Valorização da casta Vinhão através das suas caraterísticas fitoquímicas
Ficheiros
Data
2018-02-09
Autores
Título da revista
ISSN da revista
Título do Volume
Editora
Resumo
A produção de vinho é considerada uma parte fundamental e essencial da cultura europeia, sendo a Europa a maior produtora de vinhos e exportadora de produtos vitivinícolas a nível mundial. Portugal tem contribuído para esse crescimento nomeadamente com na produção de Vinhos Verdes.
A produção de Vinhos Verdes é única, de notável interesse pela sua tipicidade e autenticidade devido às características únicas do vinho, frescura e jovialidade.
O Vinho Verde Tinto, produzido a partir da casta Vinhão tem vindo a ser comercializado como monocasta, mas ao logo dos últimos anos tem se verificado uma quebra na produção devido às suas caraterísticas organoléticas e tendências de mercado.
Neste trabalho fez-se uma análise detalhada da casta Vinhão, efetuou-se a recolha da amostragem em diferentes fases, inicialmente a recolha dos bagos de uva, após a vinificação recolheu-se o engaço, após a vinificação foram recolhidas três amostras de mosto, um primeiro mosto recolhido do lagar no primeiro dia de vinificação (M1), o segundo mosto igual ao M1 mas pasteurizado de imediato (MP), e um terceiro mosto recolhido no terceiro dia de fermentação (M2) e o vinho no final do processo de vinificação da casta em estudo, cultivada na Região Demarcada dos Vinhos Verdes. Posteriormente em laboratório pelo processo de maceração da uva (Vitis vinifera L.) separou-se a película da polpa e o engaço foi seco e moído para facilitar a extração dos compostos fenólicos.
Para todas as amostras avaliou-se o conteúdo polifenólico particularmente os fenóis totais, orto-difenóis, flavonóides e antocianinas, analisou-se igualmente a atividade antiradicalar desta casta por dois métodos distintos, ABTS.+ e o DPPH•.
O rastreio da análise da ampla amostragem da casta em estudo teve como objetivo quantificar e valorizar o seu conteúdo polifenólico de forma a potencializar o consumo moderado deste vinho, em que o consumidor possa associar os possíveis efeitos benéficos para a saúde, e inovar criando um produto alternativo ao vinho, um possível “Sumo de Vinhão”, com melhores caraterísticas organoléticas e caraterísticas fenólicas similares do vinho desta casta.
Em suma, para todos os parâmetros analisados (fenóis totais, flavonoides, orto-difenóis e antocianinas) as amostras (película, polpa e engaço), em todos os parâmetros existem diferenças significativas entre todas as amostras analisadas. O engaço representa a amostra com maior teor de fenóis totais, flavonoides e orto-difenóis. No caso das
antocianinas como se pode verificar a película é a que apresenta o maior teor, o que é espectável e neste caso o engaço é significativamente diferente da película e da polpa com o valor mais baixo.
Comparando os métodos (ABTS e DPPH) para as amostras (película, polpa e engaço) verifica-se que todas são significativamente diferentes entre si, sendo o engaço a que apresenta o maior teor de atividade antiradicalar.
Esta análise traduz-nos uma importante valorização dos subprodutos da casta em estudo, pelas suas propriedades fenólicas e os seus potenciais efeitos benéficos para a saúde, podendo ser introduzida em vários sectores do mercado, nomeadamente saúde, cosmética e alimentar.
O vinho resultante da vinificação desta casta apresenta valores elevados relativamente a outros vinhos da mesma casta, comparativamente com outras castas tintas podemos verificar que as diferenças significativas se justificam uma vez que estamos a avaliar metabolitos secundários que dependem do tipo de casta, diferentes regiões de produção, das condições edafo-climáticas, o que justifica os resultados obtidos.
Wine production is considered a fundamental and essential part of European culture, with Europe being the largest wine producer and exporter of wine products worldwide. Portugal has contributed to this growth, particularly in the production of Vinhos Verdes. The production of Vinho Verde is unique, of notable interest for its typicality and authenticity due to the unique characteristics of the wine, the freshness and joviality. The Vinho Verde Tinto, produced from the Vinhão grape variety, has increasingly been marketed as a monocast, but in the last years there has been a drop in production due to its organoleptic characteristics and market trends. In this work a detailed analysis of the grape variety Vinhão was carried out, sampling was carried out in different phases, initially the collection of the grape berries, after vinification the collection was collected, after vinification three samples of must were collected, a first must collected from the mill on the first day of fermentation (M1), the second must equal to M1 but pasteurized immediately (MP), and a third must collected on the third day of fermentation (M2) and the wine at the end of the fermentation process. vinification of the studied grape variety, cultivated in the Demarcated Region of Vinhos Verdes. Subsequently in the laboratory by the process of maceration of the grape (Vitis vinifera L.) the film was separated from the pulp and the stink was dried and ground to facilitate the extraction of the phenolic compounds. The polyphenolic content, in particular the total phenols, ortho-diphenols, flavonoids and anthocyanins, was also evaluated. The antiradical activity of this variety was analyzed by two different methods, ABTS + and DPPH. The screening of the broad sample analysis of the studied grape variety had the objective of quantifying and valorizing its polyphenolic content in order to increase the moderate consumption of this wine, in which the consumer can associate the possible beneficial effects on health, and innovate creating a product alternative to wine, a possible "wine juice", with better organoleptic characteristics and similar phenolic characteristics of the wine of this variety. In summary, for all analyzed parameters (total phenols, flavonoids, ortho-diphenols and anthocyanins) the samples (film, pulp and stink), in all parameters there are significant differences among all samples analyzed. The sample represents the highest total phenol content, flavonoids and ortho-diphenols. In the case of anthocyanins as can be seen the film is the one with the highest content, which is likely, and in this case the sting is significantly different from the film and the pulp with the lowest value. In summary, comparing the methods (ABTS and DPPH) for the samples (film, pulp and stuck) all of them are significantly different from each other, the sting being the one with the highest content of antiradicalar activity. This analysis represents an important valorization of the by-products of the caste under study for its phenolic properties and its potential beneficial effects on health and can be introduced in several sectors of the market, namely health, cosmetics and food. The wine resulting from the vinification of this grape variety shows high values in relation to other wines of the same variety, compared to other red varieties, we can verify that the significant differences are justified since we are evaluating secondary metabolites that depend on the type of grape variety, different production regions, of the soil and climatic conditions, which justifies the results obtained.
Wine production is considered a fundamental and essential part of European culture, with Europe being the largest wine producer and exporter of wine products worldwide. Portugal has contributed to this growth, particularly in the production of Vinhos Verdes. The production of Vinho Verde is unique, of notable interest for its typicality and authenticity due to the unique characteristics of the wine, the freshness and joviality. The Vinho Verde Tinto, produced from the Vinhão grape variety, has increasingly been marketed as a monocast, but in the last years there has been a drop in production due to its organoleptic characteristics and market trends. In this work a detailed analysis of the grape variety Vinhão was carried out, sampling was carried out in different phases, initially the collection of the grape berries, after vinification the collection was collected, after vinification three samples of must were collected, a first must collected from the mill on the first day of fermentation (M1), the second must equal to M1 but pasteurized immediately (MP), and a third must collected on the third day of fermentation (M2) and the wine at the end of the fermentation process. vinification of the studied grape variety, cultivated in the Demarcated Region of Vinhos Verdes. Subsequently in the laboratory by the process of maceration of the grape (Vitis vinifera L.) the film was separated from the pulp and the stink was dried and ground to facilitate the extraction of the phenolic compounds. The polyphenolic content, in particular the total phenols, ortho-diphenols, flavonoids and anthocyanins, was also evaluated. The antiradical activity of this variety was analyzed by two different methods, ABTS + and DPPH. The screening of the broad sample analysis of the studied grape variety had the objective of quantifying and valorizing its polyphenolic content in order to increase the moderate consumption of this wine, in which the consumer can associate the possible beneficial effects on health, and innovate creating a product alternative to wine, a possible "wine juice", with better organoleptic characteristics and similar phenolic characteristics of the wine of this variety. In summary, for all analyzed parameters (total phenols, flavonoids, ortho-diphenols and anthocyanins) the samples (film, pulp and stink), in all parameters there are significant differences among all samples analyzed. The sample represents the highest total phenol content, flavonoids and ortho-diphenols. In the case of anthocyanins as can be seen the film is the one with the highest content, which is likely, and in this case the sting is significantly different from the film and the pulp with the lowest value. In summary, comparing the methods (ABTS and DPPH) for the samples (film, pulp and stuck) all of them are significantly different from each other, the sting being the one with the highest content of antiradicalar activity. This analysis represents an important valorization of the by-products of the caste under study for its phenolic properties and its potential beneficial effects on health and can be introduced in several sectors of the market, namely health, cosmetics and food. The wine resulting from the vinification of this grape variety shows high values in relation to other wines of the same variety, compared to other red varieties, we can verify that the significant differences are justified since we are evaluating secondary metabolites that depend on the type of grape variety, different production regions, of the soil and climatic conditions, which justifies the results obtained.
Descrição
Dissertação de Mestrado em Enologia
Palavras-chave
Vitis vinifera , Valorização da casta , Compostos polifenólicos , Atividade antioxidante