Title:	Influence of the grape ripeness stage and maceration time during the winemaking on the composition of syrah tropical wines.
Authors:	BARBARA, J. A. CARVALHO, E. S. BIASOTO, A. C. T. SILVA, E. S. CORREA, L. C. ZINI, C. A.
Affiliation:	JANAÍNA AITH BARBARA, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; ERIKA SAMANTHA CARVALHO, UNIVERSIDADE FEDERAL DA BAHIA; ALINE TELLES BIASOTO MARQUES, CPATSA; ÉRICA SOUZA SILVA, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; LUIZ CLAUDIO CORREA, CPATSA; CLÁUDIA ALCARAZ ZINI, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL.
Date Issued:	2017
Citation:	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017.
Description:	Red wine quality is strongly impacted by the stage of ripeness of the grapes during harvest and by maceration time of grape skins during winemaking. The aim of this study was to understand the influence and also interaction between the harvest date and maceration time on the profile of phenolics, volatile compounds and on physico-chemical composition of Syrah (Vitis vinifera L.) tropical wines from Submiddle Sao Francisco Valley, a Brazilian winery region. Experimental wines were elaborated with grapes harvested in three stages of ripeness (T1-19°Brix, T2-21°Brix and T3-23°Brix) and winemaking was accomplished using three different periods of maceration (10, 20 and 30 days). A total of 23 phenolic compounds (flavan-3-ols, flavonols, phenolic acids, monomeric anthocyanins and stilbenes) and 10 volatiles (esters, alcohols and acids) were quantified using HPLC-DAD-FD and 1D-GC-MS, respectively. Physico-chemical parameters such as alcoholic content, color, total phenolics, total acidity and dry extract, were significantly (p≤0.05) influenced by the stage of ripeness during harvest. Total anthocyanins were influenced by the harvest period and maceration time and TPI by the interaction among both. In general, the highest concentration of phenolic compounds in wine was obtained when the grapes were harvested with higher ripeness. Extended maceration time increased the contents of total phenolic acids and flavan-3-ols. Interaction between harvest period and maceration time resulted in significant effect in total flavonols and trans-resveratrol contents. The medium maturation degree (T2), promoted an increase in the amounts of esters in wines. The maceration of 20 days favored an increase in alcohol concentration, while 10 days was enough to obtain higher concentrations of acids. These results may contribute to define the ideal harvest time and the duration of maceration to produce high quality tropical red wines, rich in phenolics and key aroma compounds.
Thesagro:	Uva Vitis Vinifera Vinho
NAL Thesaurus:	Grapes Phenolic compounds
Keywords:	Vinho Syrah Vale de São Francisco Vinho tropical Vinho tinto Compostos fenólicos
Notes:	Ref. 71658
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPATSA)