| |
|
|
|
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: |
SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. |
|
Afiliação: |
ISLAINE SANTOS SILVA, UNIVERSIDADE FEDERAL DA BAHIA; LUIZ CLÁUDIO CORREA, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ANA PAULA ANDRÉ BARROS, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ALINE TELLES BIASOTO MARQUES, CNPMA. |
|
Título: |
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. |
|
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 168527; SLACAN. |
|
Páginas: |
1 p. |
|
Idioma: |
Português |
|
Conteúdo: |
Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine. MenosThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the con... Mostrar Tudo |
|
Palavras-Chave: |
Thermomaceration; Tropical wine. |
|
Thesagro: |
Maceração; Vinho. |
|
Thesaurus Nal: |
Bioactive compounds. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162895/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168527.pdf
|
|
Marc: |
LEADER 03041nam a2200217 a 4500
001 2162895
005 2024-03-15
008 2023 bl uuuu u00u1 u #d
100 1 $aSILVA, I. S.
245 $aEffect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN.$c2023
300 $a1 p.
520 $aThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine.
650 $aBioactive compounds
650 $aMaceração
650 $aVinho
653 $aThermomaceration
653 $aTropical wine
700 1 $aCORREA, L. C.
700 1 $aBARROS, A. P. A.
700 1 $aBIASOTO, A. C. T.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Meio Ambiente (CNPMA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
|
Data corrente: |
09/08/2000 |
|
Data da última atualização: |
16/08/2023 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
ARAUJO FILHO, J. A. de; SOUZA NETO, J. de; NEIVA, J. N. M.; CAVALCANTE, A. C. R. |
|
Afiliação: |
JOÃO AMBRÓSIO DE ARAÚJO FILHO, CNPC; JOSÉ DE SOUSA NETO, Emater-CE; JOSÉ NEUMAN MIRANDA NEIVA, Universidade Federal do Ceará; ANA CLARA RODRIGUES CAVALCANTE, Universidade Estadual Vale do Acaraú. |
|
Título: |
Efeitos da taxa de lotação sobre o desempenho produtivo de ovinos em caatinga raleada. |
|
Ano de publicação: |
2000 |
|
Fonte/Imprenta: |
In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 37., 2000, Viçosa, MG. Resumos dos trabalhos apresentados. Viçosa, MG: Sociedade Brasileira de Zootecnia, 2000. 3 f. |
|
Idioma: |
Português |
|
Conteúdo: |
Resumo: O experimento conduzido em Sobral, CE, e objetivou determinar os efeitos da carga animal sobre o desempenho de matrizes e crias ovinas e sobre a producao de peso vivo animal em areas de caatinga raleada. Concluiu-se que a taxa de lotacao e o ano afetaram as variacoes ponderais e a prolificidade das matrizes, o desenvolvimento ponderal das crias e a producao de peso vivo animal da pastagem, sem, no entanto, ter efeito sobre o peso das crias ao nascer. Por fim, a taxa de lotacao de 0,6ha/cab/ano deve ser a recomendada para a caatinga raleada no sertao cearense. Effects of the stocking rate on the productive performance of sheep on a thinned Caatinga] Abstract: The experiment was conducted in Sobral, Ce, and aimed to determine the effects of the stocking rate on the performance of the ewes, and of their lambs, and on the animal living weight production on thinned caatinga pastures. It was concluded that the stocking rate and the year affected the weight variations and the prolificity of the ewes, the weight gain of the lambs and the animal living weight of the pasture, but did not affect the birth weight of the lambs. Finaaly, the stocking rate of 0,6 ha/head/yearshould b recommendedfor areas of thinned caatinga in the sertao region of Ceará. |
|
Palavras-Chave: |
Brasil; Ceara; Prolificidade; Prolificity; Stocking density. |
|
Thesagro: |
Caatinga; Ovelha; Ovino; Performance; Produção; Taxa de lotação. |
|
Thesaurus NAL: |
Animal production; Brazil; Ewes; Semiarid zones; Sheep. |
|
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/162848/1/cnpc-2000-Efeitos.pdf
|
|
Marc: |
LEADER 02301nam a2200337 a 4500
001 1515324
005 2023-08-16
008 2000 bl uuuu u00u1 u #d
100 1 $aARAUJO FILHO, J. A. de
245 $aEfeitos da taxa de lotação sobre o desempenho produtivo de ovinos em caatinga raleada.$h[electronic resource]
260 $aIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 37., 2000, Viçosa, MG. Resumos dos trabalhos apresentados. Viçosa, MG: Sociedade Brasileira de Zootecnia, 2000. 3 f.$c2000
520 $aResumo: O experimento conduzido em Sobral, CE, e objetivou determinar os efeitos da carga animal sobre o desempenho de matrizes e crias ovinas e sobre a producao de peso vivo animal em areas de caatinga raleada. Concluiu-se que a taxa de lotacao e o ano afetaram as variacoes ponderais e a prolificidade das matrizes, o desenvolvimento ponderal das crias e a producao de peso vivo animal da pastagem, sem, no entanto, ter efeito sobre o peso das crias ao nascer. Por fim, a taxa de lotacao de 0,6ha/cab/ano deve ser a recomendada para a caatinga raleada no sertao cearense. Effects of the stocking rate on the productive performance of sheep on a thinned Caatinga] Abstract: The experiment was conducted in Sobral, Ce, and aimed to determine the effects of the stocking rate on the performance of the ewes, and of their lambs, and on the animal living weight production on thinned caatinga pastures. It was concluded that the stocking rate and the year affected the weight variations and the prolificity of the ewes, the weight gain of the lambs and the animal living weight of the pasture, but did not affect the birth weight of the lambs. Finaaly, the stocking rate of 0,6 ha/head/yearshould b recommendedfor areas of thinned caatinga in the sertao region of Ceará.
650 $aAnimal production
650 $aBrazil
650 $aEwes
650 $aSemiarid zones
650 $aSheep
650 $aCaatinga
650 $aOvelha
650 $aOvino
650 $aPerformance
650 $aProdução
650 $aTaxa de lotação
653 $aBrasil
653 $aCeara
653 $aProlificidade
653 $aProlificity
653 $aStocking density
700 1 $aSOUZA NETO, J. de
700 1 $aNEIVA, J. N. M.
700 1 $aCAVALCANTE, A. C. R.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
