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| Registros recuperados : 5 | |
| 5. |  | ALENCAR, N. M. M.; CAZARIN, C. B. B.; CORREA, L. C.; MAROSTICA JUNIOR, M. R.; SILVA, D. J.; BIASOTO, A. C. T.; BEHRENSA, J. H. The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines. Journal of Food Bioactives, v. 10, p. 70-76, 2020.| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 5 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
25/11/2020 |
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Data da última atualização: |
25/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
C - 0 |
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Autoria: |
ALENCAR, N. M. M.; CAZARIN, C. B. B.; CORREA, L. C.; MAROSTICA JUNIOR, M. R.; SILVA, D. J.; BIASOTO, A. C. T.; BEHRENSA, J. H. |
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Afiliação: |
Natália Manzatti Machado Alencar; Cinthia Baú Betim Cazarin; LUIZ CLAUDIO CORREA, CPATSA; Mário Roberto Maróstica Junior; DAVI JOSE SILVA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; Jorge Herman Behrensa. |
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Título: |
The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Food Bioactives, v. 10, p. 70-76, 2020. |
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DOI: |
10.31665/JFB.2020.10229 |
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Idioma: |
Inglês |
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Conteúdo: |
The use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels. |
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Palavras-Chave: |
Compostos bioativos; Ensaios antioxidantes in vitro; HPLC-DAD-FD; Vinho tinto tropical. |
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Thesagro: |
Uva; Vinho. |
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Thesaurus NAL: |
Grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218190/1/The-use-of-oak-chips-during-the-fermentation-process-2020.pdf
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Marc: |
LEADER 02022naa a2200289 a 4500
001 2127020
005 2020-11-25
008 2020 bl uuuu u00u1 u #d
024 7 $a10.31665/JFB.2020.10229$2DOI
100 1 $aALENCAR, N. M. M.
245 $aThe use of oak chips during the fermentation process$beffects on phenolic compounds profile and antioxidant activity in Syrah young wines.$h[electronic resource]
260 $c2020
520 $aThe use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels.
650 $aGrapes
650 $aUva
650 $aVinho
653 $aCompostos bioativos
653 $aEnsaios antioxidantes in vitro
653 $aHPLC-DAD-FD
653 $aVinho tinto tropical
700 1 $aCAZARIN, C. B. B.
700 1 $aCORREA, L. C.
700 1 $aMAROSTICA JUNIOR, M. R.
700 1 $aSILVA, D. J.
700 1 $aBIASOTO, A. C. T.
700 1 $aBEHRENSA, J. H.
773 $tJournal of Food Bioactives$gv. 10, p. 70-76, 2020.
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Embrapa Semiárido (CPATSA) |
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