Análise multivariada de parâmetros físico-químicos em amostras de vinhos tintos comercializados na região metropolitana do Recife

Andrade, Marcelo Farias de; Souza, Dayvson José Palmeira de; Silva, João Bosco da; Paim, Ana Paula S.

doi:10.1590/s0100-40422008000200020

Cited by 8 publications

(11 citation statements)

References 14 publications

(19 reference statements)

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“…The same was observed for rootstock IAC 572 in harvest II. TTA values reported by Andrade et al (2008) in red wines from the São Francisco Valley ranged from 3.6 to 6.3 g L −1 , similar to what was found in the present study, demonstrating that lower TTAs is a characteristic of wines produced in this location. According to Ordunã (2010), lower TTAs are correlated to higher pH in grapes, which is influenced by the potassium concentration.…”

Section: Physicochemical Characteristicssupporting

confidence: 90%

Physicochemical characteristics, phenolic profile, and antioxidant capacity, of Syrah tropical wines: Effects of vineyard management practices

Carvalho¹,

Biasoto²,

Nassur³

et al. 2020

JFB

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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.

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Section: Physicochemical Characteristicssupporting

confidence: 90%

Physicochemical characteristics, phenolic profile, and antioxidant capacity, of Syrah tropical wines: Effects of vineyard management practices

Carvalho¹,

Biasoto²,

Nassur³

et al. 2020

JFB

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“…The mead obtained by the sugarcane honey fermentation showed results that permit and infer that an alcoholic beverage made with the parameters showed on this work could obtain great results of ethylic alcohol, including the absence of methanol and great quality of flavors derivatives from the presented esters, showed by the ethyl acetate quantity that is responsible for the flavors of this beverage (Andrade et al, 2008;Barcelos et al, 2007).…”

Section: Compositionmentioning

confidence: 52%

Mead features fermented by Saccharomyces cerevisiae (lalvin k1-1116)

Morales¹,

Alcarde²,

Angelis³

2013

Afr. J. Biotechnol.

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Alcoholic beverages are produced practically in every country in the world representing a significant percentage of the economy. Mead is one of the oldest beverages and it is easily obtained by the fermentation of a mixture of honey and water. However, it is still less studied compared to other beverages and does not have industrialized production. It is prepared as a handmade product. The origin of the honey used to formulate the mead creates differences on the final product characteristics. In this study, fermentation occurred at temperatures of about 22.1 ± 0.4°C after a previous pasteurization and inoculation. Saccharomyces cerevisiae (K1-LALVIN 1116) was used to produce the mead that was prepared in order to obtain dry mead by mixing 200 g L-1 of honey in water. For better results inorganic salts were used [(NH 4) 2 SO 4 : 0.2 g L-1 , (NH 4) 2 HPO 4 : 0.02 g L-1 ]. The results at the end of the process were a mead with: 12.5 ± 0.4°GL; pH 3.33; low amounts of high alcohols and methanol and great quantity of esters, that provide a nailing flavor to the beverage. Low production cost and simplicity of the fermentation process may represent good alternative for producers using honey also as raw material in the production of mead.

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“…Considerando que a coloração dos vinhos é dada pelo seu conteúdo antociânico, é compreensível o fato do vinho tinto elaborado com uvas Bordô apresentarem luminosidade inferior, uma vez que estes vinho mostraram os maiores níveis de antocianinas. Andrade et al (2008) ao avaliar as características cromáticas de vinhos secos e suaves observaram uma coloração mais intensa para os vinhos tintos secos e menos intensa para os suaves. De acordo com os mesmos autores isto, provavelmente, é devido à maior quantidade de pigmentação natural existente nos vinhos secos.…”

Section: Rosé Secounclassified

Avaliação Cromática e Perfil de Aminas Bioativas do Fermentado Alcoólico de Amora-Preta

Pires¹,

Lima²,

Gomes³

et al. 2016

RBPA

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Objetivou-se neste trabalho traçar e comparar o teor de aminas bioativas e as características cromáticas do fermentado alcoólico de amora com os tradicionais vinhos produzidos no Sul de Minas Gerais. O vinho rosé foi produzido a partir de uvas da cultivar Niágara, vinho tinto uvas da cv. Bordô e para a elaboração do fermentado alcoólico de amora a cultivar Brazos. As características avaliadas foram os parâmetros L*, a*, b*, intensidade de cor, índice de cor, tonalidade, antocianinas totais, taninos proantociânicos, pigmentos polimerizados e teor de aminas bioativas. Vinhos obtidos da cultivar Bordô apresentaram maior intensidade de cor, não se diferindo quanto aos atributos seco e suave. O teor de antocianinas foi significativamente superior no vinho tinto seco. Três aminas estiveram presentes em todas as amostras: putrescina, cadaverina e tiramina. Os teores totais de aminas variaram de 0,13 a 7,81 µg.mL. Putrescina foi a amina predominante. A análise de componentes principais distinguiu as amostras quanto aos teores das aminas biogênicas histamina, tiramina e putrescina.

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Análise multivariada de parâmetros físico-químicos em amostras de vinhos tintos comercializados na região metropolitana do Recife

Cited by 8 publications

References 14 publications

Physicochemical characteristics, phenolic profile, and antioxidant capacity, of Syrah tropical wines: Effects of vineyard management practices

Physicochemical characteristics, phenolic profile, and antioxidant capacity, of Syrah tropical wines: Effects of vineyard management practices

Mead features fermented by Saccharomyces cerevisiae (lalvin k1-1116)

Avaliação Cromática e Perfil de Aminas Bioativas do Fermentado Alcoólico de Amora-Preta

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