Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis.

Detalhes bibliográficos
Autor(a) principal: BARBARA, J. A.
Data de Publicação: 2019
Outros Autores: SILVA, E. A. S., BIASOTO, A. C. T., GOMES, A. A., CORREA, L. C., LEAO, P. C. de S., ZINI, C. A.
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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spelling 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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