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

[Display omitted] •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. Touriga Nacional is a...

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Bibliographic Details
Published in:	Food chemistry Vol. 382; p. 132359
Main 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.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 15-07-2022
Subjects:	Chemical stability Chemometrics Harvest season Metabolomics Phenolic compounds PLS-DA Metabolomics PLS-DA Phenolic compounds Chemical stability Chemometrics Harvest season
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Summary:	[Display omitted] •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. 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.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2022.132359