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Type: Artigo
Title: Quality Evaluation Of Red Wines Produced From The Isabella And Ives Cultivar (vitis Labrusca): Physicochemical Parameters, Phenolic Composition And Antioxidant Activity
Author: Arcanjo
Narciza Maria de Oliveira; Neri-Numa
Iramaia Angelica; Bezerra
Taliana Kênia Alves; Silva
Flávio Luís Honorato da; Pastore
Glaucia Maria; Madruga
Marta Suely
Abstract: The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (ORAC) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, anthocyanin levels and colour parameters. The IsSC wine was the clearest; it had the lowest anthocyanin content (88.76 mg/L) and colour a* (11.28) parameter values. Statistical analysis revealed significant correlations between antioxidant activity and some of the identified phenolic compounds. The differences among the wines confirm the distinctive effects of the wine-producing region on each sample and on the varietals that make up each wine.
Subject: American Grapes
Fermented Beverage
Bhenolic Compounds
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: Food Science And Technology (campinas). Sociedade Brasileira De Ciência E Tecnologia De Alimentos, v. 37, n. 2, p. 184 - 192
Rights: aberto
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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