The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines.

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dc.contributorNatália Manzatti Machado Alencar; Cinthia Baú Betim Cazarin; LUIZ CLAUDIO CORREA, CPATSA; Mário Roberto Maróstica Junior; DAVI JOSE SILVA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; Jorge Herman Behrensa.
dc.creatorALENCAR, N. M. M.
dc.creatorCAZARIN, C. B. B.
dc.creatorCORREA, L. C.
dc.creatorMAROSTICA JUNIOR, M. R.
dc.creatorSILVA, D. J.
dc.creatorBIASOTO, A. C. T.
dc.creatorBEHRENSA, J. H.
dc.date2020-11-26T09:01:55Z
dc.date2020-11-26T09:01:55Z
dc.date2020-11-25
dc.date2020
dc.date.accessioned2026-07-07T05:56:08Z
dc.descriptionThe use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels.
dc.identifierJournal of Food Bioactives, v. 10, p. 70-76, 2020.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1127020
dc.identifier10.31665/JFB.2020.10229
dc.identifier.urihttp://hdl.handle.net/123456789/502906
dc.languageeng
dc.rightsopenAccess
dc.subjectCompostos bioativos
dc.subjectHPLC-DAD-FD
dc.subjectEnsaios antioxidantes in vitro
dc.subjectVinho tinto tropical
dc.subjectUva
dc.subjectVinho
dc.subjectGrapes
dc.titleThe use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines.
dc.typeArtigo de periódico

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