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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
15/03/2024 |
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Data da última atualização: |
15/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. |
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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. |
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Título: |
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. |
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Ano de publicação: |
2023 |
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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. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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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 |
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Palavras-Chave: |
Thermomaceration; Tropical wine. |
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Thesagro: |
Maceração; Vinho. |
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Thesaurus Nal: |
Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162895/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168527.pdf
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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.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
22/01/1999 |
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Data da última atualização: |
10/09/2013 |
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Autoria: |
KALIL FILHO, A. N.; ALVES, J. C.; CAETANO, L. J.; TEIXEIRA, W. G.; SOUZA, G. R. de. |
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Afiliação: |
Embrapa Amazônia Ocidental; Escola Agrotecnica de Manaus. |
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Título: |
Potencialidade de progênies de açaizeiro (Euterpe oleracea Mart.) para produção de frutos em sistema agroflorestal na região de Manaus, AM. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
Manaus: EMBRAPA-CPAA. 1998. |
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Páginas: |
4 p. |
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Série: |
(EMBRAPA-CPAA. Pesquisa em Andamento, 37). |
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ISSN: |
1414-9079 |
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Idioma: |
Português |
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Conteúdo: |
Estudo visando: avaliar progenies de acai nas condicoes edafoclimaticas de terra firme na regiao de Manaus, quanto a caracteristicas ligadas ao vigor, precocidade e producao de fruto e de polpa; recomendar aos produtores de Manaus as progenies de acaizeiros mais produtivos; e estudar a variabilidade genetica, herdabilidade e correlacoes geneticas entre caracteres relacionados com a producao de frutos em progenies de acai. O levantamento do plantio efetuado ate o dia 07/10/1997 mostrou sobrevivencia de 100% das mudas de acai, cupuacu e acerola, e 126 mudas plantadas de cada uma dessas cultura em um total de 378 plantas, restando outras 378 mudas a serem plantas sob irrigacao ate o inicio do proximo periodo chuvoso. As progenies no campo perfazem a metade da area total do experimento, ou seja, aproximadamente 1 e1/2 repeticao, sao as seguintes: 116, 162, 06, 29, 04, 100, 115, 161 e 167. |
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Palavras-Chave: |
Amazonas; Brasil; Manaus. |
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Thesagro: |
Açaí; Euterpe Oleracea; Progênie. |
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Thesaurus NAL: |
progeny. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/89226/1/PA-37.pdf
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Marc: |
LEADER 01689nam a2200277 a 4500
001 1666050
005 2013-09-10
008 1998 bl uuuu u0uu1 u #d
022 $a1414-9079
100 1 $aKALIL FILHO, A. N.
245 $aPotencialidade de progênies de açaizeiro (Euterpe oleracea Mart.) para produção de frutos em sistema agroflorestal na região de Manaus, AM.
260 $aManaus: EMBRAPA-CPAA. 1998.$c1998
300 $a4 p.
490 $a(EMBRAPA-CPAA. Pesquisa em Andamento, 37).
520 $aEstudo visando: avaliar progenies de acai nas condicoes edafoclimaticas de terra firme na regiao de Manaus, quanto a caracteristicas ligadas ao vigor, precocidade e producao de fruto e de polpa; recomendar aos produtores de Manaus as progenies de acaizeiros mais produtivos; e estudar a variabilidade genetica, herdabilidade e correlacoes geneticas entre caracteres relacionados com a producao de frutos em progenies de acai. O levantamento do plantio efetuado ate o dia 07/10/1997 mostrou sobrevivencia de 100% das mudas de acai, cupuacu e acerola, e 126 mudas plantadas de cada uma dessas cultura em um total de 378 plantas, restando outras 378 mudas a serem plantas sob irrigacao ate o inicio do proximo periodo chuvoso. As progenies no campo perfazem a metade da area total do experimento, ou seja, aproximadamente 1 e1/2 repeticao, sao as seguintes: 116, 162, 06, 29, 04, 100, 115, 161 e 167.
650 $aprogeny
650 $aAçaí
650 $aEuterpe Oleracea
650 $aProgênie
653 $aAmazonas
653 $aBrasil
653 $aManaus
700 1 $aALVES, J. C.
700 1 $aCAETANO, L. J.
700 1 $aTEIXEIRA, W. G.
700 1 $aSOUZA, G. R. de
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Embrapa Amazônia Ocidental (CPAA) |
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