02356naa a2200217 a 450000100080000000500110000800800410001910000220006024500870008226000090016952017010017865300210187965300170190065300160191770000180193370000180195170000150196970000170198470000180200177301190201911257892016-11-23       2016    bl uuuu     u00u1 u    #d1 aMALINOVSKI, L. I.  aQUANTIFICATION OF STILBENES IN RED WINES OF SANTA CATARINA.h[electronic resource]  c2016  aThe qualitative properties of the wines are directly related to the phenolic composition of the grapes. These compounds are responsible for the main qualitative and organoleptic properties of wines, such as color, flavor and astringency. They have functional role in human diet, reducing the risks to cardiovascular and cerebrovascular problems, also acting as antioxidants against free radicals. The quantification of the phenolic compounds allows identifying the authenticity of wine and the vitiviniculture regi??n. The aim of this study was to quantify the stilbene monomers of 12 red wines of the highland of Santa Catarina. Were evaluated five Cabernet Sauvignon wines and 7 Merlot wines of 2011 vintage, produced with grapes grown above 900 meters. The phenolic composition was determined by HPLC / DAD, being quantified cis-resveratrol, trans-resveratrol, cis-piceid, and trans- piceid compounds. The wines were analyzed after 9 months of bottling. The results revealed wine with high levels stilbenes. The average concentrations of glycosylated forms (piceid) varied between 10.6 mg L-1 (trans-piceid) and 30.4 mg L-1 (cis-piceid) and free forms of 11.8 mg L-1 (trans -resveratrol) and 8.5 mg L-1 (cis-resveratrol), verifying the predominance of glycosylated forms. The total sum of stilbenes quantified ranged from 7.9 to 13.7 mg L-1 for Cabernet Sauvignon wines, and 13.6 to 59.5 mg L-1 for Merlot wines. The evaluated wine stand by elevated concentrations of total stilbene, particularly for trans-resveratrol compound of Merlot wines. The edaphoclimatic conditions of Highland of Santa Catarina presents favorable to producing grapes and wines with high levels of phenolic compounds.  afunctional foods  ahuman health  apolyphenols1 aBORGHEZAN, M.1 aFELIPPETO, J.1 aMOLINA, A.1 aSILVA, A. L.1 aSTEFANINI, M.  tIn: 39TH WORLD VINE AND WINE CONGRESS, 39., 2016, Bento Gon??alves. Resumos... Bento Gon??alves: OIV, 2016. p. 454