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Registro Completo |
Biblioteca(s): |
Embrapa Meio-Norte; Embrapa Unidades Centrais. |
Data corrente: |
08/01/1996 |
Data da última atualização: |
23/01/2014 |
Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
Autoria: |
NASCIMENTO, H. T. S. do; NOVELLY, P. E.; RAMOS, G. M.; NASCIMENTO, M. do P. S. C. B. do; LEAL, W. L. |
Título: |
Estabelecimento de pastagens cultivadas, em area de chapada, na microrregiao de Valenca do Piaui. |
Ano de publicação: |
1979 |
Fonte/Imprenta: |
Teresina: EMBRAPA-UEPAE de Teresina, 1979. |
Páginas: |
12 p. |
Série: |
(EMBRAPA-UEPAE de Teresina. Comunicado Tecnico, 11) |
Idioma: |
Português |
Conteúdo: |
Com base nas observacoes efetuadas, podem ser enumerados varios pontos importantes quando do estabelecimento de pastagem cultivada: 1) Controle da vegetacao arbustiva nao desejavel atraves do desmatamento com grade pesada, a uma profundidade adequada. Apos o desmatamento, uma ou duas gradagens com grade hidraulica sao necessarias para diminuir a presenca das invasoras herbaceas que pode, tambem prejudicar o estabelecimento das forrageiras. 2) Face a baixa fertilidade do solo deve ser feitas uma adubacao com fosforo e potassio para permitir o melhor estabelecimento da pastagem plantada. Aconselha-se que a distribuicao dos adubos sejam feitas em linhas, de modo a aumentar o seu aproveitamento pelas plantas e diminuir a fixacao pelo solo. 3)Alem destes cuidados, ainda ha que se considerar a quantidade e distribuicao das chuvas como fator decisivo quando da implantacao de uma pastagem. |
Palavras-Chave: |
Brasil; Cultivo; Estabelecimento; Pastagens; Piauí. |
Thesagro: |
Pastagem. |
Categoria do assunto: |
-- X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/95759/1/CT110001.pdf
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Marc: |
LEADER 01625nam a2200253 a 4500 001 1053030 005 2014-01-23 008 1979 bl uuuu u0uu1 u #d 100 1 $aNASCIMENTO, H. T. S. do 245 $aEstabelecimento de pastagens cultivadas, em area de chapada, na microrregiao de Valenca do Piaui. 260 $aTeresina: EMBRAPA-UEPAE de Teresina$c1979 300 $a12 p. 490 $a(EMBRAPA-UEPAE de Teresina. Comunicado Tecnico, 11) 520 $aCom base nas observacoes efetuadas, podem ser enumerados varios pontos importantes quando do estabelecimento de pastagem cultivada: 1) Controle da vegetacao arbustiva nao desejavel atraves do desmatamento com grade pesada, a uma profundidade adequada. Apos o desmatamento, uma ou duas gradagens com grade hidraulica sao necessarias para diminuir a presenca das invasoras herbaceas que pode, tambem prejudicar o estabelecimento das forrageiras. 2) Face a baixa fertilidade do solo deve ser feitas uma adubacao com fosforo e potassio para permitir o melhor estabelecimento da pastagem plantada. Aconselha-se que a distribuicao dos adubos sejam feitas em linhas, de modo a aumentar o seu aproveitamento pelas plantas e diminuir a fixacao pelo solo. 3)Alem destes cuidados, ainda ha que se considerar a quantidade e distribuicao das chuvas como fator decisivo quando da implantacao de uma pastagem. 650 $aPastagem 653 $aBrasil 653 $aCultivo 653 $aEstabelecimento 653 $aPastagens 653 $aPiauí 700 1 $aNOVELLY, P. E. 700 1 $aRAMOS, G. M. 700 1 $aNASCIMENTO, M. do P. S. C. B. do 700 1 $aLEAL, W. L.
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Embrapa Meio-Norte (CPAMN) |
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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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