01915naa a2200373 a 450000100080000000500110000800800410001902400280006010000220008824501310011026000090024152008130025065000240106365000110108765000160109865000080111465300200112265300250114265300240116765300280119165300270121965300250124665300220127165300220129365300170131565300250133265300200135770000220137770000180139970000280141770000220144570000190146777300550148620814282018-03-08       2017    bl uuuu     u00u1 u    #d7 a10.1111/jfbc.124712DOI1 aALENCAR, N. M. M.  aInfluence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine.h[electronic resource]  c2017  ahe main objective of this study was to evaluate the effect of the maceration time up to 30 days on the phenolic compounds, monomeric anthocyanins, color intensity, and antioxidant activity (FRAP, DPPH, and ORAC) of both must and Syrah wine produced in the Sao Francisco Valley, Brazil. Up to the 15th day, the maceration process promoted an increase in phenolic compounds, while the major extraction of anthocyanins occurred up to the 20th days. The results showed the concentration of total phenolic compounds stabilized in 20th days until the end of maceration and it was higher in comparison with the concentration found at the beginning. Consequently, prolonging the maceration time to 20 days not only improved the phenolic compounds profile but also the antioxidant activity of the tropical Syrah wine.  aBioactive compounds  aGrapes  aMaceração  aUva  aColor stability  aCompostos fenólicos  aEstabilidade de cor  aMaceração prolongadal  aMalvidin-3-O-glycoside  aProlonged maceration  aTrans-resveratrol  aTropical red wine  aUva de vinho  aVinho tinto tropical  aVitivinicultura1 aCAZARIN, C. B. B.1 aCORREA, L. C.1 aMAROSTICA JUNIOR, M. R.1 aBIASOTO, A. C. T.1 aBEHRENS, J. H.  tJournal of Food Biochemistry, out., p. 1-11, 2017.