Título:	Phenolic profile of ‘Touriga Nacional’ wine: influence of maceration time during the winemaking.
Autor:	CARVALHO, E. S. CORREA, L. C. CAMARGO, A. C. de LIMA, M. A. C. de BIASOTO, A. C. T. DRUZIAN, J. I. SHAHIDI, F.
Afiliación:	ERIKA SAMANTHA CARVALHO, UNIVERSIDADE FEDERAL DA BAHIA; LUIZ CLAUDIO CORREA, CPATSA; ADRIANO COSTA DE CAMARGO, UNIVERSIDADE DE SÃO PAULO; MARIA AUXILIADORA COELHO DE LIMA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; JANICE IZABEL DRUZIAN, UNIVERSIDADE FEDERAL DA BAHIA; FEREIDOON SHAHIDI, MEMORIAL UNIVERSITY OF NEWFOUNDLAND.
Año:	2017
Referencia:	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017.
Descripción:	The São Francisco Valley, in northeast of Brazil, is a winery region where distinctive quality wine from Vitis vinifera grapes is produced due to its unique tropical-semiarid environmental conditions. In the present study, the phenolic profile as well as the effect of maceration time during the winemaking of Touriga Nacional wines produced in São Francisco Valley was evaluated for the first time. The winemaking was carried out using a traditional method during 21 days of maceration (504 h) with alcoholic fermentation at 25ºC. Six samples were collected at different maceration stages (MS): MS0 (time zero); MS1 (four days); MS2 (eight days); MS3 (thirteen days); MS4 (eighteen days); and MS5 (twenty-one days). These samples as well as the resultant wine were screened for 27 phenolic compounds (flavan-3-ols, phenolic acids, monomeric anthocyanins, stilbenes, and flavonols) using HPLC coupled with diode array detector and fluorescence detector. The content of flavan-3-ols, stilbenes and flavonols increased until MS3, MS2, and MS1 respectively and did not change afterwards. The concentration of monomeric anthocyanins increased until stage MS1, then remained constant until MS4, and decreased subsequently. The wine had 48% less monomeric anthocyanins compared with MS2 which showed the highest decrease for malvidin-3-O-glucoside. Phenolic acids showed a peak concentration at MS1 until MS2 with further decrease starting at MS3. Such changes were due to loss of caftaric acid, the major compound at MS0, MS1, MS2, MS3, MS4, and MS5. Caftaric acid decreased from 488.33 mgL-1 (MS2) to 4.45 mgL-1 (W). Therefore, malvidin became the major compound in the wine so produced. The highest concentration of total phenolics was found at MS2 (1053.50 mgL-1) and the wine showed a lower concentration (616.09 mgL-1). Therefore, eight days of maceration (MS2) is recommended to produce young wines with the highest content of phenolic compounds.
Thesagro:	Uva Vinho Vitis Vinifera
NAL Thesaurus:	Wines Phenolic compounds Red wines
Palabras clave:	Touriga Nacional Perfil fenólico Vinificação HPLC-DAD-FD Vale do São Francisco Tempo de maceração Compostos fenolicos
Notas:	Ref. 71544.
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CPATSA)