دورية أكاديمية
1 H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability.
| العنوان: | 1 H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability. |
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| المؤلفون: | Alves Filho EG; Universidade Federal do Ceará, Fortaleza, CE, Brazil., Silva LMA; Embrapa Agroindústria Tropical, 60511-110 Fortaleza, CE, Brazil. Electronic address: lorena.mara@embrapa.br., Lima TO; Universidade Federal do Ceará, Fortaleza, CE, Brazil., Ribeiro PRV; Embrapa Agroindústria Tropical, 60511-110 Fortaleza, CE, Brazil., Vidal CS; Universidade Federal do Ceará, Fortaleza, CE, Brazil., Carvalho ESS; Universidade Federal da Bahia, Salvador, BA, Brazil., Druzian JI; Universidade Federal da Bahia, Salvador, BA, Brazil., Marques ATB; Embrapa Semiárido, 56302-970 Petrolina, PE, Brazil. Electronic address: aline.biasoto@embrapa.br., Canuto KM; Embrapa Agroindústria Tropical, 60511-110 Fortaleza, CE, Brazil. Electronic address: kirley.canuto@embrapa.br. |
| المصدر: | Food chemistry [Food Chem] 2022 Jul 15; Vol. 382, pp. 132359. Date of Electronic Publication: 2022 Feb 07. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Vitis*/chemistry , Wine*/analysis, Fruit/chemistry ; Magnetic Resonance Spectroscopy ; Proton Magnetic Resonance Spectroscopy |
| مستخلص: | Touriga Nacional is a well-adapted Portuguese grape variety in São Francisco River Valley (northeastern Brazil). Nevertheless, it has only been indicated to short-term consumption because of the lack of chemical stability, which is attributed to low grape acidity and incomplete phenolic maturity. Therefore, we used Ultra-Performance Liquid Chromatography coupled High-resolution Mass Spectrometry, Nuclear Magnetic Resonance and chemometrics (PCA and PLS-DA) to evaluate the grape maturity and maceration time on chemical composition of wines from two harvest seasons. Moreover, we investigated how these experimental factors could affect their chemical stability. Grapes maturity showed to be the main effect. Overall, phenolic acids and short-chain organic acids were found to be at higher levels in wines produced with unripe grapes from February and shorter maceration time (p < 0.05). Proanthocyanidins and other flavonoids were increased in wines macerated for longer time using overripe grapes harvested in July. Furthermore, stable wines were made from overripe grapes, which contained more galacturonic acid. (Copyright © 2022 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Chemical stability; Chemometrics; Harvest season; Metabolomics; PLS-DA; Phenolic compounds |
| تواريخ الأحداث: | Date Created: 20220213 Date Completed: 20220331 Latest Revision: 20220401 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.foodchem.2022.132359 |
| PMID: | 35152022 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2022.132359 |