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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
10/02/2010 |
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Data da última atualização: |
10/02/2010 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PICCIANI, P. H. S.; MEDEIROS, E. S.; PAN, Z. ORTS, W. J.; MATTOSO, L. H. C.; SOARES, B. G. |
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Afiliação: |
LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA. |
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Título: |
Development of conducting polyaniline/poly(lactic acid) nanofibers by electrospinning. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Journal of applied polymer science, New York, v. 112, p. 744-753, 2009. |
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Idioma: |
Inglês |
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Thesaurus Nal: |
nanofibers. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00498naa a2200145 a 4500
001 1657435
005 2010-02-10
008 2009 bl --- 0-- u #d
100 1 $aPICCIANI, P. H. S.; MEDEIROS, E. S.; PAN, Z. ORTS, W. J.
245 $aDevelopment of conducting polyaniline/poly(lactic acid) nanofibers by electrospinning.
260 $c2009
650 $ananofibers
700 1 $aMATTOSO, L. H. C.
700 1 $aSOARES, B. G.
773 $tJournal of applied polymer science, New York$gv. 112, p. 744-753, 2009.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
26/11/2014 |
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Data da última atualização: |
01/12/2014 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
PADILHA, C. V. da S.; BIASOTO, A. C. T.; BRAGARD, L. F. dos S.; OLIVEIRA, J. B. de; OLIVEIRA, W. P. de; CARVALHO, E. S. S. de; FREITAS, S. T. de; PEREIRA, G. E. |
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Afiliação: |
ALINE TELLES BIASOTO MARQUES, CPATSA; SERGIO TONETTO DE FREITAS, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Description of sensory profile of tropical wines of guard issued in the Valley of São Francisco, Northeast Brazil. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF VINE AND WINE, 37., 2014, Mendonza, Argentina. Abstracts... Mendonza: International Organisation of Vine and Wine, 2014. |
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Páginas: |
4 p. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to characterize the sensory profile of tropical wine of guard produced in the São Francisco Valley, Northeast Brazil. Two commercial wines, a varietal wine Touriga Nacional and an assemblage wine composed by Cabernet Sauvignon (60%), Syrah (30%) and Alicante Bouschet (10%) were kept for 12 months in oak barrel. Latter, the samples were coded with three-digit numbers and blind tested in standard crystal tasting glasses, model ISO, in aliquots of 40 mL at 18 °C by an expert panel of ten experts with over five years of experience in sensory wine analysis. Three evaluation sheets (descriptive, score and nonparametric) were used. The assemblage wine was characterized in flavor intensity and floral taste, vegetal and woody taste, and taste intensity. Touriga Nacional wine was more evident due to higher clarity, tone and visual intensity, olfactory persistence, fruity, toasty and woody aromas, bitter taste, fruity spice flavors, body, typicality and quality taste. |
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Palavras-Chave: |
Análise sensorial; Barril de carvalho; Perfil sensorial; Vinhedo. |
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Thesagro: |
Qualidade; 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/item/112388/1/Giuliano-2014-497.pdf
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Marc: |
LEADER 02006nam a2200313 a 4500
001 2000951
005 2014-12-01
008 2014 bl uuuu u00u1 u #d
100 1 $aPADILHA, C. V. da S.
245 $aDescription of sensory profile of tropical wines of guard issued in the Valley of São Francisco, Northeast Brazil.$h[electronic resource]
260 $aIn: WORLD CONGRESS OF VINE AND WINE, 37., 2014, Mendonza, Argentina. Abstracts... Mendonza: International Organisation of Vine and Wine$c2014
300 $a4 p.
520 $aThe objective of this study was to characterize the sensory profile of tropical wine of guard produced in the São Francisco Valley, Northeast Brazil. Two commercial wines, a varietal wine Touriga Nacional and an assemblage wine composed by Cabernet Sauvignon (60%), Syrah (30%) and Alicante Bouschet (10%) were kept for 12 months in oak barrel. Latter, the samples were coded with three-digit numbers and blind tested in standard crystal tasting glasses, model ISO, in aliquots of 40 mL at 18 °C by an expert panel of ten experts with over five years of experience in sensory wine analysis. Three evaluation sheets (descriptive, score and nonparametric) were used. The assemblage wine was characterized in flavor intensity and floral taste, vegetal and woody taste, and taste intensity. Touriga Nacional wine was more evident due to higher clarity, tone and visual intensity, olfactory persistence, fruity, toasty and woody aromas, bitter taste, fruity spice flavors, body, typicality and quality taste.
650 $aGrapes
650 $aQualidade
650 $aUva
650 $aVinho
650 $aViticultura
653 $aAnálise sensorial
653 $aBarril de carvalho
653 $aPerfil sensorial
653 $aVinhedo
700 1 $aBIASOTO, A. C. T.
700 1 $aBRAGARD, L. F. dos S.
700 1 $aOLIVEIRA, J. B. de
700 1 $aOLIVEIRA, W. P. de
700 1 $aCARVALHO, E. S. S. de
700 1 $aFREITAS, S. T. de
700 1 $aPEREIRA, G. E.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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