Artigo de Periódico
Avaliação cromática e perfil de aminas bioativas do fermentado alcoolico de amora-preta
Fecha
2016Autor
Caroline Roberta Freitas Pires
Juliana Pinto de Lima
Marcos Souza Gomes
Camila Argenta Fante
Luiz Carlos de Oliveira Lima
Institución
Resumen
The objective of this work to trace and compare the content of bioactive amines and chromatic
characteristics of the alcoholic fermented of blackberry with traditional wines produced in
southern Minas Gerais. The rosé wine was produced from grapes cultivar Niagara, red wine
grapes cv. Bordô and for the preparation of alcoholic fermented blackberry cultivar Brazos. The
characteristics evaluated were the parameters L *, a *, b *, color intensity, color index, hue,
anthocyanins, tannins proantociânicos, polymerized pigments and bioactive amines levels.
Obtained wine cultivar Bordô had higher color intensity, do not differ in regard to the dry and
soft attributes. The anthocyanin content was significantly higher in dry red wine. Three amines
were present in all samples: putrescine, cadaverine and tyramine. The total content of amines
ranged from 0.13 to 7.81 μg.mL. Putrescine was the predominant amine. The principal
component analysis distinguished the samples for the levels of biogenic amines histamine,
tyramine and putrescine.