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| Registros recuperados : 258 | |
| 24. |  | CORREA, L. C.; BIASOTO, A. C. T.; PEREIRA, G. E.; RYBKA, A. C. P. Development of methodology for the determination of organic acids in must, grape juice and wine by high performance liquid chromatography (HPLC). In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 25. | | BIASOTO, A. C. T.; NUNES, G. da S.; DAMASCENO, J. C.; LEAO, P. C. de S. Avaliação sensorial de genótipos de uvas de mesa apirênicas cultivados em região de clima Tropical. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 26., 2019, Juazeiro, BA/Petrolina, PE. Fruticultura de precisão: desafios e oportunidades - anais. Petrolina: Embrapa Semiárido: UNIVASF: SBF, 2019. p. 2491-2494.| Biblioteca(s): Embrapa Semiárido. |
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| 28. | | SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. 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. 1 p.| Biblioteca(s): Embrapa Meio Ambiente. |
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| 31. | | MOREIRA, R.; VIEIRA, D.; BIASOTO, A. C. T.; FREITAS, S. T. de; SILVA, F.; SASSI, K. Perfil sensorial do consumidor de uva-passa na região de João Pessoa - PB. In: CONGRESSO INTERNACIONAL DE GASTRONOMIA E CIÊNCIA DE ALIMENTOS, 2., 2016, Fortaleza. Gastronomia: da tradição à inovação - anais. Fortaleza: UFC, 2016. p. 481-482.| Biblioteca(s): Embrapa Semiárido. |
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| 32. | | PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORRÊA, L. C.; LIMA, M. dos S. Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 58, 19 a 21 outubro, 2016.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 35. | | TORRES, A. P.; OLIVEIRA, J. B. de; BERRON, L.; BIASOTO, A. C. T.; PEREIRA, G. E. Potencial enológico de vinhos de uma região de altitude do Nordeste brasileiro. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 11.; ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 7., 2013, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho, 2013. p. 52.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 38. | | PEREIRA, G. E.; PRATES, M. V. M.; SILVA, G. A. da; BIASOTO, A. C. T.; GUERRA, C. C. Boas práticas de elaboração e PPHO. IN: SILVEIRA, S. V. da; GARRIDO, L. da R.; HOFFMANN, A. (Ed.). Produção integrada de uva para processamento: processos de elaboração de sucos e vinhos, BPA e PPHO. Brasília, DF: Embrapa, 2015. v. 5, cap. 3, p. 24-37.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 39. | | PEREIRA, G. E.; PRATES, M. V. M.; SILVA, G. A. da; BIASOTO, A. C. T.; GUERRA, C. C. Boas práticas de elaboração e PPHO. IN: SILVEIRA, S. V. da; GARRIDO, L. da R.; HOFFMANN, A. (Ed.). Produção integrada de uva para processamento: processos de elaboração de sucos e vinhos, BPA e APPCC. Brasília, DF: Embrapa, 2015. v. 5, cap. 3, p. 24-38.| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 258 | |
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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. |
|
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
|
|
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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Embrapa Meio Ambiente (CNPMA) |
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