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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
02/03/2022 |
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Data da última atualização: |
22/08/2023 |
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Tipo da produção científica: |
Orientação de Tese de Pós-Graduação |
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Autoria: |
ALVES, C. A. N. |
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Afiliação: |
CARLOS ARTUR NASCIMENTO ALVES. |
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Título: |
Phenolic typicality and deterioration study of red wines from the Sub-middle São Francisco Valley. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
2021. |
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Páginas: |
92 f. |
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Descrição Física: |
il. color. |
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Idioma: |
Inglês |
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Notas: |
Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Fortaleza. Orientado por Lucicléia Barros de Vasconcelos Torres; Coorientado por Aline Telles Biasoto Marques, Embrapa Semiárido. |
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Conteúdo: |
This work evaluated the phenolic profile and chemical traits of red winesfrom Sub-middle São Francisco Valley (SSFV), Brazil, to propose the phenolic typicity and study deterioration mechanisms of this peculiar wine-producing frontier. Then, six varietal red wines were obtainedfrom the grape cultivars (Vitis vinifera L.) Syrah, Tannat, Petit Verdot, Merlot, Malbec, and Tempranillo, harvested in 2019 second semester in SSFV. All the wines were elaborated following the traditional winemaking, without corrections, and applying 96 hours of maceration. Syrah is the better-adapted grape variety in SSFV, followed by Tempranillo; but the other ones are non-trade-grown or few commercially explored. Tannat is a grape variety that has a high content of phenolic compounds, showing intense coloration, well-bodied, and great aging potential, which becomes one great option to use in SSFV. Therefore, this work wasdivided into three chapters. The first one aimed to compile scientific knowledge on red wines from the SSFV, regarding sensory and chemical traits, and both the edaphoclimatic conditions and scientific perspectives currently approached in the SSFV. The second chapter aimed to characterize for the first time the phenolic typicity and antioxidant potential of Tannat wine from this region, comparing it with Syrah, the better-adapted variety in SSFV. Despite the shortapplied maceration, the tropical Tannat had great phenolic contents and antioxidant activity, standing out the compounds trans-caftaric, malvidin-3-O-glucoside, and procyanidin B1.Tannat had the potential to be an important grape variety in tropical wineproducing regions inBrazil, presenting high bioactive contents and typical traits of these regions. The other varieties were used to study the deterioration mechanisms under primary conditions and manufacturinginterventions. Then, the third chapter aimed to explain how the high pH and short maceration time influence the physical and chemical deterioration of red wines. Color, acetaldehyde, and free SO2 were used as indicators of spoilage, and physicochemical analyses, higher alcohols, total phenolics, monomeric anthocyanins, antioxidant activity, and individual phenolic characterization were studied to make sure about the influence pathways of pH and macerationover the deterioration. Tempranillo wine was the sample with the highest deterioration rate, pHand lowest color, monomeric anthocyanins, and catechins. Petit Verdot wine was the lowest deteriorated sample, also having the highest total phenolic compounds, color, anthocyanins, catechins, and antioxidant activity. pH had a strong correlation with anthocyaninspolymerization and acetaldehyde. Caffeic and ?-coumaric acids were related to major deterioration rates, whereas catechins, procyanidins, and anthocyanins were related to antioxidant activity and more resistance to oxidation. Only high pH values may not be enoughto spoil the wine, as other parameters may provide chemical stability, such as phenolic compounds and their antioxidant activity. Then, red musts with high pH may require longer maceration time to improve the major shelf-life of these wines. MenosThis work evaluated the phenolic profile and chemical traits of red winesfrom Sub-middle São Francisco Valley (SSFV), Brazil, to propose the phenolic typicity and study deterioration mechanisms of this peculiar wine-producing frontier. Then, six varietal red wines were obtainedfrom the grape cultivars (Vitis vinifera L.) Syrah, Tannat, Petit Verdot, Merlot, Malbec, and Tempranillo, harvested in 2019 second semester in SSFV. All the wines were elaborated following the traditional winemaking, without corrections, and applying 96 hours of maceration. Syrah is the better-adapted grape variety in SSFV, followed by Tempranillo; but the other ones are non-trade-grown or few commercially explored. Tannat is a grape variety that has a high content of phenolic compounds, showing intense coloration, well-bodied, and great aging potential, which becomes one great option to use in SSFV. Therefore, this work wasdivided into three chapters. The first one aimed to compile scientific knowledge on red wines from the SSFV, regarding sensory and chemical traits, and both the edaphoclimatic conditions and scientific perspectives currently approached in the SSFV. The second chapter aimed to characterize for the first time the phenolic typicity and antioxidant potential of Tannat wine from this region, comparing it with Syrah, the better-adapted variety in SSFV. Despite the shortapplied maceration, the tropical Tannat had great phenolic contents and antioxidant activity, standing out the compounds... Mostrar Tudo |
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Palavras-Chave: |
Composto bioativo; Perfil fenólico; Tipicidade fenólica; Vale do São Francisco; Vinho tinto; Vinho tropical. |
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Thesagro: |
Uva; Vinho. |
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Thesaurus Nal: |
Grapes; Wine grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232073/1/Phenolic-typicality-and-deterioration-study-2021.pdf
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Marc: |
LEADER 04109nam a2200253 a 4500
001 2140481
005 2023-08-22
008 2021 bl uuuu m 00u1 u #d
100 1 $aALVES, C. A. N.
245 $aPhenolic typicality and deterioration study of red wines from the Sub-middle São Francisco Valley.$h[electronic resource]
260 $a2021.$c2021
300 $a92 f.$cil. color.
500 $aDissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Fortaleza. Orientado por Lucicléia Barros de Vasconcelos Torres; Coorientado por Aline Telles Biasoto Marques, Embrapa Semiárido.
520 $aThis work evaluated the phenolic profile and chemical traits of red winesfrom Sub-middle São Francisco Valley (SSFV), Brazil, to propose the phenolic typicity and study deterioration mechanisms of this peculiar wine-producing frontier. Then, six varietal red wines were obtainedfrom the grape cultivars (Vitis vinifera L.) Syrah, Tannat, Petit Verdot, Merlot, Malbec, and Tempranillo, harvested in 2019 second semester in SSFV. All the wines were elaborated following the traditional winemaking, without corrections, and applying 96 hours of maceration. Syrah is the better-adapted grape variety in SSFV, followed by Tempranillo; but the other ones are non-trade-grown or few commercially explored. Tannat is a grape variety that has a high content of phenolic compounds, showing intense coloration, well-bodied, and great aging potential, which becomes one great option to use in SSFV. Therefore, this work wasdivided into three chapters. The first one aimed to compile scientific knowledge on red wines from the SSFV, regarding sensory and chemical traits, and both the edaphoclimatic conditions and scientific perspectives currently approached in the SSFV. The second chapter aimed to characterize for the first time the phenolic typicity and antioxidant potential of Tannat wine from this region, comparing it with Syrah, the better-adapted variety in SSFV. Despite the shortapplied maceration, the tropical Tannat had great phenolic contents and antioxidant activity, standing out the compounds trans-caftaric, malvidin-3-O-glucoside, and procyanidin B1.Tannat had the potential to be an important grape variety in tropical wineproducing regions inBrazil, presenting high bioactive contents and typical traits of these regions. The other varieties were used to study the deterioration mechanisms under primary conditions and manufacturinginterventions. Then, the third chapter aimed to explain how the high pH and short maceration time influence the physical and chemical deterioration of red wines. Color, acetaldehyde, and free SO2 were used as indicators of spoilage, and physicochemical analyses, higher alcohols, total phenolics, monomeric anthocyanins, antioxidant activity, and individual phenolic characterization were studied to make sure about the influence pathways of pH and macerationover the deterioration. Tempranillo wine was the sample with the highest deterioration rate, pHand lowest color, monomeric anthocyanins, and catechins. Petit Verdot wine was the lowest deteriorated sample, also having the highest total phenolic compounds, color, anthocyanins, catechins, and antioxidant activity. pH had a strong correlation with anthocyaninspolymerization and acetaldehyde. Caffeic and ?-coumaric acids were related to major deterioration rates, whereas catechins, procyanidins, and anthocyanins were related to antioxidant activity and more resistance to oxidation. Only high pH values may not be enoughto spoil the wine, as other parameters may provide chemical stability, such as phenolic compounds and their antioxidant activity. Then, red musts with high pH may require longer maceration time to improve the major shelf-life of these wines.
650 $aGrapes
650 $aWine grapes
650 $aUva
650 $aVinho
653 $aComposto bioativo
653 $aPerfil fenólico
653 $aTipicidade fenólica
653 $aVale do São Francisco
653 $aVinho tinto
653 $aVinho tropical
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
28/02/2009 |
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Data da última atualização: |
06/07/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
RODRIGUES, I. M. da C.; LUZ, S. de M.; FERREIRA, R. da C.; FERREIRA, F. A.; SOUZA FILHO, A. P. da S. |
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Afiliação: |
Izabella Martins da Costa Rodrigues, UFV; Sylmara de Melo Luz, UFPA; Robson da Conceição Ferreira, UFPA; Francisco Affonso Ferreira, UFV; ANTONIO PEDRO DA SILVA SOUZA FILHO, CPATU. |
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Título: |
Influência da luz na germinação de sementes de Senna alata e Pueraria phaseoloides. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DA CIÊNCIA DAS PLANTAS DANINHAS, 26.; CONGRESO DE LA ASOCIACIÓN LATINO-AMERICANA DE MALEZAS, 18., 2008, Ouro Preto. Trabalhos... Sete Lagoas: SBCPD: Embrapa Milho e Sorgo, 2008. |
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Idioma: |
Português |
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Palavras-Chave: |
Germinação vegetal; Planta daninha. |
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Thesagro: |
Pueraria Phaseoloides; Semente. |
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Thesaurus NAL: |
Senna alata. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/102513/1/5987.pdf
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Marc: |
LEADER 00803nam a2200205 a 4500
001 1409974
005 2022-07-06
008 2008 bl uuuu u00u1 u #d
100 1 $aRODRIGUES, I. M. da C.
245 $aInfluência da luz na germinação de sementes de Senna alata e Pueraria phaseoloides.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DA CIÊNCIA DAS PLANTAS DANINHAS, 26.; CONGRESO DE LA ASOCIACIÓN LATINO-AMERICANA DE MALEZAS, 18., 2008, Ouro Preto. Trabalhos... Sete Lagoas: SBCPD: Embrapa Milho e Sorgo$c2008
650 $aSenna alata
650 $aPueraria Phaseoloides
650 $aSemente
653 $aGerminação vegetal
653 $aPlanta daninha
700 1 $aLUZ, S. de M.
700 1 $aFERREIRA, R. da C.
700 1 $aFERREIRA, F. A.
700 1 $aSOUZA FILHO, A. P. da S.
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Embrapa Amazônia Oriental (CPATU) |
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