The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines.

• Autor(a) principal: ALENCAR, N. M. M.
• Data de Publicação: 2020
• Outros Autores: CAZARIN, C. B. B., CORREA, L. C., MAROSTICA JUNIOR, M. R., SILVA, D. J., BIASOTO, A. C. T., BEHRENSA, J. H.
• 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/1127020
• topic: Compostos bioativos; HPLC-DAD-FD; Ensaios antioxidantes in vitro; Vinho tinto tropical; Uva; Vinho; Grapes

The use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels.