02696naa a2200193 a 450000100080000000500110000800800410001910000250006024501820008526000090026752019790027665300150225565300130227065300100228370000170229370000160231070000260232677301500235211246842015-12-11       2015    bl uuuu     u00u1 u    #d1 aFERREIRA-LIMA, N. E.  aPolyphenols profile and antioxidant activity of Brazilian Chardonnay (V. vinifera) wines elaborated with musts submitted to different pressing conditions.h[electronic resource]  c2015  aEspecially in white wines, pre-fermentative techniques applied during winemaking, such as skin maceration or different pressing conditions are very important to the quality of the final product. During this process, oxidation reactions take place and lead to the formation of polymerized compounds with brown color affecting the wine quality. This work aimed to evaluate the effect of different pressing conditions of musts on the main characteristics of white wines produced with Chardonnay variety (V. vinifera) cultivated in Santa Catarina State, South Brazil. The grapes were destemmed and transferred to a pneumatic press yielding three fractions of musts: free run juice; light pressing (0.5?1.0 bar) and heavy pressing (1.0?2.0 bar), each fraction was vinificated under experimental conditions. Musts and wines were analyzed regarding the oenological parameters, polyphenols profile by spectrophotometry and HPLC-DAD and antioxidant activity (ABTS method). As expected, the pressed fractions of musts and the correspondent wines presented lower values for total acidity and soluble solids. The pressure applied during the winemaking clearly affected the polyphenols content, shown by higher values of total and individuals phenolics in the pressed musts and wines. As a result, the pressed musts and their correspondent wines presented higher amounts of flavanols, hydroxybenzoics and hydroxycinnamic acids. Regarding the individual phenolics, caftaric acid, the major polyphenol quantified, was found in considerably higher amounts in the pressed fractions. The radical scavenge power was higher in the wines produced with the pressed fractions, especially in the heavy pressing wines. Through a principal components analysis (PCA), samples were clearly separated according to the pressing conditions, where PC1 and PC2 explained more than 90% of variability. Wines elaborated with pressed fractions were correlated with antioxidant activity and polyphenols content.  aglutathion  apressing  aWines1 aBURIN, V. M.1 aCALIARI, V.1 aBORDIGNON-LUIZ, M. T.  tIn: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15., 2015, Bento Gon??alves, RS. Resumos... Bento Gon??alves, RS: Embrapa, 2015. p. 481