Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality

Autor(es)

Granato, Daniel ^[1] ; Uchida Katayama, Flavia Chizuko ^[1] ; de Castro, Inar Alves ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Food & Expt Nutr, Fac Pharmaceut Sci, BR-05508000 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 129, n. 2, p. 366-373, NOV 15 2011.
• Citações Web of Science: 69

Resumo

In this study, 73 South American red wines (Vitis vinifera) from 5 varietals were classified based on sensory quality, retail price and antioxidant activity and characterised in relation to their phenolic composition. ORAC and DPPH assays were assessed to determine the antioxidant activity, and sensory analysis was conducted by seven professional tasters using the Wine Spirits Education Trust's structured scales. The use of multivariate statistical techniques allowed the identification of wines with the best combination of sensory characteristics, price and antioxidant activity. The most favourable varieties were Malbec, Cabernet Sauvignon, and Syrah produced in Chile and Argentina. Conversely, Pinot Noir wines displayed the lowest sensory characteristics and antioxidant activity. These results suggest that the volatile compounds may be the main substances responsible for differentiating red wines on the basis of sensory evaluation. (C) 2011 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 09/02258-0 - Associação entre atividade antioxidante in vitro e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos sul-americanos
• Beneficiário: Daniel Granato
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 09/06364-9 - Associação entre atividade antioxidante in vivo e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos de diversas regiões
• Beneficiário: Inar Castro Erger
• Modalidade de apoio: Auxílio à Pesquisa - Regular