| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Meio Ambiente. |
|
Data corrente: |
15/03/2024 |
|
Data da última atualização: |
15/03/2024 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. |
|
Afiliação: |
ISLAINE SANTOS SILVA, UNIVERSIDADE FEDERAL DA BAHIA; LUIZ CLÁUDIO CORREA, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ANA PAULA ANDRÉ BARROS, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ALINE TELLES BIASOTO MARQUES, CNPMA. |
|
Título: |
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN. |
|
Páginas: |
1 p. |
|
Idioma: |
Português |
|
Conteúdo: |
Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine. MenosThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the con... Mostrar Tudo |
|
Palavras-Chave: |
Thermomaceration; Tropical wine. |
|
Thesagro: |
Maceração; Vinho. |
|
Thesaurus Nal: |
Bioactive compounds. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162895/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168527.pdf
|
|
Marc: |
LEADER 03041nam a2200217 a 4500
001 2162895
005 2024-03-15
008 2023 bl uuuu u00u1 u #d
100 1 $aSILVA, I. S.
245 $aEffect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN.$c2023
300 $a1 p.
520 $aThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine.
650 $aBioactive compounds
650 $aMaceração
650 $aVinho
653 $aThermomaceration
653 $aTropical wine
700 1 $aCORREA, L. C.
700 1 $aBARROS, A. P. A.
700 1 $aBIASOTO, A. C. T.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Meio Ambiente (CNPMA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Acre. |
|
Data corrente: |
04/06/2007 |
|
Data da última atualização: |
16/11/2023 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
DINIZ, A. R.; ANDRADE, M. J. B. de; BERGO, C. L.; LUNKES, J. A. |
|
Afiliação: |
ALCINO RESENDE DINIZ, Bolsista Capes; MESSIAS JOSÉ BASTOS DE ANDRADE, Universidade Federal de Lavras (Ufla); CELSO LUIS BERGO, CPAF-AC; JOHANN AMARAL LUNKES, Bolsista Fapemig. |
|
Título: |
Resposta da cultura do feijão (Phaseolus vulgaris L.) à aplicação de nitrogênio em cobertura e de molibdênio folliar. |
|
Ano de publicação: |
1996 |
|
Fonte/Imprenta: |
In: REUNIÃO NACIONAL DE PESQUISA DE FEIJÃO, 5., 1996, Goiânia. Resumos expandidos. Goiânia: Embrapa-CNPAF, 1996. Renafe 5. |
|
Volume: |
V. 1. |
|
Páginas: |
p. 71-72. |
|
Série: |
(Embrapa-CNPAF. Documentos, 69). |
|
ISSN: |
0101-9716 |
|
Idioma: |
Português |
|
Conteúdo: |
O presente trabalho constou de dois ensaios desenvolvidos com o objetivo de verificar a existência e magnitude da resposta do feijoeiro à aplicação foliar de molibdênio na região de Lavras, bem como as possíveis interações dessa prática com a adubação nitrogenada em cobertura. |
|
Palavras-Chave: |
Aplicación de fertilizantes; Ensayos de variedades; Fertilizantes de molibdeno; Fertilizantes de nitrógeno; Frijoles; Nutrición de las plantas. |
|
Thesagro: |
Adubação Foliar; Comportamento de Variedade; Feijão; Fertilizante Nitrogenado; Molibdênio; Nutrição Vegetal; Phaseolus Vulgaris. |
|
Thesaurus NAL: |
Beans; Fertilizer application; Leaf area; Molybdenum fertilizers; Nitrogen fertilizers; Plant nutrition; Variety trials. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/506347/1/15222.pdf
|
|
Marc: |
LEADER 01682nam a2200421 a 4500
001 1506347
005 2023-11-16
008 1996 bl uuuu u00u1 u #d
022 $a0101-9716
100 1 $aDINIZ, A. R.
245 $aResposta da cultura do feijão (Phaseolus vulgaris L.) à aplicação de nitrogênio em cobertura e de molibdênio folliar.$h[electronic resource]
260 $aIn: REUNIÃO NACIONAL DE PESQUISA DE FEIJÃO, 5., 1996, Goiânia. Resumos expandidos. Goiânia: Embrapa-CNPAF, 1996. Renafe 5.$c1996
300 $ap. 71-72. V. 1.
490 $a(Embrapa-CNPAF. Documentos, 69).$vV. 1.
520 $aO presente trabalho constou de dois ensaios desenvolvidos com o objetivo de verificar a existência e magnitude da resposta do feijoeiro à aplicação foliar de molibdênio na região de Lavras, bem como as possíveis interações dessa prática com a adubação nitrogenada em cobertura.
650 $aBeans
650 $aFertilizer application
650 $aLeaf area
650 $aMolybdenum fertilizers
650 $aNitrogen fertilizers
650 $aPlant nutrition
650 $aVariety trials
650 $aAdubação Foliar
650 $aComportamento de Variedade
650 $aFeijão
650 $aFertilizante Nitrogenado
650 $aMolibdênio
650 $aNutrição Vegetal
650 $aPhaseolus Vulgaris
653 $aAplicación de fertilizantes
653 $aEnsayos de variedades
653 $aFertilizantes de molibdeno
653 $aFertilizantes de nitrógeno
653 $aFrijoles
653 $aNutrición de las plantas
700 1 $aANDRADE, M. J. B. de
700 1 $aBERGO, C. L.
700 1 $aLUNKES, J. A.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Acre (CPAF-AC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
