1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability. (15th July 2022)

• Record Type: Journal Article
• Authors: Alves Filho, Elenilson G.; Silva, Lorena Mara A.; Lima, Thamires O.; Ribeiro, Paulo R.V.; Vidal, Cristine S.; Carvalho, Erika S.S.; Druzian, Janice I.; Marques, Aline T.B.; Canuto, Kirley M.
• Is Part Of: Food chemistry. Volume 382(2022)
• Publication Date: 2022-07-15
• Subjects: Metabolomics -- Phenolic compounds -- Harvest season -- Chemical stability -- PLS-DA -- Chemometrics; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132359
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Phenolics and organic acids increased in wines of unripe grapes and shorter maceration. Proanthocyanidins and flavonoids increased in wines of mature grapes with longer maceration. Wines from overripe grapes are more stable and contain more galacturonic acid. Abstract: Touriga Nacional is a well-adapted Portuguese grape variety in São Francisco River Valley (northeastern Brazil). Nevertheless, it has only been indicated to short-term consumption because of the lack of chemical stability, which is attributed to low grape acidity and incomplete phenolic maturity. Therefore, we used Ultra-Performance Liquid Chromatography coupled High-resolution Mass Spectrometry, Nuclear Magnetic Resonance and chemometrics (PCA and PLS-DA) to evaluate the grape maturity and maceration time on chemical composition of wines from two harvest seasons. Moreover, we investigated how these experimental factors could affect their chemical stability. Grapes maturity showed to be the main effect. Overall, phenolic acids and short-chain organic acids were found to be at higher levels in wines produced with unripe grapes from February and shorter maceration time (p < 0.05). Proanthocyanidins and other flavonoids were increased in wines macerated for longer time using overripe grapes harvested in July. Furthermore, stable wines were made from overripe grapes, which contained more galacturonic acid.