Abstract
Tannat is a Vitis vinifera cultivar with typically high phenolic compound contents, showing intense coloration, well-bodied, and great aging potential. However, even with this great potential, this variety is still commercially underexplored in the Sub-middle São Francisco Valley (SSFV). This work aimed to characterize the typicity of Tannat red wines from Sub-middle São Francisco Valley (SSFV), Brazil. In addition, the present work represents the first study featuring phenolic compounds quantification and antioxidant activity of Tannat in tropical climate wine-producing regions. Considering the condition of a short-applied maceration time during the winemaking, the tropical Tannat wine showed significant antioxidant activity and high phenolic contents. Trans-caftaric, malvidin-3-O-glucoside, and procyanidin B1 stood out among the phenolic compounds quantified, presenting Tannat with the potential to be an important grape variety to tropical wine-producing regions in Brazil, containing high contents of bioactive compounds. Previously results to compounds (−)-epigallocatechin gallate, procyanidin B2, quercetin-3-β-D-glucoside, pelargonidin-3-O-glucoside, chlorogenic acid, and piceatannol were not found in Tannat wines. Further studies are necessary to make the Tannat grape’s adaptation better in tropical climate conditions, including investigating the phenolic profile and antioxidant activity of Tannat red wines with longer maceration times during the winemaking.
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The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
We would like to thank the Embrapa Semiárido for the financial support and for allowing the use of a structure for the development of this research, inserted in the actions proposed in the SEG project 01.15.02.003.07.00. We also thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for granting the scholarship and the Federal University of Ceará for its financial support and structure for analysis.
Funding
Grapes, oenological inputs, and all support to physicochemical evaluations were provided by Embrapa Semiárido. Support to spectrophotometric analyses were provided by Fruit Laboratory from Food Engineering Department of the Federal University of Ceará. Scholarship was provided by CAPES from Brazilian Government.
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Carlos Artur Nascimento Alves: Conceptualization, Formal analysis, Investigation, Methodology, Resources, Visualization, Writing-original draft, Writing-review & editing. Aline Camarão Telles Biasoto: Supervision, Conceptualization, Methodology, Resources, Visualization, Writing-review & editing. Luís Henrique P. S. Torres: Formal analysis, Investigation, Methodology, Visualization. Luiz C. Corrêa: Formal analysis, Investigation, Methodology, Resources, Visualization. Patrícia Coelho S. Leão: Methodology, Resources, Visualization, Writing-review & editing. Ana Paula A. Barros: Methodology, Visualization, Writing-review & editing. Lucicleia B. de Vasconcelos: Supervision, Conceptualization, Methodology, Resources, Visualization, Writing-review & editing.
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Alves, C.A.N., Biasoto, A.C.T., Torres, L.H.P. . et al. Chemical typicity of tropical tannat red wines from sub-middle São Francisco Valley, Brazil. J Food Sci Technol 59, 3578–3590 (2022). https://doi.org/10.1007/s13197-022-05363-x
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DOI: https://doi.org/10.1007/s13197-022-05363-x