Physicochemical changes in red wines from the São Francisco Valley (Brazil) after aged in a bottle

Summary The São Francisco Valley is an exponent region in biotechnology and viticulture, located in the Northeast of Brazil, with tropical cultivation of wine grapes, with more than one harvest a year. Furthermore, wine production in the caatinga biome is unique and has shown commercial potential. S...

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Bibliographic Details
Published in:International journal of food science & technology 2023-08, Vol.58 (8), p.4136-4143
Main Authors: Lima, Pedro Henrique Nascimento, Rodrigues, Caroline Falcão, Arruda, José Humberto Barros, Santos, Andrelina Maria Pinheiro, Andrade Lima, Luciana Leite
Format: Article
Language:English
Subjects:
Acidity
Aging
Antioxidants
Barrels
Biotechnology
Chromatic parameters
Cultivation
Fruit cultivation
Parameters
Phenolic compounds
Phenols
physicochemical stability
Stability
tropical wines
typicality
Valleys
Viticulture
Wine
Wines
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Summary:Summary The São Francisco Valley is an exponent region in biotechnology and viticulture, located in the Northeast of Brazil, with tropical cultivation of wine grapes, with more than one harvest a year. Furthermore, wine production in the caatinga biome is unique and has shown commercial potential. Studies related to the physicochemical characterization and stability of wines during aging in the bottle are essential to guarantee and maintain quality. The present study aims to evaluate changes in physicochemical and chromatic parameters of tropical red wines from the São Francisco Valley aging in bottle. Classical physicochemical analyses, profiles of groups of phenolic compounds, antioxidant activity, and chromatic parameters were performed on all red wines from the São Francisco Valley Indication of Origin, with and without storage in oak barrels, and aged in bottles for 36 months. The study showed significant reductions in the levels of physicochemical parameters (acidity, total soluble solids, characterization of phenolic composition, antioxidant power) and color for wines that did not age in oak barrels. However, wines stored in oak barrels showed the highest stability. Thus, red wine storage in oak barrels, an oenological practice that increases quality, can be indicated for tropical red wines. Chemistry profile of red wines from the Vale do São Franciso, Brazil.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16429