Moderate dehydration of 'Syrah' grapes (Vitis vinifera L.) for winemaking

Wesley Esdras Santiago; Danil Galdino Figueredo; Rodolpho César dos Reis Tinini; Barbara Janet Teruel

Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/43536

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DC Field	Value	Language
dc.creator	Wesley Esdras Santiago	pt_BR
dc.creator	Danil Galdino Figueredo	pt_BR
dc.creator	Rodolpho César dos Reis Tinini	pt_BR
dc.creator	Barbara Janet Teruel	pt_BR
dc.date.accessioned	2022-07-22T13:32:02Z	-
dc.date.available	2022-07-22T13:32:02Z	-
dc.date.issued	2016	-
dc.citation.issue	1115	pt_BR
dc.citation.spage	253	pt_BR
dc.citation.epage	258	pt_BR
dc.identifier.doi	10.17660/ActaHortic.2016.1115.38	pt_BR
dc.identifier.issn	2406-6168	pt_BR
dc.identifier.uri	http://hdl.handle.net/1843/43536	-
dc.description.resumo	In Europe, the partial dehydration of grapes after harvest for winemaking has been shown to be a process that brings increased concentration of sugar and phenolic compounds in the must, resulting in wines with higher quality. However, in Brazil there are a few studies to identify the potential of moderate dehydration of grapes on wine quality. Therefore, this study is aimed to analyze the physicochemical changes (Concentration of Total Soluble Solids (TSS) and Phenolic Compounds (PC)) of 'Syrah' grapes after partial dehydration subjected to two treatments combining two temperatures and one air velocity (T1= 22.9°C/1.79 m s-1 and T2 = 37.1°C/1.79 m s-1) and relative humidity of 40%. The water loss of the grapes was approximately 14%, and the drying process lasted between 34 to 68 h for treatments T2 and T1, respectively. We experimentally and statistically verified that the treatments promoted significant increase in TSS and PC; however, for PC, at the temperature of 22.9°C, the increase accounted for approximately 27%, whereas, for the temperature of 37.1°C, it was only 12%. For TSS, the increase was on average 12.47±0.9% between both treatments. The results demonstrate that it is possible to dry grapes moderately, thus resulting in improvements in their chemical composition, which can improve the quality of wine.	pt_BR
dc.description.sponsorship	CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior	pt_BR
dc.description.sponsorship	FAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo	pt_BR
dc.language	eng	pt_BR
dc.publisher	Universidade Federal de Minas Gerais	pt_BR
dc.publisher.country	Brasil	pt_BR
dc.publisher.department	ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS	pt_BR
dc.publisher.initials	UFMG	pt_BR
dc.relation.ispartof	Acta Horticulturae	pt_BR
dc.rights	Acesso Restrito	pt_BR
dc.subject.other	Plantas - Desidratação	pt_BR
dc.subject.other	Vinho e vinificação	pt_BR
dc.subject.other	Fenóis	pt_BR
dc.title	Moderate dehydration of 'Syrah' grapes (Vitis vinifera L.) for winemaking	pt_BR
dc.type	Artigo de Periódico	pt_BR
dc.url.externa	https://www.actahort.org/books/1115/1115_38.htm	pt_BR
Appears in Collections:	Artigo de Periódico

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