Made available in DSpace on 2015-05-14T12:59:37Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1885626 bytes, checksum: ba22595f4724b5f41ad1ed2a1d361360 (MD5) Previous issue date: 2012-02-14 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The aim of the present study was to evaluate the cardiovascular effects of Garziera red wine (Shiraz grape, vintage 2005) (GASH) of the Vale do São Francisco (Pernambuco Brazil) by using in vitro and in vivo approaches. Measurements of polyphenols levels in GASH revealed high levels of total phenolics compounds, quercetin and cis- and trans-resveratrol. Acute toxicity tests showed that GASH presented toxic effects only at doses 10-fold higher than the doses used in the in vivo experiments. Oral treatment with GASH at dose of 100 mg/kg/day for 7 days in normotensive rats did not promote significant differences in MAP and HR group treated with GASH (mmHg= 119.0 ± 2.02) compared to the control group (mmHg= 120.20 ± 2.04). In nonanesthetized SHR rats treated orally with GASH for 21 days at dose of 100 mg/kg/day, GASH decreased the MAP in the group treated (mmHg= 122.7 ± 1.52) compared to the control group (mmHg= 156.0 ± 5.39) and there was no change in HR. Similar results occurred with SHR rats and L-NAME hypertensive rats treated with GASH at dose of 100 mg/kg/day for 7 days, but the treatment for 21 days provides a greater reduction in the MAP. In non-anesthetized SHR rats, i.v administration of GASH promoted a biphasic effect, initially characterized by hypotension (ΔMAP= -39.40 ± 11.62) and bradycardia (ΔHR= -96.06 ± 44.34) followed by hypertension (ΔMAP= 69.4 ± 15.82) and tachycardia (ΔHR = 74.4 ± 35.95). Similar results occurred with LNAME hypertensive rats and normotensive rats. When comparing the results, the decrease in MAP is greater, and the bradycardia is smaller, in the L-NAME model and SHR model compared to normotensive rats. For the evaluation of hypotension and bradycardia in vivo, we performed the previous administration of L-NAME and atropine in normotensive rats and the hypotensive effect was attenuated and the bradycardia was abolished. Subsequently, experiments in rings of superior mesenteric artery isolated from normotensive rats showed that GASH-induced relaxation (Emax= 87.5 ± 6.5%) was significantly attenuated after removal of functional endothelium (Emax= 28.4 ± 4.9%), suggesting the involvement of endothelial-derived relaxing factors. Similar results were obtained with the previous incubation with L-NAME (Emax= 23.4 ± 5.1%) and ODQ (Emax= 11.8 ± 2.7%), suggesting the involvement of the NOS/NO/GMPc pathway in the relaxation. In rings of superior mesenteric artery isolated from normotensive rat, the previous incubation with indomethacin (Emax= 97 ± 4.1%) and atropine (Emax= 81 ± 3.9%) did not modify the relaxation induced by GASH, suggesting that arachidonic acid metabolites and M3 muscarinic receptor activation are not involved in this response. In endothelial cell line from rabbit aorta, GASH increased NO production (Δ= 82 ± 7.9%), which was reduced in the presence of L-NAME (Δ= 30.2 ± 12.1%), confirming the functional results. GASH promote the phosphorylation of eNOs and Akt in primary culture of endothelial cells from pig coronary by Western blot. Previous incubation with N-acetylcysteine in rings of superior mesenteric artery isolated from normotensive rats modified the relaxation induced by GASH (Emax= 32.5 ± 6.7%), suggesting the involvement of reactive oxygen species in the relaxation. GASH was able to increase levels of superoxide production in RAEC cell culture (Δ= 57 ± 4%). Using different methodological approaches in vivo and in vitro, this study suggests that GASH induces a antihypertensive effect in vivo in different models of hypertension, as well as an endothelium-dependent relaxing effect, probably secondary to an increase in the concentration of NO through the activation of the PI3k/Akt via, and suggest that these effects may be associated with the content of phenolic compounds found in GASH. / O objetivo do presente estudo foi avaliar os efeitos cardiovasculares do vinho tinto Garziera (Cepa Shiraz, safra 2005) (GASH) do Vale do São Francisco (PE Brasil), utilizando metodologias in vitro e in vivo. Níveis de polifenóis no GASH foram medidos e GASH apresentou altos níveis de fenólicos totais e altos níveis de quercetina e de cis e trans-resveratrol. Os testes de toxicidade aguda mostraram que GASH apresentou efeito tóxico apenas em doses dez vezes maiores do que as doses utilizadas nos experimentos. O tratamento via oral com GASH por 7 dias na dose de 100 mg/kg/dia em animais normotensos não promoveu diferença na PAM e FC do grupo tratado com GASH (mmHg= 119,0 ± 2,02) em comparação ao grupo controle (mmHg = 120,20 ± 2,04). Em ratos hipertensos SHR não anestesiados tratados com GASH por 21 dias na dose de 100 mg/kg/dia, GASH diminuiu a PAM do grupo tratado (mmHg= 122,7 ± 1,52) em comparação ao grupo controle (mmHg= 156,0 ± 5,39), não ocorrendo modificação da FC. Resultados semelhantes ocorreram com ratos SHR e ratos hipertensos L-NAME tratados com GASH na dose de 100 mg/kg/dia durante 7 dias, mas o tratamento durante 21 dias proporcionou maior queda na PAM. A administração i.v. de GASH na dose de 75 mg/kg em ratos SHR desencadeou um efeito bifásico, caracterizado inicialmente por hipotensão (ΔPAM= -39,40 ± 11,62) e bradicardia (ΔFC= -96,06 ± 44,34) seguido de hipertensão (ΔPAM= 69,4 ± 15,82) e taquicardia (ΔFC= 74,4 ± 35,95). Resultados semelhantes ocorreram com ratos hipertensos LNAME e ratos normotensos. Quando se compara os resultados, a queda da PAM é maior, e a bradicardia é menor, no modelo L-NAME e SHR em relação ao rato normotenso. Para avaliação da hipotensão e bradicardia in vivo, realizamos a administração prévia de L-NAME e atropina em ratos normotensos, e a resposta hipotensora foi atenuada e a bradicardia foi abolida. Seguidamente, experimentos em anéis de artéria mesentérica superior isolada de rato normotenso mostraram que GASH induziu relaxamento (Emáx= 87,5 ± 6,5%) que foi significantemente atenuado após a remoção do endotélio funcional (Emáx= 28,4 ± 4,9%), sugerindo a participação de fatores relaxantes endoteliais. Resultados similares foram obtidos com a incubação prévia de L-NAME (Emáx= 23,4 ± 5,1%) e ODQ (Emáx= 11,8 ± 2,7%), sugerindo o envolvimento da via NOS/NO/GMPc no relaxamento. Em anéis de artéria mesentérica superior isolada de rato normotenso, a incubação prévia com indometacina (Emáx= 97 ± 4,1%), e atropina (Emáx= 81 ± 3,9%), não modificou o relaxamento induzido pelo GASH, sugerindo que os metabólitos do ácido araquidônico e a ativação do receptor muscarínico M3 não estão envolvidos nesta resposta. Em linhagem de células endoteliais da aorta de coelho, GASH aumentou a produção de NO (Δ= 82 ± 7,9%), que foi diminuída na presença de L-NAME (Δ= 30,2 ± 12,1%), corroborando os resultados funcionais. GASH promoveu a fosforilação da eNOS e da Akt em cultura primária de células endoteliais de coronária de porco por metodologia de Western blot. A incubação prévia com N-acetilcisteína em anéis de artéria mesentérica superior isolada de ratos normotensos modificou o relaxamento induzido pelo GASH (Emáx= 32,5 ± 6,7%) sugerindo o envolvimento de ROS neste relaxamento. GASH foi capaz de aumentar os níveis de produção de superóxido em cultura de células RAEC (Δ= 57 ± 4%). Este estudo, que fez uso de diferentes abordagens metodológicas in vivo e in vitro, sugere GASH induz um efeito anti-hipertensivo in vivo em modelos diferenciados de hipertensão e apresenta efeito relaxante dependente de endotélio, provavelmente secundário a um aumento na concentração de NO através da ativação da via PI3k/Akt, e que estes efeitos podem estar associados com o conteúdo de compostos fenólicos encontrados no GASH.

Submitted by Marcos Wanderley (marcos.wanderley@ufcg.edu.br) on 2018-08-29T19:00:21Z No. of bitstreams: 1 CRISTIANO QUINTINO FURTADO - DISSERTAÇÃO(PPGEQ) 2016.pdf: 1561473 bytes, checksum: b612a8255accdc109666e549bdfaf367 (MD5) / Made available in DSpace on 2018-08-29T19:00:21Z (GMT). No. of bitstreams: 1 CRISTIANO QUINTINO FURTADO - DISSERTAÇÃO(PPGEQ) 2016.pdf: 1561473 bytes, checksum: b612a8255accdc109666e549bdfaf367 (MD5) Previous issue date: 2016-04-14 / Capes / No presente trabalho, estudou-se a utilização de membranas cerâmicas em um processo de microfiltração de vinho tinto. A membrana MR1-20, composta por uma mistura de argila e alumina, com configuração cilíndrica de um canal, tamanho aproximado de 22-23 cm e poros variando entre 0,5 e 0,9 μm foi utilizada em um sistema de microfiltração do tipo dead-end. O fluxo do permeado bem como a qualidade do vinho filtrado foram investigados sob diferentes pressões transmembranares (0,5, 1,0 e 1,5 bar). Observou-se um aumento do fluxo com o aumento da pressão, sendo que o maior aumento foi obtido com a pressão de 1,5 bar. Todos os ensaios revelaram comportamentos similares, sendo notada uma diminuição exponencial do fluxo de permeado durante o processo. Uma etapa para a caracterização da membrana com vinho experimental foi realizada a fim de identificar a pressão operacional ótima. A pressão de 0,5 bar foi a que apresentou melhores resultados operacionais, e portanto foi selecionada para o desenvolvimento dos experimentos subsequentes. Após a determinação da pressão ótima de operação (0,5 bar), 3 amostras comerciais de vinho tinto foram filtradas e análises físico-químicas bem como microbiológicas foram realizadas antes e após o procedimento da microfiltração para determinação da eficiência da membrana cerâmica no tratamento de vinho tinto. Em seguida, os resultados foram comparados com valores estipulados pela legislação brasileira. Os resultados dessa pesquisa mostraram que a membrana cerâmica MR1-20 foi eficiente no tratamento de vinhos tintos, obtendo uma diminuição de 97% na turbidez e redução de aproximadamente 65% das bactérias mesófilas e leveduras. Além disso, o índice de cor foi minimamente reduzido (6%). Porém, a dificuldade de manutenção do fluxo de operação bem como a não esterilização do vinho foram considerados fatores que devem ser melhor compreendidos e elucidados em estudos futuros. / In this research, the use of ceramic membranes in a process of microfiltration of red wine was studied. The MR1-20 membrane, made of a mixture of clay and alumina, presenting a cylindrical configuration with one channel, length of approximately 22-23 cm and pores size varying between 0,5 and 0,9 μm was used in a dead-end type of microfiltration system. The permeate flow as well as the quality of the filtered wine were investigated under different trans-membrane pressures (0,5, 1,0 e 1,5 bar). It was observed an increase in the flow with an increased pressure, and the greater increment was achieved with a pressure of 1,5 bar. All tests showed similar behavior and an exponential decrease in the permeate flow during the process was observed. A step for membrane characterization with experimental wine was carried out with the objective of identifying the best operational. The pressure of 0,5 bar presented the best operational outcomes, and therefore was selected for the development of further experiments. Following the determination of the best operational pressure (0,5 bar), 3 samples of commercial red wine were filtered and physic-chemical analyses as well as microbiological analyses were performed before and after the microfiltration process to determine the efficiency of ceramic membranes for treating red wine. Following that, the results were compared with the standards presented in the Brazilian legislation. The outcomes of this research have shown that the ceramic membrane MR1-20 was efficient to treat red wines, decreasing 97% of turbidity and reducing approximately 65% of mesophilic bacteria and yeast. Moreover, the color index was slightly reduced (6%). However, the difficulty of maintaining the operational flow as well as the non-sterilization of the wine was the identified factors that must be better understood and clarified in future studies.

Moderate consumption of red wine has been widely associated with reduced cardiovascular risk, mainly due to its composition in phenolic compounds with antioxidant activity, such as trans-resveratrol. Our aim was to compare the effect of red wine vs trans-resveratrol consumption on the prevention and regression of atherosclerosis in LDLr (-/-) mice. This study consisted of two protocols: \"PREVENTION\" (PREV) and \"REGRESSION\" (REGR). Both protocols included four groups: red wine (WINE), dealcoholized red wine (EXT), trans-resveratrol (RESV), and control (CONT). In PREV protocol, animals received a normal diet for 8 weeks and then switched to an atherogenic diet for the following 8 weeks, while the opposite was performed during REGR protocol. Animals that received atherogenic diet after an initial period on a normal diet (PREV) gained more body weight (39.25 ± 2.30%) than the opposite (29.27 ± 1.91%, p=0.0013), suggesting an interaction between age and weight gain. Trans-resveratrol showed the highest hypocholesterolemic effect in PREV protocol, reducing total cholesterol, LDL-C and VLDL-C, but also HDL-C. The supplementation with trans-resveratrol and dealcoholized red wine changed the fatty acids profile in the liver in both protocols, leading to an increase of MDA concentrations and SOD activity in PREV protocol. All three forms of supplementation altered biomarkers of oxidative stress and lipidemia but presented no effect on the prevention or regression of fatty streaks. These results suggest that the cardiovascular protection associated with the \"French Paradox\" may be a result of synergistic effects between wine and the Mediterranean diet. / O consumo moderado de vinho tinto tem sido amplamente associado à redução do risco cardiovascular, principalmente devido à sua composição em compostos fenólicos com atividade antioxidante, como o trans-resveratrol. Nosso objetivo foi o de comparar o efeito do consumo de vinho tinto vs trans-resveratrol na prevenção e regressão da aterosclerose em camundongos LDLr (-/-). Este estudo consistiu em dois protocolos: \"PREVENÇÃO\" (PREV) e \"REGRESSÃO\" (REGR). Ambos os protocolos incluíram quatro grupos: vinho tinto (WINE), vinho tinto sem álcool (EXT), transresveratrol (RESV) e controle (CONT). No protocolo PREV, os animais receberam uma dieta normal durante 8 semanas e trocaram para uma dieta aterogênica durante as 8 semanas seguintes, enquanto o oposto foi realizado no protocolo REGR. Os animais que receberam dieta aterogênica após um período inicial em dieta normal (PREV) ganharam mais peso corporal (39.25 ± 2.30%) do que o oposto (29.27 ± 1.91%, p=0.0013), sugerindo uma interação entre idade e ganho de peso. O trans-resveratrol mostrou efeito hipocolesterolêmico mais elevado no protocolo PREV, reduzindo colesterol total, LDL-C e VLDL-C, mas também o HDL-C. A suplementação com trans-resveratrol e vinho tinto sem álcool alterou o perfil de ácidos graxos do fígado em ambos os protocolos, levando a um aumento das concentrações de MDA e da atividade da SOD no protocolo PREV. Todas as três formas de suplementação alteraram biomarcadores do estresse oxidativo e lipidemia, mas não apresentaram efeito sobre a prevenção ou regressão de estrias gordurosas. Esses resultados sugerem que a proteção cardiovascular associada ao \"Paradoxo francês\" pode ser resultado de efeitos sinérgicos entre o vinho e a dieta mediterrânea.

A two-year study was conducted to assess the effects of cofermentation on red wine varietals. During the winemaking process, wines can be made from two or more varieties by picking, crushing and fermenting them together, a practice known as cofermentation. They can also be blended either after the completion of alcoholic fermentation or after malolactic fermentation. In the first year of the study, two grape varieties, Merlot (Mer), and Malbec (Mal) were cofermented. On the second year, a third varietal, Petite Sirah (PS) was also studied. Cofermented wines containing every possible binomial combination of the varietals was made and one trinomial on 2019. The cofermented wines were compared to monovarietal wines and also to wines that were produced by blending either after alcoholic fermentation or after malolactic fermentation. The phenolic profile of the wines was followed from the onset of fermentation up to 36 months of bottle aging for the 2018 vintage and in the case of the 2019 vintage, up until 250 days after crushing. In 2018, cofermented wines and wines that were blended after malolactic fermentation had an anthocyanin profile that was more similar to Malbec than to Merlot, while the tannin profile was more resemblant of Merlot. In 2019 cofermentation improved the anthocyanin content when compared to post alcoholic and post malolactic blend only when the three varietals were cofermented. A sensory analysis with 10 trained individuals was conducted on the 2018 vintage. It was demonstrated that Malbec wines had a higher amount of red fruit aromas while Merlot wines were perceived as being more astringent. Cofermented and post malolactic fermentation blended wines were indistinguishable to panelists and blending after alcoholic fermentation produced wines that highlighted the individual varietal character.

Os compostos fenólicos presentes em uvas e vinhos apresentam atividades antioxidantes benéficas à saúde humana, além de indicarem a qualidade desses produtos. Assim, esta tese teve como objetivo desenvolver, validar e aplicar métodos para a análise dos compostos fenólicos e avaliar a atividade antioxidante de uvas e vinhos tintos finos provenientes de uma nova região vitivinícola brasileira (Campanha Gaúcha - RS, Brasil). Ao total, foram utilizadas 103 amostras de vinhos finos tintos obtidos a partir de diferentes processos de vinificação (experimentais e comerciais), variedades (10), safras (2004 a 2015) e regiões (97 das microrregiões Ocidental, Central e Meridional da Campanha Gaúcha e seis de outras regiões do RS). Além disso, foram utilizadas oito amostras de uvas finas tintas da Campanha Gaúcha, das safras 2014 e 2015. O primeiro método, por cromatografia líquida de alta eficiência com detector de arranjo de diodos (HPLC-DAD), com propósito de dosar dois marcadores de compostos fenólicos, trans-resveratrol e quercetina, mostrou-se adequado para diferenciar 12 vinhos tintos do RS. O segundo método, por HPLC-DAD e espectrometria de massas de alta resolução, possibilitou o doseamento de seis fenóis bioativos (trans-resveratrol, quercetina, miricetina, quempferol, trans-Ɛ-viniferina e ácido trans-cinâmico) em 87 amostras da Campanha Gaúcha. Os teores mais elevados de compostos fenólicos foram encontrados em: variedades Arinarnoa, Marselan, Rebo, Syrah, Tempranillo e Teroldego; microrregião da Campanha Central; safra de 2013. Os vinhos foram classificados mediante análises de agrupamento hierárquico (HCA) e de componentes principais (PCA), conforme seus respectivos processos de vinificação, variedades e microrregiões. O terceiro e último método abordado foi com o intuito de analisar um maior número de compostos fenólicos, o que foi possível através da técnica de extração em fase sólida por troca catiônica forte. Esse método foi utilizado para análises de uvas e seus vinhos experimentais correspondentes da Campanha Gaúcha, por HPLC-DAD e por cromatografia líquida de ultra eficiência acoplado a espectrômetro de massas (UPLC-MS). Uvas com alto teor de galato de (-)-epicatequina originaram vinhos com elevada concentração de fenóis biativos. Tais amostras também foram analisadas quanto ao índice de fenóis totais e quanto à atividade antioxidante in vitro, demonstrando uma correlação positiva entre uvas e vinhos das mesmas variedades. Nesse mesmo estudo, foi possível atribuir atividades antioxidantes in vivo (modelo Caenorhabditis elegans) superiores nas amostras com teores mais elevados de astilbina e flavanóis, como a (+)-catequina, a (-)-epicatequina e a (-)-epigalocatequina. Assim, esses compostos, principalmente a astilbina, poderão ser utilizados como modelos para modificações moleculares na área de química medicinal. Além disso, o estudo dos compostos fenólicos pode contribuir para a melhoria da qualidade de vinhos da Campanha Gaúcha, trazendo benefícios diretos à vitivinicultura nacional e indiretos a toda a sociedade. / Phenolic compounds found in grapes and wines show antioxidant activities with health benefits for humans, and also indicate the quality of these products. Therefore, this thesis aimed to develop, validate and investigate methods for phenolic compound analysis, and evaluate the antioxidant activity of grapes and wines from a new Brazilian viticulture region (Campanha Gaúcha, Southern Brazil). In total, 103 red wine samples were used. These samples were obtained from different winemaking processes (experimental and commercial), varieties (10), vintages (2004 to 2015), and regions (97 from occidental, central e meridional from Campanha Gaúcha and six from other Southern Brazilian regions). Eight grape samples, 2014 and 2015 vintages, from Campanha Gaúcha were also used. The first method, using high-performance liquid chromatography with a diode array detector (HPLC-DAD) was used to quantify two phenolic compound markers, trans-resveratrol, and quercetin, and was adequate for differentiating 12 red wines from Southern Brazil. The second method, using HPLC-DAD and high-resolution mass spectrometry, enabled the quantification of six bioactive phenols (trans-resveratrol, quercetin, myricetin, kaempferol, trans-Ɛ-viniferin, and trans-cinnamic acid) in 87 samples from Campanha Gaúcha. The highest levels of phenolic compounds were found in the Arinarnoa, Marselan, Rebo, Syrah, Tempranillo, and Teroldego varieties; central Campanha Gaúcha micro-region varieties; and the 2013 vintage. The wines were classified according to their winemaking processes, varieties, and micro-regions using hierarchical cluster and principal component analyses. The third and final method aimed to analyze a large number of phenolic compounds using a solid phase extraction technique employing strong cation exchange. This method was used to analyze grapes and their corresponding wines from Campanha Gaúcha using HPLC-DAD and ultra-performance liquid chromatography coupled with mass spectrometry. Grapes with high levels of (-)-epicatechin galate corresponded to wines more concentrated in bioactive phenols. The samples were also analyzed using the total phenol content index and in vitro antioxidant activity, showing a positive correlation between grapes and wines of the same varieties. In the same study, it was possible to attribute the in vivo antioxidant activities (Caenorhabditis elegans model) to samples with higher levels of astilbin and flavanols such as (+)-catechin, (-)-epicatechin, and (-)-epigalocatechin. Therefore, such compounds, mainly astilbin, may be used for a molecular modification model in medicinal chemistry. Moreover, the study of phenolic compounds may contribute to the improvement of the quality of wines from Campanha Gaúcha, and can bring several direct benefits for national viticulture and indirect benefits to all society.

Made available in DSpace on 2017-07-10T16:32:29Z (GMT). No. of bitstreams: 1 Ketlyn Lucyani Olenka.pdf: 1141365 bytes, checksum: cb0b683a1a16ca0d05b2689d26ff5aa0 (MD5) Previous issue date: 2015-11-27 / The table wine plays a fundamental role in the national wine industry as a source of income for small, medium and large producers. In southwestern Paraná, the city that stands out in the production of red table wines is Salgado Filho. However there are few studies about its features. There are many techniques and thousands of research on red wines, however, the technique of Optimized Descriptive Profile (ODP), because it is a recent methodology is not aware of published works, still used it to describe wines. For the wine industry to promote regional and agro-industrial development, it is necessary to know the possibilities and problems, and on this fact, have been able to establish manufacturing processes based on certain criteria for a safe product and proven quality in the physical, chemical and sensory and that they can win the market. The objective is therefore to apply the optimized descriptive profile, characterize the physical and chemical parameters and verify the acceptance of red wines produced in the municipality of Salgado Filho-PR. Also aimed to verify the adequacy of wines with current legislation and correlate the variables of sensory and instrumental measurements. In developing the methodology we used samples of eight different types of red table wines produced in the municipality of Salgado Filho, all prepared with the varietal Claret. To trace the Optimized Descriptive Profile was used the methodology proposed by Silva (2012). It used the acceptance test and purchase intention to analyze the sensory acceptance. The physical and chemical variables were density, alcohol, volatile acidity, total acidity, reducing sugars and sulfates. Data were analyzed by analysis of variance (ANOVA), Tukey test (p = 5%) and Pearson correlation test. The results show that the ODP, the wines differed as to color, acid taste and body and had no significant differences in aroma, sweet taste and astringency, it can be said that red wines analyzed table feature burgundy color and grape aroma with high intensity notes, with medium intensity for sweet taste and sour taste. light-bodied with low astringency. The acceptance there were no significant differences between the samples and all it obtained high acceptance rate. In general, the physical and chemical parameters fulfilled the Identity and Quality Standards established by Brazilian law. Instrumental and sensory variables showed some positive correlations and strong negative that made it possible to verify the importance of using both measures to reduce demand for time and cost of analysis. / O vinho de mesa exerce papel fundamental no setor vinícola nacional, como fonte de renda para pequenos, médios e grandes produtores. No sudoeste do Paraná, o município que se destaca na produção de vinhos tintos de mesa é Salgado Filho. No entanto, há poucos estudos sobre suas características. Existem muitas técnicas e milhares de pesquisas sobre vinhos tintos, porém, a técnica do Perfil Descritivo Otimizado (PDO), pelo fato de ser uma metodologia recente, ainda não se tem conhecimento de trabalhos publicados utilizando-a para descrever vinhos. Para que a vitivinicultura possa promover o desenvolvimento regional e agroindustrial, é necessário conhecer as possibilidades e problemas, e sobre esta realidade, têm-se condições de estabelecer processos de fabricação baseados em critérios determinados para um produto seguro e com qualidade comprovada nos aspectos físicos, químicos e sensoriais e que possam conquistar o mercado. Objetivou-se aplicar o perfil descritivo otimizado, caracterizar os parâmetros físico-químicos e verificar a aceitação de vinhos tintos produzidos no município de Salgado Filho-PR. Ainda, teve como objetivo verificar as adequações dos vinhos com a legislação vigente e correlacionar as variáveis de medidas sensoriais e instrumentais. No desenvolvimento da metodologia utilizou-se amostras de oito diferentes tipos de vinhos tinto de mesa, produzidos no município de Salgado Filho, todos elaborados com a varietal Bordô. Para traçar o PDO foi utilizada a metodologia proposta por Silva (2012). Foram utilizados os teste de aceitação e intenção de compra para analisar a aceitação sensorial. As variáveis físico-químicas analisadas foram a densidade, teor alcoólico, acidez volátil, acidez total, açúcares redutores e dióxido de enxofre livre e total. Os dados foram analisados por Análise de Variância (ANOVA), teste de Tukey (p=5%) e teste de correlação de Pearson. Os resultados demonstram que no PDO, os vinhos se diferenciaram quanto a cor, gosto ácido e corpo e não tiveram diferenças significativas de aroma, gosto doce e adstringência, pode-se dizer que os vinhos tintos de mesa analisados apresentam cor bordô e aroma de uva com notas de intensidade elevadas, com intensidade média para gosto doce e gosto ácido, pouco encorpados e com baixa adstringência. Quanto à aceitação não houve diferenças significativas entre as amostras e todas obtiveram alto índice de aceitabilidade. Em geral, os parâmetros físico-químicos se enquadraram nos Padrões de Identidade e Qualidade estabelecidos pela legislação brasileira. As variáveis instrumentais e sensoriais apresentaram algumas correlações positivas e negativas fortes que possibilitaram verificar a importância da utilização de ambas medidas para reduzir a demanda de tempo e custo das análises.

The technique of micro-oxygenation involves the deliberate addition of continuous, metered amounts of oxygen into a vessel of bulk wine during the maturation period (between the end of fermentation and bottling). The aim of the process is to improve the sensory properties of red wine, particularly the mouthfeel characteristics associated with the various polyphenol constituents. The success of the process appears to depend strongly on the ability to control the rate of oxygen dosage. The effect of dosage rate on the chemical and corresponding sensory changes of a red wine is the central theme of this thesis. A method of dosing oxygen (at typical micro-oxygenation rates) into small volumes of wine (<100 litres) was developed using a dense polymer membrane diffuser. It was clearly demonstrated that wine could be reliably oxygenated at very low rates using a coiled length of FEP as the diffuser material. Oxygen dosage was regulated by adjusting the oxygen pressure inside the tube. The advantage with a dense polymer diffuser is that no bubbles are generated and the oxygenation efficiency is 100%. The diffuser was fully modeled and characterised for use in the laboratory scale trials detailed in Chapters Four and Six. The small scale oxygenation equipment was used to conduct a fully replicated experiment to investigate the evolution of a Cabernet Sauvignon wine under four oxygenation treatments at dosage rates of 0, 10, 23 and 36 mg/L/mth. The total period of the trial was 105 days. HPLC analysis indicated that the rate change of low molecular weight polyphenols is directly related to the oxygen dosage rate. The concentration of the majority of the identifiable monomers, most notably the anthocyanins decreased throughout the course of the trial. The rate of decrease was directly related to oxygen dosage rate. Thiolysis results showed an increase in mDP for all treatments over the course of the trial until day 77 when they were observed to decrease for all treatments. The decrease in mDP coincided with an addition of SO2 which was investigated in a subsequent trial. Spectrophotometric results indicated that the rate of formation of non-bleachable pigments was directly related to the rate of oxygen dosage with significant differences between the high rates (23 and 36 mg/L/mth) and the low rates (0 and 10 mg/L/mth). The trend for all treatments was for increased levels of stable pigments. The sensory results show that the measured organoleptic temporal development exhibits a similar oscillatory behaviour compared to the anecdotally derived curve presented in figure 1-2. The distinction between the respective phases described in section 1.1.1 was, however less clear. The most significant factor in the model weighting was mouthfeel and astringency which correlates with the observed changes occurring in the wine polypenols during maturation. Overall the laboratory scale trial showed that the chemical polyphenol development was directly related to the oxygen dosage rate. The sensory evolution also appeared to be accelerated with higher oxygen dosage rates, although the oscillatory nature of the sensory response given a single linear input indicates a complex underlying mechanism driving the changes. The effect of SO2 on the development of wine polyphenols with and without oxygen was also investigated. The presence of SO2 was found to have a significant effect on both mDP and the concentration of non-bleachable pigments. mDP was observed to decrease over the six week trial period irrespective of whether oxygen had been added or not. The mDP for the treatments without SO2 increased steadily over the course of the trial. Similarly the formation of non-bleachable pigments was suppressed and even retarded with SO2 present whereas for the treatments without SO2 a steady increase was observed. The implication of these results is that SO2 may have a much larger effect on tannin development than oxygen. The use of electrochemical micro-oxidation (or ELMOX) was examined ostensibly to determine proof of concept and also compare the performance of glassy carbon and titanium as electrode materials against traditional micro-oxygenation. Notable transformations occurred with titanium showing higher levels of ethanal than the other treatments both chemically and by sensory measure. A greater rate of stable pigment formation was also observed for the titanium compared to the other treatments. The respective dosage rates for the glassy carbon ELMOX and traditional micro-oxygenation treatments were too low to be able to discriminate any significant differences compared to the control wine. / AGMARDT Doctoral Scholarship

The technique of micro-oxygenation involves the deliberate addition of continuous, metered amounts of oxygen into a vessel of bulk wine during the maturation period (between the end of fermentation and bottling). The aim of the process is to improve the sensory properties of red wine, particularly the mouthfeel characteristics associated with the various polyphenol constituents. The success of the process appears to depend strongly on the ability to control the rate of oxygen dosage. The effect of dosage rate on the chemical and corresponding sensory changes of a red wine is the central theme of this thesis. A method of dosing oxygen (at typical micro-oxygenation rates) into small volumes of wine (<100 litres) was developed using a dense polymer membrane diffuser. It was clearly demonstrated that wine could be reliably oxygenated at very low rates using a coiled length of FEP as the diffuser material. Oxygen dosage was regulated by adjusting the oxygen pressure inside the tube. The advantage with a dense polymer diffuser is that no bubbles are generated and the oxygenation efficiency is 100%. The diffuser was fully modeled and characterised for use in the laboratory scale trials detailed in Chapters Four and Six. The small scale oxygenation equipment was used to conduct a fully replicated experiment to investigate the evolution of a Cabernet Sauvignon wine under four oxygenation treatments at dosage rates of 0, 10, 23 and 36 mg/L/mth. The total period of the trial was 105 days. HPLC analysis indicated that the rate change of low molecular weight polyphenols is directly related to the oxygen dosage rate. The concentration of the majority of the identifiable monomers, most notably the anthocyanins decreased throughout the course of the trial. The rate of decrease was directly related to oxygen dosage rate. Thiolysis results showed an increase in mDP for all treatments over the course of the trial until day 77 when they were observed to decrease for all treatments. The decrease in mDP coincided with an addition of SO2 which was investigated in a subsequent trial. Spectrophotometric results indicated that the rate of formation of non-bleachable pigments was directly related to the rate of oxygen dosage with significant differences between the high rates (23 and 36 mg/L/mth) and the low rates (0 and 10 mg/L/mth). The trend for all treatments was for increased levels of stable pigments. The sensory results show that the measured organoleptic temporal development exhibits a similar oscillatory behaviour compared to the anecdotally derived curve presented in figure 1-2. The distinction between the respective phases described in section 1.1.1 was, however less clear. The most significant factor in the model weighting was mouthfeel and astringency which correlates with the observed changes occurring in the wine polypenols during maturation. Overall the laboratory scale trial showed that the chemical polyphenol development was directly related to the oxygen dosage rate. The sensory evolution also appeared to be accelerated with higher oxygen dosage rates, although the oscillatory nature of the sensory response given a single linear input indicates a complex underlying mechanism driving the changes. The effect of SO2 on the development of wine polyphenols with and without oxygen was also investigated. The presence of SO2 was found to have a significant effect on both mDP and the concentration of non-bleachable pigments. mDP was observed to decrease over the six week trial period irrespective of whether oxygen had been added or not. The mDP for the treatments without SO2 increased steadily over the course of the trial. Similarly the formation of non-bleachable pigments was suppressed and even retarded with SO2 present whereas for the treatments without SO2 a steady increase was observed. The implication of these results is that SO2 may have a much larger effect on tannin development than oxygen. The use of electrochemical micro-oxidation (or ELMOX) was examined ostensibly to determine proof of concept and also compare the performance of glassy carbon and titanium as electrode materials against traditional micro-oxygenation. Notable transformations occurred with titanium showing higher levels of ethanal than the other treatments both chemically and by sensory measure. A greater rate of stable pigment formation was also observed for the titanium compared to the other treatments. The respective dosage rates for the glassy carbon ELMOX and traditional micro-oxygenation treatments were too low to be able to discriminate any significant differences compared to the control wine. / AGMARDT Doctoral Scholarship

The technique of micro-oxygenation involves the deliberate addition of continuous, metered amounts of oxygen into a vessel of bulk wine during the maturation period (between the end of fermentation and bottling). The aim of the process is to improve the sensory properties of red wine, particularly the mouthfeel characteristics associated with the various polyphenol constituents. The success of the process appears to depend strongly on the ability to control the rate of oxygen dosage. The effect of dosage rate on the chemical and corresponding sensory changes of a red wine is the central theme of this thesis. A method of dosing oxygen (at typical micro-oxygenation rates) into small volumes of wine (<100 litres) was developed using a dense polymer membrane diffuser. It was clearly demonstrated that wine could be reliably oxygenated at very low rates using a coiled length of FEP as the diffuser material. Oxygen dosage was regulated by adjusting the oxygen pressure inside the tube. The advantage with a dense polymer diffuser is that no bubbles are generated and the oxygenation efficiency is 100%. The diffuser was fully modeled and characterised for use in the laboratory scale trials detailed in Chapters Four and Six. The small scale oxygenation equipment was used to conduct a fully replicated experiment to investigate the evolution of a Cabernet Sauvignon wine under four oxygenation treatments at dosage rates of 0, 10, 23 and 36 mg/L/mth. The total period of the trial was 105 days. HPLC analysis indicated that the rate change of low molecular weight polyphenols is directly related to the oxygen dosage rate. The concentration of the majority of the identifiable monomers, most notably the anthocyanins decreased throughout the course of the trial. The rate of decrease was directly related to oxygen dosage rate. Thiolysis results showed an increase in mDP for all treatments over the course of the trial until day 77 when they were observed to decrease for all treatments. The decrease in mDP coincided with an addition of SO2 which was investigated in a subsequent trial. Spectrophotometric results indicated that the rate of formation of non-bleachable pigments was directly related to the rate of oxygen dosage with significant differences between the high rates (23 and 36 mg/L/mth) and the low rates (0 and 10 mg/L/mth). The trend for all treatments was for increased levels of stable pigments. The sensory results show that the measured organoleptic temporal development exhibits a similar oscillatory behaviour compared to the anecdotally derived curve presented in figure 1-2. The distinction between the respective phases described in section 1.1.1 was, however less clear. The most significant factor in the model weighting was mouthfeel and astringency which correlates with the observed changes occurring in the wine polypenols during maturation. Overall the laboratory scale trial showed that the chemical polyphenol development was directly related to the oxygen dosage rate. The sensory evolution also appeared to be accelerated with higher oxygen dosage rates, although the oscillatory nature of the sensory response given a single linear input indicates a complex underlying mechanism driving the changes. The effect of SO2 on the development of wine polyphenols with and without oxygen was also investigated. The presence of SO2 was found to have a significant effect on both mDP and the concentration of non-bleachable pigments. mDP was observed to decrease over the six week trial period irrespective of whether oxygen had been added or not. The mDP for the treatments without SO2 increased steadily over the course of the trial. Similarly the formation of non-bleachable pigments was suppressed and even retarded with SO2 present whereas for the treatments without SO2 a steady increase was observed. The implication of these results is that SO2 may have a much larger effect on tannin development than oxygen. The use of electrochemical micro-oxidation (or ELMOX) was examined ostensibly to determine proof of concept and also compare the performance of glassy carbon and titanium as electrode materials against traditional micro-oxygenation. Notable transformations occurred with titanium showing higher levels of ethanal than the other treatments both chemically and by sensory measure. A greater rate of stable pigment formation was also observed for the titanium compared to the other treatments. The respective dosage rates for the glassy carbon ELMOX and traditional micro-oxygenation treatments were too low to be able to discriminate any significant differences compared to the control wine. / AGMARDT Doctoral Scholarship

The technique of micro-oxygenation involves the deliberate addition of continuous, metered amounts of oxygen into a vessel of bulk wine during the maturation period (between the end of fermentation and bottling). The aim of the process is to improve the sensory properties of red wine, particularly the mouthfeel characteristics associated with the various polyphenol constituents. The success of the process appears to depend strongly on the ability to control the rate of oxygen dosage. The effect of dosage rate on the chemical and corresponding sensory changes of a red wine is the central theme of this thesis. A method of dosing oxygen (at typical micro-oxygenation rates) into small volumes of wine (<100 litres) was developed using a dense polymer membrane diffuser. It was clearly demonstrated that wine could be reliably oxygenated at very low rates using a coiled length of FEP as the diffuser material. Oxygen dosage was regulated by adjusting the oxygen pressure inside the tube. The advantage with a dense polymer diffuser is that no bubbles are generated and the oxygenation efficiency is 100%. The diffuser was fully modeled and characterised for use in the laboratory scale trials detailed in Chapters Four and Six. The small scale oxygenation equipment was used to conduct a fully replicated experiment to investigate the evolution of a Cabernet Sauvignon wine under four oxygenation treatments at dosage rates of 0, 10, 23 and 36 mg/L/mth. The total period of the trial was 105 days. HPLC analysis indicated that the rate change of low molecular weight polyphenols is directly related to the oxygen dosage rate. The concentration of the majority of the identifiable monomers, most notably the anthocyanins decreased throughout the course of the trial. The rate of decrease was directly related to oxygen dosage rate. Thiolysis results showed an increase in mDP for all treatments over the course of the trial until day 77 when they were observed to decrease for all treatments. The decrease in mDP coincided with an addition of SO2 which was investigated in a subsequent trial. Spectrophotometric results indicated that the rate of formation of non-bleachable pigments was directly related to the rate of oxygen dosage with significant differences between the high rates (23 and 36 mg/L/mth) and the low rates (0 and 10 mg/L/mth). The trend for all treatments was for increased levels of stable pigments. The sensory results show that the measured organoleptic temporal development exhibits a similar oscillatory behaviour compared to the anecdotally derived curve presented in figure 1-2. The distinction between the respective phases described in section 1.1.1 was, however less clear. The most significant factor in the model weighting was mouthfeel and astringency which correlates with the observed changes occurring in the wine polypenols during maturation. Overall the laboratory scale trial showed that the chemical polyphenol development was directly related to the oxygen dosage rate. The sensory evolution also appeared to be accelerated with higher oxygen dosage rates, although the oscillatory nature of the sensory response given a single linear input indicates a complex underlying mechanism driving the changes. The effect of SO2 on the development of wine polyphenols with and without oxygen was also investigated. The presence of SO2 was found to have a significant effect on both mDP and the concentration of non-bleachable pigments. mDP was observed to decrease over the six week trial period irrespective of whether oxygen had been added or not. The mDP for the treatments without SO2 increased steadily over the course of the trial. Similarly the formation of non-bleachable pigments was suppressed and even retarded with SO2 present whereas for the treatments without SO2 a steady increase was observed. The implication of these results is that SO2 may have a much larger effect on tannin development than oxygen. The use of electrochemical micro-oxidation (or ELMOX) was examined ostensibly to determine proof of concept and also compare the performance of glassy carbon and titanium as electrode materials against traditional micro-oxygenation. Notable transformations occurred with titanium showing higher levels of ethanal than the other treatments both chemically and by sensory measure. A greater rate of stable pigment formation was also observed for the titanium compared to the other treatments. The respective dosage rates for the glassy carbon ELMOX and traditional micro-oxygenation treatments were too low to be able to discriminate any significant differences compared to the control wine. / AGMARDT Doctoral Scholarship