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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigopt_BR
dc.titleQuality Evaluation Of Red Wines Produced From The Isabella And Ives Cultivar (vitis Labrusca): Physicochemical Parameters, Phenolic Composition And Antioxidant Activityen
dc.contributor.authorArcanjopt_BR
dc.contributor.authorNarciza Maria de Oliveira; Neri-Numapt_BR
dc.contributor.authorIramaia Angelica; Bezerrapt_BR
dc.contributor.authorTaliana Kênia Alves; Silvapt_BR
dc.contributor.authorFlávio Luís Honorato da; Pastorept_BR
dc.contributor.authorGlaucia Maria; Madrugapt_BR
dc.contributor.authorMarta Suelypt_BR
unicamp.authorUniversidade Estadual de Campinas Department of Food Science, Campinas SP, Brazilpt_BR
unicamp.author.externalUniversidade Federal da Paraíba Graduate Program in Food Science and Technology, Center of Technology, João Pessoa PB, Brazilpt_BR
dc.subjectAmerican Grapesen
dc.subjectAntioxidantsen
dc.subjectFermented Beverageen
dc.subjectBhenolic Compoundsen
dc.subjectLegislationen
dc.description.abstractThe 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.en
dc.relation.ispartofFood Science and Technology (Campinas)pt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.date.issued2017pt_BR
dc.identifier.citationFood Science And Technology (campinas). Sociedade Brasileira De Ciência E Tecnologia De Alimentos, v. 37, n. 2, p. 184 - 192pt_BR
dc.language.isoInglespt_BR
dc.description.volume37pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage184pt_BR
dc.description.lastpage192pt_BR
dc.rightsabertopt_BR
dc.sourceScielopt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.idScieloS0101-20612017005002102pt_BR
dc.identifier.urlhttp://www.scielo.br/scielo.php?pid=S0101-20612017000200184&script=sci_abstractpt_BR
dc.date.available2017-08-30T17:38:00Z-
dc.date.accessioned2017-08-30T17:38:00Z-
dc.description.provenanceMade available in DSpace on 2017-08-30T17:38:00Z (GMT). No. of bitstreams: 1 S0101-20612017005002102.pdf: 1083584 bytes, checksum: 4204c12142413ad3c854ea82583978e8 (MD5) Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/324961-
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