Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô ( Vitis labrusca L.)

Abstract

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.

Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay

“…The stilbene concentrations found in the present study are much higher than those in other regional reports (Fanzone et al, 2011;de Castilhos et al, 2015). However, it is difficult to compare data obtained using different methodological procedures (Sun et al, 2006).…”

Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics

“…The sensory attributes “visual viscosity,” “oral viscosity,” and “body,” defined by the trained panel, indeed describe the sensory texture of liquid and semisolid materials, as observed to different types of products, as wine (Castilhos et al, ), nectar (Freitas, Dutra, & Bolini, ), yogurt (Bruzantin, Daniel, Silva, & Spoto, ), and honey (Sousa et al, ). At the same time, it may be seen that panelists used all the unstructured linear intensity scale of 90 mm in length (Table ), which indicates that the references and the evaluated products were adequately selected.…”

Cinética do processo fermentativo do suco de abacaxi

“…Os experimentos seguiram, em todos os tratamentos, o processo de fermentação alcoólica previamente descrito por Castilhos et al (2015) e Castilhos et al (2013). Os abacaxis foram descascados, cortados e triturados para a extração do suco.…”

“…A análise do teor de fenólicos totais indica o potencial antioxidante da bebida e é um fator que pode ser considerado benéfico para os consumidores. Os compostos fenólicos apresentam elevada capacidade antioxidante com benefícios nutricionais, diminuindo a probabilidade de doenças coronárias, cânceres e ajudando no combate ao elevado colesterol (LDL) e elevados níveis de triglicérides sérico (CASTILHOS et al, 2015;MORAIS et al, 2015). As bebidas apresentaram diferenças significativas quando comparadas em relação ao tempo avaliado (P<0,001).…”