Compostos fenólicos em uvas e vinhos da variedade Merlot
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/3386 |
Resumo: | The main aim of this work was to evaluate the phenolic compounds of Merlot grapes and wines, from vineyards located at Dom Pedrito (Campanha Gaúcha) and Bento Gonçalves (Serra Gaúcha). The following aspects were evalueted: fenolic and industrial ripeness; correlation between the grapes phenolic potencial and the wine phenolics; changes in phenolic compounds during the aging of the wines; impacto of maceration time of wine phenolic composition. The study was conducted for three years: 2009, 2010 and 2011. After grape ripeness evaluations, grape samples were harvested, crushed and fermented , with three different maceration techniques. The phenolic composition of the wines were analyzed after bottling and during aging. The vineyard localization have a great influence on Merlot wine phenolic composition; the grape characteristics was most important than maceration techniques to the wine composition. Important differences, among this two regions, have been found in the content and in the composition of phenolic compounds in the grapes and wines. Dom Pedrito grapes achieved a good cellular maturity, however, when compared with Bento Gonçalves grapes, the anthocyanin content is lower and the quantity of seeds tannins are higher than 50%. The phenolic potential allowed to estimate the total phenolic content, color due polymeric anthocyanins and procyanidin content of Merlot wines. Extended maceration (15 days) are recommended to Dom Pedrito grapes, however it is observed an increase in the pH value; the total crushing of grapes or not will not influence this aspect. During the aging, the results are dependent of vineyard location; Dom Pedrito wines showed a greater polimerization velocity and the differences among maceration times decreased for all wines studied. The main differences among wines from this two regions were color intensity, anthocyanin content, color due polymeric anthocyanin and total phenolic conten of the wines. These facts allows to state that Merlot wines from Serra Gaúcha could be aging for a periodo greater than Campanha Gaúcha wines. |
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2013-03-082013-03-082012-04-23FOGAÇA, Aline de Oliveira. Phenolic compounds in Merlot grapes and wines. 2012. 142 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/3386The main aim of this work was to evaluate the phenolic compounds of Merlot grapes and wines, from vineyards located at Dom Pedrito (Campanha Gaúcha) and Bento Gonçalves (Serra Gaúcha). The following aspects were evalueted: fenolic and industrial ripeness; correlation between the grapes phenolic potencial and the wine phenolics; changes in phenolic compounds during the aging of the wines; impacto of maceration time of wine phenolic composition. The study was conducted for three years: 2009, 2010 and 2011. After grape ripeness evaluations, grape samples were harvested, crushed and fermented , with three different maceration techniques. The phenolic composition of the wines were analyzed after bottling and during aging. The vineyard localization have a great influence on Merlot wine phenolic composition; the grape characteristics was most important than maceration techniques to the wine composition. Important differences, among this two regions, have been found in the content and in the composition of phenolic compounds in the grapes and wines. Dom Pedrito grapes achieved a good cellular maturity, however, when compared with Bento Gonçalves grapes, the anthocyanin content is lower and the quantity of seeds tannins are higher than 50%. The phenolic potential allowed to estimate the total phenolic content, color due polymeric anthocyanins and procyanidin content of Merlot wines. Extended maceration (15 days) are recommended to Dom Pedrito grapes, however it is observed an increase in the pH value; the total crushing of grapes or not will not influence this aspect. During the aging, the results are dependent of vineyard location; Dom Pedrito wines showed a greater polimerization velocity and the differences among maceration times decreased for all wines studied. The main differences among wines from this two regions were color intensity, anthocyanin content, color due polymeric anthocyanin and total phenolic conten of the wines. These facts allows to state that Merlot wines from Serra Gaúcha could be aging for a periodo greater than Campanha Gaúcha wines.O objetivo principal deste trabalho foi realizar um estudo dos compostos fenólicos em uvas e vinhos da variedade tinta Vitis vinifera Merlot, cultivadas em vinhedos dos município de Dom Pedrito (região da Campanha Gaúcha) e de Bento Gonçalves (região da Serra Gaúcha). Para tanto os seguintes aspectos foram avaliados: maturação fenólica e industrial de uvas amostradas; correlação entre o potencial fenólico estimado nas uvas com a composição fenólica e a cor dos vinhos resultantes; mudanças nos teores de compostos fenólicos dos vinhos elaborados e efeito do tipo de maceração sobre os compostos fenólicos dos vinhos. O estudo foi realizado por três safras: 2009, 2010 e 2011. Após a análise da maturação fenólica e industrial, amostras destas uvas foram vinificadas em pequena escala, com diferentes técnicas de maceração. Os vinhos foram analisados após o engarrafamento e durante o envelhecimento em relação ao conteúdo de compostos fenólicos. As uvas e os vinhos da variedade tinta Merlot apresentaram diferenças de acordo com a localização do vinhedos, sendo que as características das uvas foram mais importantes para o vinho resultante do que as técnicas de vinificação empregadas. Foram encontradas diferenças importantes no conteúdo e no comportamento dos compostos fenólicos entre as duas regiões representadas nesse estudo, tanto em relação a uva quanto ao vinho. As uvas cultivadas nos vinhedos do município de Dom Pedrito atingem uma maturação celular adequada, no entanto, o teor de antocianinas é menor e o teor de taninos nas sementes é superior a 50%, comportamento oposto as uvas cultivadas no município de Bento Gonçalves. A análise do potencial fenólico das uvas permite estimar o conteúdo de polifenóis totais, a porcentagem da cor devido a antocianinas poliméricas e a quantidade de procianidinas presentes no vinho a ser elaborado com uvas dessa variedade. Em relação a técnica de vinificação para a região de Dom Pedrito, recomenda-se o uso de maceração extendida (15 dias no minímo), porém há uma tendência de elevação do valor de pH do vinho resultante; o esmagamento total ou não da uva não irá influenciar esse aspecto. Durante o envelhecimento, os vinhos apresentaram resultados de acordo com a região de origem da uva, sendo que os vinhos de Dom Pedrito apresentam uma maior velocidade de polimerização; as diferenças entre os tempos de maceração diminuem com o envelhecimento do vinho para todos os vinhos analisados nesse estudo. As principais diferenças entre os vinhos dos dois municípios estudados deve-se a intensidade de cor, ao conteúdo de antocianinas, a porcentagem de cor devido a antocianinas poliméricas e ao teor de polifenóis totais nos vinhos. Estes fatos permitem afirmar, em parte, que os vinhos Merlot da Serra Gaúcha podem ser envelhecidos por mais tempo e que os vinhos Merlot oriundos da Campanha Gaúcha podem e devem ser consumidos mais jovens.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosAntocianinasTaninosCopigmentaçãoMaturação fenólicaAnthocyninsTanninsCopigmentationPhenolic ripenessCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCompostos fenólicos em uvas e vinhos da variedade MerlotPhenolic compounds in Merlot grapes and winesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisDaudt, Carlos Eugeniohttp://lattes.cnpq.br/4239536233285948Penna, Neidi Garciahttp://lattes.cnpq.br/8386196315488275Hertz, Plinho Franciscohttp://lattes.cnpq.br/0783545873845458Wagner, Rogerhttp://lattes.cnpq.br/4780821244553957http://lattes.cnpq.br/4441961081202251Fogaça, Aline de Oliveira5007000000064003003003003003005b30d5cc-a13c-469e-9816-4b178b950d49fc2e7c70-6238-4fda-9fbb-6bfd49205cd1b9e99530-9e06-4b16-8ebc-40716599662258a30df9-f74b-4ff1-8f91-8e8fef99e82c69141471-ef12-45de-b8d8-168134b1de52info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALFOGACA, ALINE DE OLIVEIRA.pdfTese de Doutoradoapplication/pdf1711626http://repositorio.ufsm.br/bitstream/1/3386/1/FOGACA%2c%20ALINE%20DE%20OLIVEIRA.pdfa01e471cb450e09288c4bff42031b215MD51TEXTFOGACA, ALINE DE OLIVEIRA.pdf.txtFOGACA, ALINE DE OLIVEIRA.pdf.txtExtracted texttext/plain245016http://repositorio.ufsm.br/bitstream/1/3386/2/FOGACA%2c%20ALINE%20DE%20OLIVEIRA.pdf.txtfede1b74cfaa171febeba93255815747MD52THUMBNAILFOGACA, ALINE DE OLIVEIRA.pdf.jpgFOGACA, ALINE DE OLIVEIRA.pdf.jpgIM Thumbnailimage/jpeg4746http://repositorio.ufsm.br/bitstream/1/3386/3/FOGACA%2c%20ALINE%20DE%20OLIVEIRA.pdf.jpg25e3acefd9dff182146798332630c142MD531/33862023-05-25 14:57:55.833oai:repositorio.ufsm.br:1/3386Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132023-05-25T17:57:55Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Compostos fenólicos em uvas e vinhos da variedade Merlot |
dc.title.alternative.eng.fl_str_mv |
Phenolic compounds in Merlot grapes and wines |
title |
Compostos fenólicos em uvas e vinhos da variedade Merlot |
spellingShingle |
Compostos fenólicos em uvas e vinhos da variedade Merlot Fogaça, Aline de Oliveira Antocianinas Taninos Copigmentação Maturação fenólica Anthocynins Tannins Copigmentation Phenolic ripeness CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Compostos fenólicos em uvas e vinhos da variedade Merlot |
title_full |
Compostos fenólicos em uvas e vinhos da variedade Merlot |
title_fullStr |
Compostos fenólicos em uvas e vinhos da variedade Merlot |
title_full_unstemmed |
Compostos fenólicos em uvas e vinhos da variedade Merlot |
title_sort |
Compostos fenólicos em uvas e vinhos da variedade Merlot |
author |
Fogaça, Aline de Oliveira |
author_facet |
Fogaça, Aline de Oliveira |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Daudt, Carlos Eugenio |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/4239536233285948 |
dc.contributor.referee1.fl_str_mv |
Penna, Neidi Garcia |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8386196315488275 |
dc.contributor.referee2.fl_str_mv |
Hertz, Plinho Francisco |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/0783545873845458 |
dc.contributor.referee3.fl_str_mv |
Wagner, Roger |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/4780821244553957 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4441961081202251 |
dc.contributor.author.fl_str_mv |
Fogaça, Aline de Oliveira |
contributor_str_mv |
Daudt, Carlos Eugenio Penna, Neidi Garcia Hertz, Plinho Francisco Wagner, Roger |
dc.subject.por.fl_str_mv |
Antocianinas Taninos Copigmentação Maturação fenólica |
topic |
Antocianinas Taninos Copigmentação Maturação fenólica Anthocynins Tannins Copigmentation Phenolic ripeness CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Anthocynins Tannins Copigmentation Phenolic ripeness |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The main aim of this work was to evaluate the phenolic compounds of Merlot grapes and wines, from vineyards located at Dom Pedrito (Campanha Gaúcha) and Bento Gonçalves (Serra Gaúcha). The following aspects were evalueted: fenolic and industrial ripeness; correlation between the grapes phenolic potencial and the wine phenolics; changes in phenolic compounds during the aging of the wines; impacto of maceration time of wine phenolic composition. The study was conducted for three years: 2009, 2010 and 2011. After grape ripeness evaluations, grape samples were harvested, crushed and fermented , with three different maceration techniques. The phenolic composition of the wines were analyzed after bottling and during aging. The vineyard localization have a great influence on Merlot wine phenolic composition; the grape characteristics was most important than maceration techniques to the wine composition. Important differences, among this two regions, have been found in the content and in the composition of phenolic compounds in the grapes and wines. Dom Pedrito grapes achieved a good cellular maturity, however, when compared with Bento Gonçalves grapes, the anthocyanin content is lower and the quantity of seeds tannins are higher than 50%. The phenolic potential allowed to estimate the total phenolic content, color due polymeric anthocyanins and procyanidin content of Merlot wines. Extended maceration (15 days) are recommended to Dom Pedrito grapes, however it is observed an increase in the pH value; the total crushing of grapes or not will not influence this aspect. During the aging, the results are dependent of vineyard location; Dom Pedrito wines showed a greater polimerization velocity and the differences among maceration times decreased for all wines studied. The main differences among wines from this two regions were color intensity, anthocyanin content, color due polymeric anthocyanin and total phenolic conten of the wines. These facts allows to state that Merlot wines from Serra Gaúcha could be aging for a periodo greater than Campanha Gaúcha wines. |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-04-23 |
dc.date.accessioned.fl_str_mv |
2013-03-08 |
dc.date.available.fl_str_mv |
2013-03-08 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
FOGAÇA, Aline de Oliveira. Phenolic compounds in Merlot grapes and wines. 2012. 142 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/3386 |
identifier_str_mv |
FOGAÇA, Aline de Oliveira. Phenolic compounds in Merlot grapes and wines. 2012. 142 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
url |
http://repositorio.ufsm.br/handle/1/3386 |
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por |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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