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Registros recuperados : 35 | |
8. | | SANTOS, H. P. dos; SOUZA, P. V. D. de; MARODIN, G. A. B.; ZINI, C. A. Manejo fitotécnico da videira, visando aprimorar produção e qualidade enológica da uva na Campanha Gaúcha. In: SILVEIRA, S. V. da; PROTAS, J. F. da S. (ed.). Vinhos finos da região da Campanha gaúcha: tecnologias para a vitivinicultura e para a estruturação de Indicação Geográfica. Bento Gonçalves, RS: Embrapa Uva e Vinho, dez. p. 81-116, 2021. (Embrapa Uva e Vinho. Documentos, 130). 35 p. Capítulo 3. Biblioteca(s): Embrapa Uva e Vinho. |
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13. | | WELKE, J. E.; NICOLLI, K. P.; PULGATI, F.; ZANUS, M. C.; ZINI, C. A. Relevant compounds of brazilian chardonnay wines and sparkling wines unveiled using comprehensive twodimensional gas chromatography. In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014. p. 73 Biblioteca(s): Embrapa Uva e Vinho. |
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16. | | WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014. p. 205 Biblioteca(s): Embrapa Florestas; Embrapa Uva e Vinho. |
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20. | | BIASOTO, A. C. T.; LAGO, L. O.; NICOLLI, K. P.; CAMARÃO, E. B.; ZINI, C. A.; WELKE, J. E. Characterization of risk exposure to carbonyl and furan compounds through wine consumption. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016. 1 Pen drive. Biblioteca(s): Embrapa Semiárido. |
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Registros recuperados : 35 | |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
12/06/2020 |
Data da última atualização: |
14/06/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
BARBARÁ, J. A.; NICOLLI, K, P.; SILVA, E. A. S.; BIASOTO, A. C. T.; WELKE, J. E.; ZINI, C. A. |
Afiliação: |
Janaína Aith Barbará; Karine Primieri Nicolli; Érica Aparecida Souza Silva; ALINE TELLES BIASOTO MARQUES, CPATSA; Juliane Elisa Welke; Cláudia Alcaraz Zini. |
Título: |
Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Food Chemistry, v. 308, 2020. |
DOI: |
https://doi.org/10.1016/j.foodchem.2019.125552 |
Idioma: |
Inglês |
Conteúdo: |
The influence of different combinations of Syrah grape maturation degree (19, 21 and 23 °Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential was evaluated for the first time through different chromatographic platforms (GC × GC/TOFMS, GC-O-OSME, GC-FID and GC/MS). GC × GC/TOFMS analyses resulted in 145 identified compounds and among these 29 were determined to be the most important for wine differentiation. The aroma compounds allowed the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to the higher levels of volatile compounds. The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulted in the designation of 19 °Brix as the most appropriate grape maturation degree to obtain a greater number of volatiles with pleasant odor and higher intensity and persistence. GC × GC/TOFMS allowed five and six co-elutions to be resolved, involving, respectively, ten and twelve important wine compounds. |
Palavras-Chave: |
Compostos volateis; Olfatometria; Uva Syrah; Vinho tropical. |
Thesagro: |
Uva; Vinho. |
Thesaurus NAL: |
Grapes; Wine grapes. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
Marc: |
LEADER 01911naa a2200289 a 4500 001 2123261 005 2020-06-14 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodchem.2019.125552$2DOI 100 1 $aBARBARÁ, J. A. 245 $aVolatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry.$h[electronic resource] 260 $c2020 520 $aThe influence of different combinations of Syrah grape maturation degree (19, 21 and 23 °Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential was evaluated for the first time through different chromatographic platforms (GC × GC/TOFMS, GC-O-OSME, GC-FID and GC/MS). GC × GC/TOFMS analyses resulted in 145 identified compounds and among these 29 were determined to be the most important for wine differentiation. The aroma compounds allowed the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to the higher levels of volatile compounds. The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulted in the designation of 19 °Brix as the most appropriate grape maturation degree to obtain a greater number of volatiles with pleasant odor and higher intensity and persistence. GC × GC/TOFMS allowed five and six co-elutions to be resolved, involving, respectively, ten and twelve important wine compounds. 650 $aGrapes 650 $aWine grapes 650 $aUva 650 $aVinho 653 $aCompostos volateis 653 $aOlfatometria 653 $aUva Syrah 653 $aVinho tropical 700 1 $aNICOLLI, K, P. 700 1 $aSILVA, E. A. S. 700 1 $aBIASOTO, A. C. T. 700 1 $aWELKE, J. E. 700 1 $aZINI, C. A. 773 $tFood Chemistry$gv. 308, 2020.
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