Phenolic compounds profile and antioxidant activity of commercial tropical red wines (Vitis viniferaL.) from São Francisco Valley, Brazil

Abstract

The aim of this study was to investigate the phenolic composition and antioxidant activity of commercial red wines produced from Vitis vinifera L. grapes grown in the São Francisco Valley (SFV), which is a tropical region in northeastern Brazil. All wines showed phenolic compound contents consistent with those of other traditional wine producing regions and high antioxidant activity. In total, 20 phenolic compounds were quantified by RP‐HPLC‐DAD‐FD and the antioxidant activity was positively correlated with the content of syringic acid > peonidin 3‐O‐glucoside > ρ‐coumaric acid > (+)‐catechin, epigallocatechin gallate > cyanidin‐3‐O‐glucoside > procyanidin A2 > (‐)‐epicatechin, highlighting the contribution of these bioactive compounds to the antioxidant potential of tropical wines. This study shows that it is possible to obtain wines with a good bioactive component and high antioxidant activity in tropical climates such as that of the SFV. The data reported herein contribute to our knowledge of the wine producing potential of new regions worldwide. Practical applications An important difference between the tropical viticulture practiced in the São Francisco Valley (SFV) and that of other traditional regions of the world is that in the SFV each vine can produce two harvests per year. Also, since this is a region with hot weather, high luminosity and abundant water for irrigation, wineries operate according to a particular scheme, according to the best period in which to harvest the grapes and to prune the vines. Also, the “step” system can be applied, where the harvesting is distributed within a certain period (e.g., one month, several months, or the whole year). Thus, it is possible to prepare wines throughout the year. This study contributes to gaining a better enological understanding of the wines produced in an atypical grape production region.

Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine

“…The maximum level observed for trans ‐resveratrol was reached with 10 days of maceration (2.2 mg/L). These amounts found in wine are in agreement with the study of Padilha et al () on Syrah wine from the São Francisco Valley (0.77 mg/L). In other regions of the world as Portugal and Italy the amounts of trans ‐resveratrol in Syrah wines ranged from 2.5 and 0.72–5.36 mg/L, respectively (Preti, Vieri, & Vinci, ; Sun, Ribes, Leandro, Belchior, & Spranger, ).…”

“…The prolonged maceration time (30 days) maintained the amounts of monomeric anthocyanins observed in the Syrah wine produced in the present work. Padilha, Camarão Telles Biasoto, Corrêa, dos Santos Lima, and Pereira () observed in commercial Syrah wine a total monomeric concentration of anthocyanins (36.2 ± 1.6 mg cyanidin 3‐O‐glucoside per liter) in agreement wines of various regions worldwide.…”

“…The results obtained during the Syrah grape vinification ranged from 4,200 to 17,100 μmol TE/L. Nevertheless, commercial wine produced in São Francisco Valley shows 19.3l mM TEAC/L according to DPPH method Padilha et al (). DPPH activity of the Syrah from São Francisco Valley wine was similar to some Australian Cabernet Sauvignon wines analyzed by Yoo, Prenzler, Saliba, and Ryan ().…”

Evaluation of phenolic compounds, antioxidant and antiproliferative activities of 31 grape cultivars with different genotypes

“…Process of grapes such as dehydration, maceration, and pre‐fermentation could significantly affect the phenolic compound profiles of wines (Alencar et al., ; Panceri & Bordignon‐Luiz, ; Wu et al., ). However, some grape varieties, and therefore the wines, may be genetically richer in polyphenols than the others (Padilha, Camarão Telles Biasoto, Corrêa, dos Santos Lima, & Pereira, ; Poudel, Tamura, Kataoka, & Mochioka, ). The concentration and composition of polyphenols in grapes may show significant differences depending on the variety of grapevine (Montealegre, Peces, Vozmediano, Gascuena, & Romero, ; Ruberto et al., ).…”

Influence of Irrigation Strategies on the Physicochemical Properties of ‘Syrah’ Wine Produced in São Francisco Valley

“…These values are considered high since a pH between 3.3 and 3.6 is desirable for red wines, according to the studies performed by Peynaud (1997), in temperate climates. In tropical regions, the pH of wines is higher, as shown by Padilha et al (2017), who suggested that this is due to the higher uptake of minerals by the increased supply of water. In general, the wines with pH values equal to or higher than 3.9 are more susceptible to oxidation, presenting loss of fresh aromas, change in color and least shelf life (RIBÉREAU-GAYON et al, 2003).…”