|
|
Registro Completo |
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
06/09/2002 |
Data da última atualização: |
06/09/2002 |
Autoria: |
PAES, N. S.; MELO, F. R.; FRANCO, O. L.; COUTINHO, M. V.; SA, M. F. G. de. |
Título: |
Binding affinity of arcelin-5 protein in larvae of the bruchid beetle. |
Ano de publicação: |
2001 |
Fonte/Imprenta: |
In: ENCONTRO LATINO-AMERICANO DE BIOTECNOLOGIA VEGETAL: REDBIO, 4., 2001, Goiania. Programa e resumos. [S.l.:s.n.], 2001. |
Páginas: |
p. 180-181. |
Idioma: |
Inglês |
Palavras-Chave: |
Brasil; Plant. |
Thesagro: |
Biologia Molecular; Planta. |
Thesaurus Nal: |
molecular biology. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00661nam a2200217 a 4500 001 1181204 005 2002-09-06 008 2001 bl uuuu u01u1 u #d 100 1 $aPAES, N. S. 245 $aBinding affinity of arcelin-5 protein in larvae of the bruchid beetle. 260 $aIn: ENCONTRO LATINO-AMERICANO DE BIOTECNOLOGIA VEGETAL: REDBIO, 4., 2001, Goiania. Programa e resumos. [S.l.:s.n.]$c2001 300 $ap. 180-181. 650 $amolecular biology 650 $aBiologia Molecular 650 $aPlanta 653 $aBrasil 653 $aPlant 700 1 $aMELO, F. R. 700 1 $aFRANCO, O. L. 700 1 $aCOUTINHO, M. V. 700 1 $aSA, M. F. G. de
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
25/11/2020 |
Data da última atualização: |
25/11/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
C - 0 |
Autoria: |
ALENCAR, N. M. M.; CAZARIN, C. B. B.; CORREA, L. C.; MAROSTICA JUNIOR, M. R.; SILVA, D. J.; BIASOTO, A. C. T.; BEHRENSA, J. H. |
Afiliação: |
Natália Manzatti Machado Alencar; Cinthia Baú Betim Cazarin; LUIZ CLAUDIO CORREA, CPATSA; Mário Roberto Maróstica Junior; DAVI JOSE SILVA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; Jorge Herman Behrensa. |
Título: |
The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Journal of Food Bioactives, v. 10, p. 70-76, 2020. |
DOI: |
10.31665/JFB.2020.10229 |
Idioma: |
Inglês |
Conteúdo: |
The use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels. |
Palavras-Chave: |
Compostos bioativos; Ensaios antioxidantes in vitro; HPLC-DAD-FD; Vinho tinto tropical. |
Thesagro: |
Uva; Vinho. |
Thesaurus NAL: |
Grapes. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218190/1/The-use-of-oak-chips-during-the-fermentation-process-2020.pdf
|
Marc: |
LEADER 02022naa a2200289 a 4500 001 2127020 005 2020-11-25 008 2020 bl uuuu u00u1 u #d 024 7 $a10.31665/JFB.2020.10229$2DOI 100 1 $aALENCAR, N. M. M. 245 $aThe use of oak chips during the fermentation process$beffects on phenolic compounds profile and antioxidant activity in Syrah young wines.$h[electronic resource] 260 $c2020 520 $aThe use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process on phenolic compounds profile and antioxidant activity. The American (Quercus alba) and/or French (Quercus petreae) oak chips were added (4 g L?1 doses) in the alcoholic fermentation and malolactic fermentation or malolactic fermentation alone. Results indicated that Syrah tropical wines presented higher levels (?265 mg L?1) of phenolic compounds compared to wines fermented with oak chips (223?254 mg L?1). Twenty-five phenolics were identified among the wine samples, with gallic (70.67 mg L?1) and malvidin-3-O-glucoside (68.30 mg L?1) as the main compounds. However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity, when using ORAC assay. This study offers a practical application of oak chips in winemaking process as an alternative to produce high quality young red wines with low cost to the wineries in places of oak barrels. 650 $aGrapes 650 $aUva 650 $aVinho 653 $aCompostos bioativos 653 $aEnsaios antioxidantes in vitro 653 $aHPLC-DAD-FD 653 $aVinho tinto tropical 700 1 $aCAZARIN, C. B. B. 700 1 $aCORREA, L. C. 700 1 $aMAROSTICA JUNIOR, M. R. 700 1 $aSILVA, D. J. 700 1 $aBIASOTO, A. C. T. 700 1 $aBEHRENSA, J. H. 773 $tJournal of Food Bioactives$gv. 10, p. 70-76, 2020.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Semiárido (CPATSA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|