Red wines from South America: Content of phenolic compounds and chemometric distinction by origin

Chemical and Sensorial Characterization of Tropical Syrah Wines Produced at Different Altitudes in Northeast of the Brazil

“…Quercetin 3-O-glucoside obtained the highest concentration (25.8 mg L -1 ) among flavonols studied. This concentration was higher than those found by La Torre et al (2006) for six commercial wines from Sicily and less than that found by Belmiro et al (2017) for Syrah commercial wine from the São Francisco Valley, which found 125.5 mg L -1 .…”

Phenolic Compounds and Polyamines in Grape-Derived Beverages

“…The catechin content was higher in the four analyzed samples when compared to the other analyzed compounds. However, this result was not observed in the YW2 wine (101.38 mg/L), but was the highest if compared to other Brazilian wines (22-90 mg/L) (Belmiro et al, 2017).…”

“…In relation to the values found for the diglucoside molecules, the occurrence help explain that the grapes used in these beverages are American or hybrid (Burns et al, 2002). It is also important to consider that there are other factors that can contribute to differ the profiles in the phenolic compounds found, as for example, the processing method, the region, the production method of the grape and the quantity or percentage of grape used to elaborate the beverage (Belmiro et al, 2017;Koziet et al, 1993).…”

“…The phenolic compounds profile in wines can be affected by different previously known variables, such as vinification procedure, grape quality, climatic conditions, aging, among others, which produce wines with different characteristics and functional quality (Belmiro et al, 2017;Moreno-Arribas, 2009). In addition, the analysis of the V. labrusca wines demonstrates that both (YW1 and YW2) have interesting profiles of phenolic compounds and with antioxidant activity (Nixdorf et al, 2010).…”

“…Grape juices and wines consumption had increased in the whole world and represents an interesting source of antioxidants provided by phenolic compounds and other molecules. The major factor influencing the chemical composition of grape beverages is its purity; whereas, other factors as variety, ripeness, climate, and soil (Belmiro et al, 2017) can also contribute to variations in the content of bioactive compounds, as phenolic compounds. The t-resveratrol or other phenolic compounds present in grapes and its derivatives, as gallic and chlorogenic acid, show antioxidant and anti-inflammatory activity (Asci et al, 2017).…”