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dc.contributor.authorLago, Laura Oliveirapt_BR
dc.contributor.authorSwit, Pawelpt_BR
dc.contributor.authorSilva, Mairon Moura dapt_BR
dc.contributor.authorBiasoto, Aline Camarão Tellespt_BR
dc.contributor.authorWelke, Juliane Elisapt_BR
dc.contributor.authorMontero, Lídiapt_BR
dc.contributor.authorHerrero, Miguelpt_BR
dc.date.accessioned2023-07-20T03:36:42Zpt_BR
dc.date.issued2023pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/262476pt_BR
dc.description.abstractThe typical phenolic profile in grapes is characterized by its complexity both in terms of number of diverse chemical structures and their variation during ripening. Besides, the specific phenolic composition of grapes directly influences the presence of those components in the resulting wine. In this contribution, a new method based on the application of comprehensive two-dimensional liquid chromatography coupled to a diode array detector and tandem mass spectrometry has been developed to obtain the typical phenolic profile of Malbec grapes cultivated in Brazil. Moreover, the method has been demonstrated to be useful to study how the phenolic composition in grapes evolved during a 10-week ripening period. Main detected compounds in grapes and in the wine derived from them were anthocyanins, although a good number of polymeric flavan-3-ols were also tentatively identified, among other compounds. Results show how the amount of anthocyanins present in grapes was increased during ripening up to 5–6 weeks and then decreased towards week 9. The two-dimensional approach applied was demonstrated to be useful for the characterization of the complex phenolic profile of these samples, involving more than 40 different structures and has the potential to be further applied to the study of this important fraction is different grapes and wines systematically.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofJournal of chromatography A. Amsterdam. Vol. 1704 (Aug. 2023), 464131, 10 p.pt_BR
dc.rightsOpen Accessen
dc.subjectCompostos fenólicospt_BR
dc.subjectPhenolic compoundsen
dc.subjectGrapeen
dc.subjectUvapt_BR
dc.subjectWineen
dc.subjectVinhopt_BR
dc.subjectTwo-dimensional liquid chromatographyen
dc.subjectCromatografia líquida bidimensionalpt_BR
dc.subjectLC × LCen
dc.titleEvolution of anthocyanin content during grape ripening and characterization of the phenolic profile of the resulting wine by comprehensive two-dimensional liquid chromatographypt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001167189pt_BR
dc.type.originEstrangeiropt_BR


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