| Revista: | Scientia Agricola |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000455213 |
| ISSN: | 0103-9016 |
| Autors: | Mota, Renata Vieira da1 Peregrino, Isabela1 Rivera, Stephanie Patricia Teran2 Hassimotto, Neuza Mariko Aymoto2 Souza, André Luiz de3 Souza, Claudia Rita de1 |
| Institucions: | 1Empresa de Pesquisa Agropecuaria de Minas Gerais, Uva e Vinho, Caldas, Minas Gerais. Brasil 2Universidade de Sao Paulo, Faculdade de Ciencias Farmaceuticas, Sao Paulo. Brasil 3Universidade Federal de Alfenas, Departamento de Quimica, Pocos de Caldas, Minas Gerais. Brasil |
| Any: | 2021 |
| Volum: | 78 |
| Número: | 3 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin 3-O-glucoside-pyruvic acid was the main pyranoanthocyanin identified in winter wine. Polymerized pigments index ranged from 54 % at bottling to 80 % after 42 months of ageing. Young winter wines are rich in ester and monoterpene, as well as alcoholic volatile compounds responsible for ethereal, fruity, flowery, fresh and sweet aromas. Aged winter wines showed higher contents of furfural, geranyl ethyl ether, isoamyl decanoate, α-muurolene and α-calacorene, contributing to sweet, fruity and woody aromas. Syrah winter wines are characterized by high content of phenolic compounds and color stability, and keep good sensorial characteristics after ageing in bottle |
| Disciplines | Química |
| Paraules clau: | Química de alimentos, Enología, Vino tinto, Brasil, Fenoles, Propiedades fisicoquímicas |
| Keyword: | Food chemistry, Enology, Red wine, Brazil, Physicochemical properties, Phenols |
| Text complet: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
