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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
01/09/2000 |
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Data da última atualização: |
01/09/2000 |
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Autoria: |
DANIEL, O.; VITORINO, A. C. T.; ALOVISI, A. A.; MAZZOCHIN, L.; TOKURA, A. M.; PINHEIRO, E. R.; SOUZA, E. F. de. |
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Título: |
Aplicacao de fosforo em mudas de Acacia mangium Willd. |
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Ano de publicação: |
1997 |
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Fonte/Imprenta: |
Revista Arvore, Vicosa, v.21, n.2, p.163-168, 1997. |
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ISSN: |
0100-6762 |
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Idioma: |
Português |
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Palavras-Chave: |
Mudas. |
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Thesagro: |
Fósforo. |
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Thesaurus Nal: |
Acacia mangium; phosphorus; seedlings. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00656naa a2200253 a 4500
001 1289053
005 2000-09-01
008 1997 bl uuuu u00u1 u #d
022 $a0100-6762
100 1 $aDANIEL, O.
245 $aAplicacao de fosforo em mudas de Acacia mangium Willd.
260 $c1997
650 $aAcacia mangium
650 $aphosphorus
650 $aseedlings
650 $aFósforo
653 $aMudas
700 1 $aVITORINO, A. C. T.
700 1 $aALOVISI, A. A.
700 1 $aMAZZOCHIN, L.
700 1 $aTOKURA, A. M.
700 1 $aPINHEIRO, E. R.
700 1 $aSOUZA, E. F. de
773 $tRevista Arvore, Vicosa$gv.21, n.2, p.163-168, 1997.
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Registro original: |
Embrapa Florestas (CNPF) |
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Origem |
Tipo/Formato |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
29/05/2019 |
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Data da última atualização: |
08/01/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BARBARA, J. A.; SILVA, E. A. S.; BIASOTO, A. C. T.; GOMES, A. A.; CORREA, L. C.; LEAO, P. C. de S.; ZINI, C. A. |
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Afiliação: |
Janaína A. Barbara; Érica A. S. Silva; ALINE TELLES BIASOTO MARQUES, CPATSA; Adriano A. Gomes; LUIZ CLAUDIO CORREA, CPATSA; PATRICIA COELHO DE SOUZA LEAO, CPATSA; Cláudia A. Zini. |
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Título: |
Maturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance: principal component analysis. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of the Brazilian Chemical Society, v. 30, n. 7, p. 1357-1377, 2019. |
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DOI: |
10.21577/0103-5053.20190032 |
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Idioma: |
Inglês |
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Conteúdo: |
Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extraction and gas chromatography with mass spectrometry (HS-SPME-GC-MS) method was improved and validated or the analysis of 41 volatiles. Principal component analysis (PCA) and analysis of variance (ANOVA)-PCA coupled with inspection of statistically significant loadings were important to access the effects of maturation and maceration on wine composition. Wines made from riper grapes (21-23 °Brix) stood out in relation to color intensity, total phenolic compounds, and presented high levels of anthocyanins, flavonols, procyanidin A2, and linalool (floral). Thirty days of maceration were linked to higher levels of some flavan-3-ols, gallic acid, a few esters (fruity) and alcohols, (E)-nerolidol (floral), while nonanoic acid (unpleasant aroma) reduced its concentration with prolonged maceration. |
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Palavras-Chave: |
Análise de variância; Compostos fenólicos; Compostos voláteis; Vinho tinto brasileiro. |
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Thesagro: |
Uva; Vinho; Vitis Vinifera. |
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Thesaurus NAL: |
Grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/199717/1/Maturation-2019.pdf
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Marc: |
LEADER 02106naa a2200301 a 4500
001 2109418
005 2020-01-08
008 2019 bl uuuu u00u1 u #d
024 7 $a10.21577/0103-5053.20190032$2DOI
100 1 $aBARBARA, J. A.
245 $aMaturation and maceration effects on tropical red wines assessed by chromatography and analysis of variance$bprincipal component analysis.$h[electronic resource]
260 $c2019
520 $aEffects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extraction and gas chromatography with mass spectrometry (HS-SPME-GC-MS) method was improved and validated or the analysis of 41 volatiles. Principal component analysis (PCA) and analysis of variance (ANOVA)-PCA coupled with inspection of statistically significant loadings were important to access the effects of maturation and maceration on wine composition. Wines made from riper grapes (21-23 °Brix) stood out in relation to color intensity, total phenolic compounds, and presented high levels of anthocyanins, flavonols, procyanidin A2, and linalool (floral). Thirty days of maceration were linked to higher levels of some flavan-3-ols, gallic acid, a few esters (fruity) and alcohols, (E)-nerolidol (floral), while nonanoic acid (unpleasant aroma) reduced its concentration with prolonged maceration.
650 $aGrapes
650 $aUva
650 $aVinho
650 $aVitis Vinifera
653 $aAnálise de variância
653 $aCompostos fenólicos
653 $aCompostos voláteis
653 $aVinho tinto brasileiro
700 1 $aSILVA, E. A. S.
700 1 $aBIASOTO, A. C. T.
700 1 $aGOMES, A. A.
700 1 $aCORREA, L. C.
700 1 $aLEAO, P. C. de S.
700 1 $aZINI, C. A.
773 $tJournal of the Brazilian Chemical Society$gv. 30, n. 7, p. 1357-1377, 2019.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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