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Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
06/01/2000 |
Data da última atualização: |
06/01/2000 |
Autoria: |
JULIATTI, F. C.; BATISTA, P. S.; SILVA, S. A.; SANTANA, A. S. |
Título: |
Avaliacao de acessos de tomateiro quanto a resistencia a Raca 1 de Fusarium oxysporium f. sp. lycopersici e obtencao de progenies resistentes a toposvirus. |
Ano de publicação: |
1999 |
Fonte/Imprenta: |
Horticultura Brasileira, Brasilia, v.17, n.3, p.293, nov. 1999. |
Idioma: |
Português |
Notas: |
Resumo. |
Palavras-Chave: |
Cruzamento multiplo; Diseases; Fungus; Fusarium oxysporium lycopersici; Multiple crossing; Resistance. |
Thesagro: |
Doença; Fungo; Lycopersicon Esculentum; Progênie; Resistência; Tomate; Vírus. |
Thesaurus Nal: |
progeny; tomatoes; Tospovirus. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00998naa a2200349 a 4500 001 1766472 005 2000-01-06 008 1999 bl uuuu u00u1 u #d 100 1 $aJULIATTI, F. C. 245 $aAvaliacao de acessos de tomateiro quanto a resistencia a Raca 1 de Fusarium oxysporium f. sp. lycopersici e obtencao de progenies resistentes a toposvirus. 260 $c1999 500 $aResumo. 650 $aprogeny 650 $atomatoes 650 $aTospovirus 650 $aDoença 650 $aFungo 650 $aLycopersicon Esculentum 650 $aProgênie 650 $aResistência 650 $aTomate 650 $aVírus 653 $aCruzamento multiplo 653 $aDiseases 653 $aFungus 653 $aFusarium oxysporium lycopersici 653 $aMultiple crossing 653 $aResistance 700 1 $aBATISTA, P. S. 700 1 $aSILVA, S. A. 700 1 $aSANTANA, A. S. 773 $tHorticultura Brasileira, Brasilia$gv.17, n.3, p.293, nov. 1999.
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Embrapa Hortaliças (CNPH) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
18/12/2018 |
Data da última atualização: |
01/11/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
ALENCAR, N. M. M.; RIBEIRO, T. G.; BARONE, B.; BARROS, A. P. A.; BIASOTO, A. C. T.; BEHRENS, J. H. |
Afiliação: |
NATÁLIA MANZATTI MACHADO ALENCAR; TATIANE GODOY RIBEIRO; BRUNA BARONE; ANA PAULA ANDRÉ BARROS; ALINE TELLES BIASOTO MARQUES, CPATSA; JORGE HERMAN BEHRENS. |
Título: |
Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Food Research International, v. 124, p. 156-164, 2019. |
DOI: |
10.1016/j.foodres.2018.07.052 |
Idioma: |
Inglês |
Conteúdo: |
Aging wine in oak barrels provides more complexity to the beverage, but due to the high cost of wood barrels, alternative aging methodologies such as the use of oak chips gain interest of winemakers in the new world of wines, particularly in the tropical regions. This paper reports the sensory profile and consumer perception of Syrah wine produced in the São Francisco Valley, Brazil, with the addition of American and French oak chips at different stages of the fermentation process. Higher intensity of color, coffee, woody, and sweet/caramelized aromas, sweet and woody taste were observed in the age wines as compared to a control wine (no chip addition). An affective sensory test (N= 129) revealed two segments of consumers exhibiting different attitudes to the wines: one group (N= 60) rejected all samples, whereas the other (N= 69) liked them moderately. In short, the findings provide relevant information for stakeholders in the new world of wine where oak barrels impact negatively on the cost of production of wines, as is the case in Brazil. |
Palavras-Chave: |
Analise sensorial; Vale do São Francisco. |
Thesagro: |
Uva; Vinho. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/204099/1/Sensory-profile-and-check-all-that-apply-2019.pdf
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Marc: |
LEADER 01808naa a2200241 a 4500 001 2101936 005 2019-11-01 008 2019 bl uuuu u00u1 u #d 024 7 $a10.1016/j.foodres.2018.07.052$2DOI 100 1 $aALENCAR, N. M. M. 245 $aSensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips.$h[electronic resource] 260 $c2019 520 $aAging wine in oak barrels provides more complexity to the beverage, but due to the high cost of wood barrels, alternative aging methodologies such as the use of oak chips gain interest of winemakers in the new world of wines, particularly in the tropical regions. This paper reports the sensory profile and consumer perception of Syrah wine produced in the São Francisco Valley, Brazil, with the addition of American and French oak chips at different stages of the fermentation process. Higher intensity of color, coffee, woody, and sweet/caramelized aromas, sweet and woody taste were observed in the age wines as compared to a control wine (no chip addition). An affective sensory test (N= 129) revealed two segments of consumers exhibiting different attitudes to the wines: one group (N= 60) rejected all samples, whereas the other (N= 69) liked them moderately. In short, the findings provide relevant information for stakeholders in the new world of wine where oak barrels impact negatively on the cost of production of wines, as is the case in Brazil. 650 $aUva 650 $aVinho 653 $aAnalise sensorial 653 $aVale do São Francisco 700 1 $aRIBEIRO, T. G. 700 1 $aBARONE, B. 700 1 $aBARROS, A. P. A. 700 1 $aBIASOTO, A. C. T. 700 1 $aBEHRENS, J. H. 773 $tFood Research International$gv. 124, p. 156-164, 2019.
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