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dc.contributor.authorALENCAR, N. M. M.
dc.contributor.authorCAZARIN, C. B. B.
dc.contributor.authorCORREA, L. C.
dc.contributor.authorMAROSTICA JUNIOR, M. R.
dc.contributor.authorSILVA, D. J.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorBEHRENSA, J. H.
dc.date.accessioned2020-11-26T09:01:55Z-
dc.date.available2020-11-26T09:01:55Z-
dc.date.created2020-11-25
dc.date.issued2020
dc.identifier.citationJournal of Food Bioactives, v. 10, p. 70-76, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1127020-
dc.descriptionThe use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectCompostos bioativos
dc.subjectHPLC-DAD-FD
dc.subjectEnsaios antioxidantes in vitro
dc.subjectVinho tinto tropical
dc.titleThe use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines.
dc.typeArtigo de periódico
dc.subject.thesagroUva
dc.subject.thesagroVinho
dc.subject.nalthesaurusGrapes
riaa.ainfo.id1127020
riaa.ainfo.lastupdate2020-11-25
dc.identifier.doi10.31665/JFB.2020.10229
dc.contributor.institutionNatália Manzatti Machado Alencar; Cinthia Baú Betim Cazarin; LUIZ CLAUDIO CORREA, CPATSA; Mário Roberto Maróstica Junior; DAVI JOSE SILVA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; Jorge Herman Behrensa.
Aparece nas coleções:Artigo em periódico indexado (CPATSA)

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