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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
02/12/2011 |
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Data da última atualização: |
01/09/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
PEREIRA, G. E. |
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Afiliação: |
GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Physico-chemical, metabolic and sensory characteristics of Brazilian tropical wines. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINE, 3., 2011, Chiang Mai, Thailand. Proceedings... Chiang Mai: [Rajamangala University of Technology Lanna Doi Saket, 2011. |
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Páginas: |
p. 50. |
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Idioma: |
Inglês |
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Notas: |
Resumo. |
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Conteúdo: |
ln the Northeast of Brazil, tropical wines have been produced there are twenty years ago. The region is located between the parallels 8-9° of the South Hemisphere, characterized by a tropical semi-arid climate, where winemaking process occur between May and December. The annual average temperature is 26.5°C, with about 550 mm of normal rainfall between January and April, located at 350 m above of sea levei, in a flat landscape. Research are been developed to determine the effects of climate conditions, according to the harvest date, the soils, rootstocks, cultivar clones, irrigation strategies, nutrition, winemaking process, on grape and wine quality. Experimental wines have been elaborated at Embrapa to determine analytical and sensory characteristics of the white and red wines. Phenolic compounds and aromatic profile have been analyzed by high performance liquid chromatography - HPLC and gas chromatography with mass spectrometer - GS-MS. Proton nuclear magnetic resonance - 'H NMR have been used to determine metabolic profiling of the tropical wines. Multivariate statistical analyses have been applied on data to discriminate between wine samples and to explain the variability by identifying fingerprints. Wines have presented different analytical compounds and sensory characteristics according to the viticulture and enological parameters. |
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Palavras-Chave: |
Brasil; Composto aromático; Polifenol; Região Nordeste; Vale do São Francisco; Vinho tropical; Wine. |
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Thesagro: |
Análise organoléptica; Análise química; Metabolismo; Uva; Vinho; Viticultura. |
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Thesaurus Nal: |
Grapes. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/908258/1/ID13496.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/75373/1/Giuliano.pdf
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Marc: |
LEADER 02265nam a2200301 a 4500
001 1908258
005 2022-09-01
008 2011 bl uuuu u00u1 u #d
100 1 $aPEREIRA, G. E.
245 $aPhysico-chemical, metabolic and sensory characteristics of Brazilian tropical wines.
260 $aIn: INTERNATIONAL SYMPOSIUM ON TROPICAL WINE, 3., 2011, Chiang Mai, Thailand. Proceedings... Chiang Mai: [Rajamangala University of Technology Lanna Doi Saket$c2011
300 $ap. 50.
500 $aResumo.
520 $aln the Northeast of Brazil, tropical wines have been produced there are twenty years ago. The region is located between the parallels 8-9° of the South Hemisphere, characterized by a tropical semi-arid climate, where winemaking process occur between May and December. The annual average temperature is 26.5°C, with about 550 mm of normal rainfall between January and April, located at 350 m above of sea levei, in a flat landscape. Research are been developed to determine the effects of climate conditions, according to the harvest date, the soils, rootstocks, cultivar clones, irrigation strategies, nutrition, winemaking process, on grape and wine quality. Experimental wines have been elaborated at Embrapa to determine analytical and sensory characteristics of the white and red wines. Phenolic compounds and aromatic profile have been analyzed by high performance liquid chromatography - HPLC and gas chromatography with mass spectrometer - GS-MS. Proton nuclear magnetic resonance - 'H NMR have been used to determine metabolic profiling of the tropical wines. Multivariate statistical analyses have been applied on data to discriminate between wine samples and to explain the variability by identifying fingerprints. Wines have presented different analytical compounds and sensory characteristics according to the viticulture and enological parameters.
650 $aGrapes
650 $aAnálise organoléptica
650 $aAnálise química
650 $aMetabolismo
650 $aUva
650 $aVinho
650 $aViticultura
653 $aBrasil
653 $aComposto aromático
653 $aPolifenol
653 $aRegião Nordeste
653 $aVale do São Francisco
653 $aVinho tropical
653 $aWine
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Embrapa Uva e Vinho (CNPUV) |
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