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| Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
09/09/2022 |
Data da última atualização: |
14/09/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BARROS, A. P. A.; SILVA, I. S.; CORREA, L. C.; BIASOTO, A. C. T. |
Afiliação: |
ANA PAULA ANDRÉ BARROS, Federal Institute of Education, Science and Technology of Sertão Pernambucano; ISLAINE SANTOS SILVA, UNEB/DTCS; LUIZ CLAUDIO CORREA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA. |
Título: |
Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Journal of Food Science and Technology, v. 59, n. 8, p. 3245-3255, 2022. |
DOI: |
https://doi.org/10.1007/s13197-022-05531-z |
Idioma: |
Inglês |
Conteúdo: |
This was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product. MenosThis was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of ... Mostrar Tudo |
Palavras-Chave: |
Atividade antioxidante in vitro; Compostos bioativos; Cor do vinho; Cor dos espumantes tintos; Espumante; Maceração pré-fermentativa; Método tradicional; Método traMétodo tradicional (Champenoise). |
Thesagro: |
Composto Fenólico; Uva; Vinho. |
Thesaurus Nal: |
Grapes. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02578naa a2200313 a 4500 001 2146304 005 2022-09-14 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s13197-022-05531-z$2DOI 100 1 $aBARROS, A. P. A. 245 $aEffect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.$h[electronic resource] 260 $c2022 520 $aThis was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product. 650 $aGrapes 650 $aComposto Fenólico 650 $aUva 650 $aVinho 653 $aAtividade antioxidante in vitro 653 $aCompostos bioativos 653 $aCor do vinho 653 $aCor dos espumantes tintos 653 $aEspumante 653 $aMaceração pré-fermentativa 653 $aMétodo tradicional 653 $aMétodo traMétodo tradicional (Champenoise) 700 1 $aSILVA, I. S. 700 1 $aCORREA, L. C. 700 1 $aBIASOTO, A. C. T. 773 $tJournal of Food Science and Technology$gv. 59, n. 8, p. 3245-3255, 2022.
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Embrapa Semiárido (CPATSA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Tabuleiros Costeiros. Para informações adicionais entre em contato com cpatc.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
Data corrente: |
26/08/2002 |
Data da última atualização: |
17/10/2011 |
Autoria: |
CARVALHO, S. R. L; REZENDE, J. de O.; FERNANDES, J. C.; PEREIRA, A. P. |
Título: |
Caracterização e avaliação de leguminosas e gramíneas com alto poder relativo de penetração de raízes em solo coeso dos tabuleiros costeiros do recôncavo baiano (etapa I) |
Ano de publicação: |
2001 |
Fonte/Imprenta: |
In: WORKSHOP COESÃO EM SOLOS DOS TABULEIROS COSTEIROS, 2001, Aracaju. Anais... Aracaju: Embrapa Tabuleiros Costeiros, 2001. 339 p. p. 261-291. |
Idioma: |
Português |
Conteúdo: |
Procura-se identificar espécies vegetais quanto ao poder relativo de penetração de raízes (PRPR) nos solos coesos dos tabuleiros costeiros. |
Palavras-Chave: |
Brasil; Coastal tablelands; Congress; Congressos; Hardsetting soil; Retenção da água pelo solo; Solos coesos; Tabuleiros costeiros. |
Thesagro: |
Gramínea; Leguminosa; Sistema Radicular; Textura do Solo. |
Thesaurus NAL: |
Brazil; legumes; root systems; soil texture; soil water retention. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01307naa a2200361 a 4500 001 1370899 005 2011-10-17 008 2001 bl uuuu u00u1 u #d 100 1 $aCARVALHO, S. R. L 245 $aCaracterização e avaliação de leguminosas e gramíneas com alto poder relativo de penetração de raízes em solo coeso dos tabuleiros costeiros do recôncavo baiano (etapa I) 260 $c2001 520 $aProcura-se identificar espécies vegetais quanto ao poder relativo de penetração de raízes (PRPR) nos solos coesos dos tabuleiros costeiros. 650 $aBrazil 650 $alegumes 650 $aroot systems 650 $asoil texture 650 $asoil water retention 650 $aGramínea 650 $aLeguminosa 650 $aSistema Radicular 650 $aTextura do Solo 653 $aBrasil 653 $aCoastal tablelands 653 $aCongress 653 $aCongressos 653 $aHardsetting soil 653 $aRetenção da água pelo solo 653 $aSolos coesos 653 $aTabuleiros costeiros 700 1 $aREZENDE, J. de O. 700 1 $aFERNANDES, J. C. 700 1 $aPEREIRA, A. P. 773 $tIn: WORKSHOP COESÃO EM SOLOS DOS TABULEIROS COSTEIROS, 2001, Aracaju. Anais... Aracaju: Embrapa Tabuleiros Costeiros, 2001. 339 p. p. 261-291.
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