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| Registros recuperados : 35 | |
| 13. |  | 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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| 15. | | 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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| 18. | | 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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| 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 Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
10/12/2014 |
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Data da última atualização: |
18/02/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
WELKE, J. E.; ZANUS, M. C.; LAZZAROTTO, M.; PULGATI, F. H.; ZINI, C. A. |
|
Afiliação: |
JULIANE ELISA WELKE, UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; FERNANDO HEPP PULGATI, UFRGS; CLÁUDIA ALCARAZ ZINI, UFRGS. |
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Título: |
Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Chemistry, v. 164, p. 427-437, 2014. |
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Idioma: |
Inglês |
|
Conteúdo: |
The main changes in the volatile profile of base wines and their corresponding sparkling wines produced by traditional method were evaluated and investigated for the first time using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography with timeof- flight mass spectrometry detection (GC GC/TOFMS) and chemometric tools. Fisher ratios helped to find the 119 analytes that were responsible for the main differences between base and sparkling wines and principal component analysis explained 93.1% of the total variance related to the selected 78 compounds. It was also possible to observe five subclusters in base wines and four subclusters in sparkling wines samples through hierarchical cluster analysis, which seemed to have an organised distribution according to the regions where the wines came from. Twenty of the most important volatile compounds co-eluted with other components and separation of some of them was possible due to GC GC/TOFMS performance. |
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Palavras-Chave: |
Composto volátil. |
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Thesagro: |
Vinho. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01670naa a2200193 a 4500
001 2002075
005 2015-02-18
008 2014 bl uuuu u00u1 u #d
100 1 $aWELKE, J. E.
245 $aMain differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools.$h[electronic resource]
260 $c2014
520 $aThe main changes in the volatile profile of base wines and their corresponding sparkling wines produced by traditional method were evaluated and investigated for the first time using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography with timeof- flight mass spectrometry detection (GC GC/TOFMS) and chemometric tools. Fisher ratios helped to find the 119 analytes that were responsible for the main differences between base and sparkling wines and principal component analysis explained 93.1% of the total variance related to the selected 78 compounds. It was also possible to observe five subclusters in base wines and four subclusters in sparkling wines samples through hierarchical cluster analysis, which seemed to have an organised distribution according to the regions where the wines came from. Twenty of the most important volatile compounds co-eluted with other components and separation of some of them was possible due to GC GC/TOFMS performance.
650 $aVinho
653 $aComposto volátil
700 1 $aZANUS, M. C.
700 1 $aLAZZAROTTO, M.
700 1 $aPULGATI, F. H.
700 1 $aZINI, C. A.
773 $tFood Chemistry$gv. 164, p. 427-437, 2014.
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