Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine.

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dc.contributorERIKA SAMANTHA SANTOS DE CARVALHO, UFBA
dc.contributorALINE TELLES BIASOTO MARQUES, CPATSA
dc.contributorLUIZ CLAUDIO CORREA, CPATSA
dc.contributorMARIA AUXILIADORA COELHO DE LIMA, CPATSA
dc.contributorRENAN DANIELSKI, Department of Biochemistry, Memorial University of Newfoundland, St. John’s
dc.contributorJANICE IZABEL DRUZIAN, UFBA.
dc.creatorCARVALHO, E. S. S. de
dc.creatorBIASOTO, A. C. T.
dc.creatorCORREA, L. C.
dc.creatorLIMA, M. A. C. de
dc.creatorDANIELSKI, R.
dc.creatorDRUZIAN, J. I.
dc.date2022-03-03T02:04:17Z
dc.date2022-03-03T02:04:17Z
dc.date2022-03-02
dc.date2021
dc.date.accessioned2026-07-07T05:56:46Z
dc.descriptionThe Submédio do Vale do São Francisco (S.V.S.F.), located in the Brazilian Northeast, is an emerging winemaking region in South America. Touriga Nacional (T.N.) grapes originated in Portugal, thrive under the climatic conditions found in the S.V.S.F. The effects of extended maceration on different parameters of red wine must produced with T.N. grapes from two harvest years from S.V.S.F. were studied. Increased maceration time (16 to 20 days) resulted in greater total phenolic contents (40 to 85%) compared to eight days of maceration, along with higher antiradical activity (15 to 36%). Regardless of the harvest year, the antiradical activity was mostly related to the contents of resveratrol, (+)-catechin, isorhamnetin-3-O-glucosidase, and (?)-epigallocatechin gallate. In contrast, color intensity was not affected. The increase in the maceration period induced a positive effect on the phenolic composition, which was reflected in the higher antiradical activity of T.N. red wine.
dc.identifierJournal of Food Bioactives, v. 13, p. 62-73, 2021.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1140483
dc.identifier.urihttp://hdl.handle.net/123456789/503115
dc.languageeng
dc.rightsopenAccess
dc.subjectVinho tropical Touriga Nacional
dc.subjectVinhos tropicais
dc.subjectTouriga Nacional
dc.subjectHPLC-DAD-FD
dc.subjectMaceração pré-fermentativa prolongada
dc.subjectComposição bioativa
dc.subjectUva
dc.subjectVinho
dc.subjectGrapes
dc.titleExtended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine.
dc.typeArtigo de periódico

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