais Touriga Nacional HPLC-DAD-FD Maceração pré-fermentativa prolongada Composição bioativa Uva Vinho Grapes Vinho tropical Touriga Nacional Vinhos tropicais Touriga Nacional HPLC-DAD-FD Maceração pré-fermentativa prolongada Composição bioativa Uva Vinho Grapes |
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Vinho tropical Touriga Nacional Vinhos tropicais Touriga Nacional HPLC-DAD-FD Maceração pré-fermentativa prolongada Composição bioativa Uva Vinho Grapes Vinho tropical Touriga Nacional Vinhos tropicais Touriga Nacional HPLC-DAD-FD Maceração pré-fermentativa prolongada Composição bioativa Uva Vinho Grapes CARVALHO, E. S. S. de BIASOTO, A. C. T. CORREA, L. C. LIMA, M. A. C. de DANIELSKI, R. DRUZIAN, J. I. Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine |
description |
The Submédio do Vale do São Francisco (S.V.S.F.), located in the Brazilian Northeast, is an emerging winemaking region in South America. Touriga Nacional (T.N.) grapes originated in Portugal, thrive under the climatic conditions found in the S.V.S.F. The effects of extended maceration on different parameters of red wine must produced with T.N. grapes from two harvest years from S.V.S.F. were studied. Increased maceration time (16 to 20 days) resulted in greater total phenolic contents (40 to 85%) compared to eight days of maceration, along with higher antiradical activity (15 to 36%). Regardless of the harvest year, the antiradical activity was mostly related to the contents of resveratrol, (+)-catechin, isorhamnetin-3-O-glucosidase, and (?)-epigallocatechin gallate. In contrast, color intensity was not affected. The increase in the maceration period induced a positive effect on the phenolic composition, which was reflected in the higher antiradical activity of T.N. red wine. |
author2 |
ERIKA SAMANTHA SANTOS DE CARVALHO, UFBA |
author_facet |
ERIKA SAMANTHA SANTOS DE CARVALHO, UFBA CARVALHO, E. S. S. de BIASOTO, A. C. T. CORREA, L. C. LIMA, M. A. C. de DANIELSKI, R. DRUZIAN, J. I. |
format |
Artigo de periódico |
topic_facet |
Vinho tropical Touriga Nacional Vinhos tropicais Touriga Nacional HPLC-DAD-FD Maceração pré-fermentativa prolongada Composição bioativa Uva Vinho Grapes |
author |
CARVALHO, E. S. S. de BIASOTO, A. C. T. CORREA, L. C. LIMA, M. A. C. de DANIELSKI, R. DRUZIAN, J. I. |
author_sort |
CARVALHO, E. S. S. de |
title |
Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine |
title_short |
Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine |
title_full |
Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine |
title_fullStr |
Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine |
title_full_unstemmed |
Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine |
title_sort |
extended maceration of must improves phenolic composition and antioxidant potential of touriga nacional tropical wine |
publishDate |
2022-03-02 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140483 |
work_keys_str_mv |
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