Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis.
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109418 |
Resumo: | Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extraction and gas chromatography with mass spectrometry (HS-SPME-GC-MS) method was improved and validated or the analysis of 41 volatiles. Principal component analysis (PCA) and analysis of variance (ANOVA)-PCA coupled with inspection of statistically significant loadings were important to access the effects of maturation and maceration on wine composition. Wines made from riper grapes (21-23 °Brix) stood out in relation to color intensity, total phenolic compounds, and presented high levels of anthocyanins, flavonols, procyanidin A2, and linalool (floral). Thirty days of maceration were linked to higher levels of some flavan-3-ols, gallic acid, a few esters (fruity) and alcohols, (E)-nerolidol (floral), while nonanoic acid (unpleasant aroma) reduced its concentration with prolonged maceration. |
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Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis.Vinho tinto brasileiroAnálise de variânciaCompostos voláteisCompostos fenólicosUvaVinhoVitis ViniferaGrapesEffects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extraction and gas chromatography with mass spectrometry (HS-SPME-GC-MS) method was improved and validated or the analysis of 41 volatiles. Principal component analysis (PCA) and analysis of variance (ANOVA)-PCA coupled with inspection of statistically significant loadings were important to access the effects of maturation and maceration on wine composition. Wines made from riper grapes (21-23 °Brix) stood out in relation to color intensity, total phenolic compounds, and presented high levels of anthocyanins, flavonols, procyanidin A2, and linalool (floral). Thirty days of maceration were linked to higher levels of some flavan-3-ols, gallic acid, a few esters (fruity) and alcohols, (E)-nerolidol (floral), while nonanoic acid (unpleasant aroma) reduced its concentration with prolonged maceration.Janaína A. Barbara; Érica A. S. Silva; ALINE TELLES BIASOTO MARQUES, CPATSA; Adriano A. Gomes; LUIZ CLAUDIO CORREA, CPATSA; PATRICIA COELHO DE SOUZA LEAO, CPATSA; Cláudia A. Zini.BARBARA, J. A.SILVA, E. A. S.BIASOTO, A. C. T.GOMES, A. A.CORREA, L. C.LEAO, P. C. de S.ZINI, C. A.2020-01-08T18:19:05Z2020-01-08T18:19:05Z2019-05-2920192020-01-08T18:19:05Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of the Brazilian Chemical Society, v. 30, n. 7, p. 1357-1377, 2019.http://www.alice.cnptia.embrapa.br/alice/handle/doc/110941810.21577/0103-5053.20190032enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-01-08T18:19:12Zoai:www.alice.cnptia.embrapa.br:doc/1109418Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-01-08T18:19:12Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis. |
title |
Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis. |
spellingShingle |
Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis. BARBARA, J. A. Vinho tinto brasileiro Análise de variância Compostos voláteis Compostos fenólicos Uva Vinho Vitis Vinifera Grapes |
title_short |
Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis. |
title_full |
Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis. |
title_fullStr |
Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis. |
title_full_unstemmed |
Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis. |
title_sort |
Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis. |
author |
BARBARA, J. A. |
author_facet |
BARBARA, J. A. SILVA, E. A. S. BIASOTO, A. C. T. GOMES, A. A. CORREA, L. C. LEAO, P. C. de S. ZINI, C. A. |
author_role |
author |
author2 |
SILVA, E. A. S. BIASOTO, A. C. T. GOMES, A. A. CORREA, L. C. LEAO, P. C. de S. ZINI, C. A. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Janaína A. Barbara; Érica A. S. Silva; ALINE TELLES BIASOTO MARQUES, CPATSA; Adriano A. Gomes; LUIZ CLAUDIO CORREA, CPATSA; PATRICIA COELHO DE SOUZA LEAO, CPATSA; Cláudia A. Zini. |
dc.contributor.author.fl_str_mv |
BARBARA, J. A. SILVA, E. A. S. BIASOTO, A. C. T. GOMES, A. A. CORREA, L. C. LEAO, P. C. de S. ZINI, C. A. |
dc.subject.por.fl_str_mv |
Vinho tinto brasileiro Análise de variância Compostos voláteis Compostos fenólicos Uva Vinho Vitis Vinifera Grapes |
topic |
Vinho tinto brasileiro Análise de variância Compostos voláteis Compostos fenólicos Uva Vinho Vitis Vinifera Grapes |
description |
Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extraction and gas chromatography with mass spectrometry (HS-SPME-GC-MS) method was improved and validated or the analysis of 41 volatiles. Principal component analysis (PCA) and analysis of variance (ANOVA)-PCA coupled with inspection of statistically significant loadings were important to access the effects of maturation and maceration on wine composition. Wines made from riper grapes (21-23 °Brix) stood out in relation to color intensity, total phenolic compounds, and presented high levels of anthocyanins, flavonols, procyanidin A2, and linalool (floral). Thirty days of maceration were linked to higher levels of some flavan-3-ols, gallic acid, a few esters (fruity) and alcohols, (E)-nerolidol (floral), while nonanoic acid (unpleasant aroma) reduced its concentration with prolonged maceration. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-29 2019 2020-01-08T18:19:05Z 2020-01-08T18:19:05Z 2020-01-08T18:19:05Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Journal of the Brazilian Chemical Society, v. 30, n. 7, p. 1357-1377, 2019. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109418 10.21577/0103-5053.20190032 |
identifier_str_mv |
Journal of the Brazilian Chemical Society, v. 30, n. 7, p. 1357-1377, 2019. 10.21577/0103-5053.20190032 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109418 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1817695581839032320 |