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de Castilhos M.B.M.,São Paulo State University | Correa O.L.D.S.,Brazilian Agro farming Research Agency EMBRAPA Grape and Wine | Zanus M.C.,Brazilian Agro farming Research Agency EMBRAPA Grape and Wine | Maia J.D.G.,Brazilian Agro farming Research Agency EMBRAPA Grape and Wine | And 4 more authors.
Food Research International | Year: 2015

In contrast to the most worldwide used grape varieties, wine production in Brazil is mainly devoted to the elaboration of table wines from American grapes and hybrids. These grapes show initial disadvantages such as low soluble solids content in their optimal stage of ripening and poor color quality. Based on this, the Brazilian Agency EMBRAPA Grape and Wine has developed BRS type cultivars in order to enhance the quality of the table wines. This study analyzed the phenolic composition and sensory profile of BRS Rúbea and BRS Cora red wines elaborated by traditional and two alternative winemaking technologies: grape pre-drying and submerged cap of chaptalized musts. Pre-dried wines presented low concentrations of anthocyanins/pyranoanthocyanins and flavonols, suggesting that they were partially degraded by the thermal treatment (60. °C). These wines were described as bitter and full-bodied because of their higher flavan-3-ols content, suggesting that these compounds were not greatly influenced by thermal degradation. Submerged cap was described as persistent to the palate and with an intense violet hue due to its high anthocyanin and flavonol concentrations. The antioxidant capacity presented a weak relationship with the anthocyanins and stilbenes, but was intensely related to the % of galloylated flavan-3-ols. © 2015 Elsevier Ltd.


De Castilhos M.B.M.,São Paulo State University | Correa O.L.D.S.,Brazilian Agro farming Research Agency EMBRAPA Grape and Wine | Zanus M.C.,Brazilian Agro farming Research Agency EMBRAPA Grape and Wine | Maia J.D.G.,Brazilian Agro farming Research Agency EMBRAPA Grape and Wine | And 4 more authors.
Food Research International | Year: 2015

Brazilian wine production is dominated by the use of American grape cultivars (Vitis labrusca L.) and their hybrids. In this context, this study analyzed the phenolic composition and sensory profile of Bordô and BRS Carmem red wines elaborated from traditional and two alternative winemaking technologies: grape pre-drying and submerged cap of chaptalized musts. Anthocyanins and pyranoanthocyanins apparently seemed to be affected by the thermal process (60. °C), causing their degradation. In addition, the decrease of the concentration of these compounds could be suggested as a result of possible oxidation and hydrolysis reactions of anthocyanin 3-glucosides. Stilbenes were also affected by thermal degradation; however, flavan-3-ols and HCAD seemed to be less affected by the drying process. Submerged cap winemaking resulted in an increase of the anthocyanin and pyranoanthocyanin compounds due to the constant contact between the must and pomace during the alcoholic fermentation. The antioxidant capacity seemed not to be affected by thermal degradation, since the products of Maillard reaction also present antioxidant properties. Pre-dried wines were described as structured due to their higher flavan-3-ols content, and with high color intensity probably due to the formation of Maillard reaction products. The submerged cap wines presented an intense violet hue due to their high anthocyanin derivative concentrations and showed strong correlation with all other classes of the phenolic compounds. © 2015 Elsevier Ltd.


de Castilhos M.B.M.,São Paulo State University | Garcia Maia J.D.,Brazilian Agro farming Research Agency EMBRAPA Grape and Wine | Gomez-Alonso S.,University of Castilla - La Mancha | Del Bianchi V.L.,São Paulo State University | Hermosin-Gutierrez I.,University of Castilla - La Mancha
LWT - Food Science and Technology | Year: 2016

The pre-fermentation dehydration (PD) and submerged cap (SC) treatments were evaluated as alternative winemaking for Brazilian red table wines produced from Vitis labrusca cultivar Bordô and hybrid cultivars Isabel, BRS Carmem and BRS Violeta. The influence of these treatments on the wine chemical profile and their contribution to sensory acceptance drivers has been evaluated. The pre-drying process tended to increase the total phenolic content (up to 1677 mg L-1 of gallic acid) and the dry extract of the wines (up to 47.89 g L-1), considering them as full-bodied and more attractive to consumers. The univariate approach revealed slight influence of the alternative winemaking treatments on wine composition and sensory acceptance. However, PCA was successfully applied and showed that the positive effects of the pre-drying treatment on Bordô and BRS Carmem body acceptance, which was driven by acidity, dry extract and phenolic compounds. The results also suggested that submerged cap positively influenced almost all the sensory attributes of Isabel and BRS Violeta wines, which were driven by acidity and color features. The management of these winemaking processes needs to be assessed, since provides an intense acceptance for key sensory attributes considered as acceptance drivers for a target group of consumers. © 2016 Elsevier Ltd.

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