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| Registros recuperados : 34 | |
| 2. |  | PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORRÊA, L. C.; LIMA, M. dos S. Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 58, 19 a 21 outubro, 2016.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 6. | | COELHO, B. E. S.; LIMA, M. dos S.; RYBKA, A. C. P.; SOUZA, F. de F.; FREITAS, S. T. de. Coloração da polpa de acerola obtida sob diferentes formas de processamento. In: CONGRESSO INTERNACIONAL INTERDISCIPLINAR EM EXTENSÃO RURAL E DESENVOLVIMENTO, 2., 2019, Juazeiro, BA. Territorialidades, mudanças climáticas, agroecossistemas e premissas para o desenvolvimento sustentável. Juazeiro, BA: UNIVASF, 2019.| Biblioteca(s): Embrapa Semiárido. |
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| 8. | | PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORREA, L. C.; LIMA, M. dos S.; PEREIRA, G. E. Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 58.| Biblioteca(s): Embrapa Semiárido. |
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| 13. | | FERREIRA, I. C.; SILVA, V. P. da; VILVERT, J. C.; SOUZA, F. de F.; FREITAS, S. T. de; LIMA, M. dos S. Brazilian varieties of acerola (Malpighia emarginata DC.) produced under tropical semi- arid conditions: Bioactive phenolic compounds, sugars, organic acids, and antioxidant capacity. Journal of Food Biochemistry, v. 45, n. 8, aug. 2021.| Biblioteca(s): Embrapa Semiárido. |
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| 14. | | SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. Beverages, v. 4, n. 89, p. 1-13, 2018.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 15. | | LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; NINOW, J. L. Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. Food Chemistry, v. 188, p. 384-392, Dec. 2015.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 18. | | 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. Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Journal of Food Composition and Analysis, v. 66, p. 160-167, 2018.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 19. | | SILVA, G. G.; OLIVEIRA, J. B. de; SANTOS, S. de F.; LIMA, M. dos S.; BIASOTO, A. C. T.; PEREIRA, G. E. Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil. IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 38.| Biblioteca(s): Embrapa Semiárido. |
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| 20. | | SILVA, G. G.; OLIVEIRA, J. B. de; SANTOS, S. de F.; LIMA, M. dos S.; BIASOTO, A. T. C.; PEREIRA, G. E. Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil. IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 38, 19 a 21 outubro, 2016.| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 34 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
04/01/2019 |
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Data da última atualização: |
27/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 5 |
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Autoria: |
SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. |
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Afiliação: |
Joyce Fagundes de Souza, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); Antonio Mendes de Souza Nascimento, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); Maria do Socorro Silva Linhares, Graduate Program in Food Science and Technology (PROCTA), Campus Aracaju, Federal University of Sergipe, CEP 49100-000 Sergipe, SE, Brazil; silvinhalinhares2010@hotmail.com; Maria da Conceição Prudêncio Dutra, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); antonioenologia@gmail.com (A.M.d.S.N.); maria.cp.dutra@gmail.com (M.d.C.P.D.); Marcos dos Santos Lima, Department of Food Technology, Campus Petrolina, Federal Institute of Sertão Pernambucano, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Beverages, v. 4, n. 89, p. 1-13, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro. Keywords: bottle color; shelf life; Vitis vinifera L.; quality control MenosThe objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were sta... Mostrar Tudo |
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Palavras-Chave: |
Bottle color; Composto fenologico; Espumante Vinhos Moscatel; Syrah Red; Vitis vinifera L. |
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Thesagro: |
Controle de Qualidade; Uva. |
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Thesaurus NAL: |
Quality control; Shelf life. |
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Categoria do assunto: |
--
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/189789/1/beverages-04-00089.pdf
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Marc: |
LEADER 02515naa a2200289 a 4500
001 2103057
005 2019-04-27
008 2018 bl uuuu u00u1 u #d
100 1 $aSOUZA, J. F. de
245 $aEvolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors.$h[electronic resource]
260 $c2018
520 $aThe objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro. Keywords: bottle color; shelf life; Vitis vinifera L.; quality control
650 $aQuality control
650 $aShelf life
650 $aControle de Qualidade
650 $aUva
653 $aBottle color
653 $aComposto fenologico
653 $aEspumante Vinhos Moscatel
653 $aSyrah Red
653 $aVitis vinifera L
700 1 $aNASCIMENTO, A. M. de S.
700 1 $aLINHARES, M. do S. S.
700 1 $aDUTRA, M. da C. P.
700 1 $aLIMA, M. dos S.
700 1 $aPEREIRA, G. E.
773 $tBeverages$gv. 4, n. 89, p. 1-13, 2018.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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