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|Title:||The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines|
|Author:||Alencar, Natália Manzatti Machado|
Cazarin, Cinthia Baú Betim
Corrêa, Luiz Cláudio
Maróstica Junior, Mário Roberto
Silva, Davi José
Biasoto, Aline Camarão Telles
Behrens, Jorge Herman
|Abstract:||The oak chip is an alternative to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process in phenolic compounds profile and antioxidant activity. The American (Quercus Alba) and/or French (Quercus Petreae) oak chips were added (4g L−1 doses) in the alcoholic fermentation and malolactic fermentation or solemnly in the malolactic fermentation. Results indicated that Syrah tropical wines presented higher levels (≥265,44 mg L−1) of phenolic compounds compared to wines fermented with oak chips (222,71–254,36 mg L−1). However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity for ORAC method. This study offers a practical application of oak chips in winemaking process as an alternative to produce quality young red wines with low cost to the wineries in places of oak barrels.|
|Editor:||International Society for Nutraceuticals and Functional Foods (ISNFF)|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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