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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
17/05/2023 |
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Data da última atualização: |
17/05/2023 |
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Autoria: |
CASTILHOS, M. B. M. DE (ed.). |
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Afiliação: |
MAURÍCIO BONATTO MACHADO DE CASTILHOS, DEPARTMENT OF AGRICULTURAL SCIENCES AND BIOLOGY. |
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Título: |
Basic Protocols in Enology and Winemaking. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Campinas: Unicamp; New York:Springer Nature, 2023. |
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Páginas: |
198 p. |
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Série: |
(Springer Protocol. Methods and Protocols in Food Science). |
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ISBN: |
2662-9518 |
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ISSN: |
2662-9518 |
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DOI: |
https://doi.org/10.1007/978-1-0716-3088-4 |
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Idioma: |
Português |
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Notas: |
Capítulo 8 - Celso Guarani Ruiz de Oliveira - CNPUV; Giuliano Elias Pereira CNPUV |
|
Conteúdo: |
Welcome to the ?Basic Protocols in Enology and Winemaking.? This book provides valuable information regarding technical and analytical methods applied in wine analysis worldwide. The book presents 14 chapters and each one is dedicated to a punctual wine chemical property. Each chapter provides insights into traditional and advanced methods used for major and minor component wine analysis, the latter quantitated at trace levels. This book aims to facilitate wine analysis through a set of pre-established analyses that promote safe, accurate, and precise results. All methods are based on established literature and can be relied upon for any wine type. The principal subject of this book is centered on methods using classical apparatus and mechanisms such as titration, distillation, spectrophotometry, and advanced methods applying high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MSn), gas chromatography coupled with mass spectrometry (GC-MS), and nuclear magnetic resonance (NMR). It is a set of easy-to-read and easy-to-understand analyses, making it an ideal tool for analysts who need to perform more accurate and precise analyses for their projects and experiments. The central subject of each chapter is described as follows: Chapter 1, ?Total and Volatile Acidity: Traditional and Advanced Methods,? written by Brazilian researchers, begins with a presentation of wine acidity and all the acids responsible for total and volatile acidity. This chapter brings methods using potentiometric titration, distillation, chemical indicators, and simple reagents. Chapter 2, ?Alcohol Content: Traditional and Advanced Methods,? written by researchers from Portugal begins with an introduction regarding the alcohols found in wine, highlighting ethanol, which is the most relevant alcohol in the wine matrix. The authors reported methods using ebulliometry, gas chromatography, liquid chromatography, enzymatic assays, and infrared spectroscopy, among others. Chapter 3, ?Total and Reducing Sugars: Traditional and Advanced Methods,? written by Brazilian researchers, presents methodologies using refractometry and hydrometer, chemical and enzymatic methods, liquid chromatography (HPLC), and information regarding other methods concerning the identification and quantitation of sugars in wines. Chapter 4, ?Total Phenolic Content: Traditional Methods,? written by Brazilian researchers, presents information about the importance of phenolic compounds identification and quantitation in wines since these chemical substances provide health benefits to consumers. The chapter shows the classical spectrophotometric methods and their variations for comprehensive analysis. Chapter 5, ?Color Indexes: Traditional and Advanced Methods,? written by researchers from Italy and Chile, contains a brief description of the importance of wine color for quality and sensory appeal, showing the modus operandi to identify and quantitate the wine color indexes using spectrophotometry and the well-known CIELab space methodology. Chapter 6, ?Anthocyanin Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn ),? written in partnership between researchers from Brazil and Spain, reports the importance of anthocyanins for red wines since these compounds to respond for wine appearance and antioxidant activity. The chapter brings methods ology with high precisio pounds that have crucia using the spectrophotometry approach and HPLC-MSn methodn and accuracy for identifying and quantitating these minor coml importance for wine analysis. vi Preface Chapter 7, ?Flavonol Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn ),? written by Spanish researchers, provides information regarding the flavonols? chemical structure and their importance for wine color due to their copigmentation effect, also related with sensory properties such as bitterness, astringency and color intensity of young red wines. The authors report methods based on the HPLC-MSn approach, bringing detailed information concerning the application of this method. Chapter 8, ?Flavan-3-ol (Flavanol) Identification and Quantitation by HighPerformance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn ),? written by Brazilian researchers, contains information regarding the chemical structure of flavan-3-ols and their contribution to wine antioxidant capacity and sensory properties such as bitterness and astringency. The authors reported detailed information regarding the use of HPLC coupled with mass spectrometry for accurate wine analysis. Chapter 9, ?Hydroxybenzoic and Hydroxycinnamic Acid Derivatives (HCAD) Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn ),? written by Spanish researchers, provides valuable information regarding the phenolic acids and their contribution to wine chemistry. The authors described, rich in detail, the protocol to perform an HPLC-MSn analysis for phenolic acids identification and quantitation. Chapter 10, ?Stilbene Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MS),? written by researchers from Uruguay, brings information regarding the stilbenes and their high antioxidant activity in wines. The authors informed details of HPLC-MS application for stilbenes identification and quantitation. Chapter 11, ?Analysis of the Free and Bound Fraction of Volatile Compounds in Musts and Wines by GC/MS: Results Interpretation from the Sensory Point of View by OAV Technique,? written by Spanish researchers, reports the importance of volatile compounds for wine aroma. They explained that the concentration of volatile compounds needs to be compared with the odor activity values (OAV) to observe which volatile compounds are responsible for wine aroma quality. The method using gas chromatography coupled with mass spectrometry (GC-MS) is the most used for this analysis. Chapter 12, ?Identification of Wine Compounds by Nuclear Magnetic Resonance,? written by Brazilian researchers, gives valuable information about the wine components that can be identified and quantitated using the advanced method of nuclear magnetic resonance (NMR). The use of NMR for wine components is recent, and this chapter is extremely useful for analysts who have an interest in using the NMR approach to identify and quantitate all the wine components even those with lower concentrations. Chapter 13, ?Ethanol Suppression on Wine Analysis Using Nuclear Magnetic Resonance (NMR),? written by Brazilian researchers, is a continuation of Chap. 12 since ethanol suppression is mandatory for wine analysis. The ethanol must be suppressed for NMR wine analysis due to its higher concentration which provides a huge peak in the NMR spectra, hindering the identification of the other wine chemical compounds. Chapter 14, ?Methods to Determine Biogenic Amines in Wine by RP-HPLC,? written by researchers from Portugal, reports the importance of identifying and quantitating biogenic amines in wines since they can cause beverage safety problems due to their high toxicity for humans. The authors reported an advanced method using RP-HPLC for identifying and quantitating these compounds with precision and accuracy. The book ?Basic Protocols in Enology and Winemaking? is considered an analytical guide for wine researchers and analysts to facilitate the laboratory routine and deliver simple and advanced methods that can provide results with high precision, accuracy, and repeatability. I hope you appreciate the content of this book. Enjoy the moment and read without moderation! Cheers! Frutal, Brazil Maurı´cio Bonatto Machado de Castilhos MenosWelcome to the ?Basic Protocols in Enology and Winemaking.? This book provides valuable information regarding technical and analytical methods applied in wine analysis worldwide. The book presents 14 chapters and each one is dedicated to a punctual wine chemical property. Each chapter provides insights into traditional and advanced methods used for major and minor component wine analysis, the latter quantitated at trace levels. This book aims to facilitate wine analysis through a set of pre-established analyses that promote safe, accurate, and precise results. All methods are based on established literature and can be relied upon for any wine type. The principal subject of this book is centered on methods using classical apparatus and mechanisms such as titration, distillation, spectrophotometry, and advanced methods applying high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MSn), gas chromatography coupled with mass spectrometry (GC-MS), and nuclear magnetic resonance (NMR). It is a set of easy-to-read and easy-to-understand analyses, making it an ideal tool for analysts who need to perform more accurate and precise analyses for their projects and experiments. The central subject of each chapter is described as follows: Chapter 1, ?Total and Volatile Acidity: Traditional and Advanced Methods,? written by Brazilian researchers, begins with a presentation of wine acidity and all the acids responsible for total and volatile acidity. This chapte... Mostrar Tudo |
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Palavras-Chave: |
Technical and analytical methods; Wine analysis worldwide. |
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Thesaurus Nal: |
Winemaking; Wines. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 08605nam a2200229 a 4500
001 2153796
005 2023-05-17
008 2023 bl uuuu 00u1 u #d
022 $a2662-9518
022 $a2662-9518
024 7 $ahttps://doi.org/10.1007/978-1-0716-3088-4$2DOI
100 1 $aCASTILHOS, M. B. M. DE
245 $aBasic Protocols in Enology and Winemaking.$h[electronic resource]
260 $aCampinas: Unicamp; New York:Springer Nature$c2023
300 $a198 p.
490 $a(Springer Protocol. Methods and Protocols in Food Science).
500 $aCapítulo 8 - Celso Guarani Ruiz de Oliveira - CNPUV; Giuliano Elias Pereira CNPUV
520 $aWelcome to the ?Basic Protocols in Enology and Winemaking.? This book provides valuable information regarding technical and analytical methods applied in wine analysis worldwide. The book presents 14 chapters and each one is dedicated to a punctual wine chemical property. Each chapter provides insights into traditional and advanced methods used for major and minor component wine analysis, the latter quantitated at trace levels. This book aims to facilitate wine analysis through a set of pre-established analyses that promote safe, accurate, and precise results. All methods are based on established literature and can be relied upon for any wine type. The principal subject of this book is centered on methods using classical apparatus and mechanisms such as titration, distillation, spectrophotometry, and advanced methods applying high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MSn), gas chromatography coupled with mass spectrometry (GC-MS), and nuclear magnetic resonance (NMR). It is a set of easy-to-read and easy-to-understand analyses, making it an ideal tool for analysts who need to perform more accurate and precise analyses for their projects and experiments. The central subject of each chapter is described as follows: Chapter 1, ?Total and Volatile Acidity: Traditional and Advanced Methods,? written by Brazilian researchers, begins with a presentation of wine acidity and all the acids responsible for total and volatile acidity. This chapter brings methods using potentiometric titration, distillation, chemical indicators, and simple reagents. Chapter 2, ?Alcohol Content: Traditional and Advanced Methods,? written by researchers from Portugal begins with an introduction regarding the alcohols found in wine, highlighting ethanol, which is the most relevant alcohol in the wine matrix. The authors reported methods using ebulliometry, gas chromatography, liquid chromatography, enzymatic assays, and infrared spectroscopy, among others. Chapter 3, ?Total and Reducing Sugars: Traditional and Advanced Methods,? written by Brazilian researchers, presents methodologies using refractometry and hydrometer, chemical and enzymatic methods, liquid chromatography (HPLC), and information regarding other methods concerning the identification and quantitation of sugars in wines. Chapter 4, ?Total Phenolic Content: Traditional Methods,? written by Brazilian researchers, presents information about the importance of phenolic compounds identification and quantitation in wines since these chemical substances provide health benefits to consumers. The chapter shows the classical spectrophotometric methods and their variations for comprehensive analysis. Chapter 5, ?Color Indexes: Traditional and Advanced Methods,? written by researchers from Italy and Chile, contains a brief description of the importance of wine color for quality and sensory appeal, showing the modus operandi to identify and quantitate the wine color indexes using spectrophotometry and the well-known CIELab space methodology. Chapter 6, ?Anthocyanin Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn ),? written in partnership between researchers from Brazil and Spain, reports the importance of anthocyanins for red wines since these compounds to respond for wine appearance and antioxidant activity. The chapter brings methods ology with high precisio pounds that have crucia using the spectrophotometry approach and HPLC-MSn methodn and accuracy for identifying and quantitating these minor coml importance for wine analysis. vi Preface Chapter 7, ?Flavonol Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn ),? written by Spanish researchers, provides information regarding the flavonols? chemical structure and their importance for wine color due to their copigmentation effect, also related with sensory properties such as bitterness, astringency and color intensity of young red wines. The authors report methods based on the HPLC-MSn approach, bringing detailed information concerning the application of this method. Chapter 8, ?Flavan-3-ol (Flavanol) Identification and Quantitation by HighPerformance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn ),? written by Brazilian researchers, contains information regarding the chemical structure of flavan-3-ols and their contribution to wine antioxidant capacity and sensory properties such as bitterness and astringency. The authors reported detailed information regarding the use of HPLC coupled with mass spectrometry for accurate wine analysis. Chapter 9, ?Hydroxybenzoic and Hydroxycinnamic Acid Derivatives (HCAD) Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn ),? written by Spanish researchers, provides valuable information regarding the phenolic acids and their contribution to wine chemistry. The authors described, rich in detail, the protocol to perform an HPLC-MSn analysis for phenolic acids identification and quantitation. Chapter 10, ?Stilbene Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MS),? written by researchers from Uruguay, brings information regarding the stilbenes and their high antioxidant activity in wines. The authors informed details of HPLC-MS application for stilbenes identification and quantitation. Chapter 11, ?Analysis of the Free and Bound Fraction of Volatile Compounds in Musts and Wines by GC/MS: Results Interpretation from the Sensory Point of View by OAV Technique,? written by Spanish researchers, reports the importance of volatile compounds for wine aroma. They explained that the concentration of volatile compounds needs to be compared with the odor activity values (OAV) to observe which volatile compounds are responsible for wine aroma quality. The method using gas chromatography coupled with mass spectrometry (GC-MS) is the most used for this analysis. Chapter 12, ?Identification of Wine Compounds by Nuclear Magnetic Resonance,? written by Brazilian researchers, gives valuable information about the wine components that can be identified and quantitated using the advanced method of nuclear magnetic resonance (NMR). The use of NMR for wine components is recent, and this chapter is extremely useful for analysts who have an interest in using the NMR approach to identify and quantitate all the wine components even those with lower concentrations. Chapter 13, ?Ethanol Suppression on Wine Analysis Using Nuclear Magnetic Resonance (NMR),? written by Brazilian researchers, is a continuation of Chap. 12 since ethanol suppression is mandatory for wine analysis. The ethanol must be suppressed for NMR wine analysis due to its higher concentration which provides a huge peak in the NMR spectra, hindering the identification of the other wine chemical compounds. Chapter 14, ?Methods to Determine Biogenic Amines in Wine by RP-HPLC,? written by researchers from Portugal, reports the importance of identifying and quantitating biogenic amines in wines since they can cause beverage safety problems due to their high toxicity for humans. The authors reported an advanced method using RP-HPLC for identifying and quantitating these compounds with precision and accuracy. The book ?Basic Protocols in Enology and Winemaking? is considered an analytical guide for wine researchers and analysts to facilitate the laboratory routine and deliver simple and advanced methods that can provide results with high precision, accuracy, and repeatability. I hope you appreciate the content of this book. Enjoy the moment and read without moderation! Cheers! Frutal, Brazil Maurı´cio Bonatto Machado de Castilhos
650 $aWinemaking
650 $aWines
653 $aTechnical and analytical methods
653 $aWine analysis worldwide
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Biblioteca |
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Classificação |
Cutter |
Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
|
Data corrente: |
31/01/2002 |
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Data da última atualização: |
30/10/2018 |
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Autoria: |
OLIVEIRA, J. E. de; TORRES, J. B.; CARRANO-MOREIRA, A.F.; RAMALHO, F. de S. |
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Afiliação: |
José Eudes Moraes de Oliveira, Universidade Federal Rural de Pernambuco - UFRPE/Departamento de Agronomia e Fitossanidade; Jorge Braz Torres, Universidade Federal Rural de Pernambuco - UFRPE/Departamento de Agronomia e Fitossanidade; Alberto Fábio Carrano-Moreira, Universidade Federal Rural de Pernambuco - UFRPE/Departamento de Agronomia e Fitossanidade; FRANCISCO DE SOUSA RAMALHO, CNPA. |
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Título: |
Biologia de Podisus nigrispinus predando lagartas de Alabama argillacea em campo. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 37, n. 1, p. 7-14, jan. 2002 |
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Idioma: |
Português |
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Notas: |
Título em inglês: Biology of Podisus nigrispinus preying on Alabama argillacea caterpillars in field. |
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Conteúdo: |
Este trabalho estudou o desenvolvimento ninfal, a reprodução e a taxa de predação de Podisus nigrispinus (Dallas) alimentados ou não com lagartas de Alabama argillacea (Huebner) em plantas de algodão no campo. Ninfas e adultos do predador foram confinadas em folhas de algodão sem alimentação ou alimentadas com duas lagartas de 70±10 mg oferecidas em intervalos de 1, 3 e 6 dias. O desenvolvimento ninfal de P. nigrispinus, exceto no terceiro ínstar, aumentou com o intervalo de alimentação. Ninfas sem alimento atingiram o terceiro ínstar com sobrevivência de 16,7% e 100% de mortalidade posteriormente. Com alimentação diária e a cada três dias, a sobrevivência de ninfas de P. nigrispinus foi maior que 60% e superior àquelas com alimentação a cada seis dias. A predação de lagartas por ninfas alimentadas diariamente foi 12,7 e 13,2 lagartas predadas por indivíduos que originaram machos e fêmeas, respectivamente, e de 54,7 lagartas por fêmea na fase adulta. Fêmeas, com alimentação diária, apresentaram maior fecundidade, porém com períodos de pré-oviposição, de reprodução e de longevidade semelhantes entre todos os intervalos de alimentação. O fornecimento diário de duas lagartas excedeu a taxa diária de predação de ninfas e adultos, que foi de 0,7 e 1,1 lagartas por dia, respectivamente. Intervalos de alimentação de três e seis dias afetaram o desenvolvimento e reprodução de P. nigrispinus. |
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Palavras-Chave: |
agentes de controle biológico; biological control organisms; ninfas; predator. |
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Thesagro: |
Gossypium Hirsutum; Predador. |
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Thesaurus NAL: |
nymphs. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/21217/1/pab20_157.pdf
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Marc: |
LEADER 02292naa a2200253 a 4500
001 1106107
005 2018-10-30
008 2002 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, J. E. de
245 $aBiologia de Podisus nigrispinus predando lagartas de Alabama argillacea em campo.
260 $c2002
500 $aTítulo em inglês: Biology of Podisus nigrispinus preying on Alabama argillacea caterpillars in field.
520 $aEste trabalho estudou o desenvolvimento ninfal, a reprodução e a taxa de predação de Podisus nigrispinus (Dallas) alimentados ou não com lagartas de Alabama argillacea (Huebner) em plantas de algodão no campo. Ninfas e adultos do predador foram confinadas em folhas de algodão sem alimentação ou alimentadas com duas lagartas de 70±10 mg oferecidas em intervalos de 1, 3 e 6 dias. O desenvolvimento ninfal de P. nigrispinus, exceto no terceiro ínstar, aumentou com o intervalo de alimentação. Ninfas sem alimento atingiram o terceiro ínstar com sobrevivência de 16,7% e 100% de mortalidade posteriormente. Com alimentação diária e a cada três dias, a sobrevivência de ninfas de P. nigrispinus foi maior que 60% e superior àquelas com alimentação a cada seis dias. A predação de lagartas por ninfas alimentadas diariamente foi 12,7 e 13,2 lagartas predadas por indivíduos que originaram machos e fêmeas, respectivamente, e de 54,7 lagartas por fêmea na fase adulta. Fêmeas, com alimentação diária, apresentaram maior fecundidade, porém com períodos de pré-oviposição, de reprodução e de longevidade semelhantes entre todos os intervalos de alimentação. O fornecimento diário de duas lagartas excedeu a taxa diária de predação de ninfas e adultos, que foi de 0,7 e 1,1 lagartas por dia, respectivamente. Intervalos de alimentação de três e seis dias afetaram o desenvolvimento e reprodução de P. nigrispinus.
650 $anymphs
650 $aGossypium Hirsutum
650 $aPredador
653 $aagentes de controle biológico
653 $abiological control organisms
653 $aninfas
653 $apredator
700 1 $aTORRES, J. B.
700 1 $aCARRANO-MOREIRA, A.F.
700 1 $aRAMALHO, F. de S.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 37, n. 1, p. 7-14, jan. 2002
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