Estudo de Compostos Fenólicos em Vinhos Tintos de Uvas Cabernet Sauvignon

Abstract

Phenolic compounds are substances that are present in many foods, such as fruits, chocolate, teas and red wines. They are responsible for a variety of functions such as antioxidant, pigmentation and have some beneficial effects related to human health. Their quantity in red wines is influenced by the type of grape, the region of cultivation and the mode of processing. The objective of this work was to study the red wine production process and to compare some polyphenols from Cabernet Sauvignon red wines with the grape growing region. The wines that presented the highest concentrations of phenolic compounds among the articles investigated in this work were from the Bekaa Valley region, that presented higher concentrations of (+)- catechin, (-) - epicatechin and malvidin-3-glycoside; Wines from São Joaquim, mich higher concentrations of quercetin, myricetin, delfinidin-3-glycoside and cyanidin-3-glycoside; The wines from Yuma, that presented higher concentrations of campferol; Wines from the San Francisco Valley that had higher concentrations of gallic acid and wines from Kavadarci, mich higher concentrations of trans-resveratrol. Among the analyzed regions, São Joaquim was the one that, in general, presented higher concentrations of all the phenolic compounds analyzed in this work.