Anthocyanins from vinifera grapes varieties

Detalhes bibliográficos
Autor(a) principal: Bressan, Wellington
Data de Publicação: 2014
Outros Autores: Cesar, Marco Antônio A., Filho, Luiz Gonzaga do Prado
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/14098
Resumo: The occurrence of anthocyanins in varieties of red grapes, Bonarda, Merlot, Barbera D'Asti, Gamay-Beaujolais, Cabernet Franc, Pinot Noir and Canaiolo grown in Brazil, harvested in Bento Gonçalves, RS, Brazil, during the 1979's vintage, were studied. The separation was performed by thin-layer monodimensional chromatography. Results were expressed as malvidin-3-monoglucoside (mg/l). The varieties only presented anthocyanin-3-monoglucoside, which confirm its identification as Vitis vinifera. Knowledge of this may help in the detection of wine adulteration. "Pinot Noir" presented higher level in total anthocyanin, 764.12 mg/l, and Canaiolo, 501.49 mg/l, lower. A variation on anthocyanin concentrations among varieties was observed, indicating that it is possible to select varieties by the color intensity for red wine elaboration. 
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spelling Anthocyanins from vinifera grapes varietiesAntocianinas em uvas de variedades viníferasred grapes; red wine; Vitis viniferaVitis vinifera; uvas tintas; vinhos tintosThe occurrence of anthocyanins in varieties of red grapes, Bonarda, Merlot, Barbera D'Asti, Gamay-Beaujolais, Cabernet Franc, Pinot Noir and Canaiolo grown in Brazil, harvested in Bento Gonçalves, RS, Brazil, during the 1979's vintage, were studied. The separation was performed by thin-layer monodimensional chromatography. Results were expressed as malvidin-3-monoglucoside (mg/l). The varieties only presented anthocyanin-3-monoglucoside, which confirm its identification as Vitis vinifera. Knowledge of this may help in the detection of wine adulteration. "Pinot Noir" presented higher level in total anthocyanin, 764.12 mg/l, and Canaiolo, 501.49 mg/l, lower. A variation on anthocyanin concentrations among varieties was observed, indicating that it is possible to select varieties by the color intensity for red wine elaboration. Estudou-se, neste trabalho, na vindima de 1979, a ocorrência das antocianinas em variedades de uvas tintas, Bonarda, Merlot, Barbera D'asti, Gamay-Beaujolais, Cabernet Franc, Pinot Noir e Canaiolo, cultivadas na região vitivinícola de Bento Gonçalves, RS. A separação das antocianinas foi estudada por cromatografia em camada delgada unidimensional, e as concentrações, expressas em malvidina-3 monoglicosídeo (mg/l). As variedades estudadas somente apresentaram antocianinas-3-monoglicosídeos, comprovando, portanto, pertencerem à espécie Vitis vinifera. Essa identificação é de grande valia para a detecção de fraudes em vinhos finos tintos. A variedade "Pinot Noir" apresentou maior concentração, 764,12 mg/l; e a Canaiolo, 501,49 mg/l, a de menor concentração. Houve, contudo, uma variação entre as variedades estudadas, o que indica a possibilidade de seleção de variedades pela intensidade de cor, para a elaboração de vinhos tintos. Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraBressan, WellingtonCesar, Marco Antônio A.Filho, Luiz Gonzaga do Prado2014-04-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/14098Pesquisa Agropecuaria Brasileira; v.23, n.11, nov. 1988; 1321-1326Pesquisa Agropecuária Brasileira; v.23, n.11, nov. 1988; 1321-13261678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/14098/8064info:eu-repo/semantics/openAccess2014-09-18T19:44:53Zoai:ojs.seer.sct.embrapa.br:article/14098Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-09-18T19:44:53Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Anthocyanins from vinifera grapes varieties
Antocianinas em uvas de variedades viníferas
title Anthocyanins from vinifera grapes varieties
spellingShingle Anthocyanins from vinifera grapes varieties
Bressan, Wellington
red grapes; red wine; Vitis vinifera
Vitis vinifera; uvas tintas; vinhos tintos
title_short Anthocyanins from vinifera grapes varieties
title_full Anthocyanins from vinifera grapes varieties
title_fullStr Anthocyanins from vinifera grapes varieties
title_full_unstemmed Anthocyanins from vinifera grapes varieties
title_sort Anthocyanins from vinifera grapes varieties
author Bressan, Wellington
author_facet Bressan, Wellington
Cesar, Marco Antônio A.
Filho, Luiz Gonzaga do Prado
author_role author
author2 Cesar, Marco Antônio A.
Filho, Luiz Gonzaga do Prado
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Bressan, Wellington
Cesar, Marco Antônio A.
Filho, Luiz Gonzaga do Prado
dc.subject.por.fl_str_mv red grapes; red wine; Vitis vinifera
Vitis vinifera; uvas tintas; vinhos tintos
topic red grapes; red wine; Vitis vinifera
Vitis vinifera; uvas tintas; vinhos tintos
description The occurrence of anthocyanins in varieties of red grapes, Bonarda, Merlot, Barbera D'Asti, Gamay-Beaujolais, Cabernet Franc, Pinot Noir and Canaiolo grown in Brazil, harvested in Bento Gonçalves, RS, Brazil, during the 1979's vintage, were studied. The separation was performed by thin-layer monodimensional chromatography. Results were expressed as malvidin-3-monoglucoside (mg/l). The varieties only presented anthocyanin-3-monoglucoside, which confirm its identification as Vitis vinifera. Knowledge of this may help in the detection of wine adulteration. "Pinot Noir" presented higher level in total anthocyanin, 764.12 mg/l, and Canaiolo, 501.49 mg/l, lower. A variation on anthocyanin concentrations among varieties was observed, indicating that it is possible to select varieties by the color intensity for red wine elaboration. 
publishDate 2014
dc.date.none.fl_str_mv 2014-04-17
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/14098
url https://seer.sct.embrapa.br/index.php/pab/article/view/14098
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/14098/8064
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.23, n.11, nov. 1988; 1321-1326
Pesquisa Agropecuária Brasileira; v.23, n.11, nov. 1988; 1321-1326
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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