Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis.

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dc.contributorJANAÍNA A. BARBARA, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL
dc.contributorÉRICA A. S. SILVA, UNIVERSIDADE FEDERAL DE SÃO PAULO
dc.contributorALINE TELLES BIASOTO MARQUES, CPATSA
dc.contributorADRIANO A. GOMES, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL
dc.contributorLUIZ CLAUDIO CORREA, CPATSA
dc.contributorPATRICIA COELHO DE SOUZA LEAO, CPATSA
dc.contributorCLÁUDIA A. ZINI, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL.
dc.creatorBARBARA, J. A.
dc.creatorSILVA, E. A. S.
dc.creatorBIASOTO, A. C. T.
dc.creatorGOMES, A. A.
dc.creatorCORREA, L. C.
dc.creatorLEAO, P. C. de S.
dc.creatorZINI, C. A.
dc.date2020-01-08T18:19:05Z
dc.date2020-01-08T18:19:05Z
dc.date2019-05-29
dc.date2019
dc.date2020-01-08T18:19:05Z
dc.date.accessioned2026-07-07T05:55:37Z
dc.descriptionEffects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extraction and gas chromatography with mass spectrometry (HS-SPME-GC-MS) method was improved and validated or the analysis of 41 volatiles. Principal component analysis (PCA) and analysis of variance (ANOVA)-PCA coupled with inspection of statistically significant loadings were important to access the effects of maturation and maceration on wine composition. Wines made from riper grapes (21-23 °Brix) stood out in relation to color intensity, total phenolic compounds, and presented high levels of anthocyanins, flavonols, procyanidin A2, and linalool (floral). Thirty days of maceration were linked to higher levels of some flavan-3-ols, gallic acid, a few esters (fruity) and alcohols, (E)-nerolidol (floral), while nonanoic acid (unpleasant aroma) reduced its concentration with prolonged maceration.
dc.identifierJournal of the Brazilian Chemical Society, v. 30, n. 7, p. 1357-1377, 2019.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1109418
dc.identifier10.21577/0103-5053.20190032
dc.identifier.urihttp://hdl.handle.net/123456789/502734
dc.languageeng
dc.rightsopenAccess
dc.subjectVinho tinto brasileiro
dc.subjectAnálise de variância
dc.subjectCompostos voláteis
dc.subjectCompostos fenólicos
dc.subjectUva
dc.subjectVinho
dc.subjectVitis Vinifera
dc.subjectGrapes
dc.titleMaturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis.
dc.typeArtigo de periódico

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