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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
10/06/2009 |
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Data da última atualização: |
22/08/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
MANDELLI, F.; TONIETTO, J.; HASENACK, H.; WEBER, E. |
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Afiliação: |
FRANCISCO MANDELLI, CNPUV; JORGE TONIETTO, CNPUV; HEINRICH HASENACK, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; ELISEU WEBER, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL. |
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Título: |
Zoneamento climático para a produção de uvas para vinhos de qualidade: índice heliotérmico para o Estado do Rio Grande do Sul. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE AGROMETEOROLOGIA, 14., 2005, Campinas. Agrometeorologia, agroclimatologia e agronegócio: anais. Campinas: SBA, 2005. |
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Páginas: |
Não paginado. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Conteúdo: |
The State of Rio Grande do Sul is the first Brazilian grape producer of quality wines. Besides the Serra Gaúcha, the most important wine producing region of this state, new regions are being developed: Campanha, Serra do Sudeste and Campos de Cima da Serra. To know the characteristics and the variabilities of the natural factors is fundamental for the quality wines viticultural zoning. The objective of the work was to define zones in the State of Rio Grande do Sul according to the climatic conditions to produce quality grapes for the existing viticultural regions and for those that present potential for this activity. This work presents the thermal characterization, through the Heliothermal Index (HI), using data from 32 weather stations between 1961 and 1990. The multiple regression analysis generated an algorithm that estimates the HI value for the State of Rio Grande do Sul based on the independent variables altitude, latitude, longitude and the distance from the coast. A map with the six great thermal zones for wine production was elaborated using the geographic distribution of HI in the State of Rio Grande do Sul. |
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Palavras-Chave: |
Rio Grande do Sul; Zoneamento. |
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Thesagro: |
Clima; Meteorologia; Uva; Vinho; Viticultura. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/543923/1/ID11236.pdf
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Marc: |
LEADER 01945nam a2200241 a 4500
001 1543923
005 2022-08-22
008 2005 bl uuuu u00u1 u #d
100 1 $aMANDELLI, F.
245 $aZoneamento climático para a produção de uvas para vinhos de qualidade$bíndice heliotérmico para o Estado do Rio Grande do Sul.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE AGROMETEOROLOGIA, 14., 2005, Campinas. Agrometeorologia, agroclimatologia e agronegócio: anais. Campinas: SBA$c2005
300 $aNão paginado.$c1 CD-ROM.
520 $aThe State of Rio Grande do Sul is the first Brazilian grape producer of quality wines. Besides the Serra Gaúcha, the most important wine producing region of this state, new regions are being developed: Campanha, Serra do Sudeste and Campos de Cima da Serra. To know the characteristics and the variabilities of the natural factors is fundamental for the quality wines viticultural zoning. The objective of the work was to define zones in the State of Rio Grande do Sul according to the climatic conditions to produce quality grapes for the existing viticultural regions and for those that present potential for this activity. This work presents the thermal characterization, through the Heliothermal Index (HI), using data from 32 weather stations between 1961 and 1990. The multiple regression analysis generated an algorithm that estimates the HI value for the State of Rio Grande do Sul based on the independent variables altitude, latitude, longitude and the distance from the coast. A map with the six great thermal zones for wine production was elaborated using the geographic distribution of HI in the State of Rio Grande do Sul.
650 $aClima
650 $aMeteorologia
650 $aUva
650 $aVinho
650 $aViticultura
653 $aRio Grande do Sul
653 $aZoneamento
700 1 $aTONIETTO, J.
700 1 $aHASENACK, H.
700 1 $aWEBER, E.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
21/06/2018 |
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Data da última atualização: |
25/02/2019 |
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Autoria: |
KUNDE, R. J.; LIMA, C. L. R. de; SILVA, S. D. dos A. e; PILLON, C. N. |
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Afiliação: |
Roberta Jeske Kunde, Universidade Federal de Pelotas/Departamento de Solos; Cláudia Liane Rodrigues de Lima, Universidade Federal de Pelotas/Departamento de Solos; SERGIO DELMAR DOS ANJOS E SILVA, CPACT; CLENIO NAILTO PILLON, CPACT. |
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Título: |
Tensile strength, friability, aggregation, and soil organic matter physical fractions of an Oxisol cultivated with sugarcane. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 53, n. 4, p. 487-494, abr. 2018. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Resistência tênsil, friabilidade, agregação e frações físicas da matéria orgânica de um Latossolo Vermelho cultivado com cana-de-açúcar. |
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Conteúdo: |
The objective of this work was to evaluate the tensile strength, friability, aggregation, and the physical fractions of soil organic matter of a Rhodic Hapludox cultivated with sugarcane (Saccharum officinarum). The treatments consisted of one, three, and five years of cultivation of sugarcane, in the state of Rio Grande do Sul, Brazil. As a reference, a native forest adjacent to the cultivation area, with soil and relief characteristics similar to those of the cultivation areas, was used. Deformed samples were collected at 0.00?0.05, 0.05?0.10, and 0.10?0.20-m soil depths, for the determination of the soil physical attributes and for the physical fractionation of particle-size and density of the organic matter. The physical attribute evaluations were able to detect changes in the structural quality of the Oxisol, which resulted from the sugarcane cultivation. In comparison with the native forest, the stability and tensile strength of the aggregates decreased with the time of sugarcane cultivation. Tensile strength increased with soil depth, proportionally to the reduction of total soil organic carbon content. Soil preparation and straw burning reduce the input of fresh organic matter into the soil and accelerate the decomposition of the labile organic matter compartment, with negative consequences to soil physical properties over time. |
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Palavras-Chave: |
Carbono orgânico; Fracionamento da matéria orgânica; Organic carbon; Organic matter fractionation; Qualidade física do solo; Soil physical quality. |
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Thesagro: |
Saccharum Officinarum. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/178864/1/Tensile-strenght-friability-aggregation-and-soil-organic.pdf
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Marc: |
LEADER 02383naa a2200253 a 4500
001 2092662
005 2019-02-25
008 2018 bl uuuu u00u1 u #d
100 1 $aKUNDE, R. J.
245 $aTensile strength, friability, aggregation, and soil organic matter physical fractions of an Oxisol cultivated with sugarcane.$h[electronic resource]
260 $c2018
500 $aTítulo em português: Resistência tênsil, friabilidade, agregação e frações físicas da matéria orgânica de um Latossolo Vermelho cultivado com cana-de-açúcar.
520 $aThe objective of this work was to evaluate the tensile strength, friability, aggregation, and the physical fractions of soil organic matter of a Rhodic Hapludox cultivated with sugarcane (Saccharum officinarum). The treatments consisted of one, three, and five years of cultivation of sugarcane, in the state of Rio Grande do Sul, Brazil. As a reference, a native forest adjacent to the cultivation area, with soil and relief characteristics similar to those of the cultivation areas, was used. Deformed samples were collected at 0.00?0.05, 0.05?0.10, and 0.10?0.20-m soil depths, for the determination of the soil physical attributes and for the physical fractionation of particle-size and density of the organic matter. The physical attribute evaluations were able to detect changes in the structural quality of the Oxisol, which resulted from the sugarcane cultivation. In comparison with the native forest, the stability and tensile strength of the aggregates decreased with the time of sugarcane cultivation. Tensile strength increased with soil depth, proportionally to the reduction of total soil organic carbon content. Soil preparation and straw burning reduce the input of fresh organic matter into the soil and accelerate the decomposition of the labile organic matter compartment, with negative consequences to soil physical properties over time.
650 $aSaccharum Officinarum
653 $aCarbono orgânico
653 $aFracionamento da matéria orgânica
653 $aOrganic carbon
653 $aOrganic matter fractionation
653 $aQualidade física do solo
653 $aSoil physical quality
700 1 $aLIMA, C. L. R. de
700 1 $aSILVA, S. D. dos A. e
700 1 $aPILLON, C. N.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 53, n. 4, p. 487-494, abr. 2018.
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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