Method was applied to study the evolution of phenolic compounds during the grape ripening. Such compounds, which relate to the beverage's sensory properties, are essential for the quality of wines and bring health benefits to consumers. Information obtained from the application of the method helps farmers know the right time to harvest. Findings are conducive to the production of red wines with excellence, which will thus have positive impacts for the Brazilian wine industry. The number of wine enthusiasts in the country jumped from 22 million to 44 million between 2010 and 2022. A new method of scientific analysis promises to revolutionize the production of red wines in Brazil by allowing for more precise harvest of the grapes aimed at the elaboration of such beverages. Developed by Brazilian and Spanish researchers, the method uses comprehensive two-dimensional liquid chromatography (see explanation below) to study the evolution of anthocyanins in grapes during their ripening, providing crucial information to define the optimal harvest time. Anthocyanins are phenolic compounds found primarily in vegetables and fruits. These compounds, which can be both natural and synthetic, are multifunctional chemicals that give foods color, aroma, and stability. In the case of red wines, they are responsible for the characteristic color of the beverage and are deemed essential for its quality, as they influence other sensory properties like flavor, astringency, and bitterness. They also have antioxidant, anti-inflammatory, cardioprotective and antihypertensive properties, bringing additional benefits to consumers' health. The study on Malbec grapes, conducted in the vineyard of the Vale das Colinas winery, in Garanhuns, Pernambuco, Brazil, reveals significant trends in the concentration of anthocyanins in the course of the grape maturation. According to the study, this type of beneficial compound reaches its peak in the sixth week after the start of maturation and subsequently recedes. This discovery offers winegrowers valuable data to determine the ideal time to harvest, aiming at the production of red wines with excellence. What is liquid chromatography? Comprehensive two-dimensional liquid chromatography (LCxLC) is an analytical technique that separates and identifies components in complex samples like foods. It uses two independent separation mechanisms that increase resolution when combined. This improves detection, separation and peak capacity. An example of use of LCxLC is in the analysis of phenolic compounds in wines and olive oils. While such compounds are crucial to the quality of these products, they are difficult to separate due to their complexity. LCxLC can separate and identify those compounds with high resolution and thus ensure product quality, as phenolic compounds contribute to oxidative stability. Photo: Tomas May The professor from the Federal University of Pernambuco Hinterlands (UFAPE) Mairon Moura da Silva was responsible for the selection of the grapes, which stood out for their productivity and suitability for the region. Located in a dry-winter subtropical highland climate, the city of Garanhuns has been gaining relevance as an emerging wine region. The Vale das Colinas winery, which was established in 2018, is a pioneer in the area and takes up a plot of 3.5 hectares. In addition to Malbec grapes, the vineyard also has the varieties Muscat Petit Grain and Cabernet Sauvignon. The selection of a Malbec cultivar, the object of the study, was based on previous research carried out by Embrapa Semi-Arid Agriculture and UFAPE. Life cycle Embrapa Environment researcher Aline Biasoto Marques brings light to the complexity of the grape phenolic profile and how it evolves during the ripening. The expert points out that understanding such biochemical nuances is fundamental for growers. “Learning how these compounds behave throughout the grape life cycle allows us to optimize the timing of the harvest and maximize both the sensory aspects of the wine and its healthy potential,” she explains. The information is in line with previous studies the one held in Garanhuns, reinforcing the importance of phenolic monitoring for the wine industry. A participant in the development of the innovative method, during her sandwich doctorate at the Food Science Research Institute (CIAL) in Madrid, the graduate student at the Federal University of Rio Grande do Sul (UFRGS) Laura Oliveira Lago emphasizes the relevance of this pioneering study, focused on the analysis of the evolution of secondary metabolites during the grape ripening. The grape ripening process involves a complex series of biochemical reactions, including the evolution of secondary metabolites like phenolic compounds. Such metabolites play a key role in grape ripening. At first, grapes have high acidity, but as the maturation progresses, there is an increase in soluble solids and a decrease in acidity. Thus, the evolution of secondary metabolites during the grape ripening is a dynamic and complex process that significantly influences the final quality of the wine. Photo: Freepik Laura Lago's supervisor, Juliane Elisa Welke, underscores the effectiveness of the two-dimensional approach used in the study to unveil the phenolic profile of grapes and wines, identifying more than 40 distinct compound structures. According to Welke, the impact of the study goes beyond academic advances, as it presents significant potential to revitalize the Brazilian wine industry and elevate the quality of national wines. "It is worth recalling that viticulture is a key economic sector, especially in producing regions, where it is an important source of employment and income for local communities." Photo: Paulo Lanzetta Distinct compounds The wealth of the phenolic compounds present in grapes is notably diversified, and encompass several categories with specific biochemical characteristics and benefits. Flavonoids, for instance, which include anthocyanins and flavonols, are crucial to the color and flavor properties in wines. They are also known for their antioxidant properties. Stilbenes, out of which resveratrol is the most famous, have attracted considerable attention due to their potential anticancer and cardioprotective effects. Phenolic acids, which stem from cinnamic and benzoic acids, are also part of wine composition and contribute to the product's flavor and stability. Meanwhile tannins are phenol polymers that play a significant role in wine texture and aging. The presence of a wide range of tannins can influence both the astringency and the complexity of the beverage. A comprehensive understanding of these classes of phenolic compounds and their evolution during the grape ripening process is a growing field of study. It can offer valuable data not only for the wine industry, so as to improve product quality, but also for human health, considering the various benefits of such substances. Growth in wine production and consumption In Brazil in recent years, the wine sector has experienced remarkable growth both in production and consumption. The diversification of terroirs in regions like Vale dos Vinhedos in Rio Grande do Sul and emerging areas, such as Pernambuco and Bahia, point to a promising scenario. The quality of national wines has been gaining recognition in international competitions, which raises the country's profile in the global market. According to a recent survey carried out by the consultancy Wine Intelligence, Brazil is among the main wine consumers on a global scale. The country rose to the 14th place in the ranking of the most attractive wine markets in the world, an impressive climb of 12 places in the list. Another study, conducted by the same consultancy, found that the number of Brazilians who regularly consume the beverage has experienced significant growth. The number of wine enthusiasts in the country jumped from 22 million to expressive 44 million between 2010 and 2022. Investments in research and development, such as studies focused on grape ripening and phenolic profiles, are contributing to further improve product quality. Nevertheless, export infrastructure still needs to be improved, and issues related to climate change are increasingly at the center of discussions, requiring constant adaptations and innovations by research and winegrowers. Despite the challenges, the outlook for the wine sector in Brazil is widely positive even though it requires continuous attention to details that make all the difference in the production of high-quality wines. When it comes to fine wines, perfection is in the details. Photos: Freepik (cup) and Viviane Zanella (barrels)