Avaliação de processamento do vinho por uplc-ms e quimiometria

Abstract

Wine is a drink that has high cultural value and it is originated from the alcoholic fermentation of grape most, of fresh and ripe. In order to improve the quality of wine produced from the Touriga Nacional grape, the present study aimed to verify the influence on wine production under different treatments, such as variation in grape harvest time, maturation time, and time of maceration. For the identification of the possible organic compounds, ultra-perfomaceous liquid chromatography coupled to mass spectrometry was performed, whose data on the substances were tentatively identified by making observations of the fragmentation of the peaks and comparing them with previously published data. In this analysis, the main organic acids identified were malic acid, citric acid, tartaric acid, these are the most important organic acids that should form part of the structure of wine. In addition, the main phenolic compounds that color and add flavor to the wine were also identified, such as catechin, quercetin, campferol, myricetin and resveratrol. To obtain an overview of the chemical variability of wines after different treatments, chemometrics were used. In this analysis, it was verified that the wine elaborated in February of 2017 made with the grape harvested before the maturation period obtained, possibly, characteristics with greater distinction of the other drinks analyzed. In addition, it was observed that wines produced with different durations of the maceration stage did not obtain specific characteristics that could differentiate them. Therefore, the study was important to identify and select the compounds markers of the wines produced in the region of the São Francisco Valley with the Touriga Nacional grape elaborated with different treatments.