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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
02/03/2022 |
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Data da última atualização: |
22/08/2023 |
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Tipo da produção científica: |
Orientação de Tese de Pós-Graduação |
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Autoria: |
ALVES, C. A. N. |
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Afiliação: |
CARLOS ARTUR NASCIMENTO ALVES. |
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Título: |
Phenolic typicality and deterioration study of red wines from the Sub-middle São Francisco Valley. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
2021. |
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Páginas: |
92 f. |
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Descrição Física: |
il. color. |
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Idioma: |
Inglês |
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Notas: |
Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Fortaleza. Orientado por Lucicléia Barros de Vasconcelos Torres; Coorientado por Aline Telles Biasoto Marques, Embrapa Semiárido. |
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Conteúdo: |
This work evaluated the phenolic profile and chemical traits of red winesfrom Sub-middle São Francisco Valley (SSFV), Brazil, to propose the phenolic typicity and study deterioration mechanisms of this peculiar wine-producing frontier. Then, six varietal red wines were obtainedfrom the grape cultivars (Vitis vinifera L.) Syrah, Tannat, Petit Verdot, Merlot, Malbec, and Tempranillo, harvested in 2019 second semester in SSFV. All the wines were elaborated following the traditional winemaking, without corrections, and applying 96 hours of maceration. Syrah is the better-adapted grape variety in SSFV, followed by Tempranillo; but the other ones are non-trade-grown or few commercially explored. Tannat is a grape variety that has a high content of phenolic compounds, showing intense coloration, well-bodied, and great aging potential, which becomes one great option to use in SSFV. Therefore, this work wasdivided into three chapters. The first one aimed to compile scientific knowledge on red wines from the SSFV, regarding sensory and chemical traits, and both the edaphoclimatic conditions and scientific perspectives currently approached in the SSFV. The second chapter aimed to characterize for the first time the phenolic typicity and antioxidant potential of Tannat wine from this region, comparing it with Syrah, the better-adapted variety in SSFV. Despite the shortapplied maceration, the tropical Tannat had great phenolic contents and antioxidant activity, standing out the compounds trans-caftaric, malvidin-3-O-glucoside, and procyanidin B1.Tannat had the potential to be an important grape variety in tropical wineproducing regions inBrazil, presenting high bioactive contents and typical traits of these regions. The other varieties were used to study the deterioration mechanisms under primary conditions and manufacturinginterventions. Then, the third chapter aimed to explain how the high pH and short maceration time influence the physical and chemical deterioration of red wines. Color, acetaldehyde, and free SO2 were used as indicators of spoilage, and physicochemical analyses, higher alcohols, total phenolics, monomeric anthocyanins, antioxidant activity, and individual phenolic characterization were studied to make sure about the influence pathways of pH and macerationover the deterioration. Tempranillo wine was the sample with the highest deterioration rate, pHand lowest color, monomeric anthocyanins, and catechins. Petit Verdot wine was the lowest deteriorated sample, also having the highest total phenolic compounds, color, anthocyanins, catechins, and antioxidant activity. pH had a strong correlation with anthocyaninspolymerization and acetaldehyde. Caffeic and ?-coumaric acids were related to major deterioration rates, whereas catechins, procyanidins, and anthocyanins were related to antioxidant activity and more resistance to oxidation. Only high pH values may not be enoughto spoil the wine, as other parameters may provide chemical stability, such as phenolic compounds and their antioxidant activity. Then, red musts with high pH may require longer maceration time to improve the major shelf-life of these wines. MenosThis work evaluated the phenolic profile and chemical traits of red winesfrom Sub-middle São Francisco Valley (SSFV), Brazil, to propose the phenolic typicity and study deterioration mechanisms of this peculiar wine-producing frontier. Then, six varietal red wines were obtainedfrom the grape cultivars (Vitis vinifera L.) Syrah, Tannat, Petit Verdot, Merlot, Malbec, and Tempranillo, harvested in 2019 second semester in SSFV. All the wines were elaborated following the traditional winemaking, without corrections, and applying 96 hours of maceration. Syrah is the better-adapted grape variety in SSFV, followed by Tempranillo; but the other ones are non-trade-grown or few commercially explored. Tannat is a grape variety that has a high content of phenolic compounds, showing intense coloration, well-bodied, and great aging potential, which becomes one great option to use in SSFV. Therefore, this work wasdivided into three chapters. The first one aimed to compile scientific knowledge on red wines from the SSFV, regarding sensory and chemical traits, and both the edaphoclimatic conditions and scientific perspectives currently approached in the SSFV. The second chapter aimed to characterize for the first time the phenolic typicity and antioxidant potential of Tannat wine from this region, comparing it with Syrah, the better-adapted variety in SSFV. Despite the shortapplied maceration, the tropical Tannat had great phenolic contents and antioxidant activity, standing out the compounds... Mostrar Tudo |
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Palavras-Chave: |
Composto bioativo; Perfil fenólico; Tipicidade fenólica; Vale do São Francisco; Vinho tinto; Vinho tropical. |
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Thesagro: |
Uva; Vinho. |
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Thesaurus Nal: |
Grapes; Wine grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232073/1/Phenolic-typicality-and-deterioration-study-2021.pdf
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Marc: |
LEADER 04109nam a2200253 a 4500
001 2140481
005 2023-08-22
008 2021 bl uuuu m 00u1 u #d
100 1 $aALVES, C. A. N.
245 $aPhenolic typicality and deterioration study of red wines from the Sub-middle São Francisco Valley.$h[electronic resource]
260 $a2021.$c2021
300 $a92 f.$cil. color.
500 $aDissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Fortaleza. Orientado por Lucicléia Barros de Vasconcelos Torres; Coorientado por Aline Telles Biasoto Marques, Embrapa Semiárido.
520 $aThis work evaluated the phenolic profile and chemical traits of red winesfrom Sub-middle São Francisco Valley (SSFV), Brazil, to propose the phenolic typicity and study deterioration mechanisms of this peculiar wine-producing frontier. Then, six varietal red wines were obtainedfrom the grape cultivars (Vitis vinifera L.) Syrah, Tannat, Petit Verdot, Merlot, Malbec, and Tempranillo, harvested in 2019 second semester in SSFV. All the wines were elaborated following the traditional winemaking, without corrections, and applying 96 hours of maceration. Syrah is the better-adapted grape variety in SSFV, followed by Tempranillo; but the other ones are non-trade-grown or few commercially explored. Tannat is a grape variety that has a high content of phenolic compounds, showing intense coloration, well-bodied, and great aging potential, which becomes one great option to use in SSFV. Therefore, this work wasdivided into three chapters. The first one aimed to compile scientific knowledge on red wines from the SSFV, regarding sensory and chemical traits, and both the edaphoclimatic conditions and scientific perspectives currently approached in the SSFV. The second chapter aimed to characterize for the first time the phenolic typicity and antioxidant potential of Tannat wine from this region, comparing it with Syrah, the better-adapted variety in SSFV. Despite the shortapplied maceration, the tropical Tannat had great phenolic contents and antioxidant activity, standing out the compounds trans-caftaric, malvidin-3-O-glucoside, and procyanidin B1.Tannat had the potential to be an important grape variety in tropical wineproducing regions inBrazil, presenting high bioactive contents and typical traits of these regions. The other varieties were used to study the deterioration mechanisms under primary conditions and manufacturinginterventions. Then, the third chapter aimed to explain how the high pH and short maceration time influence the physical and chemical deterioration of red wines. Color, acetaldehyde, and free SO2 were used as indicators of spoilage, and physicochemical analyses, higher alcohols, total phenolics, monomeric anthocyanins, antioxidant activity, and individual phenolic characterization were studied to make sure about the influence pathways of pH and macerationover the deterioration. Tempranillo wine was the sample with the highest deterioration rate, pHand lowest color, monomeric anthocyanins, and catechins. Petit Verdot wine was the lowest deteriorated sample, also having the highest total phenolic compounds, color, anthocyanins, catechins, and antioxidant activity. pH had a strong correlation with anthocyaninspolymerization and acetaldehyde. Caffeic and ?-coumaric acids were related to major deterioration rates, whereas catechins, procyanidins, and anthocyanins were related to antioxidant activity and more resistance to oxidation. Only high pH values may not be enoughto spoil the wine, as other parameters may provide chemical stability, such as phenolic compounds and their antioxidant activity. Then, red musts with high pH may require longer maceration time to improve the major shelf-life of these wines.
650 $aGrapes
650 $aWine grapes
650 $aUva
650 $aVinho
653 $aComposto bioativo
653 $aPerfil fenólico
653 $aTipicidade fenólica
653 $aVale do São Francisco
653 $aVinho tinto
653 $aVinho tropical
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Esconder MarcMostrar Marc Completo |
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
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Status |
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Registro Completo
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Arroz e Feijão; Embrapa Milho e Sorgo; Embrapa Soja; Embrapa Tabuleiros Costeiros. |
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Data corrente: |
05/12/2017 |
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Data da última atualização: |
30/01/2018 |
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Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
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Autoria: |
MELO, L. C.; PEREIRA, H. S.; SOUZA, T. L. P. O. de; FARIA, L. C. de; AGUIAR, M. S. de; WENDLAND, A.; CARVALHO, H. W. L. de; ALMEIDA, V. M. de; MELO, C. L. P. de; COSTA, A. F. da; ITO, M. A.; PEREIRA FILHO, I. A.; POSSE, S. C. P.; MAGALDI, M. C. de S.; CABRERA DIAZ, J. L.; COSTA, J. G. C. da; ABREU, A. de F. B.; MARTINS, M.; GUIMARÃES, C. M.; TRINDADE, N. L. S. R.; MELO, P. G. S.; BRAZ, A. J. B. P.; SOUZA, N. P. de; FARIA, J. C. de. |
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Afiliação: |
LEONARDO CUNHA MELO, CNPAF; HELTON SANTOS PEREIRA, CNPAF; THIAGO LIVIO PESSOA OLIV DE SOUZA, CNPAF; LUIS CLAUDIO DE FARIA, CNPAF; MARCELO SFEIR DE AGUIAR, CNPAF; ADRIANE WENDLAND FERREIRA, CNPAF; HELIO WILSON LEMOS DE CARVALHO, CPATC; VALTER MARTINS DE ALMEIDA, EMPRESA MATOGROSSENSE DE PESQUISA, ASSISTÊNCIA E EXTENSÃO RURAL, MT; CARLOS LASARO PEREIRA DE MELO, CNPSO; ANTONIO FELIX DA COSTA, IPA; MARCIO AKIRA ITO, CPAO; ISRAEL ALEXANDRE PEREIRA FILHO, CNPMS; SHEILA CRISTINA PRUCOLI POSSE, INCAPER; MARIANA CRUZICK DE S MAGALDI, CNPAF; JOSE LUIS CABRERA DIAZ, CNPAF; JOAQUIM GERALDO CAPRIO DA COSTA, CNPAF; ANGELA DE FATIMA BARBOSA ABREU, CNPAF; MAURICIO MARTINS, UNIVERSIDADE FEDERAL DE UBERLÂNDIA; CLEBER MORAIS GUIMARAES, CNPAF; NARA LUCIA SOUZA RIBEIRO TRINDADE, SPM - E. Brasilia; PATRICIA GUIMARAES SANTOS MELO, UFG; ANTONIO JOAQUIM BRAGA PEREIRA BRAZ, UNIVERSIDADE DE RIO VERDE; NILDA PESSOA DE SOUZA, CNPAF; JOSIAS CORREA DE FARIA, CNPAF. |
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Título: |
BRS FC104: cultivar de feijão-comum carioca superprecoce. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2017. |
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Páginas: |
4 p. |
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Série: |
(Embrapa Arroz e Feijão. Comunicado técnico, 239). |
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ISSN: |
1678-961X |
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Idioma: |
Português |
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Conteúdo: |
A BRS FC104 originou-se do cruzamento entre as linhagens CNFE 8009 e VC5, realizado em 2006, na Embrapa Arroz e Feijão, em Santo Antônio de Goiás, GO. Em 2007, na safra de inverno, a geração F2 foi semeada em campo, em Santo Antônio de Goiás, em bulk, com seleção para precocidade, arquitetura de plantas e produtividade. Na safra da seca, em 2008, foi realizado o avanço da geração F3, em Ponta Grossa, PR, também em bulk, com seleção para precocidade, produtividade e reação à antracnose, à ferrugem e ao crestamento bacteriano-comum. |
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Palavras-Chave: |
BRS FC104. |
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Thesagro: |
Feijão; Melhoramento genético vegetal; Phaseolus vulgaris; Variedade. |
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Thesaurus NAL: |
Beans; Plant breeding. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/171825/1/CNPAF-2017-comt239.pdf
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Marc: |
LEADER 01988nam a2200505 a 4500
001 2081603
005 2018-01-30
008 2017 bl uuuu u0uu1 u #d
022 $a1678-961X
100 1 $aMELO, L. C.
245 $aBRS FC104$bcultivar de feijão-comum carioca superprecoce.$h[electronic resource]
260 $aSanto Antônio de Goiás: Embrapa Arroz e Feijão$c2017
300 $a4 p.
490 $a(Embrapa Arroz e Feijão. Comunicado técnico, 239).
520 $aA BRS FC104 originou-se do cruzamento entre as linhagens CNFE 8009 e VC5, realizado em 2006, na Embrapa Arroz e Feijão, em Santo Antônio de Goiás, GO. Em 2007, na safra de inverno, a geração F2 foi semeada em campo, em Santo Antônio de Goiás, em bulk, com seleção para precocidade, arquitetura de plantas e produtividade. Na safra da seca, em 2008, foi realizado o avanço da geração F3, em Ponta Grossa, PR, também em bulk, com seleção para precocidade, produtividade e reação à antracnose, à ferrugem e ao crestamento bacteriano-comum.
650 $aBeans
650 $aPlant breeding
650 $aFeijão
650 $aMelhoramento genético vegetal
650 $aPhaseolus vulgaris
650 $aVariedade
653 $aBRS FC104
700 1 $aPEREIRA, H. S.
700 1 $aSOUZA, T. L. P. O. de
700 1 $aFARIA, L. C. de
700 1 $aAGUIAR, M. S. de
700 1 $aWENDLAND, A.
700 1 $aCARVALHO, H. W. L. de
700 1 $aALMEIDA, V. M. de
700 1 $aMELO, C. L. P. de
700 1 $aCOSTA, A. F. da
700 1 $aITO, M. A.
700 1 $aPEREIRA FILHO, I. A.
700 1 $aPOSSE, S. C. P.
700 1 $aMAGALDI, M. C. de S.
700 1 $aCABRERA DIAZ, J. L.
700 1 $aCOSTA, J. G. C. da
700 1 $aABREU, A. de F. B.
700 1 $aMARTINS, M.
700 1 $aGUIMARÃES, C. M.
700 1 $aTRINDADE, N. L. S. R.
700 1 $aMELO, P. G. S.
700 1 $aBRAZ, A. J. B. P.
700 1 $aSOUZA, N. P. de
700 1 $aFARIA, J. C. de
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Embrapa Arroz e Feijão (CNPAF) |
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