Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (BRS Rúbea×IAC 1398-21)

Página do item simplificado
dc.contributor.authorLago Vanzela, Ellen Silva [UNESP]
dc.contributor.authorRebello, Ligia Portugal Gomes
dc.contributor.authorRamos, Afonso Mota
dc.contributor.authorStringheta, Paulo César
dc.contributor.authorDa-Silva, Roberto [UNESP]
dc.contributor.authorGarcía-Romero, Esteban
dc.contributor.authorGómez-Alonso, Sergio
dc.contributor.authorHermosín-Gutiérrez, Isidro
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInstituto Federal Fluminense Dário Vieira Borges
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)
dc.contributor.institutionInstituto de la Vid y el Vino de Castilla-La Mancha
dc.contributor.institutionParque Científico y Tecnológico de Albacete
dc.contributor.institutionUniversidad de Castilla-La Mancha
dc.date.accessioned2014-05-27T11:30:52Z
dc.date.available2014-05-27T11:30:52Z
dc.date.issued2013-11-01
dc.description.abstractThe color characteristics and the phenolic composition related to color of young red wines elaborated with the hybrid grape cultivar BRS Violeta, developed for its adaptation to sub-tropical climates in Brazil, have been studied. These wines are characterized with a deep red-purplish color, reaching color intensity averaging 24 units. In spite of being young red wines elaborated with short maceration time, their content in total polyphenols was very high (around 3692. mg/L, as gallic acid equivalents), especially when compared to similar Vitis vinifera young red wines. Within polyphenols, anthocyanins predominated (around 2037. mg/L, as malvidin 3,5-diglucoside equivalents) and they were almost exclusively anthocyanidin 3,5-glucosides (ca. 97%), mainly built from B-ring tri-substituted anthocyanidins (delphinidin. >. petunidin. ≈. malvidin) and having high proportion of p-coumaroylated derivatives (ca. 28%) that confer higher stability. The content of hydroxycinnamic acid derivatives was also remarkable (ca. 95. mg/L, as caffeic acid equivalents) and unknown glucose derivatives of p-coumaric acid accounted for ca. 42% of total HCAD. Finally, these found flavonols were mainly based on myricetin whereas kaempferol derivatives were missing, their total content being within the ranges usually found for V. vinifera wines, but reaching their top values (ca. 91. mg/L, as quercetin 3-glucoside equivalents). All the aforementioned data suggest that Violeta wine could be considered an important dietary source of healthy polyphenols with a moderate alcoholic content (ca. 11.6%). © 2013 Elsevier Ltd.en
dc.description.affiliationInstituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista, Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, São José do Rio Preto, Sao Paulo
dc.description.affiliationInstituto Federal Fluminense Dário Vieira Borges, 235, Parque Trevo, 28360-000, Bom Jesus do Itabapoana, Rio de Janeiro
dc.description.affiliationUniversidade Federal de Viçosa, Avenida Peter Henry Rolfs s/n, Campus Universitário, 36570-000, Viçosa, Minas Gerais
dc.description.affiliationInstituto de la Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso
dc.description.affiliationParque Científico y Tecnológico de Albacete, Paseo de la Innovación, 1, 02006 Albacete
dc.description.affiliationInstituto Regional de Investigación Científica Aplicada Universidad de Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real
dc.description.affiliationEscuela de Ingenieros Agrónomos Universidad de Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real
dc.description.affiliationUnespInstituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista, Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, São José do Rio Preto, Sao Paulo
dc.format.extent33-43
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2013.06.008
dc.identifier.citationFood Research International, v. 54, n. 1, p. 33-43, 2013.
dc.identifier.doi10.1016/j.foodres.2013.06.008
dc.identifier.issn0963-9969
dc.identifier.scopus2-s2.0-84879751307
dc.identifier.urihttp://hdl.handle.net/11449/76893
dc.identifier.wosWOS:000329377700005
dc.language.isoeng
dc.relation.ispartofFood Research International
dc.relation.ispartofjcr3.520
dc.relation.ispartofsjr1,472
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectAnthocyanins
dc.subjectBRS Violeta
dc.subjectFlavonols
dc.subjectHybrid grape
dc.subjectHydroxycinnamic derivatives
dc.subjectWine color
dc.subjectColor characteristics
dc.subjectGlucose derivatives
dc.subjectHybrid grapes
dc.subjectHydroxycinnamic acid derivatives
dc.subjectPhenolic composition
dc.subjectCarbohydrates
dc.subjectColor
dc.titleChromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (BRS Rúbea×IAC 1398-21)en
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
unesp.author.orcid0000-0003-2343-5157[8]
unesp.author.orcid0000-0003-1468-5752[5]
unesp.author.orcid0000-0002-2358-6636[7]

Arquivos

Coleções

Artigos