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Registro Completo |
Biblioteca(s): |
Embrapa Algodão. |
Data corrente: |
12/03/2009 |
Data da última atualização: |
13/03/2009 |
Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
Autoria: |
CARVALHO, L. P. de; ANDRADE, C. C. de; SILVA, G. E. L.; ALENCAR, C. E. R. D.; LIMA, L. H. G. de M.; MEDEIROS, E. P. de; FREIRE, R. M. M.; LIMA, M. M. de A.; BRITO, G. G. de. |
Afiliação: |
Luiz Paulo de Carvalho, Embrapa Algodão; Catarina Chagas de Andrade, Estagiária; George Elton Lucena Silva, estagiário; Carlos Eduardo Rocha Duarte Alencar, estagiário; Leonardo Henrique Guedes de Morais Lima, bolsista; Everaldo Paulo de Medeiros, Embrapa Algodão; Rosa Maria Mendes Freire, Embrapa Algodão; Marleide Magalhães de Andrade Lima, Embrapa Algodão; Giovani Greigh de Brito, Embrapa Algodão. |
Título: |
Óleo de algodão: alternativa para biodiesel. |
Ano de publicação: |
2008 |
Fonte/Imprenta: |
Campina Grande: Embrapa Algodão, 2008. |
Páginas: |
9 p. |
Série: |
(Embrapa Algodão. Comunicado Técnico, 357). |
ISSN: |
0102-0099 |
Idioma: |
Português |
Thesagro: |
Algodão; Óleo. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CNPA-2009-09/22240/1/COMTEC357.pdf
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Marc: |
LEADER 00705nam a2200253 a 4500 001 1278123 005 2009-03-13 008 2008 bl uuuu u0uu1 u #d 022 $a0102-0099 100 1 $aCARVALHO, L. P. de 245 $aÓleo de algodão$balternativa para biodiesel. 260 $aCampina Grande: Embrapa Algodão$c2008 300 $a9 p. 490 $a(Embrapa Algodão. Comunicado Técnico, 357). 650 $aAlgodão 650 $aÓleo 700 1 $aANDRADE, C. C. de 700 1 $aSILVA, G. E. L. 700 1 $aALENCAR, C. E. R. D. 700 1 $aLIMA, L. H. G. de M. 700 1 $aMEDEIROS, E. P. de 700 1 $aFREIRE, R. M. M. 700 1 $aLIMA, M. M. de A. 700 1 $aBRITO, G. G. de
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Registro original: |
Embrapa Algodão (CNPA) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
04/01/2019 |
Data da última atualização: |
27/04/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 5 |
Autoria: |
NASCIMENTO, A. M. de S.; SOUZA, J. F. de; LIMA, M. dos S.; PEREIRA, G. E. |
Afiliação: |
Antonio Mendes de Souza Nascimento, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, Edgard Chastinet Avenue, Juazeiro, BA 48905-680, Brazil; antonioenologia@gmail.com (A.M.d.S.N.); joyce.fagundes08@gmail.com (J.F.d.S.); Joyce Fagundes de Souza, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, Edgard Chastinet Avenue, Juazeiro, BA 48905-680, Brazil; antonioenologia@gmail.com (A.M.d.S.N.); joyce.fagundes08@gmail.com (J.F.d.S.); Marcos dos Santos Lima, Department of Food Technology, Campus Petrolina, Federal Institute of Sertão Pernambucano, Rodovia BR 407, Km 08, S/N, Jardim São Paulo, Petrolina, PE 56314-520, Brazil; marcos.santos@ifsertao-pe.edu.br; GIULIANO ELIAS PEREIRA, CNPUV. |
Título: |
Volatile profiles of sparkling wines produced by the traditional method from a Semi-Arid Region. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Beverages, v. 4, n. 103, p. 1-12, 2018. |
Idioma: |
Inglês |
Conteúdo: |
São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic iffering this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region. Keywords: São Francisco Valley; Syrah and Chenin Blanc grape varieties; GC-MS; sparkling wine; volatile compounds MenosSão Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic iffering this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditi... Mostrar Tudo |
Palavras-Chave: |
Chenin Blanc grape varieties; GC-MS; São Francisco Valley; Sparkling wine; Syrah grape varieties. |
Thesagro: |
Uva. |
Thesaurus NAL: |
Volatile compounds. |
Categoria do assunto: |
-- X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/189794/1/beverages-04-00103.pdf
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Marc: |
LEADER 02486naa a2200241 a 4500 001 2103059 005 2019-04-27 008 2018 bl uuuu u00u1 u #d 100 1 $aNASCIMENTO, A. M. de S. 245 $aVolatile profiles of sparkling wines produced by the traditional method from a Semi-Arid Region.$h[electronic resource] 260 $c2018 520 $aSão Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic iffering this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region. Keywords: São Francisco Valley; Syrah and Chenin Blanc grape varieties; GC-MS; sparkling wine; volatile compounds 650 $aVolatile compounds 650 $aUva 653 $aChenin Blanc grape varieties 653 $aGC-MS 653 $aSão Francisco Valley 653 $aSparkling wine 653 $aSyrah grape varieties 700 1 $aSOUZA, J. F. de 700 1 $aLIMA, M. dos S. 700 1 $aPEREIRA, G. E. 773 $tBeverages$gv. 4, n. 103, p. 1-12, 2018.
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