scholarly journals INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY

Irriga ◽  
2018 ◽  
Vol 23 (4) ◽  
pp. 818-834 ◽  
Author(s):  
Vanessa De Souza Oliveira ◽  
Giuliano Elias Pereira ◽  
Augusto Miguel Nascimento Lima ◽  
Alessandra Monteiro Salviano ◽  
Russaika Lirio Nascimento ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Vitis Vinifera ◽  
Deficit Irrigation ◽  
Vitis Vinifera L ◽  
Anthocyanin Content ◽  
Regulated Deficit Irrigation ◽  
Total Anthocyanin ◽  
Volatile Acidity ◽  
Total Anthocyanin Content ◽  
Caixa Postal

INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY     VANESSA DE SOUZA OLIVEIRA1; GIULIANO ELIAS PEREIRA2; AUGUSTO MIGUEL NASCIMENTO LIMA1; ALESSANDRA MONTEIRO SALVIANO3; RUSSAIKA LÍRIO NASCIMENTO1 E LUÍS HENRIQUE BASSOI4   1Univasf, Colegiado de Engenharia e Ambienta, Avenida Antonio Carlos Magalhães, 510, 48902-300, Juazeiro - BA, Brasil. [email protected], [email protected], [email protected] 2Embrapa Uva e Vinho, Rua Livramento, 515, Caixa Postal 130, 95701-008, Bento Gonçalves - RS, Brasil. [email protected] 3Embrapa Semiárido, BR 428 km 152, Caixa Postal 23, 56302-970, Petrolina - PE, Brasil. [email protected] 4Embrapa Instrumentação, Rua XV de Novembro, 1452, Caixa Postal 741, 13560-970, São Carlos - SP, Brasil. [email protected]     1 ABSTRACT   Deficit irrigation is used to control grapevine vegetative vigor and the grape composition can be influenced by soil water content. The minerals contained in the grapes are responsible for the physicochemical properties and stability of the wine. Therefore, the aim of this work was to evaluate the effects of irrigation strategies on the properties of ‘Syrah’ wines produced in São Francisco Valley, Brazil. The irrigation treatments used were FI (full irrigation), RDI (regulated deficit irrigation), and DI (deficit irrigation). Winemaking was performed by traditional methods, followed by stabilization and bottling. Density, alcohol content, pH, total and volatile acidity, total and free sulfur dioxide, total polyphenols index, color intensity, and total anthocyanin content were determined, as well as the contents of Ca, Mg, P, K, Na, Mn, Fe, Cu, Zn, Cd, Cr, Ni, and Pb. The properties of wines were influenced by irrigation strategies, except for the content of total anthocyanin, Mg, P, Na, Cu, and Mn. The contents of Cd, Cr, Fe, and Zn were similar in the vines. The wines demonstrated varied properties with different typicalities. Irrigation strategies can be recommended for different products, FI for young and cheap, and DI and RDI for aged and more expensive wines.   Keywords: Vitis vinifera L., grape, water availability, tropical wine.     OLIVEIRA, V. DE S.; PEREIRA, G. E.; LIMA, A. M. N.; SALVIANO, A. M.; NASCIMENTO, R. L. E BASSOI, L. H. INFLUÊNCIA DE ESTRATÉGIAS DE IRRIGAÇÃO NAS PROPRIEDADES FÍSICO-QUÍMICAS DO VINHO ‘SYRAH’ PRODUZIDO NO VALE DO SÃO FRANCISCO           2 RESUMO   A irrigação com déficit é utilizada para controlar o vigor vegetativo da videira, e a composição da uva pode ser influenciada pela umidade do solo. Os minerais presentes nas uvas são responsáveis pelas propriedades físico-químicas e pela estabilidade do vinho. Portanto, o objetivo deste trabalho foi avaliar os efeitos de estratégias de irrigação sobre as propriedades do vinho ‘Syrah’ produzido no Vale do São Francisco, Brasil. As estratégias de irrigação utilizadas foram IP (irrigação plena), IDC (irrigação com déficit controlado) e ID (irrigação com déficit). A elaboração de vinhos foi realizada por métodos tradicionais, seguido de estabilização e engarrafamento. A densidade, teor de álcool, pH, acidez total e volátil, dióxido de total e livre de enxofre, o índice total de polifenóis, a intensidade da cor, conteúdo total de antocianina e concentrações de Ca, Mg, P, K, Na, Mn, Fe, Cu e Zn, Cd, Cr, Ni e Pb foram determinadas. As propriedades dos vinhos foram influenciadas pelas estratégias de irrigação, exceto os teores totais de antocianinas, e de Mg, P, Na, Cu e Mn. Os níveis de Cd, Cr, Fe e Zn foram semelhantes nos vinhos. Os vinhos demonstraram propriedades variadas com diferentes tipicidades. As estratégias de irrigação podem ser recomendadas para a obtenção de diferentes produtos, sendo a IP para vinhos jovens e baratos, e o ID e IDC para vinhos envelhecidos e mais caros.   Palavras chave: Vitis vinifera L., uva, disponibilidade de água, vinho tropical.

scholarly journals TROCAS GASOSAS E COMPOSIÇÃO FÍSICO-QUÍMICA DE VINHOS EM FUNÇÃO DE ESTRATÉGIAS DE IRRIGAÇÃO

Irriga ◽  
2018 ◽  
Vol 1 (01) ◽  
pp. 205 ◽  
Author(s):  
Russaika Lírio Nascimento ◽  
José Aliçandro Bezerra Da Silva ◽  
Luis Henrique Bassoi ◽  
Giuliano Elias Pereira ◽  
Bruno Ricardo Silva Costa ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Water Potential ◽  
Deficit Irrigation ◽  
Vitis Vinifera L ◽  
Activity Data ◽  
Wine Production ◽  
Physiological Variables ◽  
Caixa Postal ◽  
E Mail

TROCAS GASOSAS E COMPOSIÇÃO FÍSICO-QUÍMICA DE VINHOS EM FUNÇÃO DE ESTRATÉGIAS DE IRRIGAÇÃO  RUSSAIKA LÍRIO NASCIMENTO1; JOSÉ ALIÇANDRO BEZERRA DA SILVA1; LUIS HENRIQUE BASSOI2; GIULIANO ELIAS PEREIRA3; BRUNO RICARDO SILVA COSTA1 E VANESSA DE SOUZA OLIVEIRA1 1Colegiado de Pós-graduação em Engenharia Agrícola, UNIVASF, campus Juazeiro, Avenida Antônio Carlos Magalhães, 510, 48902-300, Juazeiro, Bahia, Brasil, e-mail: [email protected], [email protected], [email protected], [email protected] Instrumentação, Rua XV de Novembro, 1452, São Carlos, São Paulo, Brasil, 13560-970, Caixa Postal 741, e.mail: [email protected] Semiárido, BR 428, km 152, Petrolina, Pernambuco, Brasil, 56302-970, Caixa Postal 23, e-mail: [email protected]  1 RESUMO O objetivo deste trabalho foi avaliar as alterações nas variáveis fisiológicas e composição físico-química de vinhos elaborados a partir de videiras submetidas a diferentes estratégias de irrigação. Os tratamentos aplicados foram: irrigação plena - irrigação realizada durante todo o ciclo de produção; irrigação com déficit controlado - onde a irrigação foi interrompida aos 49 dias após a poda, sendo realizadas eventuais irrigações após a interrupção, de acordo com o monitoramento da água no solo; e a irrigação com déficit, onde a aplicação de água foi interrompida desde os 49 dapp até a colheita. O potencial hídrico foliar foi medido utilizando a bomba de Scholander. Os índices de clorofila a, b e total foram mensurados utilizando o dispositivo portátil (ClorofiLOG - CFL 1030). As coletas de dados referentes a atividade fotossintética foram determinadas a partir do analisador portátil de gás por infravermelho (Modelo Li-6400). Os ácidos orgânicos e os compostos fenólicos foram quantificados utilizando a cromatografia líquida de alta eficiência. O déficit de irrigação reduziu o potencial hídrico, a fotossíntese, a produtividade, o ácido tartárico e aumentou a concentração de compostos fenólicos. Vinhos obtidos de uvas de plantas dos tratamentos com déficit podem ser destinados a elaboração de vinhos de guarda. Palavras-chave: Vitis vinifera L., Syrah, semiárido, clorofila, ácidos orgânicos.  NASCIMENTO, R. L.; SILVA, J. A. B; BASSOI, L. H; PEREIRA, G. E.; COSTA, B. R. S; OLIVEIRA, V. O.GAS EXCHANGE AND PHYSICAL-CHEMICAL COMPOSITION OF WINES DUE TO IRRIGATION STRATEGIES  2 ABSTRACT The study aimed to evaluate changes in physiological variables and physicochemical composition of wines from vines subjected to different irrigation strategies. The treatments were: full irrigation – applying water throughout the whole crop season, regulated deficit irrigation – interrupting the irrigation at 49 days after pruning and applying water according to soil water monitoring, and deficit irrigation – interrupting the watering 49 days after pruning to harvest. The leaf water potential was measured with a Scholander pressure chamber. The chlorophyll a, b and total indexes were measured using a portable device (ClorofiLOG - CFL 1030). The photosynthetic activity data were determined with the portable infrared gas analyzer (LI-6400 Model). The organic acids and phenolic compounds were quantified using high-performance liquid chromatography. Deficit irrigation reduced the water potential, photosynthesis, productivity, tartaric acid and increased the concentration of phenolic compounds. Wines from vines grapes under deficit irrigation may be indicated for aged red wine production. Keywords: Vitis vinífera L., Syrah, chlorophyll, semi-aride, acids organic

scholarly journals Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 449-458
Author(s):  
T.N.N. Tuan Azlan ◽  
Yusnita Hamzah ◽  
H.A. Mohd Abd Majid
Keyword(s):  
Physicochemical Properties ◽  
Gum Arabic ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Acacia Senegal ◽  
Total Anthocyanin ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Total Anthocyanin Content ◽  
Significant Difference

Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.

scholarly journals Influence of Ripening Stage and Cultivar on Physicochemical Properties and Antioxidant Compositions of Aronia Grown in South Korea

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 598 ◽  
Author(s):  
Haejo Yang ◽  
Young-Jun Kim ◽  
Youngjae Shin
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Immature Stage ◽  
Mature Stage ◽  
Anthocyanin Content ◽  
Ripening Stage ◽  
Total Anthocyanin ◽  
Aronia Melanocarpa ◽  
Total Anthocyanin Content

The present study investigated the fruits of aronia (Aronia melanocarpa) across different stages of maturity and analyzed their physicochemical properties, antioxidant compositions, and activities. The selected aronia cultivars (‘Viking’, ‘McKenzie’, and ‘Kingstar K1’ were categorized based on maturity into the immature stage (red tip), intermediary stage (red), and mature stage (dark purple). The key sugar components of aronia fruits were fructose, glucose, and sorbitol, while the main organic acid was found to be malic acid. The antioxidant content and activity of all three aronia cultivars showed significantly higher values for the red tip stage than the red or dark purple stages. However, the total anthocyanin content of aronia was the highest at the dark purple stage in three cultivars. The main polyphenols in aronia fruits were found to be catechol and chlorogenic acid, with a decreasing tendency as maturation progressed. As a result, the red tip stage of aronia fruits contains comparatively more abundant flavonoids, phenolic compounds and polyphenols than the dark purple stage, with higher antioxidant activity.

scholarly journals Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1670
Author(s):  
Walther Ide ◽  
Constanza Sabando ◽  
Johanna Castaño ◽  
Natalia Pettinelli ◽  
Richard Bustos ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Antioxidant Capacity ◽  
Residence Time ◽  
Grape Juice ◽  
Extraction Time ◽  
Vitis Vinifera L ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Steam Extraction ◽  
Extraction Device

Vitis vinifera L. cv. País is an ancestral Chilean grape undervalued due to its undesirable oenological characteristics. In this study, steam extraction for the production of grape juice, a new product, according to our knowledge, is proposed as an alternative for the valorization of this fruit. The effect of the extraction time on the composition and antioxidant capacity of País grape juice obtained was evaluated, as well as the change in the phenolic profile during storage. The soluble solid values and total polyphenol and total anthocyanin content increased with the extraction time. However, a residence time of the juice in the extraction device higher than 10 min led to thermal degradation of anthocyanins and flavonols. The most abundant phenolic compound identified and quantified by HPLC-DAD in the País grape juice was cinnamic acid. The storage of juices had a greater effect on anthocyanin and flavonol losses than the residence time of the juice in the extraction device. The antioxidant capacity of juice measured by ABTS and ferric reducing power assays ranged from 3 to 5 mmol trolox/L and from 10 to 18 mM Fe2+/L, respectively. In summary, steam extraction is a viable method to produce País grape juice with antioxidant capacity.

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