Título:	Effect of thermovinification temperature on phenolic compounds and colour of Syrah wine.
Autor:	SILVA, I. S. BARROS, A. P. A. CORREA, L. C. SOUZA, C. O. de BIASOTO, A. C. T.
Afiliación:	ISLAINE SANTOS SILVA, FEDERAL UNIVERSITY OF BAHIA; ANA PAULA ANDRÉ BARROS, FEDERAL INSTITUTE OF EDUCATION, SCIENCE AND TECHNOLOGY OF SERTÃO PERNAMBUCANO; LUIZ CLAUDIO CORREA, CPATSA; CAROLINA OLIVEIRA DE SUZA, FEDERAL UNIVERSITY OF BAHIA; ALINE TELLES BIASOTO MARQUES, CPATSA.
Año:	2024
Referencia:	Beverages, v. 10, 117, 2024.
Descripción:	This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation at 23 ◦C (TW—control); and thermovinification for 2 h at 55 ◦C (TV55), 65 ◦C (TV65), and 75 ◦C (TV75. The red wines were made through microvinification (10-litre glass). Phenolic compounds (n = 26) were quantified by high-performance liquid chromatography and a colour analysis using the CIELab/CIEL*C*h systems and a sensory analysis was conducted to evaluate the acceptability of the thermovinified wine.
Thesagro:	Uva Vinho
NAL Thesaurus:	Bioactive compounds Winemaking
Palabras clave:	Termomaceração Compostos bioativos Vinhos tintos tropicais Práticas de vinificação
DOI:	https://doi.org/10.3390/beverages10040117
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPATSA)