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Chemical composition and sensory profile of Syrah wines from semiarid tropical Brazil - rootstock and harvest season effects
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Orientador(es)
Resumo(s)
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
Descrição
Palavras-chave
phenolic compounds red wines Vitis vinifera L. sensory Tropical region
Contexto Educativo
Citação
LWT - Food Science and Technology 114 (2019) 108415
Editora
Elsevier