There is a great diversity of vines in the world, generating high variability characteristics of the wines produced. With the increased interest motivated by health benefits, making room for the growth of consumption and the grape and wine market potential, the search for varieties able to adapt to different climatic conditions and the growing consumer demand for wine quality, introduces the 'Marselan' piecemeal viticulture scenario. 'Marselan' is a red grape vinifera, obtained by crossing the 'Grenache' and 'Cabernet Sauvignon'. The Rio Grande do Sul has the largest percentage of cultivated area with grape in Brazil, and is the largest producer of wine. The quality of products derived from the grape is dependent on its physicochemical properties and phenolic composition characteristics of cultivars. This study aims to characterize physicochemical the cultivate and the varietal wine, and also describe the sensory profile of the varietal wine Marselan obtained from grapes produced in the regions of the Campanha Gaúcha, Serra Gaúcha and Serra do Sudeste of Rio Grande do Sul. Six samples of grapes produced different regions were collected. Part of berries was frozen in liquid nitrogen and stored in a freezer for further analysis and preparation of extracts, the remainder was used for the microvinification. Analysis of total polyphenols, total flavonoids, procyanidins, tannins, anthocyanins, polymeric pigments, intensity and color tone, color characteristics by the CIE L* a* b* space, acidity, pH, total soluble solids, total sugars (reducing and non-reducing) and antioxidant capacity were performed. The sensory characteristics of the wines were determined by quantitative descriptive analysis with a team of 10 trained panelists. The grape and wine samples Marselan differ in physicochemical parameters evaluated and sensory analysis. Industrial maturation, phenolic ripeness, phenolic compounds and antioxidant capacity data of 'Marselan' demonstrated their adaptability to all regions of Rio Grande do Sul, but are highly dependent on the weather, which provide different features. All red wines are in accordance with the standards established by Brazilian law. The total polyphenol content (2047.07 to 4777.98 mg L-1) and anthocyanins (645.20 874,67mg the L-1) found in a young wine, Marselan presents a good potential for development of guard wines. The antioxidant capacity follows the trend of phenolic compounds. Regarding the color parameters of the wine samples are somewhat different, but it is not possible to characterize differences in the area and its color is characteristic of young wines. The method of quantitative descriptive analysis revealed that the studied samples have distinct sensory profiles, except in the aroma, which indicates the typical characteristics of the cultivar studied for the aromas of red fruits, dried fruits, woody and sweet. The attributes violet color, translucent, fruity flavor, astringency and persistence are the most important to discriminate samples of red wine, however the other attributes as herbaceous aromas, alcohol and floral, bitter flavors, acid and woody, pungency and body help to describe sensorily the cv. Marselan. It is possible to discriminate sensory samples of red wine based on the production region. / Existe uma diversidade muito grande de videiras no mundo, gerando elevada variabilidade de características dos vinhos produzidos. Com o aumento de interesse motivado pelos benefícios à saúde, abrindo espaço para o crescimento do consumo e do potencial do mercado da uva e do vinho, a busca de variedades capazes de se adaptar as condições climáticas diferenciadas e a procura crescente do consumidor por vinhos de qualidade, introduz a Marselan aos poucos ao cenário da viticultura. Marselan é uma uva tinta vinífera, obtida pelo cruzamento da Grenache e Cabernet Sauvignon . O Rio Grande do Sul detém a maior percentagem de área cultivada com uva no Brasil, além de ser o maior produtor de vinho. A qualidade dos produtos derivados da uva é dependente das suas propriedades físico-químicas e da composição fenólica características das cultivares. O presente trabalho tem como objetivo caracterizar físico-quimicamente a cultivar e o vinho varietal, e também descrever o perfil sensorial do vinho varietal Marselan obtido de uvas produzidas nas regiões da Campanha Gaúcha, Serra Gaúcha e Serra do Sudeste, do Rio Grande do Sul. Seis amostras de uvas produzidas diferentes regiões foram coletadas. Parte das bagas foi congelada em nitrogênio líquido e armazenada em freezer para posterior elaboração de extratos e análise, o restante foi destinado à microvinificação. Foram realizadas análises de polifenóis totais, flavonóides totais, procianidinas, taninos, antocianinas, pigmentos poliméricos, intensidade e tonalidade de cor, características cromáticas pelo espaço CIE L*a*b*, acidez, pH, sólidos solúveis totais, açúcares totais (redutores e não redutores) e capacidade antioxidante. As características sensoriais dos vinhos foram determinadas por Análise Descritiva Quantitativa com uma equipe de 10 provadores treinados. As amostras de uva e vinho Marselan apresentam diferenças nos parâmetros físico-químicos avaliados e na análise sensorial. Os dados de maturação industrial, maturação fenólica, compostos fenólicos e capacidade antioxidante da Marselan demonstraram a sua adaptação a todas as regiões do Rio Grande do Sul, porém é altamente dependente das condições climáticas, as quais conferem características bem diferenciadas. Todas as amostras de vinho tinto encontram-se de acordo com os padrões estabelecidos na legislação brasileira. Pelo teor de polifenóis totais (2047,07 a 4777,98 mg L-1) e antocianinas (645,20 a 874,67mg L-1) encontrados no vinho ainda jovem, a Marselan apresenta um ótimo potencial para elaboração de vinhos de guarda. A capacidade antioxidante acompanha a tendência dos compostos fenólicos. Em relação aos parâmetros de cor dos vinhos as amostras apresentam diferenças entre si, mas não é possível caracterizar diferenças quanto à região e sua cor é característica de vinhos jovens. O método da Análise Descritiva Quantitativa revelou que as amostras estudadas apresentam perfis sensoriais distintos, exceto no aroma, o que indica a tipicidade da cultivar estudada para os aromas de frutas vermelhas, frutas secas, madeirizado e doce. Os atributos cor violeta, translúcido, sabor frutado, adstringência e persistência são os mais importantes para discriminar as amostras de vinho tinto, no entanto os outros atributos como aromas herbáceo, alcoólico e floral, sabores amargo, ácido e madeirizado, pungência e corpo auxiliam a descrever sensorialmente a cv. Marselan. É possível discriminar sensorialmente as amostras de vinho tinto com base na região de produção.

MSCFST / Department of Science and Technology / Heat-moisture treatment (HMT) is a physical modification that alters the physicochemical properties of starch without changing its molecular structure. The objective of the study was to investigate the influence of HMT on the functional, colour and thermal properties of bambara groundnut (BG) starch. A central composite rotatable design comprising two independent factors (temperature and time) was used for the study. The central composite rotatable design was generated using Design-Expert software version 8.0.1.0. Bambara starch extraction was done by milling BG into flour (5 Kg), suspension in 15 L, 0.3% sodium hydroxide and centrifugation followed by washing using distilled water. The starch was then HMT treated in an air oven at 80 - 120 °C for 30 - 90 min under 15 % moisture content (MC) (HMT 15), 25% MC (HMT 25) and 35% MC (HMT 35). The highest L* and WI values for HMT treated BG starch were observed at HMT 80 °C for 30 min under 15% MC; 100 °C for 60 min (25% MC); and 100 °C for 17.57 min (35% MC) while the lowest was observed in HMT 100 °C for 102.43 min (15% MC); 120 °C for 90 min (25% MC); and 120 °C for 90 min (35% MC). In HMT 15-BG starch, the gelatinisation parameters onset (To), peak (Tp) and concluding temperature (Tc) of the samples decreased as treatment time and temperature increased whereas gelatinisation enthalpy of BG starch increased with increase in HMT treatment temperature and time. In HMT 25-BG starch Tp, and gelatinisation enthalpy of the starch increased with increase in HMT treatment temperature and time. While in HMT 35-BG starch, To, Tp, Tc and gelatinisation enthalpy of the starches decreased with increase in HMT treatment temperature and time. In HMT 15-BG starch, the water absorption capacity (WAC), solubility and swelling power (SP) decreased as treatment time and temperature increased while oil absorption capacity (OAC) of the starch increased with increase in HMT treatment temperature and time. In terms of HMT 25-BG starch, the WAC and OAC increased as HMT treatment time and temperature increased while SP and solubility of the starch decreased with increase in HMT treatment temperature and time. In HMT 35-BG starch, OAC, solubility and SP decreased as treatment time and temperature increased while WAC of the starch increased with increase in HMT treatment temperature and time. The optimum HMT conditions for BG starch were found to be 80 °C for 30 min (HMT 15), 105.74 °C for 30 min (HMT 25), and 113.16 °C for 30 min (HMT 35). Desirability of the obtained optimum conditions were 0.63 (HMT 15), 0.56 (HMT 25) and 0.64 (HMT 35). Information obtained from scanning electron micrograph indicates oval and round shape for bambara starch granules, with varying sizes. The range of the granule size width was 4.2 – 4.7 mm and 10 μm for length. The modified starches showed some changes in granule morphology as they seem to disintegrate with application of HMT. Unmodified and HMT - BG starches showed characteristic FTIR bands linked with common starches. All the samples displayed complex vibrations in the region below 1000 cm-1 due to the skeletal vibrations of the glucose pyranose ring. Statistical analysis on colour, thermal and functional properties of HMT 15-BG, HMT 25-BG and HMT 35-BG starch showed that effects of temperature and treatment time had no significant (p ≥ 0.05) effect on these properties of HMT-BG starch. However, treatment time had a significant linear effect (p ≤ 0.05) on swelling power, for HMT 15-BG starch. In HMT 35-BG starch, WAC was significantly affected by quadratic effect of temperature and time while solubility was significantly affected by linear effect of time and quadratic effect of temperature. / NRF