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Made available in DSpace on 2022-03-21T18:00:27Z (GMT). No. of bitstreams: 1 ART22041.pdf: 2149869 bytes, checksum: 4120e0c00907806200ed5b832ca01a2b (MD5) Previous issue date: 2022

The Submédio do Vale do São Francisco (S.V.S.F.), located in the Brazilian Northeast, is an emerging winemaking region in South America. Touriga Nacional (T.N.) grapes originated in Portugal, thrive under the climatic conditions found in the S.V.S.F. The effects of extended maceration on different parameters of red wine must produced with T.N. grapes from two harvest years from S.V.S.F. were studied. Increased maceration time (16 to 20 days) resulted in greater total phenolic contents (40 to 85%) compared to eight days of maceration, along with higher antiradical activity (15 to 36%). Regardless of the harvest year, the antiradical activity was mostly related to the contents of resveratrol, (+)-catechin, isorhamnetin-3-O-glucosidase, and (?)-epigallocatechin gallate. In contrast, color intensity was not affected. The increase in the maceration period induced a positive effect on the phenolic composition, which was reflected in the higher antiradical activity of T.N. red wine. Made available in DSpace on 2022-03-03T02:04:17Z (GMT). No. of bitstreams: 1 Extended-maceration-of-must-improves-phenolic-composition-2021.pdf: 2832782 bytes, checksum: cad02eca9b4db04b4751ae0341adb3a5 (MD5) Previous issue date: 2021

The aim of this research was to evaluate the quality of fermented alcoholic beverage from passion fruit produced using passion fruit species obtained from the Brazilian Caatinga biome (Passiflora cincinnata Mast.). Four treatments were elaborated using fruit pulp in two different ripening stages (unripe and ripe), with and without dilution of the pulp. The following analyses were conducted to characterize the passion fruit wines: pH, density, soluble solids, titratable and volatile acidity, sulfur dioxide, dry extract, alcohol content, total sugar, color parameters (L*, a*, b*, C* and h) and bioactive compounds (ascorbic acid and phenolic compounds). The antioxidant potential as determined in vitro by DPPH, FRAP and ORAC assays. The overall acceptance and purchase intention of the beverages were evaluated using a consumer test. The physiochemical compositions of the samples were different, except for volatile acidity and ascorbic acid. The total phenolic compounds content was considered relevant, >700 mg GAE L1 . Twenty-one phenolic compounds, among phenolic acids, flavonols, flavanols and stilbenes were identified and quantified by HPLC-DAD-FD. The sensory score obtained was considered satisfactory. This study showed the feasibility of using the Caatinga passion fruit to produce fermented alcoholic beverage, which could be inserted on the market as a new product. Made available in DSpace on 2022-05-25T05:04:11Z (GMT). No. of bitstreams: 1 Physicochemical-characterization-2021.pdf: 1576233 bytes, checksum: a7f71aacd360e2ff63600a2ba3490ffc (MD5) Previous issue date: 2021

The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with positive appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols.

Supplementary Information: Supplementary data (geographical location, climate conditions, physico-chemical parameters, volatile compounds, mean score of descriptive attributes, aroma compounds) are available free of charge at http://jbcs.sbq.org.br as PDF file. Made available in DSpace on 2020-05-12T04:41:10Z (GMT). No. of bitstreams: 1 Effects-of-Soil-2020.pdf: 675993 bytes, checksum: c84b0458c77b3c0a49a01a8c89ca197b (MD5) Previous issue date: 2020 Supplement.

The use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels. Made available in DSpace on 2020-11-26T09:01:55Z (GMT). No. of bitstreams: 1 The-use-of-oak-chips-during-the-fermentation-process-2020.pdf: 1854850 bytes, checksum: 7f96adde9ff669b0e8700ddea5a9b598 (MD5) Previous issue date: 2020

A região do Submédio do Vale do São Francisco (SVSF) é a segunda maior região produtora de vinhos elaborados com as cultivares Vitis vinífera L.do país, na qual a variedade Syrah destaca-se como a mais utilizada na região para a elaboração de vinhos tintos. Os vinhos elaborados com essa cultivar dispõem de alta capacidade de amadurecimento, para isso, avaliou-se o efeito da utilização de chips de carvalho francês de média tostagem na composição físico-química e colorimétrica de vinho tinto Syrah elaborado no SVSF. Foram testados dois tratamentos, um controle (sem utilização de chip) e o outro utilizando chip de carvalho francês de média tostagem (6 g L-1). Os parâmetros avaliados foram: pH, acidez total e volátil, açúcares redutores, densidade, dióxido de enxofre livre e total, teor alcoólico, extrato seco, índice de polifenóis totais (IPT), intensidade de cor, tonalidade, e análise colorimétrica pelo sistema CIELabe CIEL*C*h. Os resultados mostraram que a utilização de chip de carvalho francês pode contribuir para maiores estabilidades microbiológica e da cor dos vinhos em razão do menor valor de pH encontrado. Evidenciou-se que a utilização de chip influenciou significativamente nos parâmetros inerentes à cor, obtendo-se maior índice de polifenóis totais no vinho com emprego do chip de carvalho francês. Made available in DSpace on 2021-02-12T17:18:30Z (GMT). No. of bitstreams: 1 Influencia-do-uso-de-chip-2020.pdf: 284845 bytes, checksum: ec7d777b3ba2adb3fce09ca51fe1c2d4 (MD5) Previous issue date: 2020

Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extraction and gas chromatography with mass spectrometry (HS-SPME-GC-MS) method was improved and validated for the analysis of 41 volatiles. Principal component analysis (PCA) and analysis of variance (ANOVA)-PCA coupled with inspection of statistically significant loadings were important to access the effects of maturation and maceration on wine composition. Wines made from riper grapes (21-23 ºBrix) stood out in relation to color intensity, total phenolic compounds, and presented high levels of anthocyanins, flavonols, procyanidin A2, and linalool (floral). Thirty days of maceration were linked to higher levels of some flavan-3-ols, gallic acid, a few esters (fruity) and alcohols, (E)-nerolidol (floral), while nonanoic acid (unpleasant aroma) reduced its concentration with prolonged maceration.

PurposeTo investigate the effects of a single dose of juice on physical performance, oxidative stress, inflammation and muscle damage in runners.Methods Fourteen recreational male runners (39 ± 9 years, VO2peak = 55.9 ± 6.5 ml/kg/min) performed two running tests to exhaustion at 80% of VO2max after ingesting grape juice or a placebo drink (10 ml/kg/day) randomly. Blood samples were taken before and 2 h after supplementation and immediately after running to analyze total antioxidant capacity (TAC), malondialdehyde (MDA), alpha-1 acid glycoprotein (A1GPA), high-sensitivity C-reactive protein (hs-CRP), creatine kinase (CK) and lactate dehydrogenase (LDH).ResultsThe participants ran for an average of 59.2 ± 27.8 min until exhaustion in the placebo group and for 68.4 ± 29.7 min until exhaustion in the grape juice intake group, which was a significantly longer time (p = 0.008). This improvement in physical performance was accompanied by a 43.6% increase in TAC (p = 0.000) at the post-exercise timepoint compared to the level at baseline. MDA, A1GPA, hs-CRP, CK, and LDH did not exhibit changes. In contrast, no significant change in any variable was observed after consuming the placebo drink.ConclusionThe single-dose intake of purple grape juice demonstrated an ergogenic effect in recreational runners by increas-ing run time to exhaustion and increasing antioxidant activity. Made available in DSpace on 2020-03-04T00:35:39Z (GMT). No. of bitstreams: 1 ASingleDoseOfPurpleGrapeJuice.pdf: 1032913 bytes, checksum: 7911f4227ea262b43fb7abff36433bdd (MD5) Previous issue date: 2019

O Vale do São Francisco destaca-se como grande produtora de frutas e a produção de uva desempenha um papel fundamental econômico e social para a região. A secagem obtenção de uvas passa surge como uma alternativa de baixo custo e rentável para produtores. O objetivo do presente trabalho foi avaliar observar as características de qualidade e teores de compostos nutricionais de interesse em uva passa BRS Vitória submetidas a diferentes métodos de secagem na região do Vale do Submédio do São Francisco. As bagas foram submetidas à secagem em parreira, secagem ao sol e através de secador com circulação de ar forçada. Observou-se que uvas secas em parreira apresentou coloração mais escura, porém levaram mais tempo para atingirem o ponto final de secagem, A acidez, atividade antioxidante e o teor de compostos fenólicos em uvas passa não foram influenciados pelo método de secagem utilizado. Como diferenças significativas na qualidade das uva obtidas não foram observadas, a secagem de uvas ao sol apresenta-se como alternativa de renda extra para pequenos produtores, com a possibilidade de obtenção de um produto final de qualidade e com baixo investimento. Made available in DSpace on 2018-11-27T00:06:06Z (GMT). No. of bitstreams: 1 Sergio2018.pdf: 934767 bytes, checksum: 9d224088bcd6edcbf3990d153fde1b50 (MD5) Previous issue date: 2018-11-26

Grapes cultivation can generate different processed products, such as wines, juices and raisins. Dehydrated fruit is widely consumed due to its benefits, being rich in antioxidants and phenolic compounds. The 'BRS Vitória' grape variety was developed in Brazil, presenting a high potential for raisins production. However, there are still no studies on the use of packaging to maintain the quality of raisins obtained from the 'BRS Vitória' variety. The aim of the present study was to evaluate the effect of three packages on the quality maintenance of ?BRS Vitoria? raisins during its shelf life for a period of 120 days. Raisins were obtained by placing grapes in forced air oven at 60 °C for about 72 hours and were packed in sealed metallized polyethylene (PL), transparent polypropylene (PP) bags and polystyrene (PE) pots with lids. Grape samples were evaluated at 0, 30, 60, 90 and 120 days of storage at 25 °C for titratable acidity, pH, color, soluble solids, firmness, antioxidant activity, total phenolics and anthocyanin. The results were submitted to variance analysis (ANOVA). In addition, a multivariate statistical analysis was performed. According to the results, it was observed that the packages did not provide significant changes in quality parameters evaluated in 'BRS Vitória' raisins, indicating the appropriate packaging as the one with the lowest cost, the transparent polypropylene. The antioxidant activity of the raisins was only affected by the storage time, remaining with levels of antioxidant activity until the end of storage. In addition, the storage time also influenced the raisins firmness and color. It was observed a significant interaction between storage time and packaging in the total phenolics content. According to the multivariate analysis, the storage time was the main influencing factor of the studied variables, regardless the used package. Made available in DSpace on 2020-06-09T04:03:29Z (GMT). No. of bitstreams: 1 Packages-influencing-BRS-Vitoria-raisins-2018.pdf: 1147107 bytes, checksum: 88073931b1a28f67a508435d6c8b515c (MD5) Previous issue date: 2018

Esta prospecção tecnológica buscou o mapeamento dos documentos de patentes que tangem os produtos e subprodutos alimentícios que contenham em sua composição a mandioca, utilizando a base de dados online Espacenet®, através das combinações dos descritores cassava*, manioc* e starch*, com os códigos de classificação internacional A21D, A23L1, A21D2/18, A21D2/36, A21D13/08 e A21D13/00. Foram encontradas 173 patentes, dentre os produtos mapeados, macarrão, bolo, cárneos e mix de farinha foram os mais representa tivos, seguido das massas, biscoitos e pães. A partir da análise dos resultados, verificou-se que há perspectivas de crescimento na área em estudo; assim, espera-se fomentar o estudo de novas patentes e inovações tecnológicas dentro da realidade brasileira. Made available in DSpace on 2019-02-02T23:34:58Z (GMT). No. of bitstreams: 1 Aline1.pdf: 410062 bytes, checksum: 667952f4db69f7ca654f30b4fa0c7add (MD5) Previous issue date: 2019-02-01 Edição Especial.

For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m),attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely,wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M 1) stood out among the other procedures, rendering the most promising wine aroma.GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Made available in DSpace on 2019-05-24T00:32:35Z (GMT). No. of bitstreams: 1 FoodChemistry2432018103117Nicolli.pdf: 923280 bytes, checksum: 34c9131947e998523882e81f49ea888f (MD5) Previous issue date: 2018

O presente estudo investigou o efeito do suco de uva tinto integral sobre o desempenho físico de corredores recreacionais. Made available in DSpace on 2017-10-21T09:25:44Z (GMT). No. of bitstreams: 1 Aline2.pdf: 84024 bytes, checksum: 8de2cf5fdbbfd8269ccd3d7d1d4bd13c (MD5) Previous issue date: 2017-06-20 Edição do Anais do 3 Simpósio Internacional Vinho e Saúde, Bento Gonçalves, jun. 2017.

O objetivo deste estudo foi avaliar o efeito da suplementação com um suco elaborado a partir das cultivares Isabel, Bordô e Concord (V. labrusca) sobre perfis lipídico e glicêmico, e pressão arterial de corredores recreacionais parentemente saudáveis. Made available in DSpace on 2017-10-21T09:25:34Z (GMT). No. of bitstreams: 1 Aline1.pdf: 83875 bytes, checksum: e429bde1dc3a387218f295fa8813dd0c (MD5) Previous issue date: 2017-06-20 Edição especial. Edição do Anais do 3 Simpósio Internacional Vinho e Saúde, Bento Gonçalves, jun. 2017.

Syzygium malaccens e is poorly studied regarding the bioactive compounds of fruits and leaves. The aim of this study was to determine proximate composition, phenolic compounds, carotenoids, and antioxidant capacity of the fruit parts and leaves of S. malaccense. The samples were extracted with different solvents in order to analyze phenolic compounds content (Folin-Ciocalteau and HPLC-DAD/FLD), flavonoids (reaction with AlCl3 and HPLC-DAD/FLD), anthocyanins (differential pH and HPLC-DAD, UPLC-ESI-MS/MS), total carotenoids (colorimetric method) and antioxidant capacity (hydrophilic and lipophilic-ORAC, FRAP, DPPH). The pulp demonstrated high amounts of soluble fibers and reducing sugars. The peel, seeds and leaves of S. malaccense showed great contents of phenolic compounds, flavonoids and carotenoids as well as antioxidant capacity. The anthocyanins found in the fruit were cyanidin-3-O-glucoside, cyanidin-3,5- O-diglucoside, and peonidin-3-O-glucoside. Polar bioactive compounds showed strong correlation to hydrophilic antioxidant capacity, while carotenoids did not correlate lipophilic-ORAC.

BACKGROUND: Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the polyphenol content and antioxidant activities of grape juices from two cultivars: BRS-Cora and Isabella. Total polyphenol content (TPC), anthocyanins, antioxidant capacity (oxygenradical absorbance capacity, ferric reducing antioxidantpower and1,1-diphenyl-2-picrylhydrazyl), and phenolic profile (high-performance liquid chromatography with diode array and fluorescence detection ? HPLC-DAD-FLD) were determined. RESULTS: BRS-Cora grape juice showed higher concentrations of total polyphenols and anthocyanins, as well as higher antioxidant potential, than those of Isabella grape juice. A significant positive correlation was found in TPC or anthocyanin contents when correlated with the remaining antioxidant assays. In addition, HPLC-DAD-FLD showed a higher total phenolic content in BRS-Cora grape juice compared to Isabella. CONCLUSION: The present results showBRS-Cora as a promising cultivar for grape juice production with an improved functional potential. Keywords: Isabella grape; BRS-Cora grape; grape juice; polyphenols; antioxidant potential; bioactive compounds Made available in DSpace on 2022-02-01T12:00:27Z (GMT). No. of bitstreams: 1 Silva-et-al-2016-Journal-of-the-Science-of-Food-and-Agriculture.pdf: 241644 bytes, checksum: 671d4fa599b8ee16413741469d86ab73 (MD5) Previous issue date: 2016

A vitivinicultura no semiárido do Brasil é uma novidade no mundo dos vinhos. As coordenadas geográficas da sua localização (804 do hemisfério sul) são bem distantes daquelas onde, há séculos, estão localizadas as áreas tradicionais.

Wines produced from non-Vitis vinifera varieties have great economic importance in Brazil and represent more than 80% of the national production, but scientific information regarding the quality of these wines is rare. The objective of this researchwas to determine consumer acceptability, the sensory profile and the chemical composition of the most consumed Brazilian red wines produced with Vitis labrusca and promising hybrid varieties, identifying the parameters that drive the preference of consumers. Commercial wines collected directly from differentwineries were evaluated regarding their overall acceptance by 120 consumers. Twelve trained panelists developed the sensory profile of the wines using Quantitative Descriptive Analysis (QDA). Physicochemical analyses carried out to determine the pH, titratable and volatile acidity, total solids, alcohol degree, total phenolics, free SO2 and the reducing sugar contents of the wines. The datawas analyzed by ANOVA, Tukey test, Internal Preference Mapping (MDPREF), Cluster analysis, Principal Component Analysis (PCA), Partial Least Square regression (PLS), and Extended Internal Preference Map (EPM). In general wines produced from Ives (V. labrusca) grape showed higher aroma/flavor notes described as sweet, grape, grape juice, blackberry and roses. The wines produced from the hybrid grape Máximo differed from those elaborated with the variety Ives, especially due to their higher intensity of earthy/mushroom, vegetative/green beans, woody and yeast sensory notes. The PLS and EPM analyses indicated that fruity notes associated with the aroma and flavor of grape and grape juice were sensory drivers of Brazilian consumers' preference. On the other hand, the majority of the consumers did not like the sensory notes described as earthy/mushroom, vegetative/green beans and yeast found in the wines produced from Máximo. The wine elaborated exclusively with the hybrid Seibel 2 and the wine containing the V. labrusca grapes Ives and Isabella were preferred by the majority of the consumers and only a minor segment of consumers appreciated the wines elaborated solely with Máximo grape. Thus the hybrid grape Seibel 2 and the recently developed hybrid Máximo were shown to be promising varieties for the winemaking of quality wines in Brazilian regions where the environmental conditions are not good for the cultivation of V. vinifera varieties. Made available in DSpace on 2014-04-24T22:32:06Z (GMT). No. of bitstreams: 1 Aline2014.pdf: 2314246 bytes, checksum: 4b1854f3afb6c04abab844083b1c28b4 (MD5) Previous issue date: 2014-04-22

Grapes are important sources of antioxidants compounds and one of the most used varieties to elaborate juices is 'Isabel', or 'Isabella', as it is called in North-America. This study aimed to evaluate the antioxidant activity of Isabella grape juices from the tropical semi-arid climate produced in Brazil on March and September, 2010. Total phenolics and anthocyanins were determined, as well as the antioxidant capacity by DPPH, FRAP and hydrophilic ORAC methods. Test T was used to compare statistical difference at 5% of significance level. As expected, the results showed that the season can play a significant role on phenolics content and antioxidant power. Polyphenols content in juices varied from 82.9 ± 0.92 to 102.2 ± 1.59 mg GAE 100 mL-1 and anthocyanins content ranged from 44.3 ± 2.01 to 129.5 ± 2.82 mg cyanidin-3-glucoside 100 mL-1. Regression analyses showed a high correlation of antioxidant capacity and anthocyanins content. Grapes from Sao Francisco River Valley demonstrated to be a good source of antioxidant for human diet. Made available in DSpace on 2016-02-23T06:39:10Z (GMT). No. of bitstreams: 1 CASARINJFoodSciEngv3n2p642013.pdf: 165761 bytes, checksum: 52872d85a681de344f7c6fb7ca245734 (MD5) Previous issue date: 2013-04-19