02816naa a2200277 a 450000100080000000500110000800800410001910000250006024501680008526000090025352019540026265000240221665000230224065000080226365000190227165300250229065300190231565300270233465300250236165300200238670000220240670000180242870000200244670000190246677300530248520666302017-03-09       2016    bl uuuu     u00u1 u    #d1 aPADILHA, C. V. da S.  aPhenolic compounds profile and antioxidant activity of commercial tropical red wines (Vitis vinifera L.) from São Francisco Valley, Brazil.h[electronic resource]  c2016  aThe aim of this study was to investigate the phenolic composition and antioxidant activity of commercial red wines produced from Vitis vinifera L. grapes grown in the São Francisco Valley (SFV), which is a tropical region in northeastern Brazil. All wines showed phenolic compound contents consistent with those of other traditional wine producing regions and high antioxidant activity. In total, 20 phenolic compounds were quantified by RP-HPLC-DAD-FD and the antioxidant activity was positively correlated with the content of syringic acid&gtpeonidin 3-O-glucoside&gtq-coumaric acid&gt(1)-catechin, epigallocatechin gallate&gtcyanidin-3-O-glucoside&gtprocyanidin A2&gt(-)-epicatechin, highlighting the contribution of these bioactive compounds to the antioxidant potential of tropical wines. This study shows that it is possible to obtain wines with a good bioactive component and high antioxidant activity in tropical climates such as that of the SFV. The data reported herein contribute to our knowledge of the wine producing potential of new regions worldwide. Practical applications An important difference between the tropical viticulture practiced in the S~ao Francisco Valley (SFV) and that of other traditional regions of the world is that in the SFV each vine can produce two harvests per year. Also, since this is a region with hot weather, high luminosity and abundant water for irrigation, wineries operate according to a particular scheme, according to the best period in which to harvest the grapes and to prune the vines. Also, the ?step? system can be applied, where the harvesting is distributed within a certain period (e.g., one month, several months, or the whole year). Thus, it is possible to prepare wines throughout the year. This study contributes to gaining a better enological understanding of the wines produced in an atypical grape production region. KEYWORDS antioxidant capacity, bioactive compounds, tropical wines  aBioactive compounds  aComposto Fenólico  aUva  aVitis Vinifera  aAntioxidant capacity  aTropical wines  aVale do São Francisco  aVinho tinto tropical  aVitivinicultura1 aBIASOTO, A. C. T.1 aCORREA, L. C.1 aLIMA, M. dos S.1 aPEREIRA, G. E.  tJournal of Food Biochemistry, p. 1-9, out. 2016.