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Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors

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Abstract

The detailed phenolic composition, sensory profile and antioxidant capacity of red wines produced from the BRS Violeta grape cultivar have been studied. The alternative winemaking procedures of grape pre-drying and submerged cap have been assessed against the traditional treatment. Malvidin was the principal anthocyanidin of BRS Violeta wines, followed by delphinidin and petunidin. It was possible to detect 17 different types of pyranoanthocyanins derived from the five anthocyanidins in their non-acylated, acylated and coumaroylated forms, being vitisin A-types and hydroxyphenyl-pyranoanthocyanins the main forms detected. Pre-dried wine presented low concentrations of anthocyanins, suggesting that they were partially degraded by the thermal treatment as a result of cleavage of covalent bounds and/or by deglycosylation of the anthocyanin 3-glucosides. Submerged cap wine presented lower anthocyanin concentration due to the limited mechanical effect caused by the constant contact between pomace and must during maceration. The 3-glucoside of the myricetin was the principal flavonol, and large amounts of coumaric and caffeic acids were observed due to the high degree of hydrolysis of their precursors, named coutaric and caftaric acids. Both alternative winemaking procedures presented no differences in the flavan-3-ol concentrations, and the antioxidant capacity of the wines did not significantly differ. The lack of differences in the main sensory descriptive attributes showed that the alternative procedures have great potential to be applied as an alternative to the traditional treatment.

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Acknowledgments

The author De Castilhos, M.B.M. thanks the Coordination for the Improvement of Higher Level Personnel (CAPES—Brazil) for the scholarship in the Overseas Doctoral Sandwich Program (PDSE). The authors are also grateful to the Brazilian Agro-farming Research Agency EMBRAPA Grape and Wine (Empresa Brasileira de Pesquisa Agropecuária, EMBRAPA Uva e Vinho) and all the wine experts who helped us in the sensory analysis. Author Gómez-Alonso, S. thanks the Fondo Social Europeo and the Junta de Comunidades de Castilla-La Mancha for co-funding his contract via the INCRECYT program. Also, the authors Gómez-Alonso, S. and Hermosín-Gutiérrez, I. are grateful to the Spanish Ministerio de Economía y Competitividad for financial support (project AGL2011-29708-C02-02).

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Authors and Affiliations

  1. Bioprocess Laboratory, Engineering and Food Technology Department, São Paulo State University, Cristóvão Colombo Street, São José do Rio Preto, São Paulo, 2265, Brazil

    Maurício Bonatto Machado de Castilhos & Vanildo Luiz Del Bianchi

  2. Fruits and Vegetables Laboratory, São Paulo State University, São José do Rio Preto, São Paulo, Brazil

    Iasnaia Maria de Carvalho Tavares

  3. Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071, Ciudad Real, Spain

    Sergio Gómez-Alonso & Isidro Hermosín-Gutiérrez

  4. Parque Científico y Tecnológico de Albacete, Passeo de la Innovación, 1, 02006, Albacete, Spain

    Sergio Gómez-Alonso

  5. Instituto de la Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700, Tomelloso, Spain

    Esteban García-Romero

Authors
  1. Maurício Bonatto Machado de Castilhos
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  2. Iasnaia Maria de Carvalho Tavares
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  3. Sergio Gómez-Alonso
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  4. Esteban García-Romero
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  5. Vanildo Luiz Del Bianchi
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  6. Isidro Hermosín-Gutiérrez
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Corresponding author

Correspondence to Maurício Bonatto Machado de Castilhos.

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The ethics were provided for sensory evaluation by the process number linked with the Ethic Politics of the São Paulo State University.

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de Castilhos, M.B.M., de Carvalho Tavares, I.M., Gómez-Alonso, S. et al. Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors. Eur Food Res Technol 242, 1913–1923 (2016). https://doi.org/10.1007/s00217-016-2691-3

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  • DOI: https://doi.org/10.1007/s00217-016-2691-3

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