Dados do Trabalho

Título

IMPACT OF POST-FERMENTATION MACERATION ON THE COMPOSITION OF RIBOLLA GIALLA (VITIS VINIFERA) WINES

Introdução

The search for wines with unique sensory characteristics has grown among consumers. In this context, traditionally made without the maceration step, white wine presents a new perspective for innovation. Post-fermentative maceration aims to keep the wine in contact with the grape skins for a specific time, which is commonly applied in the production of red wines, which gives the wine greater extraction of grape compounds, such as polyphenols, in addition to influencing the sensory characteristics of wines. This work aimed to evaluate the impact of post-fermentation maceration on the phenolic profile of white wines of the Ribolla Gialla (Vitis vinifera) variety.

Material e Métodos

The experiment was performed applied different times of maceration treatments and designed as the wine made using the traditional method without maceration (T), with post-fermentation maceration for 30 days (M30) and with post-fermentation maceration for 60 days (M60). All samples were analyzed for individual polyphenol content by HPLC-DAD, total polyphenols (Folin-Ciocalteu), antioxidant activity (ABTS method), and color index (420nm).

Resultados e Discussão

. Fourteen phenolic compounds were identified and quantified in wines, such as hydroxynamic acids, hydroxybenzoic acids, flavonols, flavanols, and stilbenes. The polyphenols in the highest concentration in wines made with post-fermentation maceration were gallic acid, caftaric acid, epicatechin, and catechin, compared to wine made without maceration.

Conclusão

Furthermore, it was observed that wines made with post-fermentation maceration (M30 and M60) showed a higher browning index and antioxidant activity when compared to wine without maceration (T). This result is related to the higher concentration of polyphenols in these wines. It was possible to observe a significant influence (p < 0.05) on the phenolic profile of the macerated wines about the time of contact with the skins, where M60 wine having a higher content of gallic acid, caftaric acid, catechin, and epicatechin. The results of this study demonstrate that post-fermentation maceration of 30 and 60 days promoted a progressive increase in the extraction of phenolic compounds, which significantly contributes to the color intensity and antioxidant capacity of white wine.