Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors

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dc.contributor.authorMachado de Castilhos, Mauricio Bonatto [UNESP]
dc.contributor.authorCarvalho Tavares, Iasnaia Maria de [UNESP]
dc.contributor.authorGomez-Alonso, Sergio
dc.contributor.authorGarcia-Romero, Esteban
dc.contributor.authorLuiz Del Bianchi, Vanildo [UNESP]
dc.contributor.authorHermosin-Gutierrez, Isidro
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Castilla La Mancha
dc.contributor.institutionParque Cient & Tecnol Albacete
dc.contributor.institutionInst Vid & Vino Castilla La Mancha
dc.date.accessioned2018-11-26T15:31:43Z
dc.date.available2018-11-26T15:31:43Z
dc.date.issued2016-10-01
dc.description.abstractThe 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.en
dc.description.affiliationSao Paulo State Univ, Engn & Food Technol Dept, Bioproc Lab, Cristovao Colombo St, BR-2265 Sao Paulo, Brazil
dc.description.affiliationSao Paulo State Univ, Fruits & Vegetables Lab, Sao Paulo, Brazil
dc.description.affiliationUniv Castilla La Mancha, Inst Reg Invest Cient Aplicada, Avda Camilo Jose Cela S-N, E-13071 Ciudad Real, Spain
dc.description.affiliationParque Cient & Tecnol Albacete, Passeo Innovac 1, Albacete 02006, Spain
dc.description.affiliationInst Vid & Vino Castilla La Mancha, Carretera Albacete S-N, Tomelloso 13700, Spain
dc.description.affiliationUnespSao Paulo State Univ, Engn & Food Technol Dept, Bioproc Lab, Cristovao Colombo St, BR-2265 Sao Paulo, Brazil
dc.description.affiliationUnespSao Paulo State Univ, Fruits & Vegetables Lab, Sao Paulo, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipFondo Social Europeo
dc.description.sponsorshipJunta de Comunidades de Castilla-La Mancha
dc.description.sponsorshipSpanish Ministerio de Economia y Competitividad
dc.description.sponsorshipIdSpanish Ministerio de Economia y Competitividad: AGL2011-29708-C02-02
dc.format.extent1913-1923
dc.identifierhttp://dx.doi.org/10.1007/s00217-016-2691-3
dc.identifier.citationEuropean Food Research And Technology. New York: Springer, v. 242, n. 11, p. 1913-1923, 2016.
dc.identifier.doi10.1007/s00217-016-2691-3
dc.identifier.fileWOS000387347500011.pdf
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/11449/159184
dc.identifier.wosWOS:000387347500011
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research And Technology
dc.relation.ispartofsjr0,737
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectRed wine
dc.subjectWinemaking
dc.subjectAntioxidant capacity
dc.subjectPolyphenols
dc.subjectDescriptive analysis
dc.titlePhenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptorsen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
unesp.author.orcid0000-0002-2358-6636[3]
unesp.author.orcid0000-0003-2343-5157[6]

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