Characterization of phenolic composition of wines from Niagara Rosada grape (Vitis labrusca)

• Grant number: 14/16110-2
• Support Opportunities: Scholarships abroad - Research Internship - Scientific Initiation
• Start date: September 29, 2014
• End date: January 24, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Vanildo Luiz Del Bianchi
• Grantee: Naianne Damico Santos
• Supervisor: Isidro Hermosín Gutiérrez
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Institution abroad: Universidad de Castilla-La Mancha, Ciudad Real (UCLM), Spain
• Associated to the scholarship: 13/10555-0 - Niagara rosada: winemaking, tartrate stabilization and sensory analysis, BP.IC

Abstract

The phenolic compounds are associated with a beneficial effect on human health by preventing the occurrence of coronary diseases and cardiovascular complications. Among the most studied phenolic compounds, the anthocyanins and their derivatives are responsible for the color of red wine, which is often an important sensory parameter for the consumer choice. The anthocyanins found in grapes are unstable and susceptible pigments to oxidation process, colorant substances may be formed as pyrananthocyanins, hydroxyl-phenyl-pyrananthocyanins and flavylium in their cationic form. The last one needs to be stabilized by bitartrate anion. However that anion forms an insoluble salt with the potassium cation, producing potassium bitartrate. This phenomenon can be minimized by the tartaric stabilization, which consists in subjecting the wine under certain temperature to cause precipitation of the salt before to bottling the wine. The treatment temperature can affect the solubility of some phenolic compounds, interfering in the wine's color. Therefore it is important to study the variation of the phenolic composition at different temperatures during the tartaric stabilization. In the first half of 2014 were produced red wines obtained from "Niagara Rosada" grape (Vitislabrusca), which were subjected to a time and temperature association during the stage of tartaric stabilization. At the University of Castilla La Mancha - UCLM (Spain), which is a traditional center for research of grapes and wine, shows the necessary infrastructure for the phenolic characteristics of wines produced by the candidate in Brazil. (AU)