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|Title:||Influence of maceration time on phenolic compounds and antioxidant activity of the syrah must and wine|
|Author:||Alencar, Natália Manzatti Machado|
Cazarin, Cinthia Baú Betim
Corrêa, Luiz Cláudio
Maróstica Junior, Mário Roberto
Biasoto, Aline Camarão Telles
Behrens, Jorge Herman
|Abstract:||The main objective of this study was to evaluate the effect of the maceration time up to 30 days on the phenolic compounds, monomeric anthocyanins, color intensity, and antioxidant activity (FRAP, DPPH, and ORAC) of both must and Syrah wine produced in the São Francisco Valley, Brazil. Up to the 15th day, the maceration process promoted an increase in phenolic compounds, while the major extraction of anthocyanins occurred up to the 20th days. The results showed the concentration of total phenolic compounds stabilized in 20th days until the end of maceration and it was higher in comparison with the concentration found at the beginning. Consequently, prolonging the maceration time to 20 days not only improved the phenolic compounds profile but also the antioxidant activity of the tropical Syrah wine|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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