02418naa a2200421 a 450000100080000000500110000800800410001902400560006010000230011624502090013926000090034852011270035765000170148465000170150165000230151865000230154165000080156465000100157265300230158265300230160565300230162865300260165165300190167765300180169665300110171465300170172565300260174265300270176870000220179570000160181770000220183370000170185570000230187270000190189570000220191470000180193677300420195421411022022-03-21       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2022.1323592DOI1 aALVES FILHO, E. G.  a1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability.h[electronic resource]  c2022  aTouriga Nacional is a well-adapted Portuguese grape variety in São Francisco River Valley (northeastern Brazil). Nevertheless, it has only been indicated to short-term consumption because of the lack of chemical stability, which is attributed to low grape acidity and incomplete phenolic maturity. Therefore, we used Ultra-Performance Liquid Chromatography coupled High-resolution Mass Spectrometry, Nuclear Magnetic Resonance and chemometrics (PCA and PLS-DA) to evaluate the grape maturity and maceration time on chemical composition of wines from two harvest seasons. Moreover, we investigated how these experimental factors could affect their chemical stability. Grapes maturity showed to be the main effect. Overall, phenolic acids and short-chain organic acids were found to be at higher levels in wines produced with unripe grapes from February and shorter maceration time (p &lt 0.05). Proanthocyanidins and other flavonoids were increased in wines macerated for longer time using overripe grapes harvested in July. Furthermore, stable wines were made from overripe grapes, which contained more galacturonic acid.  aChemometrics  aMetabolomics  aPhenolic compounds  aComposto Fenólico  aUva  aVinho  aÁcidos fenólicos  aÁcidos orgânicos  aChemical stability  aEstabilidade química  aHarvest season  aMetabolômica  aPLS-DA  aQuimiometria  aTemporada de colheita  aVale do São Francisco1 aSILVA, L. M. A. e1 aLIMA, T. O.1 aRIBEIRO, P. R. V.1 aVIDAL, C. S.1 aCARVALHO, E. S. S.1 aDRUZIAN, J. I.1 aBIASOTO, A. C. T.1 aCANUTO, K. M.  tFood Chemistrygv. 382, 132359, 2022.