02674naa a2200385 a 450000100080000000500110000800800410001902400520006010000200011224501210013226000090025352014930026265000240175565000110177965000230179065000230181365000080183665000100184465000190185465300220187365300200189565300180191565300340193365300360196765300290200365300180203265300250205070000220207570000270209770000180212470000220214270000210216470000250218577300780221021463012022-09-14       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s13197-022-05363-x2DOI1 aALVES, C. A. N.  aChemical typicity of tropical tannat red wines from Sub-middle São Francisco Valley, Brazil.h[electronic resource]  c2022  aTannat is a Vitis vinifera cultivar with typically high phenolic compound contents, showing intense coloration, well-bodied, and great aging potential. However, even with this great potential, this variety is still commercially underexplored in the Sub-middle Sa?o Francisco Valley (SSFV). This work aimed to characterize the typicity of Tannat red wines from Sub-middle Sa?o Francisco Valley (SSFV), Brazil. In addition, the present work represents the first study featuring phenolic compounds quantification and antioxidant activity of Tannat in tropical climate wine-producing regions. Considering the condition of a short-applied maceration time during the winemaking, the tropical Tannat wine showed significant antioxidant activity and high phenolic contents. Trans-caftaric, malvidin-3-O-glucoside, and procyanidin B1 stood out among the phenolic compounds quantified, presenting Tannat with the potential to be an important grape variety to tropical wine-producing regions in Brazil, containing high contents of bioactive compounds. Previously results to compounds (-)-epigallocatechin gallate, procyanidin B2, quercetin-3-b-D-glucoside, pelargonidin-3-O-glucoside, chlorogenic acid, and piceatannol were not found in Tannat wines. Further studies are necessary to make the Tannat grape?s adaptation better in tropical climate conditions, including investigating the phenolic profile and antioxidant activity of Tannat red wines with longer maceration times during the winemaking.  aBioactive compounds  aGrapes  aPhenolic compounds  aComposto Fenólico  aUva  aVinho  aVitis Vinifera  aComposto bioativo  aCultivar Tannat  aHPLC–DAD-FD  aIn vitro antioxidant activity  aIn vitro atividade antioxidante  aSubmédio São Francisco  aVinificação  aViticultura tropical1 aBIASOTO, A. C. T.1 aTORRES, L. H. P. de S.1 aCORREA, L. C.1 aLEAO, P. C. de S.1 aBARROS, A. P. A.1 aVASCOCELOS, L. B. de  tJournal of Food Sciences and Technologygv. 59, n. 9, p. 3578-3590, 2022.