Phenol composition and antioxidant capacity of red wines produced in Central Italy changes after one-year storage

Lombardi, Germana; Cossignani, Lina; Giua, Laura; Simonetti, Maria Stella; Maurizi, Angela; Burini, Giovanni; Coli, Roberto; Blasi, Francesca

doi:10.5073/jabfq.2017.090.025

Cited by 5 publications

(1 citation statement)

References 4 publications

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“…The density of the wines in this study shows that the samples were dry wines, being similar to those obtained in other studies (Ivanova-Petropulos et al 2015;Lima et al 2015;Oliveira et al 2019). The results of total titratable acidity, volatile acidity, and free sulfur dioxide were varied when compared to other studies, mainly depending on the oenological potential of the grapes at harvest (climate), as well as the elaboration protocols (Lombardi et al 2017;Sánchez-Palomo et al 2017;Oliveira et al 2019;Valentin et al 2020). However, all parameters are in accordance with Brazilian and international legislation (OIV 2014;Brasil 2018).…”

Section: Classical Analysessupporting

confidence: 87%

Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication

et al. 2022

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The aim of this study was to identify chemical markers of commercial tropical red wines with the potential to apply for the Geographical Indication-GI São Francisco Valley. Volatile organic compounds of nine different commercial red wines from the São Francisco Valley, located in the Caatinga region of Brazil, that meet the classic oenological parameters for commercialization, were extracted and separated by the HS-SPME/GC-MS technique, and identified. A total of 103 volatile compounds were identified and classified into 13 chemical groups, of which the esters and alcohols were the majority groups. Similarities were found in the composition of 27 compounds identified in all wines; however, the cultivars influenced the distinction of volatiles expressed exclusively in only one type of wine. Among these, 22 compounds were highlighted for having been identified for the first time in wines, such as 3-phenyl-undecane and 4-phenyl-decane. These exclusive compounds are possible markers which confirm the typicality of tropical red wines of this region, and can contribute to the qualitative description and enhancement of regional identity for wines from the São Francisco Valley.

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