Data/hora: 22/06/2024 06:49:30

Biblioteca(s): | Embrapa Agroindústria Tropical; Embrapa Semiárido.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 1
Data corrente: | 21/03/2022
Data da última atualização: | 21/03/2022
Autoria: | ALVES FILHO, E. G.; SILVA, L. M. A. e; LIMA, T. O.; RIBEIRO, P. R. V.; VIDAL, C. S.; CARVALHO, E. S. S.; DRUZIAN, J. I.; BIASOTO, A. C. T.; CANUTO, K. M.
Afiliação: | ELENILSON G. ALVES FILHO, Universidade Federal do Ceará; LORENA MARA ALEXANDRE E SILVA, CNPAT; THAMIRES O. LIMA, Universidade Federal do Ceará; PAULO RICELI VASCONCELOS RIBEIRO, CNPAT; CRISTINE S. VIDAL, Universidade Federal do Ceará; ERIKA S.S. CARVALHO, Universidade Federal da Bahia; JANICE I. DRUZIAN, Universidade Federal da Bahia; ALINE TELLES BIASOTO MARQUES, CPATSA; KIRLEY MARQUES CANUTO, CNPAT.
Título: | 1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability.
Ano de publicação: | 2022
Fonte/Imprenta: | Food Chemistry, v. 382, 132359, 2022.
DOI: | https://doi.org/10.1016/j.foodchem.2022.132359
Idioma: | Inglês

Conteúdo:

Touriga Nacional is a well-adapted Portuguese grape variety in São Francisco River Valley (northeastern Brazil). Nevertheless, it has only been indicated to short-term consumption because of the lack of chemical stability, which is attributed to low grape acidity and incomplete phenolic maturity. Therefore, we used Ultra-Performance Liquid Chromatography coupled High-resolution Mass Spectrometry, Nuclear Magnetic Resonance and chemometrics (PCA and PLS-DA) to evaluate the grape maturity and maceration time on chemical composition of wines from two harvest seasons. Moreover, we investigated how these experimental factors could affect their chemical stability. Grapes maturity showed to be the main effect. Overall, phenolic acids and short-chain organic acids
were found to be at higher levels in wines produced with unripe grapes from February and shorter maceration time (p < 0.05). Proanthocyanidins and other flavonoids were increased in wines macerated for longer time using overripe grapes harvested in July. Furthermore, stable wines were made from overripe grapes, which contained more galacturonic acid.

Palavras-Chave: | Ácidos fenólicos; Ácidos orgânicos; Chemical stability; Estabilidade química; Harvest season; Metabolômica; PLS-DA; Quimiometria; Temporada de colheita; Vale do São Francisco.
Thesagro: | Composto Fenólico; Uva; Vinho.
Thesaurus Nal: | Chemometrics; Metabolomics; Phenolic compounds.

Categoria do assunto:

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X Pesquisa, Tecnologia e Engenharia

URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/232792/1/ART22041.pdf
Registro original: | Embrapa Agroindústria Tropical (CNPAT)

Exemplares:

CNPAT - (16904-1) - UPC - AP - DD -  -  -  - DIS
CPATSA - (59839-1) - UPC - AP - DD -  -  -  - DIS