Chemical and Phenolic Profile of 'Sauvignon Blanc' Wines Made in Altitude Region of Santa Catarina State – Brazil

Abstract

The objective of this work was to perform a characterization of chemical and phenolic profile of 'Sauvignon Blanc' wines produced in the altitude region of Santa Catarina State. The study was carried out with samples of commercial wines, in 2012 and 2013 vintages, selected from nine wineries. Two samples were taken from each winery to carry out the characterization of chemical compounds, evaluating, in triplicate: ethanol, residual sugar, pH, total acidity, color, total polyphenols and individual phenolic compounds. The results of chemical and phenolic evaluations of commercial wines 'Sauvignon Blanc' demonstrate the quality of these products, with high alcohol content and preservation of organic acids, due to the climatic characteristics of the region, which influence grape maturation. All evaluated samples presented reducing sugar values lower than 5 g L-1, indicating that they were all dry wines. In addition, they presented a coloration (Abs 420nm) of 0.12, these values can be considered low, indicating the absence of oxidation process in the wines. The phenolic compound most present in the wines was caftaric acid, in both vintages. With the exception of p-coumaric acid and GRP the commercial 'Sauvignon Blanc' wines, vintage 2013, presented the highest values of individual phenolic compounds.

Agronomic performance and wine phenolic composition of ‘Merlot’ grown in altitude region with different rootstocks

“…The wines phenolic compounds were quantified by high performance liquid chromatography (HPLC) according to the methodology described by Cadahía et al (2009) and adapted by Ferreira-Lima et al (2013), according to the quantitative methodology described by Marcon Filho et al (2022). A solution containing a mixture of all standards was prepared in a synthetic wine medium (5 g/L tartaric acid, 12% v/v ethanol and pH 3.2).…”