Caracterização Físico-Química E Sensorial De Vinhos Brancos Da Região Noroeste De São Paulo

Castilhos, Maurício Bonatto Machado de; Bianchi, Vanildo Luiz Del

doi:10.15628/holos.2011.611

Cited by 10 publications

(13 citation statements)

References 6 publications

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“…Determining the physico-chemical properties of wines makes it possible to rate their quality [11]. The berries' composition at the time of harvest, such as the sugars, acids, tannins, non-oxidizable polyphenols content, their antioxidant capacity, scent, oxidoreductive enzymes and microelements are essential for wine quality.…”

Section: Introductionmentioning

confidence: 99%

Cycle, productivity and must chemical characteristics of varieties of white wine grape

Moura

Souza²,

Modesto³

et al. 2017

BIO Web Conf.

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Abstract. The objective of this work was to evaluate five varieties of white grapes destined to winemaking, grafted on the two main rootstocks used in viticulture in São Paulo, Brazil, 'IAC 766 Campinas' and 'IAC 572 Jales'. The experiment was performed on the experimental area of Centro APTA de Frutas in the Jundiaí city, São Paulo state, Brazil. The experimental design was a randomized block with split plot with five replications, the plots represented by varieties and subplots by rootstocks. We evaluated the number of days to budding (NDB), number of days to flowering (NDF) and number of days to maturation (NDM), productivity (Prod) (ton.ha −1 ), content of soluble solids (SS), titratable acidity (TA) and maturation index (MI). There was no difference between rootstocks, and there was interaction among rootstocks and varieties for SS and TA. The varieties did not show significant differences for yield, but there was a significant difference for the other variables. We can concluded that among the assessed varieties on both rootstocks, in Jundiaí / SP, the variety SR 501-17 distinguished itself due to its precocity, productivity and chemical quality of the must.

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Section: Introductionmentioning

confidence: 99%

Cycle, productivity and must chemical characteristics of varieties of white wine grape

Moura

Souza²,

Modesto³

et al. 2017

BIO Web Conf.

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“…A determinação das propriedades físico-químicas dos vinhos possibilita identificar ou não sua qualidade (Castilhos & Del Bianchi, 2011). No momento da colheita, a composição das bagas -como os teores de açúcares, ácidos, taninos, polifenóis não oxidáveis, capacidade antioxidante, aromas, enzimas oxidorredutoras e microelementos -é essencial para a qualidade do vinho.…”

Section: Introductionunclassified

Composição físico-química do mosto e do vinho branco de cultivares de videiras em resposta a porta-enxertos

Silva

Tecchio

Moura

et al. 2015

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar a influência dos porta-enxertos 'IAC 766 Campinas' e '106-8 Mgt Ripária do Traviú' sobre as características físico-químicas do mosto e do vinho das uvas 'IAC 116-31 Rainha', 'IAC 21-14 Madalena' e 'BRS Lorena'. O mosto das uvas foi avaliado quanto ao pH, sólidos solúveis (SS), acidez total (AT) e relação SS/AT. No vinho, realizaram-se as seguintes análises físico-químicas: densidade, teor alcoólico; acidez total, volátil e fixa; pH; extrato seco; açúcares redutores; extrato seco reduzido; álcool em peso/extrato seco reduzido; dióxido de enxofre livre e total; índice de polifenóis totais (I 280), polifenóis totais, flavonoides; e atividade antioxidante. As características do mosto da 'IAC 21-14 Madalena' não foram influenciadas pelos porta-enxertos, no entanto, o porta-enxerto 'IAC 766 Campinas' promoveu maior SS/AT no mosto da 'IAC 116-31 Rainha' e menor SS/AT no da 'BRS Lorena. Os porta-enxertos 'IAC 766 Campinas' e '106-8 Mgt Ripária do Traviú' influenciaram o pH e o teor alcoólico do vinho da 'IAC 116-31 Rainha', o extrato seco do vinho da 'IAC 21-14 Madalena' e a acidez fixa do vinho da 'BRS Lorena'. Não houve influência dos porta-enxertos sobre os compostos fenólicos e a atividade antioxidante dos vinhos.Termos para indexação: Vitis vinifera, Vitis labrusca, análises clássicas, polifenóis, vinhos de mesa. Physical and chemical composition of the must and white wine of grapevine cultivars in response to rootstocksAbstract -The objective of this work was to evaluate the influence of the rootstocks 'IAC 766 Campinas' and '106-8 Mgt Ripária do Traviú' on the physicochemical characteristics of must and wine of the 'IAC 116-31

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“…In this context, the table wines analyzed showed dry matter content of less than 30 g/L, thus suggesting that the high quantity of dry matter resulted from the largest solubilization of solid substances of the grape during the maceration stage and the stabilization period of the wines (Castilhos & Del Bianchi, 2011).…”

Section: Physicochemical Quality Of Red Wines Produced From Isabella mentioning

confidence: 96%

“…So, as the winemaking process varies from winery to winery, this fact has a direct influence on the production of these acids, promoting the statistical difference observed in the results (Castilhos & Del Bianchi, 2011).…”

Section: Physicochemical Quality Of Red Wines Produced From Isabella mentioning

confidence: 99%

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

et al. 2017

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The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (DRAC) and 2,2-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) methods, anthocyanin levels and colour parameters. The IsSC wine was the clearest; it had the lowest anthocyanin content (88.76 mg/L) and colour a* (11.28) parameter values. Statistical analysis revealed significant correlations between antioxidant activity and some of the identified phenolic compounds. The differences among the wines confirm the distinctive effects of the wine-producing region on each sample and on the varietals that make up each wine.Keywords: American grapes; antioxidants; fermented beverage; phenolic compounds; legislation.Practical Application: Physicochemical parameters, phenolic composition and antioxidant activity in red wine is very important, for directly influences the quality of the wine and its acceptance and rejection of the consumer by drink. It is important to emphasize that these results contribute to enhancing scientific literature on quality wines produced with the cultivar Isabella and Ives.

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Caracterização Físico-Química E Sensorial De Vinhos Brancos Da Região Noroeste De São Paulo

Cited by 10 publications

References 6 publications

Cycle, productivity and must chemical characteristics of varieties of white wine grape

Cycle, productivity and must chemical characteristics of varieties of white wine grape

Composição físico-química do mosto e do vinho branco de cultivares de videiras em resposta a porta-enxertos

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

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