Título:	Chemical composition and sensory profile of Syrah wines from semiaridtropical Brazil?Rootstock and harvest season effects.
Autoria:	OLIVEIRA, J. B. de EGIPTO, R. LAUREANO, O. DE CASTRO, R. PEREIRA, G. E. RICARDO-DA-SILVA, J. M.
Afiliação:	Juliane Barreto de Oliveira, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal; Ricardo Egipto, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal; Olga Laureano, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal; Rogério de Castro, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal; GIULIANO ELIAS PEREIRA, CNPUV; Jorge Manuel Ricardo da Silva, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal.
Ano de publicação:	2019
Referência:	LWT. Food Science and Technology, v. 114, (e-108415), 2019.
Conteúdo:	This study aims to characterise the chemical compositions and sensorial profiles of wines made with Syrahgrapes over two harvest seasons (first and second semester), over in different calendar years, from vines on twodifferent rootstocks (1103P and IAC 313). Wine chemical composition and sensory profile were influenced byboth rootstock and harvest season. Syrah wines on IAC 313 were favoured with higher concentrations of, pet-unidin 3-O-acetylglucoside (3.7 mg/L), malvidin 3-O-acetylglucoside (17.8 mg/L), malvidin 3-O-coumar-ylglucoside (4.4 mg/L), petunidin 3-O-coumarylglucoside (2.0 mg/L), peonidin 3-O-coumarylglucoside (1.4 mg/L), monomericflavanols (23.6 mg/L), oligomeric tannins (183.0 mg/L), total condensed tannins (1037.7 mg/L),dimer B1 (9.8 mg/L), B4 (5.0 mg/L), trimer C1 (3.1 mg/L) and calcium (80 mg/L). Syrah wines on 1103P hadhigher concentrations of total anthocyanins (375.6 mg/L, catechin (8.6 mg/L), epicatechin (12.6 mg/L), dimerB2 (21.0 mg/L), B1 3-O-gallate (1.8 mg/L), B2 3′-O-gallate (6.0 mg/L) and totalflavanols (53.4 mg/L). Thesensory profiles of the Syrah wines were influenced by rootstock followed by, mainly in relation to aromaticattributes. Syrah wines on IAC 313 were scored more highly by the tasters.
NAL Thesaurus:	Phenolic compounds Red wines
Palavras-chave:	Vitis vinifera L Sensory Troical region
Digital Object Identifier:	https://doi.org/10.1016/j.lwt.2019.108415
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPUV)