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Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Oriental. |
Data corrente: |
21/06/1999 |
Data da última atualização: |
10/06/2022 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
CARDOSO, E. M. R.; MULLER, A. A.; CONTO, A. J. de; CARVALHO, R. de A.; FERREIRA, C. A. P.; HOMMA, A. K. O.; SANTOS, A. I. M. dos; ALVES, R. N. B. |
Afiliação: |
ELOISA MARIA RAMOS CARDOSO, CPATU; ANTONIO AGOSTINHO MULLER, CPATU; ARNALDO JOSE DE CONTO, CPATU; RUI DE AMORIM CARVALHO, CPATU; CELIO ARMANDO PALHETA FERREIRA, CPATU; ALFREDO KINGO OYAMA HOMMA, CPATU; ANTONIO ITAYGUARA M DOS SANTOS, CPATU; RAIMUNDO NONATO BRABO ALVES, CPATU. |
Título: |
Prospecção de demandas tecnológicas da cadeia produtiva de mandioca no Estado do Pará. |
Ano de publicação: |
1998 |
Fonte/Imprenta: |
In: CASTRO, A. M. G. de; LIMA, S. M. V.; GOEDERT, W. J.; FREITAS FILHO, A. de F.; VASCONCELOS, J. R. P. (Ed.). Cadeias produtivas e sistemas naturais: prospecção tecnológica. Brasília, DF: EMBRAPA-DPD: EMBRAPA-SPI, 1998. |
Páginas: |
p. 365-388. |
Idioma: |
Português |
Palavras-Chave: |
Agroindustrial sector; Brasil; Negocio agricola; Pará; Production. |
Thesagro: |
Cadeia Produtiva; Mandioca; Pesquisa. |
Thesaurus Nal: |
Amazonia; cassava; research. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/395023/1/Prospeccao-de-demandas-tecnologicas.pdf
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Marc: |
LEADER 01086naa a2200337 a 4500 001 1395023 005 2022-06-10 008 1998 bl uuuu u00u1 u #d 100 1 $aCARDOSO, E. M. R. 245 $aProspecção de demandas tecnológicas da cadeia produtiva de mandioca no Estado do Pará. 260 $c1998 300 $ap. 365-388. 650 $aAmazonia 650 $acassava 650 $aresearch 650 $aCadeia Produtiva 650 $aMandioca 650 $aPesquisa 653 $aAgroindustrial sector 653 $aBrasil 653 $aNegocio agricola 653 $aPará 653 $aProduction 700 1 $aMULLER, A. A. 700 1 $aCONTO, A. J. de 700 1 $aCARVALHO, R. de A. 700 1 $aFERREIRA, C. A. P. 700 1 $aHOMMA, A. K. O. 700 1 $aSANTOS, A. I. M. dos 700 1 $aALVES, R. N. B. 773 $tIn: CASTRO, A. M. G. de; LIMA, S. M. V.; GOEDERT, W. J.; FREITAS FILHO, A. de F.; VASCONCELOS, J. R. P. (Ed.). Cadeias produtivas e sistemas naturais: prospecção tecnológica. Brasília, DF: EMBRAPA-DPD: EMBRAPA-SPI, 1998.
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Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
06/02/2014 |
Data da última atualização: |
12/04/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
MIELE, A.; RIZZON, L. A. |
Afiliação: |
ALBERTO MIELE, CNPUV; LUIZ ANTENOR RIZZON, CNPUV (PESQUISADOR APOSENTADO). |
Título: |
Physicochemical composition of Cabernet-Sauvignon wine made from grapes affected by grape ripe rot. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
Journal International des Sciences de la Vigne et du Vin, Bordeaux, v. 47, n. 3, p. 195-202, 2013. |
Idioma: |
Inglês |
Conteúdo: |
Aim: In the last years, grape ripe rot has been one of the most important diseases of the Serra Gaúcha vineyards, RS, Brazil. In order to determine its influence on wine quality, we studied the hysicochemical composition of must and wine made from affected Cabernet-Sauvignon grapes. Methods and results : The experimental design was a randomized complete block, with six treatments - musts containing 0, 2.5, 5, 7.5, 10, and 20 % of affected grapes - and three replications. Grape musts were extracted from ripe fruits and wines were made in 20-L glass recipients. Polynomial regression analysis showed that ripe rot significantly increased the ºBrix, density, pH, and ºBrix/total acidity ratio of grape must. In wine, increases were observed for most variables evaluated except for density, absorbance at 520 nm, color intensity, and anthocyanins, which decreased. Conclusions : These results show that grape ripe rot affects must and wine composition. The effect is more striking in wine, where it significantly reduces color. In this way, grape ripe rot should be prevented or controlled in the vineyards. Significance and impact of the study : These results are important because they show the negative effect of grape ripe rot on wine composition and quality. |
Thesagro: |
Enologia; Uva; Viticultura. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/96601/1/MIELE-JIntSciVigneVin-v47n3p195-2013.pdf
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Marc: |
LEADER 01811naa a2200169 a 4500 001 1978917 005 2019-04-12 008 2013 bl uuuu u00u1 u #d 100 1 $aMIELE, A. 245 $aPhysicochemical composition of Cabernet-Sauvignon wine made from grapes affected by grape ripe rot.$h[electronic resource] 260 $c2013 520 $aAim: In the last years, grape ripe rot has been one of the most important diseases of the Serra Gaúcha vineyards, RS, Brazil. In order to determine its influence on wine quality, we studied the hysicochemical composition of must and wine made from affected Cabernet-Sauvignon grapes. Methods and results : The experimental design was a randomized complete block, with six treatments - musts containing 0, 2.5, 5, 7.5, 10, and 20 % of affected grapes - and three replications. Grape musts were extracted from ripe fruits and wines were made in 20-L glass recipients. Polynomial regression analysis showed that ripe rot significantly increased the ºBrix, density, pH, and ºBrix/total acidity ratio of grape must. In wine, increases were observed for most variables evaluated except for density, absorbance at 520 nm, color intensity, and anthocyanins, which decreased. Conclusions : These results show that grape ripe rot affects must and wine composition. The effect is more striking in wine, where it significantly reduces color. In this way, grape ripe rot should be prevented or controlled in the vineyards. Significance and impact of the study : These results are important because they show the negative effect of grape ripe rot on wine composition and quality. 650 $aEnologia 650 $aUva 650 $aViticultura 700 1 $aRIZZON, L. A. 773 $tJournal International des Sciences de la Vigne et du Vin, Bordeaux$gv. 47, n. 3, p. 195-202, 2013.
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