Browsing by Author "Oliveira, Juliane Barreto"
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- Chemical composition and sensory profile of Syrah wines from semiarid tropical Brazil - rootstock and harvest season effectsPublication . Oliveira, Juliane Barreto; Egipto, Ricardo; Laureano, Olga; Castro, Rogério; Pereira, Giuliano Elias; Ricardo-da-Silva, Jorge M.This study aims to characterise the chemical compositions and sensorial profiles of wines made with Syrah grapes over two harvest seasons (first and second semester), over in different calendar years, from vines on two different rootstocks (1103P and IAC 313). Wine chemical composition and sensory profile were influenced by both rootstock and harvest season. Syrah wines on IAC 313 were favoured with higher concentrations of, petunidin 3-O-acetylglucoside (3.7 mg/L), malvidin 3-O-acetylglucoside (17.8 mg/L), malvidin 3-O-coumarylglucoside (4.4 mg/L), petunidin 3-O-coumarylglucoside (2.0 mg/L), peonidin 3-O-coumarylglucoside (1.4 mg/ L), monomeric flavanols (23.6 mg/L), oligomeric tannins (183.0 mg/L), total condensed tannins (1037.7 mg/L), dimer B1 (9.8 mg/L), B4 (5.0 mg/L), trimer C1 (3.1 mg/L) and calcium (80 mg/L). Syrah wines on 1103P had higher concentrations of total anthocyanins (375.6 mg/L, catechin (8.6 mg/L), epicatechin (12.6 mg/L), dimer B2 (21.0 mg/L), B1 3-O-gallate (1.8 mg/L), B2 3′-O-gallate (6.0 mg/L) and total flavanols (53.4 mg/L). The sensory profiles of the Syrah wines were influenced by rootstock followed by, mainly in relation to aromatic attributes. Syrah wines on IAC 313 were scored more highly by the tasters
- Determinação do perfil fenólico e estabilidade corante de vinhos tropicais do Brasil - Influência da casta, porta-enxerto, época de colheita e altitude da vinhaPublication . Oliveira, Juliane Barreto; Silva, Jorge Manuel Ricardo; Pereira, Giuliano Elias; Laureano, OlgaA videira é uma planta que se caracteriza pela sua capacidade de adaptação a condições de climáticas e pedológicas distintas. Essa facilidade e a prática de manejo adequada proporcionou a dispersão da viticultura para várias regiões do mundo, até mesmo em países de clima tropical como a Índia, Tailândia, Mianmar, Vietnam, Bangladesh, Namíbia, Etiópia, Quênia, Peru, Colômbia, Cuba, Bolívia, Venezuela e a região Nordeste do Brasil. Sendo nomeada “vitivinicultura tropical” e definida como a cultura da videira praticada em regiões onde não existem temperaturas baixas o suficiente, de modo a interromper o crescimento da videira, no inverno, apresentando, portanto, falta do período de repouso vegetativo natural. No Brasil, essa vitivinicultura é desenvolvida no Vale do Submédio São Francisco, nos estados da Bahia e Pernambuco. A região é caracteriza por estar em altitudes médias de 350 metros, em áreas planas com paisagem típica da “caatinga” no semiárido do sertão nordestino. A produção de uvas e vinhos ocorrem duas vezes ao ano, sendo assegurada pelos seguintes fatores: temperatura elevada, altos índices de radiação solar e irrigação através do rio São Francisco. Devido as condições diferenciadas das regiões tradicionais, pesquisas estão sendo desenvolvidas e consideradas importantes para compreender a influência de fatores agronômicos e enológicos na composição das uvas e dos vinhos tropicais produzidos no Nordeste brasileiro. Desta forma, o presente trabalho, tem como objetivo desenvolver conceitos que permitam compreender a influência de fatores ambientais e agronômicos, sobre a composição analítica de uvas, bem como as características físico-químicas, sensoriais e envelhecimento de vinhos tintos da região do Nordeste no Brasil
- Effect of the harvest season on phenolic composition and oenological parameters of grapes and wines cv. Touriga Nacional (Vitis vinifera L.) produced under tropical semi-arid climate, in the state of Pernambuco, BrazilPublication . Oliveira, Juliane Barreto; Faria, Diana Lemos; Duarte, Daniel Fernandes; Egipto, Ricardo; Laureano, Olga; Castro, Rogério; Pereira, Giuliano Elias; Ricardo-da-Silva, Jorge M.The northeastern region of São Francisco Valley is the third largest wine producer in Brazil, differentiated by the production of at least two harvests per year, generally in the first and second semesters, respectively. The productive cycle of the vine in the first semester is higher than in the second semester, mainly due to differences in temperature, with maximum and average temperatures of approximately 30 ºC and 26 ºC, respectively. Second semester is characterized by higher temperatures (summer season) and that promote a rapid maturation of the grapes. The objective of this work was to evaluate the phenolic composition, other oenological parameters and the sensorial profile of grapes and wines of cv. 'Touriga Nacional' (Vitis vinifera L.), characterizing grapes and wines from four harvest seasons, two of them referring to the first half of the year and two referring to the second half of the year, using a broad analytical approach. The experimental design consisted of three randomized blocks, with sixty plants marked in different lines and positions (twenty plants in each block at the beginning, middle and end of the vineyard). The results showed that there was a harvesting effect for some of the grape chemical compounds (monomeric anthocyanins, organic acids, condensed tannins and monomeric flavanols, for example) as well as in wines (calcium, monomeric anthocyanins, condensed tannins and monomeric flavanols). Regarding the sensorial profile of the wines, it was possible to observe that higher scores were attributed to floral aroma in wines from the first harvest (first half of the year). Fruity, spice and empyreumatic aromas were higher in wines from second harvest season (second half of the year). For other attributes, there was a tendency for higher variations between the period of study (2014 – 2017) than between the harvest seasons
- Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis viniffera L.) grown in a tropical semi-arid climate in BrazilPublication . Oliveira, Juliane Barreto; Laureano, Olga; Castro, Rogério de; Pereira, Giuliano Elias; Ricardo-da-Silva, Jorge M.Aim: In this study, we aimed to evaluate the composition of grapes and wines of the Alicante Bouschet variety from a tropical semi-arid area in Brazil, by studying two rootstocks and harvests in different semesters (climates) of the same year. Methods, Results: Vines of Vitis vinifera L., Alicante Bouschet, a teinturier variety, were grown in a tropical semi‑arid climate in Brazil. The phenolic composition of the grapes and wines was measured to assess how they had been affected by two rootstocks (IAC 572 and 1103P) and two harvest seasons, Semester 1 and Semester 2 (in this region, a grapevine produces two harvests per year, with an intra-annual climate variability). The grapes and wines were subjected to the usual physicochemical analyses, as well as to spectrophotometric and chromatographic analyses. Sensory analysis was carried out by professional tasters. The results show that there is a rootstock effect and a harvest season effect for several parameters on grape composition, as well as on the resulting wines. The grapes from vines grafted onto IAC 572 rootstock contained higher titratable acidity, tartaric acid, malic acid, total anthocyanins, total proanthocyanidins in skins and seeds and polymeric tannins in skins. The grapes from vines grafted onto 1103P rootstock contained higher concentrations of total phenols and non-flavonoids, total monomeric anthocyanins, monomeric and polymeric tannins in the seeds. The second semester wines were higher in total anthocyanins, total phenols, flavonoids and non-flavonoids, condensed tannins and low molecular weight flavanols, astringency potential, colour intensity, titratable acidity, total dry extract and alcohol content. Conclusions: The results demonstrate an influence of rootstock and harvest season (semester/climate) on grape and wine composition. Some of the grape and wine phenolic compounds analysed individually (some monomeric anthocyanins and low molecular weight flavanols) were higher in the first semester than in the second. The overall phenolic parameters determined in grapes and wines from the second semester were higher than those from the first. According to the sensory analyses, the semester (climate) effect was stronger than the rootstock effect, and the wines from the second semester received the highest scoring than those from the first semester, mainly for olfactory and gustatory attributes. Significance and impact of the study: This study uses a holistic methodology, mainly with respect to the phenolic compounds, to examine the combined effects of rootstocks and intra-annual climate variability on grape and wine composition. The results of this study may contribute to future research, as well as help the producers and wine companies of tropical regions to tailor viticultural and oenological parameters, in order to improve the quality and typicality of the products