Data/hora: 11/06/2024 18:35:09

Biblioteca(s): | Embrapa Semiárido; Embrapa Uva e Vinho.
Data corrente: | 20/08/2012
Data da última atualização: | 25/04/2022
Autoria: | CORREA, L. C.; BIASOTO, A. C. T.; SILVA, P. T. de S. e; PEREIRA, G. E.; RYBKA, A. C. P.
Afiliação: | LUIZ CLAUDIO CORREA, CPATSA; ALINE CAMARAO TELLES BIASOTO, CPATSA; PAULA TEREZA DE SOUZA E SILVA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; ANA CECILIA POLONI RYBKA, CPATSA.
Título: | Development and validation of methodology for the determination of sugars in must, grape juice and different types of wine.
Ano de publicação: | 2012
Fonte/Imprenta: | In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012.
Descrição Física: | 1 CD-ROM.
Idioma: | Inglês
Conteúdo: | Sucrose is the main sugar translocated from leaves to fruit in vines, but glucose and fructose predominate in grape berry at all developmental stages. After sucrose inversion, the glucose can penetrate quicker to the metabolic pathways. Fermentation is carried out by different types of yeast, witch consume sugars transforming them into alcohol. A method was developed and validated by high performance liquid chromatography to quantify the glucose, fructose and sucrose present in grapes, grape juice and wine. The mobile phase was MilliQ® water, the flow rate 0.5mL.min-1, and detection was by refractive index. The must, grape juices, sweet and dry red wines, with and without chaptalization, white and late harvest dessert wines, were analyzed. The recovery of standards was between 80.44 and 108.22% for all samples and sugars analyzed, validating the method. Repeatability (CV%) was 0.68% for sucrose, 2.93% for glucose and 3.36% for fructose, and the intermediate precision ranged from 1.42 to 2.39%. The quantification curves for the three sugars analyzed were from 25-1600mg.L-1, with R2 ranging from 0.9997 to 0.9999. The sweet red wine without chapatalization, contained the most sucrose (93,01g.L-1), while the dessert wine conteined 255mg.L- 1. Sucrose was not detected in the must and grape juices (detection limit 4.77mg.L-1), but these samples stood out from the others for the fructose and glucose contents. The method was show to be precise and accurate for the quantification of sugars in musts, grape juices and wines.
Palavras-Chave: | Grapes vinifera; Suco de uva.
Thesagro: | Açúcar; Análise química; Enologia; Mosto; Sacarose; Suco; Uva; Vinho.
Thesaurus Nal: | Grapes; sucrose.

Categoria do assunto:

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F Plantas e Produtos de Origem Vegetal

URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/931636/1/DEVELOPMENT-AND-VALIDATION-OF-METHODOLOGY-2012.pdf
Registro original: | Embrapa Semiárido (CPATSA)

Exemplares:

CPATSA - (48222-1) - UPC - RA - CD - 886 -  -  - DIS
CNPUV - (14116-1) - UPC - RA - CD - CD00286 -  -  - DIS