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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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dc.contributor.authorOliveira, Juliane Barreto
dc.contributor.authorEgipto, Ricardo
dc.contributor.authorLaureano, Olga
dc.contributor.authorCastro, Rogério
dc.contributor.authorPereira, Giuliano Elias
dc.contributor.authorRicardo-da-Silva, Jorge M.
dc.date.accessioned2021-11-29T11:52:59Z
dc.date.available2021-11-29T11:52:59Z
dc.date.issued2019
dc.description.abstractThis 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 tasterspt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLWT - Food Science and Technology 114 (2019) 108415pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2019.108415pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/22578
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectphenolic compoundspt_PT
dc.subjectred winespt_PT
dc.subjectVitis vinifera L.pt_PT
dc.subjectsensorypt_PT
dc.subjectTropical regionpt_PT
dc.titleChemical composition and sensory profile of Syrah wines from semiarid tropical Brazil - rootstock and harvest season effectspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleLWT - Food Science and Technologypt_PT
person.familyNameRicardo-da-Silva
person.givenNameJorge M.
person.identifier.ciencia-id5911-8A48-8691
person.identifier.orcid0000-0003-3706-0982
person.identifier.ridA-7345-2008
person.identifier.scopus-author-id6603201300
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication34562191-9ff7-4932-9c5e-c3b3726e01ae
relation.isAuthorOfPublication.latestForDiscovery34562191-9ff7-4932-9c5e-c3b3726e01ae

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