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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Amazônia Oriental; Embrapa Mandioca e Fruticultura; Embrapa Meio Norte / UEP-Parnaíba; Embrapa Meio-Norte; Embrapa Pantanal; Embrapa Semiárido; Embrapa Unidades Centrais. |
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Data corrente: |
14/10/2004 |
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Data da última atualização: |
20/12/2006 |
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Autoria: |
SANTOS FILHO, H. P.; NASCIMENTO, A. S. do; MELO, R. L. de; ABREU, K. C. de M. |
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Título: |
Manual prático para o manejo ecológico de pragas dos citros. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Cruz das Almas: Embrapa Mandioca e Fruticultura, 2003. |
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Páginas: |
32 p. |
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Série: |
(Embrapa Mandioca e Fruticultura. Documentos, 111). |
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ISSN: |
1516-5728 |
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Idioma: |
Português |
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Conteúdo: |
Fundamentos da inspeção de pragas; Classificação das pragas para efeito do manejo ecológico; Inimigos naturais; Inspetor de pragas; Manejador de pragas; Princípios da inspeção de pragas; Ficha de campo; Procedimentos para o preenchimento da ficha de campo; Caderno de campo; Procedimentos para o preenchimento do caderno de campo; Monitoramento de pragas; Monitoramento de doenças. |
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Palavras-Chave: |
Citros; Ecological management; Manejo ecológico; Pest; Pragas. |
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Thesagro: |
Fruta Cítrica; Praga; Praga de Planta. |
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Thesaurus Nal: |
Citrus. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01180nam a2200289 a 4500
001 1652741
005 2006-12-20
008 2003 bl uuuu u0uu1 u #d
022 $a1516-5728
100 1 $aSANTOS FILHO, H. P.
245 $aManual prático para o manejo ecológico de pragas dos citros.
260 $aCruz das Almas: Embrapa Mandioca e Fruticultura$c2003
300 $a32 p.
490 $a(Embrapa Mandioca e Fruticultura. Documentos, 111).
520 $aFundamentos da inspeção de pragas; Classificação das pragas para efeito do manejo ecológico; Inimigos naturais; Inspetor de pragas; Manejador de pragas; Princípios da inspeção de pragas; Ficha de campo; Procedimentos para o preenchimento da ficha de campo; Caderno de campo; Procedimentos para o preenchimento do caderno de campo; Monitoramento de pragas; Monitoramento de doenças.
650 $aCitrus
650 $aFruta Cítrica
650 $aPraga
650 $aPraga de Planta
653 $aCitros
653 $aEcological management
653 $aManejo ecológico
653 $aPest
653 $aPragas
700 1 $aNASCIMENTO, A. S. do
700 1 $aMELO, R. L. de
700 1 $aABREU, K. C. de M.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
15/03/2024 |
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Data da última atualização: |
15/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. |
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Afiliação: |
ISLAINE SANTOS SILVA, UNIVERSIDADE FEDERAL DA BAHIA; LUIZ CLÁUDIO CORREA, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ANA PAULA ANDRÉ BARROS, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ALINE TELLES BIASOTO MARQUES, CNPMA. |
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Título: |
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine. MenosThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the con... Mostrar Tudo |
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Palavras-Chave: |
Thermomaceration; Tropical wine. |
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Thesagro: |
Maceração; Vinho. |
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Thesaurus NAL: |
Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162895/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168527.pdf
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Marc: |
LEADER 03041nam a2200217 a 4500
001 2162895
005 2024-03-15
008 2023 bl uuuu u00u1 u #d
100 1 $aSILVA, I. S.
245 $aEffect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN.$c2023
300 $a1 p.
520 $aThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine.
650 $aBioactive compounds
650 $aMaceração
650 $aVinho
653 $aThermomaceration
653 $aTropical wine
700 1 $aCORREA, L. C.
700 1 $aBARROS, A. P. A.
700 1 $aBIASOTO, A. C. T.
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Embrapa Meio Ambiente (CNPMA) |
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