The present work aimed to study the phenolic content, physical-chemical composition and antioxidant activity of red wines cv Syrah prepared from grapes harvested at different stages of ripeness

BARBARÁ, J. A.

BIASOTO, A. C. T.

CORREA, L. C.

NICOLLI, K. P.

SILVA E. A. S.

ZINI, C. A.

English

Repository Open Access to Scientific Information from Embrapa

Phenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening Barbará, J. A1, Nicolli, K. P1, Marques, A. T. B2, Souza-Silva E.A.1, Correa, L. C.2, Zini, C. A.1  1Instituto de Química, Universidade Federal do Rio Grande do Sul, UFRGS, CEP 91501970, Porto Alegre, Brasil; 2Empresa Brasileira de Pesquisa Agropecuária (Embrapa Semiárido), CEP 56302970, Petrolina, Brasil; E-mail: claudialcaraz@gmail.com  Phenolic compounds are one of the major quality factors in grapes, and therefore in the resulting wine. Many factors may influence the phenolic composition of wine, such as variety, edaphoclimatic conditions and cultural practices. One of these factors is the maturity degree of the grapes used, once the wine prepared from grapes harvested before optimum phenolic maturity shows a lower content of anthocyanins and a higher content of tannins from the seeds, which grants the beverage an elevated astringency and a sensation of “dryness” upon its ingestion. In this context, the present work aimed to study the phenolic content, physical-chemical composition and antioxidant activity of red wines cv Syrah prepared from grapes harvested at different stages of ripeness.    REFERENCES ACKNOWLEDGEMENTS INTRODUCTION EXPERIMENTAL RESULTS AND DISCUSSION CONCLUSIONS 1 mL of experimental wines was filtered through a 0.45 µm nylon membrane Injection Volume 10 µL 24 phenolic compounds were determined  (Natividade et al. 2013)  Syrah grapes at three different stages of ripeness after pruning (DAP: days after pruning) were submitted to winemaking process at Embrapa Semiarido   T1 (113 DAP-19.0 Brix),  T2 (120 DAP-21.0 Brix) T3 (127 DAP-22.2 Brix).   High performance liquid chromatography (HPLC) simultaneously coupled to diode array (DAD) and fluorescence (FLD)  Figure 1: Experimental scheme [1] M. M. P. Natividade, L. C. Corrêa, S. V. C Souza, G. E. Pereira, L. C. O. Lima, Microchemical Journal, 2013,110, 665-674 T1_1 T1_2 T1_3 T2_1 T2_2 T2_3 T3_1 T3_2 T3_3 pH total acidity total polyphenols index total monomeric anthocyanins tonality color intensity volatile acidity dry extract alcohol content total phenolic content DPPH trans-resveratrol gallic acid caffeic acid ferrulic acid chlorogenic acid p-cumaric acid (-)-epicatechin gallate (-)-epigallocatechin gallate (+)-catechin (-)-epicatechin procyanidin A2 procyanidin B1 procyanidin B2 kaempferol-3-O-glucoside isorhamnetin-3-O-glucoside myricetin isoquercetin quercetin rutin pelargonidin-3-O-glucoside cyanidin-3-O-glucoside delphinidin-3-O-glucoside malvidin-3-O-glucoside                                                       -1.5-1-0.500.511.5-2 -1.5 -1 -0.5 0 0.5 1 1.5 2PC2 (18,89 %) PC1 (51,57 %) Total phenolic content in wines ranged from 156.1 mg/L (T1) and 234.1 mg/L (T3), with significative difference amongst them (p>0.05). Principal Component Analysis (PCA) performed on experimental Syrah wines samples resulted in the first two PC explaining 70.46 % of the total variance. In the first PC (PC1 – 51.57 %), the total polyphenols index, the total monomeric anthocyanins, alcohol content, ferrulic acid, chlorogenic acid, p-coumaric acid, pelargonidin-3-O-glucoside, and malvidin-3-O-glucoside contents had positive correlations and higher weightings. The second PC (PC2- 18.89 %) correlated positively with the DPPH assay and kaempferol-3-O-glucoside. Caffeic acid, procyanidin B1, isoquercetin, (+)-catechin and malvidin-3-O-glucoside were the main compounds determined in the samples.  By the Pearson correlation, out of the twenty-four phenolic compounds quantified, only quercetin (r = 0.697 e p = 0.005), trans-resveratrol (r = 0.567 e p = 0.019), rutin (r = 0.534 e p = 0.025), delphinidin-3-O-glucoside (r = 0.454 e p = 0.046) and cyanidin-3-O-glucoside (r = 0.444 e p = 0.050) displayed a significant positive correlation with antioxidant activity by DPPH assay. In general, statistical analysis has shown which compounds were the most related with antioxidant activity and which compounds had higher weightings in the principal component analysis. The results showed that stage of ripeness T3 favored an increasing in the total phenolic concentration in Syrah wine of the São Francisco Valley, however, the wine with higher antioxidant activity was T2.                                             

Phenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening.

http://www.alice.cnptia.embrapa.br/bitstream/doc/1058950/1/Aline22016.pdf

Phenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening.

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