Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1186627
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dc.contributor.authorALENCAR, N. M. M.
dc.contributor.authorCAZARIN, C. B. B.
dc.contributor.authorMARÓSTICA JÚNIOR, M. R.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorBEHRENS, J.
dc.date.accessioned2026-05-06T13:48:54Z-
dc.date.available2026-05-06T13:48:54Z-
dc.date.created2026-05-06
dc.date.issued2017
dc.identifier.citationIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1186627-
dc.descriptionSão Francisco Valley is an emergent region regarding the vitiviniculture, where Syrah vines stand out. During the maceration, phenolic compounds and anthocyanins are extracted from the grape, improving the wine color stability throughout the storage. Prolonged maceration is indicated to wines aged in barrels or added with oak chips. This research aimed to characterize the Syrah must all over the maceration time and of the influence of the oak chip. Syrah grapes were harvested (22ºBrix) in the city of Petrolina, Pernambuco, Brazil. Maceration with the peels and seeds was carried for 30 days and American and/or French oak chips (4g L-1) were added to the wine during the fermentation process. Thereafter, the wines were bottled and stored in a cellar (18ºC e 60% of humidity) for one month. Total phenolics, anthocyanins, tannins and the antioxidant activity were determined in the wines. The sensory profile was carried out with 10 assessors, which evaluated the intensity of all descriptors using a 9-cm unstructured scale. Two-way analysis of variance (ANOVA) and Tukey’s multiple comparisons means test were performed on data to check for significant differences (P<0.05). After 10 days of maceration, an exponential increasing in phenolic compounds, anthocyanins, and tannins were detected in the samples. Antioxidant activity was also higher after the fifteenth day of maceration DPPH (16.2 mM TE L-1), FRAP (21.6 mM TE L-1) and ORAC (44.8 mM TE L-1). The use the oak chip improved the sensory profile, especially with respect to color, aroma intensity, coffee aroma, wood aroma, sweet taste, wood flavor, and astringency. The results obtained in this study are relevant to guide the winemaking about the maceration technique and aging process using the oak chip in Syrah wines from the northeast region of Brazil.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectEstabilidade da cor
dc.subjectVinho tinto
dc.subjectVinhos Syrah
dc.subjectCompostos fenólicos
dc.titleInfluence of prolonged maceration and aging process in tropical syrah wines produced in Northeastern of Brazil.
dc.typeResumo em anais e proceedings
dc.subject.thesagroUva
dc.subject.thesagroVinho
dc.subject.thesagroMaceração
dc.subject.nalthesaurusGrapes
dc.subject.nalthesaurusMaceration
dc.subject.nalthesaurusRed wines
dc.subject.nalthesaurusPhenolic compounds
dc.description.notesRef. 66505
riaa.ainfo.id1186627
riaa.ainfo.lastupdate2026-05-06
dc.contributor.institutionNATÁLIA MANZATTI MACHADO ALENCAR, UNIVERSIDADE ESTADUAL DE CAMPINAS; CINTHIA BAÚ BETIM CAZARIN, UNIVERSIDADE ESTADUAL DE CAMPINAS; MÁRIO ROBERTO MARÓSTICA JÚNIOR, UNIVERSIDADE ESTADUAL DE CAMPINAS; ALINE TELLES BIASOTO MARQUES, CPATSA; JORGE BEHRENS, UNIVERSIDADE ESTADUAL DE CAMPINAS.
Appears in Collections:Resumo em anais de congresso (CPATSA)

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