Effects of successive harvesting in the same year on quality and bioactive compounds of grapes and juices in semi-arid tropical viticulture

Padilha, Carla Valéria da Silva; Lima, Marcos dos Santos; Toaldo, Isabela Maia; Pereira, G. E.; Bordignon‐Luiz, Marilde T.

doi:10.1016/j.foodchem.2019.125170

Cited by 14 publications

(10 citation statements)

References 33 publications

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“…The 1103P rootstock affected TSS in both Semester 1 and Semester 2. This agrees with a previous study showing higher TSS in grapes for juice (Vitis labrusca) harvested in the second semester as compared to the first semester (Padilha et al, 2019). The second semester harvest, led to higher TSS in the grapes, because of higher temperatures.…”

Section: Classic Analysis and Organic Acidssupporting

confidence: 92%

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

et al. 2020

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Aim: In this study, we aimed to evaluate the composition of grapes and wines of the Alicante Bouschet variety from a tropical semi-arid area in Brazil, by studying two rootstocks and harvests in different semesters (climates) of the same year.Methods, Results: Vines of Vitis vinifera L., Alicante Bouschet, a teinturier variety, were grown in a tropical semi-arid climate in Brazil. The phenolic composition of the grapes and wines was measured to assess how they had been affected by two rootstocks (IAC 572 and 1103P) and two harvest seasons, Semester 1 and Semester 2 (in this region, a grapevine produces two harvests per year, with an intra-annual climate variability). The grapes and wines were subjected to the usual physicochemical analyses, as well as to spectrophotometric and chromatographic analyses. Sensory analysis was carried out by professional tasters. The results show that there is a rootstock effect and a harvest season effect for several parameters on grape composition, as well as on the resulting wines. The grapes from vines grafted onto IAC 572 rootstock contained higher titratable acidity, tartaric acid, malic acid, total anthocyanins, total proanthocyanidins in skins and seeds and polymeric tannins in skins. The grapes from vines grafted onto 1103P rootstock contained higher concentrations of total phenols and non-flavonoids, total monomeric anthocyanins, monomeric and polymeric tannins in the seeds. The second semester wines were higher in total anthocyanins, total phenols, flavonoids and non-flavonoids, condensed tannins and low molecular weight flavanols, astringency potential, colour intensity, titratable acidity, total dry extract and alcohol content.Conclusions: The results demonstrate an influence of rootstock and harvest season (semester/climate) on grape and wine composition. Some of the grape and wine phenolic compounds analysed individually (some monomeric anthocyanins and low molecular weight flavanols) were higher in the first semester than in the second. The overall phenolic parameters determined in grapes and wines from the second semester were higher than those from the first. According to the sensory analyses, the semester (climate) effect was stronger than the rootstock effect, and the wines from the second semester received the highest scoring than those from the first semester, mainly for olfactory and gustatory attributes.Significance and impact of the study: This study uses a holistic methodology, mainly with respect to the phenolic compounds, to examine the combined effects of rootstocks and intra-annual climate variability on grape and wine composition. The results of this study may contribute to future research, as well as help the producers and wine companies of tropical regions to tailor viticultural and oenological parameters, in order to improve the quality and typicality of the products.

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Section: Classic Analysis and Organic Acidssupporting

confidence: 92%

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

et al. 2020

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“…They may also be harvested at a slightly earlier ripening stage, to compensate for longer transport times [47]. Both sugar and total phenolic concentrations (and in red/black grapes anthocyanin) are known to increase until physiological ripeness of grapes [35,[48][49][50]. However, grape berries are non-climacteric fruit and postharvest, the sugar content of grapes remains very stable under commercial cold storage conditions [45,51].…”

Section: Effect Of Year and Production Region On The Nutritional Compmentioning

confidence: 99%

Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey

Hasanaliyeva

Chatzidimitrou

Juan

et al. 2020

Foods

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Grapes contain high concentrations of secondary metabolites and antioxidants that have been linked to a reduction of several chronic diseases. Here, we report results of a UK retail survey, which investigated the effect of the production region (Mediterranean vs. South Africa), grape type (white vs. red vs. black) and variety, and production system (organic vs. conventional) on antioxidant activity and concentrations of phenolic compounds in table grapes. Black grapes had ~180% total antioxidant activity (TAA), ~60% higher total phenolic content (TPC) and ~40 times higher anthocyanin concentrations (TAC) than white grapes, while red grapes had intermediate levels of TAA, TPC and TAC. The effects of season and production system and differences between varieties of the same grape type were substantially smaller. Grapes imported from Mediterranean countries in summer had a 14% higher TPC and ~20% higher TAA than grapes imported from South Africa in winter, and organic grapes had a 16% higher TPC and 22% higher TAA, but ~30% lower TAC than conventional grapes. Significant differences in TPC, TAA and/or TAC between organic and conventional grapes could only be detected for specific grape types, varieties and/or sampling years.

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“…A variedade e fatores climáticos exercem influência significativa na qualidade e composição das uvas. A temperatura, a radiação global, a velocidade do ar e a taxa de evapotranspiração foram as principais variáveis climáticas associadas ao maior acúmulo de compostos bioativos, tudo isso também são influenciados pelo período da colheita (Padilha et al, 2019).…”

Section: Uvaunclassified

“…Bagaços da vinificação têm sido utlizados como a principal fonte de polifenóis, incluindo diferentes farinhas e extratos de bagaço de uvas e outras frações seletivas, como cascas e sementes de uvas, o que poderia ser justificado pelo fato de as uvas serem ricas fontes de polifenóis (Padilha et al, 2019).…”

Section: Aplicação De Bagaço De Uvas Em Sobremesas Lácteasunclassified

O Bagaço De Uva E Sua Utilização Como Ingrediente Em Produtos Alimentícios

Feitoza¹,

Santos²,

Sousa³

2020

Sociedade 5.0:EDUCAÇÃO,CIÊNCIA,TECNOLOGIA E Amor

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As uvas e seus bagaços (cascas e sementes) têm sido objetos de extensivos estudos devido as suas propriedades funcionais ligadas aos compostos bioativos, como flavonoides e antocianinas. Estas substâncias são importantes pela sua capacidade em eliminar os radicais livres, oferecendo significativos benefícios a saúde, pela ação antioxidante, anti-inflamatória, anticancerígena e antimicrobiana. Devido as suas propriedades bioativas, à alta produção de bagaço pela indústria de processamento de uvas e por serem comestíveis, o bagaço de uva têm mostrado um grande potencial de ser inserido como ingrediente em produtos alimentícios. Portanto, buscou-se com esta revisão bibliográfica relatar de forma breve as possibilidades de aplicação do bagaço de uva como fonte de polifenóis em produtos alimentícios, com destaque em sobremesas lácteas, além de relatar formas de otimizar a utilização do bagaço preservando o máximo possível suas substâncias bioativas. Este estudo revelou que o bagaço de uva é uma rica fonte de polifenóis, podendo ser inserido em diversos produtos alimentícios como, por exemplo, em produtos da panificação, doces e laticínios e, principalmente em sobremesas lácteas do tipo mousse, por ser um produto que não utiliza altas temperaturas em sua produção, reduzindo o impacto na degradação dos compostos bioativos. O bagaço de uva quando transformado em farinha possui maior vida de prateleira, devido a redução da atividade de água e por consequência a inativação enzimática, a diminuição das reações química e a dificuldade de proliferação e ação microbiana. A adição de goma guar foi relatada como tendo a capacidade de manter antocianinas, contudo mais estudos são necessários para comprovar essa afirmação, principalmente quando se trata da adição desses polissacarídeos em bagaços de uvas inseridos como ingredientes em alimentos. Palavras-Chave: Aproveitamento de frutas, Reutilização, Segurança alimentar RESUMEN Las uvas y sus orujos (pieles y pepitas) han sido objeto de extensos estudios debido a sus propiedades funcionales ligadas a compuestos bioactivos, como los flavonoides y las antocianinas. Estas sustancias son importantes por su capacidad para eliminar radicales libres, ofreciendo importantes beneficios para la salud, por su acción antioxidante, antiinflamatoria, anticancerígena y antimicrobiana. Por sus

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Effects of successive harvesting in the same year on quality and bioactive compounds of grapes and juices in semi-arid tropical viticulture

Cited by 14 publications

References 33 publications

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey

O Bagaço De Uva E Sua Utilização Como Ingrediente Em Produtos Alimentícios

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