Articles
PHYSICOCHEMICAL CHARACTERIZATION OF TROPICAL WINES PRODUCED IN THE NORTHEAST OF BRAZIL
Article number
910_10
Pages
131 – 134
Language
English
Abstract
Young varietal and experimental wines from Vitis vinifera L. – Petit Verdot and Tempranillo – cultivated in a tropical semiarid region (Northeast Brazil) were characterized with regard to their phenols and organic acids.
The wine was evaluated using spectrophotometry and high performance liquid chromatography to determine total polyphenols, total anthocyanins and organic acids.
The Petit Verdot wines showed highest polyphenols and anthocyanins concentrations.
However, the Tempranillo wine showed highest acidity.
Both cultivars produce typical tropical red wines in the Northeast of Brazil.
The wine was evaluated using spectrophotometry and high performance liquid chromatography to determine total polyphenols, total anthocyanins and organic acids.
The Petit Verdot wines showed highest polyphenols and anthocyanins concentrations.
However, the Tempranillo wine showed highest acidity.
Both cultivars produce typical tropical red wines in the Northeast of Brazil.
Publication
Authors
L.L.A. Lima, G.E. Pereira, N.B. Guerra
Keywords
tropical wines, polyphenols, organic acid
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