Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140483
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorCARVALHO, E. S. S. de
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorCORREA, L. C.
dc.contributor.authorLIMA, M. A. C. de
dc.contributor.authorDANIELSKI, R.
dc.contributor.authorDRUZIAN, J. I.
dc.date.accessioned2022-03-03T02:04:17Z-
dc.date.available2022-03-03T02:04:17Z-
dc.date.created2022-03-02
dc.date.issued2021
dc.identifier.citationJournal of Food Bioactives, v. 13, p. 62-73, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1140483-
dc.descriptionThe Submédio do Vale do São Francisco (S.V.S.F.), located in the Brazilian Northeast, is an emerging winemaking region in South America. Touriga Nacional (T.N.) grapes originated in Portugal, thrive under the climatic conditions found in the S.V.S.F. The effects of extended maceration on different parameters of red wine must produced with T.N. grapes from two harvest years from S.V.S.F. were studied. Increased maceration time (16 to 20 days) resulted in greater total phenolic contents (40 to 85%) compared to eight days of maceration, along with higher antiradical activity (15 to 36%). Regardless of the harvest year, the antiradical activity was mostly related to the contents of resveratrol, (+)-catechin, isorhamnetin-3-O-glucosidase, and (?)-epigallocatechin gallate. In contrast, color intensity was not affected. The increase in the maceration period induced a positive effect on the phenolic composition, which was reflected in the higher antiradical activity of T.N. red wine.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectVinho tropical Touriga Nacional
dc.subjectVinhos tropicais
dc.subjectTouriga Nacional
dc.subjectHPLC-DAD-FD
dc.subjectMaceração pré-fermentativa prolongada
dc.subjectComposição bioativa
dc.titleExtended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine.
dc.typeArtigo de periódico
dc.subject.thesagroUva
dc.subject.thesagroVinho
dc.subject.nalthesaurusGrapes
riaa.ainfo.id1140483
riaa.ainfo.lastupdate2022-03-02
dc.contributor.institutionERIKA SAMANTHA SANTOS DE CARVALHO, UFBA
dc.contributor.institutionALINE TELLES BIASOTO MARQUES, CPATSAeng
dc.contributor.institutionLUIZ CLAUDIO CORREA, CPATSAeng
dc.contributor.institutionMARIA AUXILIADORA COELHO DE LIMA, CPATSAeng
dc.contributor.institutionRENAN DANIELSKI, Department of Biochemistry, Memorial University of Newfoundland, St. John’seng
dc.contributor.institutionJANICE IZABEL DRUZIAN, UFBA.eng
Aparece en las colecciones:Artigo em periódico indexado (CPATSA)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
Extended-maceration-of-must-improves-phenolic-composition-2021.pdf2.77 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace