Banner of 46th World Congress of Vine and Wine
IVES 9 IVES Conference Series 9 OIV 9 OIV 2025 9 Nutrition & health: sharing, caring and well-being 9 Phenolic composition and physicochemical analysis of wines made with the Syrah grape under double pruning in the Brazilian high-altitude Cerrado

Phenolic composition and physicochemical analysis of wines made with the Syrah grape under double pruning in the Brazilian high-altitude Cerrado

Abstract

This study explores the growing potential of vitiviniculture in Brazil’s Federal District, an emerging wine region marked by unique climatic conditions and innovative cultivation techniques. With the recent development of winter wine production using double pruning, this region demonstrates promising results, especially for the Syrah grape variety. The vines undergo two distinct annual cycles due to the absence of dormancy, typical in tropical viticulture. Physicochemical and phenolic composition of nine Syrah wine samples from the 2022 and 2023 harvests were analysed. Results showed significant year-to-year differences: 2022 wines had higher total phenolic compounds (76.68±10.42 mg/L) (p=0.0221) and cyanidin (19.19±1.32 mg/L) (p=0.036) levels, while 2023 samples had greater resveratrol (9.36±0.66 mg/L) (p<0.0001) and catechin (54.20±2.31 mg/L) (p=0.0065) contents. These variations may be attributed to environmental factors, as temperature fluctuations and rainfall disparities. Despite these differences, all wines exhibited a robust phenolic profile, indicating strong potential for the region’s wines. The findings suggest the feasibility of a future designation of origin, highlighting the need for further studies.

DOI:

Publication date: September 22, 2025

Issue: 46th World Congress of Vine and Wine

Type: Oral

Authors

Fernanda Rodrigues Spinelli1, Caroline Dani2,3, Isabella Bonato4, Rafael Lavrador Sant Anna5

1 Laboratório de Referência Enológica Evanir da Silva (LAREN/SEAPI). Avenida da Vindima, 1855 – Exposição, 95084-470 Caxias do Sul, RS, Brazil
2 Programa de Pós Graduação em Farmacologia e Terapêutica. Ramiro Barcelos, 2600, 6° floor, 90050170, Porto Alegre – RS, Brazil
3 Associação Brasileira de Sommelier – RS – R. Gen. Osório, 450 – São Bento, 95703-154, Bento Gonçalves – RS, Brazil
4 Vinícola Brasília. BR-251, KM 07 – PADF, 71589-899, Brasília – DF, Brazil
5 Instituto Federal de Brasília (IFB). SGAN Quadra 610 Módulos D, E, F, G – Asa Norte, 70830-450, Brasília – DF, Brazil

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2025

Citation

Related articles…

Synergistic effect of fumaric acid and chitosan on the inhibition of malolactic fermentation

During wine storage and aging, microorganisms capable of degrading malic acid in an undesirable manner can proliferate.

Influence of maturity on grape tyrosinase activity

Enzymatic browning of grape must remains a major issue in winemaking, especially when grapes are affected by grey rot.

Mycotoxin accumulation and the possibilities of biological control of wine production quality

Against the background of climate change and the increasing impact of phytopathogenic agents of mycotic origin on the vine favors the appearance and toxicity of mycotoxins in wine.

Evaluation of the adaptation of Palomino Fino clones based on their physiological response

Genetic diversity within grapevine cultivars is a fundamental resource for varietal improvement and adaptation to cultivation requirements.

Possible toxicological risk arising from contamination of grapes and derivatives by emerging mycotoxins: patulin

Following the acquired awareness of the presence of ochratoxin A in grape derivatives, actions were undertaken to contain this contamination, and attempts were made to evaluate the presence of any other molecule belonging to this class.