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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. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
04/12/2017 |
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Data da última atualização: |
08/03/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ALENCAR, N. M. M.; CAZARIN, C. B. B.; CORREA, L. C.; MAROSTICA JUNIOR, M. R.; BIASOTO, A. C. T.; BEHRENS, J. H. |
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Afiliação: |
NATALIA MANZATTI MACHADO ALENCAR, UNICAMP; CINTHIA BAU BETIM CAZARIN, UNICAMP; LUIZ CLAUDIO CORREA, CPATSA; MARIO ROBERTO MAROSTICA JUNIOR, UNICAMP; ALINE TELLES BIASOTO MARQUES, CPATSA; JORGE HERMAN BEHRENS, UNICAMP. |
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Título: |
Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Food Biochemistry, out., p. 1-11, 2017. |
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DOI: |
10.1111/jfbc.12471 |
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Idioma: |
Inglês |
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Conteúdo: |
he main objective of this study was to evaluate the effect of the maceration time up to 30 days on the phenolic compounds, monomeric anthocyanins, color intensity, and antioxidant activity (FRAP, DPPH, and ORAC) of both must and Syrah wine produced in the Sao Francisco Valley, Brazil. Up to the 15th day, the maceration process promoted an increase in phenolic compounds, while the major extraction of anthocyanins occurred up to the 20th days. The results showed the concentration of total phenolic compounds stabilized in 20th days until the end of maceration and it was higher in comparison with the concentration found at the beginning. Consequently, prolonging the maceration time to 20 days not only improved the phenolic compounds profile but also the antioxidant activity of the tropical Syrah wine. |
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Palavras-Chave: |
Color stability; Compostos fenólicos; Estabilidade de cor; Maceração prolongadal; Malvidin-3-O-glycoside; Prolonged maceration; Trans-resveratrol; Tropical red wine; Uva de vinho; Vinho tinto tropical; Vitivinicultura. |
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Thesagro: |
Maceração; Uva. |
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Thesaurus Nal: |
Bioactive compounds; Grapes. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 01915naa a2200373 a 4500
001 2081428
005 2018-03-08
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1111/jfbc.12471$2DOI
100 1 $aALENCAR, N. M. M.
245 $aInfluence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine.$h[electronic resource]
260 $c2017
520 $ahe main objective of this study was to evaluate the effect of the maceration time up to 30 days on the phenolic compounds, monomeric anthocyanins, color intensity, and antioxidant activity (FRAP, DPPH, and ORAC) of both must and Syrah wine produced in the Sao Francisco Valley, Brazil. Up to the 15th day, the maceration process promoted an increase in phenolic compounds, while the major extraction of anthocyanins occurred up to the 20th days. The results showed the concentration of total phenolic compounds stabilized in 20th days until the end of maceration and it was higher in comparison with the concentration found at the beginning. Consequently, prolonging the maceration time to 20 days not only improved the phenolic compounds profile but also the antioxidant activity of the tropical Syrah wine.
650 $aBioactive compounds
650 $aGrapes
650 $aMaceração
650 $aUva
653 $aColor stability
653 $aCompostos fenólicos
653 $aEstabilidade de cor
653 $aMaceração prolongadal
653 $aMalvidin-3-O-glycoside
653 $aProlonged maceration
653 $aTrans-resveratrol
653 $aTropical red wine
653 $aUva de vinho
653 $aVinho tinto tropical
653 $aVitivinicultura
700 1 $aCAZARIN, C. B. B.
700 1 $aCORREA, L. C.
700 1 $aMAROSTICA JUNIOR, M. R.
700 1 $aBIASOTO, A. C. T.
700 1 $aBEHRENS, J. H.
773 $tJournal of Food Biochemistry, out., p. 1-11, 2017.
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