Banca de DEFESA: ANA PAULA ANDRÉ BARROS

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : ANA PAULA ANDRÉ BARROS
DATE: 08/04/2022
TIME: 14:00
LOCAL: Plataforma Conferencia Web - RNP
TITLE:

POTENTIAL OF VIOGNIER, GRENACHE AND SYRAH GRAPES FOR THE ELABORATION OF SPARKLING WINES BY THE TRADITIONAL METHOD IN THE SUBMIDIO SÃO FRANCISCO VALLEY

KEY WORDS:

cold pre-fermentative fermentation; autolysis; phenolic compounds, volatile compounds, antioxidant capacity.

PAGES: 143
BIG AREA: Outra
AREA: Tecnologia e Inovação
SUMMARY:

Sparkling wines elaborated by the traditional method have high added market value, and their production is growing worldwide. Brazil has followed this increasing trend, and nowadays this product is the leader in sales in the national vitiviniculture and the most exported. For the São Francisco Submedium Valley (SFSV) chain, a tropical semi-arid region in Pernambuco and Bahia, sparkling wine is the most important product. Thus, aiming for the greater development of the regional vitiviniculture and, consequently, the national, the major goal of this thesis was to evaluate the potential of the SFSV cultivated grapes for the elaboration of white, rosé, and red sparkling wines by the traditional method, until now, not commercially available in the region. For this reason, the Viognier, Grenache, and Syrah cultivars were chosen that are already adapted to the region; added to that, two oenological practices were applied and evaluated: pre-fermentative cold maceration with refrigeration use and aging on lees (autolysis). These studies evaluated the physical-chemical, phenolic, volatile, and antioxidant capacity of white and rosé sparkling wines from Viognier and Grenache cultivars elaborated with different pre-fermentative cold maceration times (0, 24, and 72 hours); and red sparkling wines from the cultivar Syrah, elaborated with different times of pre-fermentative cold maceration (0, 24 and 72 hours) and autolysis (3 and 18 months). ‘Viognier’ and ‘Grenache’ sparkling wines were analyzed after 18 months of autolysis, evaluated the oenological and colorimetric parameters, phenolic compounds by HPLC-DAD-FD and spectrophotometry, and the antioxidant capacity by the DPPH and FRAP. Cold pre-fermentative maceration on the white sparkling wine ‘Viognier’ for 24h increased the kaempferol-3-O-glucoside and quercetin 3-β-D-glucoside contents, and with 72h promoted higher concentrations of (-)-epicatechin, procyanidin B2, and total phenolic compounds. In the ‘Grenache’ rosé sparkling wine, 24h of maceration increased the chlorogenic acid, caffeic acid, and quercetin 3-β-D-glucoside contents. The results also pointed out that, to maintain the product antioxidant capacity, 72h of pre-fermentative cold maceration is recommended to elaborate sparkling wine with ‘Viognier’ and up to 24h for ‘Grenache’. The first part of the study with the sparkling wines elaborated with the cultivar Syrah was characterized the phenolic compound profile by HPLC-DAD (n = 21), antioxidant capacity evaluation (ABTS, DPPH, and FRAP assays), and color (CIELab and CIEL*C*h systems). The total phenolic compounds contents and the antioxidant capacity were higher with longer times of maceration (72 h) and autolysis (18 months). The second part of the study, with the ‘Syrah’ red sparkling wines, evaluated the impact of cold pre-fermentative maceration and autolysis times over the volatile profile compounds extracted by HS-SPME, identified by GC-MS and semi-quantified by CG-FID. Sixty-six volatile compounds were identified among esters, alcohols, carboxylic acids, aldehydes, terpenes, ketones, in this order of importance. Cold pre-fermentative fermentation and aging on lees times significantly affected the volatile composition of the red sparkling wines. Cluster hierarchical analysis and the heat map evidenced that autolysis was the major factor to separate the samples in the function of the volatile compounds found in the concentrations above the odor threshold. The sparkling wine with 72h of maceration and three months of autolysis stood out among all samples with higher volatile compound concentrations, referring to fruity, floral, and sweetened notes. With the results from this thesis, it is expected that the sparkling wines elaborated by the traditional method will become a production and market alternative in the SFSV, moving the wine regional and national chain in the following years adding value to the product.

BANKING MEMBERS:
Externo à Instituição - MARCOS DOS SANTOS LIMA - IFPE
Externo à Instituição - ROGER WAGNER - UFSM
Externo à Instituição - Vitor Manfroi - UFRGS
Presidente - 225.961.678-08 - ALINE CAMARÃO TELLES BIASOTO - EMBRAPA
Interna - 287294 - LUZIMAR GONZAGA FERNANDEZ