Avaliação de processamento do vinho por uplc-ms e quimiometria
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Tipo de documento: | Trabalho de conclusão de curso |
Idioma: | por |
Título da fonte: | Repositório Institucional da Universidade Federal do Ceará (UFC) |
Texto Completo: | http://www.repositorio.ufc.br/handle/riufc/39135 |
Resumo: | Wine is a drink that has high cultural value and it is originated from the alcoholic fermentation of grape most, of fresh and ripe. In order to improve the quality of wine produced from the Touriga Nacional grape, the present study aimed to verify the influence on wine production under different treatments, such as variation in grape harvest time, maturation time, and time of maceration. For the identification of the possible organic compounds, ultra-perfomaceous liquid chromatography coupled to mass spectrometry was performed, whose data on the substances were tentatively identified by making observations of the fragmentation of the peaks and comparing them with previously published data. In this analysis, the main organic acids identified were malic acid, citric acid, tartaric acid, these are the most important organic acids that should form part of the structure of wine. In addition, the main phenolic compounds that color and add flavor to the wine were also identified, such as catechin, quercetin, campferol, myricetin and resveratrol. To obtain an overview of the chemical variability of wines after different treatments, chemometrics were used. In this analysis, it was verified that the wine elaborated in February of 2017 made with the grape harvested before the maturation period obtained, possibly, characteristics with greater distinction of the other drinks analyzed. In addition, it was observed that wines produced with different durations of the maceration stage did not obtain specific characteristics that could differentiate them. Therefore, the study was important to identify and select the compounds markers of the wines produced in the region of the São Francisco Valley with the Touriga Nacional grape elaborated with different treatments. |
id |
UFC-7_2f81fba332572399827b2c6440f55763 |
---|---|
oai_identifier_str |
oai:repositorio.ufc.br:riufc/39135 |
network_acronym_str |
UFC-7 |
network_name_str |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
repository_id_str |
|
spelling |
Avaliação de processamento do vinho por uplc-ms e quimiometriaVinhoUva touriga nacionalUPLC-MSWine is a drink that has high cultural value and it is originated from the alcoholic fermentation of grape most, of fresh and ripe. In order to improve the quality of wine produced from the Touriga Nacional grape, the present study aimed to verify the influence on wine production under different treatments, such as variation in grape harvest time, maturation time, and time of maceration. For the identification of the possible organic compounds, ultra-perfomaceous liquid chromatography coupled to mass spectrometry was performed, whose data on the substances were tentatively identified by making observations of the fragmentation of the peaks and comparing them with previously published data. In this analysis, the main organic acids identified were malic acid, citric acid, tartaric acid, these are the most important organic acids that should form part of the structure of wine. In addition, the main phenolic compounds that color and add flavor to the wine were also identified, such as catechin, quercetin, campferol, myricetin and resveratrol. To obtain an overview of the chemical variability of wines after different treatments, chemometrics were used. In this analysis, it was verified that the wine elaborated in February of 2017 made with the grape harvested before the maturation period obtained, possibly, characteristics with greater distinction of the other drinks analyzed. In addition, it was observed that wines produced with different durations of the maceration stage did not obtain specific characteristics that could differentiate them. Therefore, the study was important to identify and select the compounds markers of the wines produced in the region of the São Francisco Valley with the Touriga Nacional grape elaborated with different treatments.O vinho é uma bebida que possui alto valor cultural e é originada a partir da fermentação alcoólica do mosto de uva sã, fresca e madura. Visando melhorar a qualidade do vinho produzido a partir da uva Touriga Nacional, o presente trabalho tem como objetivo a verificação da influência sobre a produção de vinho quando se utiliza tratamentos distintos, tais como variação na época de colheita da uva, tempo de maturação e tempo de maceração. Para a identificação dos possíveis compostos orgânicos, foi realizada a cromatografia líquida de ultra perfomace acoplada à espectrometria de massa, cujos dados obtidos sobre as substâncias foram tentativamente identificados realizando observações das fragmentações dos picos e comparando-as a dados anteriormente publicados. Nesta análise, os principais ácidos orgânicos identificados foram ácido málico, ácido cítrico, ácido tartárico, estes são os mais importantes ácidos orgânicos que devem fazer parte da estrutura do vinho. Além disso, foram também identificados os principais compostos fenólicos que conferem coloração e agregam sabor ao vinho, sendo estes a catequina, quercetina, campferol, miricetina e o resveratrol. Para obter uma visão geral da variabilidade química dos vinhos após diferentes tratamentos, utilizou-se a quimiometria. Nesta análise, verificou-se que o vinho elaborado em fevereiro de 2017 feito com a uva colhida antes do período de maturação obteve, possivelmente, características com maior distinção das demais bebidas analisadas. Além disso, foi observado que os vinhos produzidos com diferentes durações da etapa de maceração não obtiveram características específicas que pudessem os diferenciar. Portanto, o estudo realizado foi importante para identificar e selecionar os compostos marcadores dos vinhos produzidos na região do Vale do São Francisco com a uva Touriga Nacional elaborados com diferentes tratamentos.Mafezoli, JairSilva, Lorena Mara Alexandre eLima, Thamires Oliveira2019-01-24T15:26:37Z2019-01-24T15:26:37Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfLIMA, Thamires Oliveira. Avaliação de processamento do vinho por uplc-ms e quimiometria. 2018. 42 f. Trabalho de Conclusão de Curso (Graduação em Química Bacharelado) - Universidade Federal do Ceará, Fortaleza, 2018.http://www.repositorio.ufc.br/handle/riufc/39135porreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFCinfo:eu-repo/semantics/openAccess2019-01-24T15:29:28Zoai:repositorio.ufc.br:riufc/39135Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T19:03:01.559185Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Avaliação de processamento do vinho por uplc-ms e quimiometria |
title |
Avaliação de processamento do vinho por uplc-ms e quimiometria |
spellingShingle |
Avaliação de processamento do vinho por uplc-ms e quimiometria Lima, Thamires Oliveira Vinho Uva touriga nacional UPLC-MS |
title_short |
Avaliação de processamento do vinho por uplc-ms e quimiometria |
title_full |
Avaliação de processamento do vinho por uplc-ms e quimiometria |
title_fullStr |
Avaliação de processamento do vinho por uplc-ms e quimiometria |
title_full_unstemmed |
Avaliação de processamento do vinho por uplc-ms e quimiometria |
title_sort |
Avaliação de processamento do vinho por uplc-ms e quimiometria |
author |
Lima, Thamires Oliveira |
author_facet |
Lima, Thamires Oliveira |
author_role |
author |
dc.contributor.none.fl_str_mv |
Mafezoli, Jair Silva, Lorena Mara Alexandre e |
dc.contributor.author.fl_str_mv |
Lima, Thamires Oliveira |
dc.subject.por.fl_str_mv |
Vinho Uva touriga nacional UPLC-MS |
topic |
Vinho Uva touriga nacional UPLC-MS |
description |
Wine is a drink that has high cultural value and it is originated from the alcoholic fermentation of grape most, of fresh and ripe. In order to improve the quality of wine produced from the Touriga Nacional grape, the present study aimed to verify the influence on wine production under different treatments, such as variation in grape harvest time, maturation time, and time of maceration. For the identification of the possible organic compounds, ultra-perfomaceous liquid chromatography coupled to mass spectrometry was performed, whose data on the substances were tentatively identified by making observations of the fragmentation of the peaks and comparing them with previously published data. In this analysis, the main organic acids identified were malic acid, citric acid, tartaric acid, these are the most important organic acids that should form part of the structure of wine. In addition, the main phenolic compounds that color and add flavor to the wine were also identified, such as catechin, quercetin, campferol, myricetin and resveratrol. To obtain an overview of the chemical variability of wines after different treatments, chemometrics were used. In this analysis, it was verified that the wine elaborated in February of 2017 made with the grape harvested before the maturation period obtained, possibly, characteristics with greater distinction of the other drinks analyzed. In addition, it was observed that wines produced with different durations of the maceration stage did not obtain specific characteristics that could differentiate them. Therefore, the study was important to identify and select the compounds markers of the wines produced in the region of the São Francisco Valley with the Touriga Nacional grape elaborated with different treatments. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2019-01-24T15:26:37Z 2019-01-24T15:26:37Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/bachelorThesis |
format |
bachelorThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
LIMA, Thamires Oliveira. Avaliação de processamento do vinho por uplc-ms e quimiometria. 2018. 42 f. Trabalho de Conclusão de Curso (Graduação em Química Bacharelado) - Universidade Federal do Ceará, Fortaleza, 2018. http://www.repositorio.ufc.br/handle/riufc/39135 |
identifier_str_mv |
LIMA, Thamires Oliveira. Avaliação de processamento do vinho por uplc-ms e quimiometria. 2018. 42 f. Trabalho de Conclusão de Curso (Graduação em Química Bacharelado) - Universidade Federal do Ceará, Fortaleza, 2018. |
url |
http://www.repositorio.ufc.br/handle/riufc/39135 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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.source.none.fl_str_mv |
reponame:Repositório Institucional da Universidade Federal do Ceará (UFC) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
collection |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
repository.name.fl_str_mv |
Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
bu@ufc.br || repositorio@ufc.br |
_version_ |
1813029046844391424 |