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Phenolic composition of monovarietal red wines regarding volatile phenols and its precursors

2018Journal article Restricted access
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dc.contributor.authorLima, Adriana
dc.contributor.authorOliveira, Carla
dc.contributor.authorSantos, Cristina
dc.contributor.authorCampos, Francisco M.
dc.contributor.authorCouto, José António
dc.date.accessioned2018-10-18T18:43:41Z
dc.date.available2018-10-18T18:43:41Z
dc.date.issued2018
dc.description.abstractThe aim of this study was to characterise and compare wines from different grape varieties focusing on the volatile phenols and on the respective precursor compounds, both on the free form (p-coumaric, ferulic and caffeic acids) and as tartaric esters of hydroxycinnamic acids (caftaric, coutaric and fertaric acids). Fifty-eight commercial monovarietal red wines from eight selected grape varieties were used: Cabernet Sauvignon, Syrah, Aragonez, Castelão, Touriga Franca, Touriga Nacional, Trincadeira and Vinhão (Sousão). It was found that volatile phenol precursors exist mostly as esters of tartaric acid, with caftaric acid as the most abundant cinnamate (17–111 mg/L), followed by coutaric and fertaric acids. The predominant hydroxycinnamic acid was p-coumaric acid, the highest concentrations being found in Syrah and Touriga Franca (6–7 mg/L) and the lowest in Touriga Nacional and Trincadeira (2–3 mg/L). Touriga Nacional exhibits the highest difference between bound and free forms. Malvidin-3-O-(6-p-coumaroyl)-glucoside, a potential source of p-coumaric acid, was found in most of the wines with average values varying between 1 and 5 mg/L. Twenty-two percent of the wines analysed presented levels of volatile phenols above the perception threshold. Ethylphenols were the highest in Vinhão and Trincadeira, showing an average value well above the perception threshold. The concentrations found in Cabernet Sauvignon and Syrah wines were around ten times lower than those reported in previous works. The results show relevant differences among grape varieties but the availability of the precursors in meaningful amounts may not be the only factor explaining the formation of volatile phenols in wines.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLima, A., Oliveira, C., Santos, C., Campos, F.M., Couto, J.A. (2018). Phenolic composition of monovarietal red wines regarding volatile phenols and its precursor. European Food Research and Technology, 244(11), 1985-1994pt_PT
dc.identifier.doi10.1007/s00217-018-3110-8pt_PT
dc.identifier.eid85049020965
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10400.14/25794
dc.identifier.wos000445752000010
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationNORTE-01-0145-FEDER-000030
dc.relation248796/2013-5
dc.subjectMonovarietal winespt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectVolatile phenolspt_PT
dc.subjectHydroxycinnamic acidspt_PT
dc.titlePhenolic composition of monovarietal red wines regarding volatile phenols and its precursorspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage1994
oaire.citation.issue11
oaire.citation.startPage1985
oaire.citation.titleEuropean Food Research and Technologypt_PT
oaire.citation.volume244
oaire.fundingStream5876
person.familyNameOliveira
person.familyNameGonçalves dos Santos
person.familyNameMorais Sarmento de Campos
person.familyNameCouto
person.givenNameCarla
person.givenNameCristina
person.givenNameFrancisco Manuel
person.givenNameJosé António
person.identifier1393111
person.identifier.ciencia-id521E-EE5E-AF0B
person.identifier.ciencia-idA815-2B9C-D424
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.orcid0000-0002-3346-2629
person.identifier.orcid0000-0002-3457-493X
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0002-3156-1412
person.identifier.ridAAZ-2861-2021
person.identifier.scopus-author-id35614525200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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