Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil

Daudt, Carlos Eugênio; Fogaça, Aline de Oliveira

doi:10.1590/s0101-20612013005000045

Cited by 17 publications

(10 citation statements)

References 13 publications

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“…Grapes are non-climacteric fruits with a relatively low physiological activity and are subject to serious postharvest problems during cold storage, such as mold, mass loss stem browning, shattered berries, wilting, and shriveling of berries. Thus, these factors are the main barriers for long-term storage of table grapes [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Postharvest Preservation of the New Hybrid Seedless Grape, ‘BRS Isis’, Grown Under the Double-Cropping a Year System in a Subtropical Area

et al. 2019

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‘BRS Isis’ is a new hybrid seedless table grape tolerant to downy mildew with a good adaptation to the tropical and subtropical climates. Gray mold, caused by Botrytis cinerea Pers. ex Fr. is known as the most important postharvest mold in table grapes, causing extensive losses worldwide. As the postharvest behavior of ‘BRS Isis’ is still unknown, the objective of this work was to evaluate the postharvest preservation and B. cinerea mold control of this new grape cultivar, grown under the double-cropping a year system. Grape bunches were purchased from a field of ‘BRS Isis’ seedless table grapes trained on overhead trellises located at Marialva, state of Parana (South Brazil). Grapes were subjected to the following treatments in a cold room at 1 ± 1°C: (i) Control; (ii) SO2-generating pad; (iii) control with bunches inoculated with the pathogen suspension; (iv) SO2-generating pad with bunches inoculated with the pathogen suspension. The completely randomized experimental design was used with four treatments, each including five replicates. The incidence of gray mold and other physicochemical variables, including bunch mass loss, shattered berries, skin color index, soluble solids (SS), titratable acidity (TA), and SS/TA ratio of grapes, were evaluated at 50 days after the beginning of cold storage and at seven days at room temperature (22 ± 2°C). The ‘BRS Isis’ seedless grape, packaged with SO2-generating pads and plastic liners, has a high potential to be preserved for long periods under cold storage, at least for 50 days, keeping very low natural incidence of gray mold, mass loss, and shattered berries.

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Section: Introductionmentioning

confidence: 99%

Postharvest Preservation of the New Hybrid Seedless Grape, ‘BRS Isis’, Grown Under the Double-Cropping a Year System in a Subtropical Area

et al. 2019

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“…It is well known that oenological tannins and other phenolic compounds potentially influence wine components and contribute to the sensorial properties during red winemaking [1,2,3]. Tannins play an important role during the aging process, modify aromatic complexity, prevent colour loss, create a balanced proportion of anthocyanins and improve wine structure [3,4,5].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

et al. 2016

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Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed (Vitis vinifera) and French oak (Quercus robur and Querrus petraea), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

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“…The total soluble solids (°Brix) and pH were measured at the indicated time points by using a refractometer (PAL-1, ATAGD, Japan) and a pH meter (Mettler-Toledo, Switzerland), respectively (Daudt & Fogaça, 2013). Samples were analyzed in triplicate for each wine.…”

Section: Measurement Of Ph and °Brixmentioning

confidence: 99%

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

Zhang

2016

Food Sci. Technol

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This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wines had significantly higher concentrations of ethyl 9-hexadecenoate, ethyl palmitate and ethyl oleate than the extracted wines. Pulp contact also could enhance phenylethyl alcohol, furfuryl alcohol, ethyl palmitat and ethyl oleate. Furthermore, protease treatment can accelerate the release of fusel oils. The first principal component separated the wine from the extracted juice without protease from other samples based on the higher concentrations of medium-chain fatty acids and medium-chain ethyl esters. Sensory evaluation showed pulp contact and protease could improve the intensity and complexity of wine aroma due to the increase of the assimilable nitrogen.

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Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil

Cited by 17 publications

References 13 publications

Postharvest Preservation of the New Hybrid Seedless Grape, ‘BRS Isis’, Grown Under the Double-Cropping a Year System in a Subtropical Area

Postharvest Preservation of the New Hybrid Seedless Grape, ‘BRS Isis’, Grown Under the Double-Cropping a Year System in a Subtropical Area

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

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