| |
|
|
| Registros recuperados : 3 | |
| 1. |  | OLIVEIRA, A. M. S.; SALGADO, E. A.; CAMPANA, L. L.; GAMA, D. S.; COSTA, I. A.; GOMIDE, C. A. de M.; PACIULLO, D. S. C. Crescimento de três gramineas forrageiras em resposta ao acumulo de temperatura. Congresso Brasileiro de Fisiologia Vegetal, 13., 2011, Buzios. Resumos... p. 235| Biblioteca(s): Embrapa Gado de Leite. |
|   |
| 2. | | CHEMP, K. R.; SALGADO, E. A.; OLIVEIRA, B. S.; JORGE SCHAFHAUSER JUNIOR; MACHADO, F. S.; PEREIRA, L. G. R.; NEVES, A. L. A.; CAMPOS, M. M.; MORENZ, M. J. F.; TOMICH, T. R. Tabelas de composição química e bromatológica de alimentos regionais para gado de leite no Estado do Rio Grande do Sul. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 20. 2017, 4 p. Anais... Juiz de Fora/MG. Embrapa Gado de Leite.| Biblioteca(s): Embrapa Gado de Leite. |
| |
| 3. | | OLIVEIRA, A. M. S. DE; GOMIDE, C. A. de M.; SALGADO, E. A.; ANJOS, A. J. DOS; CAMPANA, L. L.; GAMA, D. S.; COSTA, I. DE A.; PACIULLO, D. S. C. Crescimento de três gramíneas forrageiras em resposta ao acúmulo de temperatura. In: Workshop de Iniciação Científica da Embrapa Gado de Leite, 8., 2011, Juiz de Fora. Anais... Documentos, 151| Biblioteca(s): Embrapa Gado de Leite. |
| |
| Registros recuperados : 3 | |
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
18/12/2018 |
|
Data da última atualização: |
01/11/2019 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
ALENCAR, N. M. M.; RIBEIRO, T. G.; BARONE, B.; BARROS, A. P. A.; BIASOTO, A. C. T.; BEHRENS, J. H. |
|
Afiliação: |
NATÁLIA MANZATTI MACHADO ALENCAR; TATIANE GODOY RIBEIRO; BRUNA BARONE; ANA PAULA ANDRÉ BARROS; ALINE TELLES BIASOTO MARQUES, CPATSA; JORGE HERMAN BEHRENS. |
|
Título: |
Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips. |
|
Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
Food Research International, v. 124, p. 156-164, 2019. |
|
DOI: |
10.1016/j.foodres.2018.07.052 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Aging wine in oak barrels provides more complexity to the beverage, but due to the high cost of wood barrels, alternative aging methodologies such as the use of oak chips gain interest of winemakers in the new world of wines, particularly in the tropical regions. This paper reports the sensory profile and consumer perception of Syrah wine produced in the São Francisco Valley, Brazil, with the addition of American and French oak chips at different stages of the fermentation process. Higher intensity of color, coffee, woody, and sweet/caramelized aromas, sweet and woody taste were observed in the age wines as compared to a control wine (no chip addition). An affective sensory test (N= 129) revealed two segments of consumers exhibiting different attitudes to the wines: one group (N= 60) rejected all samples, whereas the other (N= 69) liked them moderately. In short, the findings provide relevant information for stakeholders in the new world of wine where oak barrels impact negatively on the cost of production of wines, as is the case in Brazil. |
|
Palavras-Chave: |
Analise sensorial; Vale do São Francisco. |
|
Thesagro: |
Uva; Vinho. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/204099/1/Sensory-profile-and-check-all-that-apply-2019.pdf
|
|
Marc: |
LEADER 01808naa a2200241 a 4500
001 2101936
005 2019-11-01
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodres.2018.07.052$2DOI
100 1 $aALENCAR, N. M. M.
245 $aSensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips.$h[electronic resource]
260 $c2019
520 $aAging wine in oak barrels provides more complexity to the beverage, but due to the high cost of wood barrels, alternative aging methodologies such as the use of oak chips gain interest of winemakers in the new world of wines, particularly in the tropical regions. This paper reports the sensory profile and consumer perception of Syrah wine produced in the São Francisco Valley, Brazil, with the addition of American and French oak chips at different stages of the fermentation process. Higher intensity of color, coffee, woody, and sweet/caramelized aromas, sweet and woody taste were observed in the age wines as compared to a control wine (no chip addition). An affective sensory test (N= 129) revealed two segments of consumers exhibiting different attitudes to the wines: one group (N= 60) rejected all samples, whereas the other (N= 69) liked them moderately. In short, the findings provide relevant information for stakeholders in the new world of wine where oak barrels impact negatively on the cost of production of wines, as is the case in Brazil.
650 $aUva
650 $aVinho
653 $aAnalise sensorial
653 $aVale do São Francisco
700 1 $aRIBEIRO, T. G.
700 1 $aBARONE, B.
700 1 $aBARROS, A. P. A.
700 1 $aBIASOTO, A. C. T.
700 1 $aBEHRENS, J. H.
773 $tFood Research International$gv. 124, p. 156-164, 2019.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Semiárido (CPATSA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
