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| 8. |  | FONTANELI, R. S.; SANTOS, H. P. dos; FONTANELI, R. S.; DEL DUCA, L. de J.; RODRIGUES, O.; TEIXEIRA, M. C. C.; NASCIMENTO JUNIOR, A. do; MINELLA, E.; CAIERÃO, E.; DE MORI, C.; OLIVEIRA, J. T. de; MARIANI, F. Potencial de rendimento de cereais de inverno de duplo propósito. In: FONTANELI, REN. S.; SANTOS, H. P. dos; FONTANELI, ROB. S. (Ed.). Forrageiras para integração lavoura-pecuária-floresta na região sul-brasileira. Passo Fundo: Embrapa Trigo, 2009. Cap. 5, p. 97-120.| Biblioteca(s): Embrapa Trigo. |
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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. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
09/09/2022 |
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Data da última atualização: |
14/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BARROS, A. P. A.; SILVA, I. S.; CORREA, L. C.; BIASOTO, A. C. T. |
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Afiliação: |
ANA PAULA ANDRÉ BARROS, Federal Institute of Education, Science and Technology of Sertão Pernambucano; ISLAINE SANTOS SILVA, UNEB/DTCS; LUIZ CLAUDIO CORREA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA. |
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Título: |
Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Science and Technology, v. 59, n. 8, p. 3245-3255, 2022. |
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DOI: |
https://doi.org/10.1007/s13197-022-05531-z |
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Idioma: |
Inglês |
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Conteúdo: |
This was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product. MenosThis was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of ... Mostrar Tudo |
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Palavras-Chave: |
Atividade antioxidante in vitro; Compostos bioativos; Cor do vinho; Cor dos espumantes tintos; Espumante; Maceração pré-fermentativa; Método tradicional; Método traMétodo tradicional (Champenoise). |
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Thesagro: |
Composto Fenólico; 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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Marc: |
LEADER 02578naa a2200313 a 4500
001 2146304
005 2022-09-14
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s13197-022-05531-z$2DOI
100 1 $aBARROS, A. P. A.
245 $aEffect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.$h[electronic resource]
260 $c2022
520 $aThis was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product.
650 $aGrapes
650 $aComposto Fenólico
650 $aUva
650 $aVinho
653 $aAtividade antioxidante in vitro
653 $aCompostos bioativos
653 $aCor do vinho
653 $aCor dos espumantes tintos
653 $aEspumante
653 $aMaceração pré-fermentativa
653 $aMétodo tradicional
653 $aMétodo traMétodo tradicional (Champenoise)
700 1 $aSILVA, I. S.
700 1 $aCORREA, L. C.
700 1 $aBIASOTO, A. C. T.
773 $tJournal of Food Science and Technology$gv. 59, n. 8, p. 3245-3255, 2022.
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