A methodology for the determination of volatile compounds in red wine using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS) and ...flame ionization detector (GC -FID) was developed, validated and applied to a sample of Brazilian red wine. The optimization strategy was conducted using the Plackett-Burman design for variable selection and central composite rotational design (CCRD). The response surface methodology showed that the performance of the extraction of the volatile compounds using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is improved with no sample dilution, the addition of 30% NaCl, applying an extraction temperature of 56°C and extraction time of 55min. The qualitative method allowed the extraction and identification of 60 volatile compounds in the sample studied, notably the classes of esters, alcohols, and fatty acids. Furthermore, the method was successfully validated for the quantification of 55 volatile compounds of importance in wines and applied to twelve samples of Merlot red wine from South of Brazil. The calculation of the odor activity value (OAV) showed the most important components of the samples aroma. Ethyl isovalerate, ethyl hexanoate, 1-hexanol, octanoic acid and ethyl cinnamate had the greatest contribution to the aroma of the wines analyzed, which is predominantly fruity with the presence of herbal and fatty odors.
Display omitted
•HS-SPME optimization by Plackett-Burman and central composite rotational designs.•Development of an HS-SPME-GC-IT/MS and GC-FID method to determine volatile compounds.•The methodology was validated for the quantification of 55 volatile compounds in wine.•The method showed to be suitable for the analysis of main aroma compounds in wine.
Display omitted
•Changes in grape polyphenols and minerals during digestion were studied.•Grape peel, pulp and seeds were characterized by flavanols and phenolic acids.•The antioxidant capacity of ...grape constituents did not decrease after digestion.•Quercetin and anthocyanins diglucosides were the most bioaccessible phenolics.•The digestion of grape peels resulted in higher bioaccessibility of minerals.
The composition and bioaccessibility of grape polyphenols and minerals is influenced by grape variety and matrix. Grape constituents may be determinant for the absorption of bioactives and are crucial for exploring grape by-products as functional food ingredients. In this study, the peel, pulp, and seeds of Vitis labrusca L. grapes were characterized by LC-DAD and ICP OES and changes in polyphenols, macro- and microelements were monitored using simulated human digestion. The pulp and seeds were characterized by flavanols, and the peels were high in phenolic acids. After the digestion, the highest bioaccessibility was found for quercetin (85%), while anthocyanins diglucosides were more bioaccessible in the gastric phase (153% and 113% for malvidin and cyanidin, respectively). The digestion of grape peels resulted in higher bioaccessibility of most minerals, suggesting the nutritional value of this constituent. These changes provide a step further towards applications and bioactive relevance of the grape parts.
Objetivou-se com este estudo avaliar a influência dos processos de extração arraste de vapor (S1) e enzimático (S2) sobre a composição polifenólica de sucos de uva das variedades Bordô, Concord e BRS ...Violeta produzidos na região do Vale do Rio do Peixe-SC. Foram identificados e quantificados 12 compostos fenólicos por cromatografia líquida de alta eficiência com detector de arranjo de diodos (CLAE-DAD), que diferiram sua concentração de acordo com a variedade e sistema de extração. A partir de análises de componentes principais observou-se que ‘BRS Violeta’ apresentou forte correlação com os ácidos cafeico e 4-hidroxibenzóico, bem como, com catequina e tirosol e a soma dos compostos fenólicos. ‘Bordô’ no S1 e S2 apresentaram a maior concentração para t-resveratrol e ácido vanílico. ‘Concord’ S1 e S2, apresentaram as menores concentrações de fenóis. A variedade foi determinante para a concentração final de cada composto fenólico, devido aos determinantes genéticos e propriedades tecnológicas. Os sistemas de extração influenciam na composição fenólica dos sucos, no entanto, o impacto sobre cada composto específico foi diferente em cada variedade.
The pre-fermentation techniques applied during the production of white wine, such as skin maceration or grape pressing, can directly affect the quality of the final product. There is a constant ...search for methods that can enhance the sensorial characteristics, such as varietal aromas, and phenolic composition of white wines. The aim of this study was to investigate the effect of different pressing conditions on the phenolic composition, antioxidant activity and glutathione content of white musts and wines produced in southern Brazil and to evaluate these characteristics during bottle ageing. By applying different pressures, three fractions of musts were obtained: free-run must, light pressed must and heavy pressed must. The musts and their corresponding wines were analysed by spectrophotometric and chromatographic assays. Pressing positively affected the chemical composition of the musts and wines, and the wines produced with pressed fractions of the musts presented higher polyphenol content and radical scavenging power. The main phenolic compounds affected by the pressing conditions were caftaric acid, catechin and epicatechin. During bottle ageing, an increase in certain individual phenolic compounds could be observed by liquid chromatography. Samples produced with heavy pressed musts presented a higher browning index. Furthermore, the application of pressure to the grape musts during winemaking increased the contents of total glutathione by factors of up to 22 and 15 for light pressed and heavy pressed musts, respectively. After 8 months of bottle ageing, the glutathione content decreased in all samples.
The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon ...Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Catarina, Southern Brazil. The experiment was conducted during the 2015 vintage in a commercial vineyard located in the municipality of São Joaquim. The treatments consisted of the training systems: Y-trellis and VSP pruned in spur cordon. Sixty kilograms of grapes were harvested from each training system to make the wines, which were evaluated as to their chemical and phenolic composition and aromatic profile. There is no effect of the training system on the wine chemical variables pH, total acidity, color, and total polyphenols. The aromatic profile and phenolic composition of the wines are affected by the training systems, being related to the variables ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in the Y-trellis, and to 1-hexanol, isovaleric acid, caprylic acid, capric acid, and catechin in VSP. The Y-trellis system can be an alternative for high-altitude regions of Southern Brazil.
Resumo: O objetivo do trabalho foi avaliar o efeito dos sistemas de sustentação ípsilon e espaldeira na composição físico-química e no perfil aromático de vinhos 'Sauvignon Blanc' (Vitis vinifera), em região de elevada altitude no estado de Santa Catarina, no Sul do Brasil. O experimento foi conduzido durante a safra 2015 em vinhedo comercial localizado no município de São Joaquim. Os tratamentos consistiram nos sistemas: sustentação Y e espaldeira podada em cordão esporonado. Foram colhidos 60 kg de uva de cada sistema de sustentação para a elaboração dos vinhos, os quais foram avaliados quanto à sua composição química e fenólica e ao seu perfil aromático. Não há efeito do sistema de sustentação nas variáveis físico-químicas do vinho pH, acidez total, coloração e polifenóis totais. O perfil aromático e a composição fenólica dos vinhos são influenciados pelos sistemas de condução, tendo se relacionado com as variáveis acetato de etila, acetato de isoamila, 3-metil-1-butanol, ácido propanoico e ácido gálico no sistema em Y, e com 1-hexanol, ácido isovalérico, ácido caproico, ácido cáprico e catequina no sistema em espaldeira. O sistema em Y pode ser uma alternativa para regiões de elevada altitude no Sul do Brasil.
Sparkling wines produced with the nontraditional grape varieties Villenave, Niagara, Manzoni and Goethe, and also a classic Chardonnay variety, were investigated in this study. The aim was to ...determine the influence of the length of time for which the wines were exposed to biological aging in contact with yeast lees (over-lees) on the nitrogen composition and the characteristics of the sensory profile. Significant changes were observed in the concentration of free amino acids in the sparkling wines during over-lees aging. The use of multivariate analysis to investigate the nitrogen composition of sparkling wines proved to be an interesting tool to differentiate sparkling wines according to the time of biological aging. The principal component analysis clearly separated the sparkling wines according to the time of over-lees aging considering the nitrogen composition, and this behavior was observed for all varieties. Sparkling wines with 15 and 18 months of over-lees aging were associated with most of the amino acids analyzed. The sensory profiles obtained for the sparkling wines with 18 months of aging on yeast lees was characterized by descriptors of white and citrus fruits, floral and/or orange blossom, honey, butter, notes of toasted bread and vegetal, and straw-colored.
•Changes on sparkling wine nitrogen composition were analyzed over-lees aging time.•Concentrations of some amino acids were higher after 18 months of over-lees aging.•The behavior of free amino acids was investigated.•PCA applied to nitrogen content clearly separated the wines according time aging.•Sensorial profile of sparkling wines aged on yeast lees were mainly white fruits and floral notes.
The objective of the present work was to evaluate the physicochemical and sensory quality of juices from different grape cultivars resulting from two extraction methods. Juices from eight grape ...cultivars (‘Bordô’, ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’, ‘BRS Cora’, ‘Isabel’, ‘Isabel Precoce’ and ‘BRS Violeta’) were prepared using two extraction systems: an integral suquifier; an adapted heat exchanger. Physicochemical determinations, such as soluble solids, pH, titratable acidity,
ratio
(relation between soluble solids and titratable acidity), reducing sugars, density, turbidity, color, total polyphenols, anthocyanins and antioxidant activity, were evaluated in the obtained juices. Sensory assessment of the juices was also carried out based on the attributes “pleasant aroma”, “unpleasant aroma”, “acidity”, “sweetness”, “balance”, “body”, “astringency” and “overall impression”. The soluble solids content was higher when the integral suquifier was used, while total acidity was lower when the adapted heat exchanger was used for ‘BRS Carmem’ and ‘BRS Violeta’ grape cultivars. The “overall impression” of the juices showed no difference between the treatments for most grape cultivars. According to the physicochemical and antioxidant activity evaluations, the integral suquifier had superior results than the adapted heat exchanger for ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’ and ‘Isabel Precoce’ grape cultivars. Sensorially, the extraction methods used did not influenced the acceptance of the juices, except for ‘BRS Carmem’, which showed greater appreciation when extracted by the integral suquifier, and for ‘Bordô’, which was more appreciated when extracted by the adapted heat exchanger method.
O objetivo do presente trabalho foi avaliar a qualidade físico-química e sensorial de sucos de diferentes cultivares de uvas resultantes de dois métodos de extração. Os sucos de oito cultivares de uvas (‘Bordô’, ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’, ‘BRS Cora’, ‘Isabel’, ‘Isabel Precoce’ e ‘BRS Violeta’) foram preparados utilizando dois sistemas de extração: um suquificador integral; um trocador de calor adaptado. As determinações físico-químicas, incluindo sólidos solúveis, pH, acidez titulável,
ratio
(relação entre sólidos solúveis e acidez titulável), açúcares redutores, densidade, turbidez, cor, polifenóis totais, antocianinas e atividade antioxidante, foram avaliadas nos sucos obtidos. Foi ainda realizada a avaliação sensorial dos sucos com base nos descritores “aroma agradável”, “aroma desagradável”, “acidez”, “doçura”, “equilíbrio”, “corpo”, “adstringência” e “impressão global”. O teor de sólidos solúveis foi mais elevado quando o suquificador integral foi usado, enquanto a acidez total foi menor quando o trocador de calor adaptado foi usado para as cultivares ‘BRS Carmem’ e ‘BRS Violeta’. A “impressão geral” dos sucos não mostrou diferença entre os tratamentos para a maioria das cultivares. Relativamente às avaliações físico-químicas e à atividade antioxidante, o suquificador integral apresentou resultados superiores quando comparado com o trocador de calor adaptado para as cultivares ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’ e ‘Isabel Precoce’. Sensorialmente, os métodos de extração utilizados não influenciaram a aceitação dos sucos, exceto para ‘BRS Carmem’, que apresentou maior valorização quando extraído pelo suquificador integral, e para ‘Bordô’, que foi mais apreciado quando extraído pelo método do trocador de calor adaptado.
The increase in demand for raw materials for the industrialization of grape juices leads to the need for implementation and modernization of the vineyards, in addition to the development of cultivars ...that have short and long cycles to extend the harvest period, and that improve the color quality, aroma and flavor of the drinks (Mota et al., 2018). Miotto et al., (2014) studied 12 different genotypes of 'Bordô' from a clonal selection program of the Minas Gerais Agricultural Research Institute (EPAMIG) in the municipality of Caldas-MG, with the objective of evaluating production and quality of fruits in subtropical wine-growing areas. Considering that the adaptation of the fruits to the requirements of the industry to obtain a quality juice (color, flavor and aroma) is an essential factor for the selection of a genotype, being necessary to complement the information obtained in the field. ...the objective of this study was to evaluate the components of grape productivity, aspects of physical, chemical and sensory attributs of juices made with 11 different genotypes of the 'Bordô' cultivar produced in the Vale do Rio Peixe region. Production data (kg/plant) was determined with an electronic field scale and productivity estimate (t ha-1) was based on planting density (1,666 plants ha-1) and the number of clusters per plant were obtained at harvest time.
O maior volume de suco de uva produzido no Brasil é da cultivar Isabel. No entanto, é necessário que se façam cortes com outras cultivares para melhorar a qualidade do suco, o que eleva a demanda por ...outras cultivares, especialmente Bordó. Sendo assim, o objetivo deste estudo foi avaliar a influencia das cultivares BRS Rúbea, BRS Cora, BRS Violeta, BRS Carmem, BRS Magna e Bordó em cortes com Isabel quanto as características físico-químicas, colorimétricas e sensoriais de sucos produzidos na Regiao do Vale do Rio do Peixe - SC. Os sucos foram elaborados na Epagri - Estaçao Experimental de Videira - SC, sendo: (ISA) 100% Isabel; (ISA+RUB) 70% Isabel + 30% Rúbea: (ISA+COR) 70% Isabel + 30% Cora; (ISA+VIO) 70% Isabel + 30% Violeta; (ISA+CAR) 70% Isabel + 30% Carmem; (ISA+MAG) 70% Isabel + 30% Magna; (ISA+BOR) 70% Isabel + 30% Bordó, e avaliados quanto a composiçao físico-química, colorimétrica e perfil sensorial. A maior acidez titulável foi verificada em ISA+MAG, seguida de ISA+BOR. Os sucos ISA+VIO obtiveram a maior média para o teor de sólidos solúveis, nao diferindo apenas de ISA+CAR, que também apresentou a menor acidez dentre os tratamentos. Os sucos ISA+VIO e ISA+CAR apresentaram maior teor de sólidos solúveis em relaçao ao suco de Isabel 100%. A menor luminosidade foi observada nos sucos do ISA+VIO, seguida por ISA+CAR. Quanto aos atributos sensoriais foram observadas diferenças significativas apenas para cor e acidez. Os sucos ISA+VIO, ISA+CAR e ISA+BOR receberam as maiores notas para o atributo cor. Todas as cultivares testadas influenciaram as características colorimétricas do suco, mostrando-se alternativas para a melhoria da cor de sucos de Isabel. Sensorialmente, apenas a cor e a acidez foram influenciadas pelos diferentes cortes.
► Grape pomace extracts can inhibit oxidative processes in emulsified systems. ► Inhibition of oxidation seems to be enhanced by the increase in anthocyanins content. ► Separation of grape pomace ...fractions in preliminary steps is not always necessary.
The phenolic compounds content and antioxidant activity of pomace from the vinification of grape varieties widely produced in Brazil (Cabernet Sauvignon, Merlot, Bordeaux and Isabel) were investigated with a view to their exploitation as a potential source of natural antioxidants. Cabernet Sauvignon grape pomace was found to have the highest content of total phenolic compounds (74.75mg gallic acid equivalent (GAE)/g), the highest antioxidant activity (determined using the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging methods; 485.42 and 505.52μMol Trolox equivalent antioxidant capacity (TEAC)/g, respectively), and the highest reducing power (determined using the FRAP method; 249.46μMol TEAC/g). The Bordeaux variety showed the highest oxidation inhibition power (41.13%), determined using the β-carotene/linoleic acid method and the highest content of total anthocyanins (HPLC; 29.17mg/g). Catechin was the most abundant non-anthocyanic compound identified in the grape pomace (150.16mg/100g) for all varieties. In this study, pomaces of the red wine vinification of Cabernet Sauvignon and Bordeaux varieties showed the highest potential as a source of antioxidant compounds and natural colourants, respectively.
PDF
