Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine

Autor: CARVALHO, E. S. S. de, BIASOTO, A. C. T., CORREA, L. C., LIMA, M. A. C. de, DANIELSKI, R., DRUZIAN, J. I.
Přispěvatelé: ERIKA SAMANTHA SANTOS DE CARVALHO, UFBA, ALINE TELLES BIASOTO MARQUES, CPATSA, LUIZ CLAUDIO CORREA, CPATSA, MARIA AUXILIADORA COELHO DE LIMA, CPATSA, RENAN DANIELSKI, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, JANICE IZABEL DRUZIAN, UFBA.
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Zdroj: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Popis: The 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. Made available in DSpace on 2022-03-03T02:04:17Z (GMT). No. of bitstreams: 1 Extended-maceration-of-must-improves-phenolic-composition-2021.pdf: 2832782 bytes, checksum: cad02eca9b4db04b4751ae0341adb3a5 (MD5) Previous issue date: 2021
Databáze: OpenAIRE
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