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Registro Completo |
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
Data corrente: |
19/10/2015 |
Data da última atualização: |
06/09/2021 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
NEVES, A. P.; COSTA, J. A. A. da; VILLAFUERTE, S. G. E.; FEIJO, G. L. D.; REIS, F. A.; CATTO, J. B. |
Afiliação: |
Andrei Pereira Neves; JOSE ALEXANDRE AGIOVA DA COSTA, CNPC; Sergio G. Espinosa Villafuerte; GELSON LUIS DIAS FEIJO, CNPGC; FERNANDO ALVARENGA REIS, CNPC; JOAO BATISTA CATTO, CNPGC. |
Título: |
Forage availability and nutritional value of paiaguás-grass and piatã-grass for lamb finishing systems. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
In: WORLD CONGRESS ON INTEGRATED CROP-LIVESTOCK-FOREST SYSTEMS; INTERNATIONAL SYMPOSIUM ON INTEGRATED CROP-LIVESTOCK SYSTEMS, 3., 2015, Brasília, DF. Towards sustainable intensification: proceedings. Brasília, DF: Embrapa, 2015. |
Idioma: |
Inglês |
Palavras-Chave: |
Acabamento; Fattening; ILP; Integração lavoura-pecuária; Integrated management; Lamb; Varieade Piatã. |
Thesagro: |
Brachiaria; Cordeiro; Forragem; Ovino; Terminação; Valor nutritivo. |
Thesaurus Nal: |
Brazil; Lambs; Nutritive value; Sheep. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/131282/1/cnpc-2015-Forage.pdf
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Marc: |
LEADER 01174nam a2200361 a 4500 001 2026677 005 2021-09-06 008 2015 bl uuuu u00u1 u #d 100 1 $aNEVES, A. P. 245 $aForage availability and nutritional value of paiaguás-grass and piatã-grass for lamb finishing systems.$h[electronic resource] 260 $aIn: WORLD CONGRESS ON INTEGRATED CROP-LIVESTOCK-FOREST SYSTEMS; INTERNATIONAL SYMPOSIUM ON INTEGRATED CROP-LIVESTOCK SYSTEMS, 3., 2015, Brasília, DF. Towards sustainable intensification: proceedings. Brasília, DF: Embrapa$c2015 650 $aBrazil 650 $aLambs 650 $aNutritive value 650 $aSheep 650 $aBrachiaria 650 $aCordeiro 650 $aForragem 650 $aOvino 650 $aTerminação 650 $aValor nutritivo 653 $aAcabamento 653 $aFattening 653 $aILP 653 $aIntegração lavoura-pecuária 653 $aIntegrated management 653 $aLamb 653 $aVarieade Piatã 700 1 $aCOSTA, J. A. A. da 700 1 $aVILLAFUERTE, S. G. E. 700 1 $aFEIJO, G. L. D. 700 1 $aREIS, F. A. 700 1 $aCATTO, J. B.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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Registro Completo
Biblioteca(s): |
Embrapa Meio Ambiente. |
Data corrente: |
15/03/2024 |
Data da última atualização: |
15/03/2024 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
CARVALHO, E. S. S.; PALAZZO, A. B.; SILVA, I. S. O.; BIASOTO, A. C. T. |
Afiliação: |
ERIKA SAMANTHA CARVALHO, UNIVERSIDADE FEDERAL DA BAHIA; ALESSANDRA BUGATTE PALLAZO, UNICAMP; ITALA SUZANA OLIVEIRA SILVA, UNIVERSIDADE FEDERAL DA BAHIA; ALINE TELLES BIASOTO MARQUES, CNPMA. |
Título: |
Impact of wine ph correction with different organic acids on sourness and astringency perceptions. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168725; SLACAN. |
Páginas: |
1 p. |
Idioma: |
Português |
Conteúdo: |
The control of pH is essential for red wines, as this parameter plays an important role in the chemical stability and sensory balance of the beverage. The pH values>3.7 favor oxidative reactions and affect the wine color stability. This research aimed to assess the impact of pH correction using lactic and tartaric acids on the perceptions of sourness and astringency in Touriga Nacional red wine. The wines were winemaking with grapes harvested with 22.8°Brix and pH value of 3.92. A total of 40meq L-1 of organic acids were added for correction to achieve a total acidity (expressed as tartaric acid) of approximately 6.5gL-1. Following international recommendations for reduced wine pH, the tested treatments were as follows: AT100%must=addition of 40meqL-1 of tartaric acid to the must before alcoholic fermentation (AF); AL100%must=addition of 40meqL-1 of lactic acid to the must before AF; AT50%AL50%must=addition of 20meqL-1 of tartaric acid and lactic acid to the must before AF; AL100%wine=addition of 40meqL-1 of lactic acid to the wine after malolactic fermentation; and Control=without acid addition for pH correction. A trained panel of 10 judges evaluated sourness and astringency perceptions of the wines using the time-intensity analysis and an unstructured 10cm scale. Regarding sourness, the samples did not differ significantly(p≤0.05) in terms of the perceived maximum intensity, time to maximum intensity, and total duration of perception in the mouth. However, astringency perception was influenced by the pH correction treatments. The wine from the AL100% treatment, which involved the addition of lactic acid to the must, showed the lowest intensity of the attribute, while the other samples, including the control, did not differ from each other. This study demonstrates the potential use of lactic acid for reducing wine must pH as an alternative to tartaric acid, which is globally the most commonly used input for this purpose. MenosThe control of pH is essential for red wines, as this parameter plays an important role in the chemical stability and sensory balance of the beverage. The pH values>3.7 favor oxidative reactions and affect the wine color stability. This research aimed to assess the impact of pH correction using lactic and tartaric acids on the perceptions of sourness and astringency in Touriga Nacional red wine. The wines were winemaking with grapes harvested with 22.8°Brix and pH value of 3.92. A total of 40meq L-1 of organic acids were added for correction to achieve a total acidity (expressed as tartaric acid) of approximately 6.5gL-1. Following international recommendations for reduced wine pH, the tested treatments were as follows: AT100%must=addition of 40meqL-1 of tartaric acid to the must before alcoholic fermentation (AF); AL100%must=addition of 40meqL-1 of lactic acid to the must before AF; AT50%AL50%must=addition of 20meqL-1 of tartaric acid and lactic acid to the must before AF; AL100%wine=addition of 40meqL-1 of lactic acid to the wine after malolactic fermentation; and Control=without acid addition for pH correction. A trained panel of 10 judges evaluated sourness and astringency perceptions of the wines using the time-intensity analysis and an unstructured 10cm scale. Regarding sourness, the samples did not differ significantly(p≤0.05) in terms of the perceived maximum intensity, time to maximum intensity, and total duration of perception in the mouth. However, astringency per... Mostrar Tudo |
Palavras-Chave: |
Time-intensity analysis; Touriga Nacional; Tropical wines. |
Thesagro: |
Acidez; Ácido Orgânico; Ph. |
Thesaurus NAL: |
Wines. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162888/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168725.pdf
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Marc: |
LEADER 02883nam a2200241 a 4500 001 2162888 005 2024-03-15 008 2023 bl uuuu u00u1 u #d 100 1 $aCARVALHO, E. S. S. 245 $aImpact of wine ph correction with different organic acids on sourness and astringency perceptions.$h[electronic resource] 260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168725; SLACAN.$c2023 300 $a1 p. 520 $aThe control of pH is essential for red wines, as this parameter plays an important role in the chemical stability and sensory balance of the beverage. The pH values>3.7 favor oxidative reactions and affect the wine color stability. This research aimed to assess the impact of pH correction using lactic and tartaric acids on the perceptions of sourness and astringency in Touriga Nacional red wine. The wines were winemaking with grapes harvested with 22.8°Brix and pH value of 3.92. A total of 40meq L-1 of organic acids were added for correction to achieve a total acidity (expressed as tartaric acid) of approximately 6.5gL-1. Following international recommendations for reduced wine pH, the tested treatments were as follows: AT100%must=addition of 40meqL-1 of tartaric acid to the must before alcoholic fermentation (AF); AL100%must=addition of 40meqL-1 of lactic acid to the must before AF; AT50%AL50%must=addition of 20meqL-1 of tartaric acid and lactic acid to the must before AF; AL100%wine=addition of 40meqL-1 of lactic acid to the wine after malolactic fermentation; and Control=without acid addition for pH correction. A trained panel of 10 judges evaluated sourness and astringency perceptions of the wines using the time-intensity analysis and an unstructured 10cm scale. Regarding sourness, the samples did not differ significantly(p≤0.05) in terms of the perceived maximum intensity, time to maximum intensity, and total duration of perception in the mouth. However, astringency perception was influenced by the pH correction treatments. The wine from the AL100% treatment, which involved the addition of lactic acid to the must, showed the lowest intensity of the attribute, while the other samples, including the control, did not differ from each other. This study demonstrates the potential use of lactic acid for reducing wine must pH as an alternative to tartaric acid, which is globally the most commonly used input for this purpose. 650 $aWines 650 $aAcidez 650 $aÁcido Orgânico 650 $aPh 653 $aTime-intensity analysis 653 $aTouriga Nacional 653 $aTropical wines 700 1 $aPALAZZO, A. B. 700 1 $aSILVA, I. S. O. 700 1 $aBIASOTO, A. C. T.
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