Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s00217-016-2691-3 http://hdl.handle.net/11449/159184 |
Resumo: | The detailed phenolic composition, sensory profile and antioxidant capacity of red wines produced from the BRS Violeta grape cultivar have been studied. The alternative winemaking procedures of grape pre-drying and submerged cap have been assessed against the traditional treatment. Malvidin was the principal anthocyanidin of BRS Violeta wines, followed by delphinidin and petunidin. It was possible to detect 17 different types of pyranoanthocyanins derived from the five anthocyanidins in their non-acylated, acylated and coumaroylated forms, being vitisin A-types and hydroxyphenyl-pyranoanthocyanins the main forms detected. Pre-dried wine presented low concentrations of anthocyanins, suggesting that they were partially degraded by the thermal treatment as a result of cleavage of covalent bounds and/or by deglycosylation of the anthocyanin 3-glucosides. Submerged cap wine presented lower anthocyanin concentration due to the limited mechanical effect caused by the constant contact between pomace and must during maceration. The 3-glucoside of the myricetin was the principal flavonol, and large amounts of coumaric and caffeic acids were observed due to the high degree of hydrolysis of their precursors, named coutaric and caftaric acids. Both alternative winemaking procedures presented no differences in the flavan-3-ol concentrations, and the antioxidant capacity of the wines did not significantly differ. The lack of differences in the main sensory descriptive attributes showed that the alternative procedures have great potential to be applied as an alternative to the traditional treatment. |
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Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptorsRed wineWinemakingAntioxidant capacityPolyphenolsDescriptive analysisThe detailed phenolic composition, sensory profile and antioxidant capacity of red wines produced from the BRS Violeta grape cultivar have been studied. The alternative winemaking procedures of grape pre-drying and submerged cap have been assessed against the traditional treatment. Malvidin was the principal anthocyanidin of BRS Violeta wines, followed by delphinidin and petunidin. It was possible to detect 17 different types of pyranoanthocyanins derived from the five anthocyanidins in their non-acylated, acylated and coumaroylated forms, being vitisin A-types and hydroxyphenyl-pyranoanthocyanins the main forms detected. Pre-dried wine presented low concentrations of anthocyanins, suggesting that they were partially degraded by the thermal treatment as a result of cleavage of covalent bounds and/or by deglycosylation of the anthocyanin 3-glucosides. Submerged cap wine presented lower anthocyanin concentration due to the limited mechanical effect caused by the constant contact between pomace and must during maceration. The 3-glucoside of the myricetin was the principal flavonol, and large amounts of coumaric and caffeic acids were observed due to the high degree of hydrolysis of their precursors, named coutaric and caftaric acids. Both alternative winemaking procedures presented no differences in the flavan-3-ol concentrations, and the antioxidant capacity of the wines did not significantly differ. The lack of differences in the main sensory descriptive attributes showed that the alternative procedures have great potential to be applied as an alternative to the traditional treatment.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fondo Social EuropeoJunta de Comunidades de Castilla-La ManchaSpanish Ministerio de Economia y CompetitividadSao Paulo State Univ, Engn & Food Technol Dept, Bioproc Lab, Cristovao Colombo St, BR-2265 Sao Paulo, BrazilSao Paulo State Univ, Fruits & Vegetables Lab, Sao Paulo, BrazilUniv Castilla La Mancha, Inst Reg Invest Cient Aplicada, Avda Camilo Jose Cela S-N, E-13071 Ciudad Real, SpainParque Cient & Tecnol Albacete, Passeo Innovac 1, Albacete 02006, SpainInst Vid & Vino Castilla La Mancha, Carretera Albacete S-N, Tomelloso 13700, SpainSao Paulo State Univ, Engn & Food Technol Dept, Bioproc Lab, Cristovao Colombo St, BR-2265 Sao Paulo, BrazilSao Paulo State Univ, Fruits & Vegetables Lab, Sao Paulo, BrazilSpanish Ministerio de Economia y Competitividad: AGL2011-29708-C02-02SpringerUniversidade Estadual Paulista (Unesp)Univ Castilla La ManchaParque Cient & Tecnol AlbaceteInst Vid & Vino Castilla La ManchaMachado de Castilhos, Mauricio Bonatto [UNESP]Carvalho Tavares, Iasnaia Maria de [UNESP]Gomez-Alonso, SergioGarcia-Romero, EstebanLuiz Del Bianchi, Vanildo [UNESP]Hermosin-Gutierrez, Isidro2018-11-26T15:31:43Z2018-11-26T15:31:43Z2016-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1913-1923application/pdfhttp://dx.doi.org/10.1007/s00217-016-2691-3European Food Research And Technology. New York: Springer, v. 242, n. 11, p. 1913-1923, 2016.1438-2377http://hdl.handle.net/11449/15918410.1007/s00217-016-2691-3WOS:000387347500011WOS000387347500011.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengEuropean Food Research And Technology0,737info:eu-repo/semantics/openAccess2024-01-27T06:51:59Zoai:repositorio.unesp.br:11449/159184Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-27T06:51:59Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors |
title |
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors |
spellingShingle |
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors Machado de Castilhos, Mauricio Bonatto [UNESP] Red wine Winemaking Antioxidant capacity Polyphenols Descriptive analysis |
title_short |
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors |
title_full |
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors |
title_fullStr |
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors |
title_full_unstemmed |
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors |
title_sort |
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors |
author |
Machado de Castilhos, Mauricio Bonatto [UNESP] |
author_facet |
Machado de Castilhos, Mauricio Bonatto [UNESP] Carvalho Tavares, Iasnaia Maria de [UNESP] Gomez-Alonso, Sergio Garcia-Romero, Esteban Luiz Del Bianchi, Vanildo [UNESP] Hermosin-Gutierrez, Isidro |
author_role |
author |
author2 |
Carvalho Tavares, Iasnaia Maria de [UNESP] Gomez-Alonso, Sergio Garcia-Romero, Esteban Luiz Del Bianchi, Vanildo [UNESP] Hermosin-Gutierrez, Isidro |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Univ Castilla La Mancha Parque Cient & Tecnol Albacete Inst Vid & Vino Castilla La Mancha |
dc.contributor.author.fl_str_mv |
Machado de Castilhos, Mauricio Bonatto [UNESP] Carvalho Tavares, Iasnaia Maria de [UNESP] Gomez-Alonso, Sergio Garcia-Romero, Esteban Luiz Del Bianchi, Vanildo [UNESP] Hermosin-Gutierrez, Isidro |
dc.subject.por.fl_str_mv |
Red wine Winemaking Antioxidant capacity Polyphenols Descriptive analysis |
topic |
Red wine Winemaking Antioxidant capacity Polyphenols Descriptive analysis |
description |
The detailed phenolic composition, sensory profile and antioxidant capacity of red wines produced from the BRS Violeta grape cultivar have been studied. The alternative winemaking procedures of grape pre-drying and submerged cap have been assessed against the traditional treatment. Malvidin was the principal anthocyanidin of BRS Violeta wines, followed by delphinidin and petunidin. It was possible to detect 17 different types of pyranoanthocyanins derived from the five anthocyanidins in their non-acylated, acylated and coumaroylated forms, being vitisin A-types and hydroxyphenyl-pyranoanthocyanins the main forms detected. Pre-dried wine presented low concentrations of anthocyanins, suggesting that they were partially degraded by the thermal treatment as a result of cleavage of covalent bounds and/or by deglycosylation of the anthocyanin 3-glucosides. Submerged cap wine presented lower anthocyanin concentration due to the limited mechanical effect caused by the constant contact between pomace and must during maceration. The 3-glucoside of the myricetin was the principal flavonol, and large amounts of coumaric and caffeic acids were observed due to the high degree of hydrolysis of their precursors, named coutaric and caftaric acids. Both alternative winemaking procedures presented no differences in the flavan-3-ol concentrations, and the antioxidant capacity of the wines did not significantly differ. The lack of differences in the main sensory descriptive attributes showed that the alternative procedures have great potential to be applied as an alternative to the traditional treatment. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-10-01 2018-11-26T15:31:43Z 2018-11-26T15:31:43Z |
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 |
http://dx.doi.org/10.1007/s00217-016-2691-3 European Food Research And Technology. New York: Springer, v. 242, n. 11, p. 1913-1923, 2016. 1438-2377 http://hdl.handle.net/11449/159184 10.1007/s00217-016-2691-3 WOS:000387347500011 WOS000387347500011.pdf |
url |
http://dx.doi.org/10.1007/s00217-016-2691-3 http://hdl.handle.net/11449/159184 |
identifier_str_mv |
European Food Research And Technology. New York: Springer, v. 242, n. 11, p. 1913-1923, 2016. 1438-2377 10.1007/s00217-016-2691-3 WOS:000387347500011 WOS000387347500011.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
European Food Research And Technology 0,737 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1913-1923 application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1799965736514355200 |