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Registro Completo |
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Biblioteca(s): |
Embrapa Algodão. |
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Data corrente: |
05/10/2001 |
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Data da última atualização: |
17/06/2009 |
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Autoria: |
SILVA, C. A. D. da. |
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Afiliação: |
Embrapa Algodão (Campina Grande, PB). |
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Título: |
Eficiência do tipo de formulação e da forma de aplicação do fungo Beauveria bassiana no controle de adultos do bicudo em laboratório. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
Campina Grande: Embrapa-CNPA, 2000. |
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Páginas: |
4p. |
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Série: |
(Embrapa-CNPA. Circular Técnica, 43) |
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Idioma: |
Português |
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Conteúdo: |
Agente microbiano; Praga; Delineamento experimental; Tipo de formulação; Forma de aplicação; Avaliação da eficiência; |
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Palavras-Chave: |
Brasil; Campina Grande; Paraiba; Pest. |
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Thesagro: |
Algodão; Controle Biológico; Gossypium Hirsutum; Praga. |
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Thesaurus Nal: |
biological control; cotton. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CNPA-2009-09/14848/1/CIRTEC43.pdf
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Marc: |
LEADER 00854nam a2200253 a 4500
001 1272021
005 2009-06-17
008 2000 bl uuuu u0uu1 u #d
100 1 $aSILVA, C. A. D. da
245 $aEficiência do tipo de formulação e da forma de aplicação do fungo Beauveria bassiana no controle de adultos do bicudo em laboratório.
260 $aCampina Grande: Embrapa-CNPA$c2000
300 $a4p.
490 $a(Embrapa-CNPA. Circular Técnica, 43)
520 $aAgente microbiano; Praga; Delineamento experimental; Tipo de formulação; Forma de aplicação; Avaliação da eficiência;
650 $abiological control
650 $acotton
650 $aAlgodão
650 $aControle Biológico
650 $aGossypium Hirsutum
650 $aPraga
653 $aBrasil
653 $aCampina Grande
653 $aParaiba
653 $aPest
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Registro original: |
Embrapa Algodão (CNPA) |
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Biblioteca |
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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: |
NASCIMENTO, A. M. de S.; SOUZA, J. F. de; LIMA, M. dos S.; PEREIRA, G. E. |
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Afiliação: |
Antonio Mendes de Souza Nascimento, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, Edgard Chastinet Avenue, Juazeiro, BA 48905-680, Brazil; antonioenologia@gmail.com (A.M.d.S.N.); joyce.fagundes08@gmail.com (J.F.d.S.); Joyce Fagundes de Souza, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, Edgard Chastinet Avenue, Juazeiro, BA 48905-680, Brazil; antonioenologia@gmail.com (A.M.d.S.N.); joyce.fagundes08@gmail.com (J.F.d.S.); Marcos dos Santos Lima, Department of Food Technology, Campus Petrolina, Federal Institute of Sertão Pernambucano, Rodovia BR 407, Km 08, S/N, Jardim São Paulo, Petrolina, PE 56314-520, Brazil; marcos.santos@ifsertao-pe.edu.br; GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Volatile profiles of sparkling wines produced by the traditional method from a Semi-Arid Region. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Beverages, v. 4, n. 103, p. 1-12, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic iffering this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region. Keywords: São Francisco Valley; Syrah and Chenin Blanc grape varieties; GC-MS; sparkling wine; volatile compounds MenosSão Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic iffering this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditi... Mostrar Tudo |
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Palavras-Chave: |
Chenin Blanc grape varieties; GC-MS; São Francisco Valley; Sparkling wine; Syrah grape varieties. |
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Thesagro: |
Uva. |
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Thesaurus NAL: |
Volatile compounds. |
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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/189794/1/beverages-04-00103.pdf
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Marc: |
LEADER 02486naa a2200241 a 4500
001 2103059
005 2019-04-27
008 2018 bl uuuu u00u1 u #d
100 1 $aNASCIMENTO, A. M. de S.
245 $aVolatile profiles of sparkling wines produced by the traditional method from a Semi-Arid Region.$h[electronic resource]
260 $c2018
520 $aSão Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic iffering this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region. Keywords: São Francisco Valley; Syrah and Chenin Blanc grape varieties; GC-MS; sparkling wine; volatile compounds
650 $aVolatile compounds
650 $aUva
653 $aChenin Blanc grape varieties
653 $aGC-MS
653 $aSão Francisco Valley
653 $aSparkling wine
653 $aSyrah grape varieties
700 1 $aSOUZA, J. F. de
700 1 $aLIMA, M. dos S.
700 1 $aPEREIRA, G. E.
773 $tBeverages$gv. 4, n. 103, p. 1-12, 2018.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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