Data/hora: 01/06/2024 01:01:19

Biblioteca(s): 	Embrapa Semiárido; Embrapa Uva e Vinho.	
Data corrente: 	22/03/2018	
Data da última atualização: 	29/04/2019	
Autoria: 	COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S.	
Afiliação: 	Emanuela Monteiro Coelho, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Carla Valéria da Silva Padilha, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Gabriela Aquino Miskinis, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Antônio Gomes Barroso de Sá, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Luciana Cavalcanti de Azevêdo, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil; Marcos dos Santos Lima, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520, Petrolina, PE, Brazil.	
Título: 	Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	Journal of Food Composition and Analysis, v. 66, p. 160-167, 2018.	
Idioma: 	Inglês	
Conteúdo: 	Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers. The aim of this study was to validate a method for the simultaneous determination of sugars and organic acids in wines and grape juices by highperformance liquid chromatography (HPLC) with refractive index detection (RID) and diode array detection (DAD) and to characterize commercial products from northeast Brazil. The method provided values for linearity (R > 0.9982), precision (CV% < 1.4), recovery (76–106%) and limits of detection (0.003–0.044 g L?1 ) and quantification (0.008–0.199 g L?1 ) which are considered acceptable for application in the characterization of these types of matrices. Principal components analysis (PCA) was used to verify the applicability of the method in the quality control of the products and resulted in the correct separation of the samples according to their type of processing. The results obtained in the characterization of the samples studied showed high levels of glucose and fructose in grape juice and the organic acids content was similar to those found in products originating from other regions around the world. Keywords: Food analysis, Food composition, Vitis labrusca L, Beverage analysis, Wine, Grape juice, Sparkling wine, Sugars, Organic acids	
Palavras-Chave: 	Beverage analysis; Organic Acids; Sparkling wine; Vitis labrusca L; Wine.	
Thesagro: 	Suco de Fruta; Uva.	
Thesaurus Nal: 	Food analysis; Food composition; Grape juice; Sugars.	
Categoria do assunto: 	--
X Pesquisa, Tecnologia e Engenharia	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/174421/1/Coelho-Pereira-et-al-JFCA-032018.pdf
http://ainfo.cnptia.embrapa.br/digital/bitstream/item/181444/1/gIULIANO-1.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (17694-1) - UPC - AP - DD -  -  - 18.02317 - DIS
CPATSA - (57466-1) - UPC - AP - DD -  -  -  - DIS