No abstract

The present study evaluated the influence of training systems and rootstocks on the quality of Syrah tropical wines, produced at São Francisco Valley, Brazil. For this purpose, physicochemical characteristics, phenolic composition, and antioxidant activity were assessed in wines produced with grapes grown under divided trellis system (lyre) and esparlier or vertical shoot position (VSP) training systems, grafted on IAC 572, IAC 766 and Paulsen 1103 rootsotcks and harvested at two different periods. Harvest season had the strongest influence on wine quality, followed by the rootstock. Regardless of the training system and climatic variability between the harvests, the use of the IAC 766 rootstock led to wines with higher alcohol, anthocyanins contents and color intensity. The interaction between the espalier training system and the rootstock IAC 766 resulted in higher flavonols contents, phenolic acids, and malvidin-3-O-glucoside, which was detected as the major phenolic as quantified by HPLC. This wine also presented significant levels of procyanidins A2 and B2, which showed a positive correlation with the antioxidant activity.

This was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC–DAD ( n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L −1 of TPC, and AOX above 2.11 mmol TEAC L −1 by the three in vitro assays conducted. Cis -resveratrol, kaempferol-3- O -glucoside, quercetin-3-β- d -glucoside, isorhamnetin-3- O -glucoside, and petunidin-3- O -glucoside showed a good correlation ( r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05531-z.

A interação entre bionegócios promove evolução do ecossistema de inovação. Analisar como estes negócios se relacionam possibilita entender o que favorece o surgimento de novos negócios e os casos de sucesso. O presente estudo analisou o ecossistema de inovação existente na região nordeste do Brasil, buscando caracterizar o ambiente de inovação. Os dados foram buscados em fontes de informações primárias e secundárias. Na região nordeste a legislação estabelece um ambiente de incentivo ao surgimento de novos negócios; as instituições de fomento favorecem o desenvolvimento de pesquisas e desenvolvimento de novos negócios. As Universidades, Parques Tecnológicos e Institutos de pesquisa, em parceria com empresa privadas, fazem com que os bionegócios sejam impulsionados. Há dificuldade no acesso aos dados produzidos pelas entidades supracitadas e ausência de interação entres todos os componentes do ecossistema de inovação. Assim, o gargalo encontrado foi a deficiência na gestão da inovação.