Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos

Detalhes bibliográficos
Ano de defesa: 2012
Autor(a) principal: Girardello, Raul Cauduro lattes
Orientador(a): Daudt, Carlos Eugenio lattes
Banca de defesa: Penna, Neidi Garcia lattes, Sampaio, Norton Victor lattes
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal de Santa Maria
Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
Departamento: Ciência e Tecnologia dos Alimentos
País: BR
Palavras-chave em Português:
Vitis vinifera
Colheita
Composição fenólica
Maceração
Palavras-chave em Inglês:
Vitis vinifera
Harvest
Phenolic compounds
Maceration
Área do conhecimento CNPq:
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Link de acesso: http://repositorio.ufsm.br/handle/1/5717
Resumo: During two seasons, samples were collected from two varieties of Vitis Vinifera Malbec and Syrah in a vineyard located in Itaara RS at different time of maturation. These grapes were crushed and subjected to two periods of maceration (7 an 14 days). From the moment of crushing until the end of the maceration samples were collected from the most every 48 hours, and analyses for Brix and pH at the time of sampling and further analysis of total polyphenols, anthocyanins and tannins were made after the freezing of the same. The wines produced were analyzed for acidity, pH, alcohol content, total polyphenols, anthocyanins and tannins. The aim was evaluate the influence of the harvest and maceration timing in the phenolic composition in wines from the varieties Malbec and Syrah produced in the central region of Rio Grande do Sul. Through the results allowed observing that as the grape has possibility of develops maturity, associated with a maceration time longer than 7 days, allows the production of wine more concentrated in phenolic compounds. The results show that the time of harvest, the maceration time, the weather conditions in the harvest and genetic factors in the studied grapes has influence in the phenolic composition of wines produced in this region.
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spelling 2012-10-312012-10-312012-01-20GIRARDELLO, Raul Cauduro. EVOLUTION OF PHENOLICS COMPOUNDS DURING THE MACERATION IN THE GRAPES SYRAH AND MALBEC MUST SUBMITTED TO DIFFERENT PROCESSING. 2012. 115 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/5717During two seasons, samples were collected from two varieties of Vitis Vinifera Malbec and Syrah in a vineyard located in Itaara RS at different time of maturation. These grapes were crushed and subjected to two periods of maceration (7 an 14 days). From the moment of crushing until the end of the maceration samples were collected from the most every 48 hours, and analyses for Brix and pH at the time of sampling and further analysis of total polyphenols, anthocyanins and tannins were made after the freezing of the same. The wines produced were analyzed for acidity, pH, alcohol content, total polyphenols, anthocyanins and tannins. The aim was evaluate the influence of the harvest and maceration timing in the phenolic composition in wines from the varieties Malbec and Syrah produced in the central region of Rio Grande do Sul. Through the results allowed observing that as the grape has possibility of develops maturity, associated with a maceration time longer than 7 days, allows the production of wine more concentrated in phenolic compounds. The results show that the time of harvest, the maceration time, the weather conditions in the harvest and genetic factors in the studied grapes has influence in the phenolic composition of wines produced in this region.Durante as safras de 2010 e 2011 foram coletadas amostras de duas variedades de Vitis vinifera Malbec e Syrah em um vinhedo localizado em Itaara-RS, em diferentes períodos de maturação. As uvas foram esmagadas e submetidas a dois tempos de maceração (7 e 14 dias). Foram coletadas amostras do mosto a cada 48 horas, desde o momento do esmagamento da uva até o momento da descuba. Para cada amostra, foram realizadas análises de Brix e pH no momento da amostragem e as demais análises de polifenóis totais, antocianinas e taninos foram realizadas posteriormente ao congelamento das mesmas. Os vinhos produzidos foram analisados quanto a acidez, pH, teor de álcool, polifenóis totais, antocianinas e taninos. O objetivo foi avaliar a influência que época de colheita e tempo de maceração tem sobre a composição fenólica dos vinhos produzidos na região central do Rio Grande do Sul. Através dos resultados permitiu-se observar que a medida que a uva tem a possibilidade de desenvolver a maturação, associado à um tempo de maceração superior a 7 dias há uma produção de vinhos mais concentrados em compostos fenólicos. Os resultados mostram que o momento da colheita, o tempo de maceração, as condições meteorológicas da safra e os fatores genéticos das uvas estudadas têm influência sobre a composição fenólica dos vinhos produzidos nesta região.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosVitis viniferaColheitaComposição fenólicaMaceraçãoVitis viniferaHarvestPhenolic compoundsMacerationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSEvolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processosEvolution of phenolics compounds during the maceration in the grapes Syrah and Malbec must submitted to different processinginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisDaudt, Carlos Eugeniohttp://lattes.cnpq.br/4239536233285948Penna, Neidi Garciahttp://lattes.cnpq.br/8386196315488275Sampaio, Norton Victorhttp://lattes.cnpq.br/1864779434667826http://lattes.cnpq.br/2470074104210343Girardello, Raul Cauduro5007000000064005003005003005b30d5cc-a13c-469e-9816-4b178b950d4995095586-adb3-452a-8ba9-5078a16ff590b9e99530-9e06-4b16-8ebc-4071659966221582648e-dc85-4b89-9a9c-3ac39649cce9info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALGIRARDELLO, RAUL CAUDURO.pdfapplication/pdf1557589http://repositorio.ufsm.br/bitstream/1/5717/1/GIRARDELLO%2c%20RAUL%20CAUDURO.pdf986b6a9a818faa5058c1a48011a32400MD51TEXTGIRARDELLO, RAUL CAUDURO.pdf.txtGIRARDELLO, RAUL CAUDURO.pdf.txtExtracted texttext/plain204858http://repositorio.ufsm.br/bitstream/1/5717/2/GIRARDELLO%2c%20RAUL%20CAUDURO.pdf.txt6ab7659af041ce7f8421bd889ed2d1b2MD52THUMBNAILGIRARDELLO, RAUL CAUDURO.pdf.jpgGIRARDELLO, RAUL CAUDURO.pdf.jpgIM Thumbnailimage/jpeg5156http://repositorio.ufsm.br/bitstream/1/5717/3/GIRARDELLO%2c%20RAUL%20CAUDURO.pdf.jpg342fec832146e1f8519e495f3acc304fMD531/57172022-06-01 09:14:18.58oai:repositorio.ufsm.br:1/5717Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-06-01T12:14:18Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false
dc.title.por.fl_str_mv Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos
dc.title.alternative.eng.fl_str_mv Evolution of phenolics compounds during the maceration in the grapes Syrah and Malbec must submitted to different processing
title Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos
spellingShingle Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos
Girardello, Raul Cauduro
Vitis vinifera
Colheita
Composição fenólica
Maceração
Vitis vinifera
Harvest
Phenolic compounds
Maceration
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos
title_full Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos
title_fullStr Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos
title_full_unstemmed Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos
title_sort Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos
author Girardello, Raul Cauduro
author_facet Girardello, Raul Cauduro
author_role author
dc.contributor.advisor1.fl_str_mv Daudt, Carlos Eugenio
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/4239536233285948
dc.contributor.referee1.fl_str_mv Penna, Neidi Garcia
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/8386196315488275
dc.contributor.referee2.fl_str_mv Sampaio, Norton Victor
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/1864779434667826
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/2470074104210343
dc.contributor.author.fl_str_mv Girardello, Raul Cauduro
contributor_str_mv Daudt, Carlos Eugenio
Penna, Neidi Garcia
Sampaio, Norton Victor
dc.subject.por.fl_str_mv Vitis vinifera
Colheita
Composição fenólica
Maceração
topic Vitis vinifera
Colheita
Composição fenólica
Maceração
Vitis vinifera
Harvest
Phenolic compounds
Maceration
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Vitis vinifera
Harvest
Phenolic compounds
Maceration
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description During two seasons, samples were collected from two varieties of Vitis Vinifera Malbec and Syrah in a vineyard located in Itaara RS at different time of maturation. These grapes were crushed and subjected to two periods of maceration (7 an 14 days). From the moment of crushing until the end of the maceration samples were collected from the most every 48 hours, and analyses for Brix and pH at the time of sampling and further analysis of total polyphenols, anthocyanins and tannins were made after the freezing of the same. The wines produced were analyzed for acidity, pH, alcohol content, total polyphenols, anthocyanins and tannins. The aim was evaluate the influence of the harvest and maceration timing in the phenolic composition in wines from the varieties Malbec and Syrah produced in the central region of Rio Grande do Sul. Through the results allowed observing that as the grape has possibility of develops maturity, associated with a maceration time longer than 7 days, allows the production of wine more concentrated in phenolic compounds. The results show that the time of harvest, the maceration time, the weather conditions in the harvest and genetic factors in the studied grapes has influence in the phenolic composition of wines produced in this region.
publishDate 2012
dc.date.accessioned.fl_str_mv 2012-10-31
dc.date.available.fl_str_mv 2012-10-31
dc.date.issued.fl_str_mv 2012-01-20
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dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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dc.identifier.citation.fl_str_mv GIRARDELLO, Raul Cauduro. EVOLUTION OF PHENOLICS COMPOUNDS DURING THE MACERATION IN THE GRAPES SYRAH AND MALBEC MUST SUBMITTED TO DIFFERENT PROCESSING. 2012. 115 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.
dc.identifier.uri.fl_str_mv http://repositorio.ufsm.br/handle/1/5717
identifier_str_mv GIRARDELLO, Raul Cauduro. EVOLUTION OF PHENOLICS COMPOUNDS DURING THE MACERATION IN THE GRAPES SYRAH AND MALBEC MUST SUBMITTED TO DIFFERENT PROCESSING. 2012. 115 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.
url http://repositorio.ufsm.br/handle/1/5717
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dc.publisher.program.fl_str_mv Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
dc.publisher.initials.fl_str_mv UFSM
dc.publisher.country.fl_str_mv BR
dc.publisher.department.fl_str_mv Ciência e Tecnologia dos Alimentos
publisher.none.fl_str_mv Universidade Federal de Santa Maria
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