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| Registros recuperados : 2 | |
| 1. |  | RIBEIRO, T. P.; LIMA, M. A. C. de; ALVES, R. E.; GONÇALVES, A. L. de S.; SOUZA, A. P. C. Chemical characterization of winemaking byproducts from grape varieties cultivated in Vale do São Francisco, Brazil. Food Science and Technology, v. 38, n. 4, p. 577-583, oct./dec. 2018.| Biblioteca(s): Embrapa Semiárido. |
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| 2. | | RIBEIRO, T. P.; LIMA, M. A. C. de; ALVES, R. E.; GONÇALVES, A. L. de S.; SOUZA, A. P. C. Caracterização química de subprodutos da vinificação de diferentes variedades de uvas cultivadas no Vale do São Francisco. In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015. 1 Pen drive.| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 2 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
11/03/2019 |
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Data da última atualização: |
11/03/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
RIBEIRO, T. P.; LIMA, M. A. C. de; ALVES, R. E.; GONÇALVES, A. L. de S.; SOUZA, A. P. C. |
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Afiliação: |
THALITA PASSOS RIBEIRO; MARIA AUXILIADORA COELHO DE LIMA, CPATSA; RICARDO ELESBAO ALVES, CNAT; ANA LETÍCIA DE SOUZA GONÇALVES; ANA PATRÍCIA COELHO SOUZA. |
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Título: |
Chemical characterization of winemaking byproducts from grape varieties cultivated in Vale do São Francisco, Brazil. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Science and Technology, v. 38, n. 4, p. 577-583, oct./dec. 2018. |
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DOI: |
10.1590/fst.01116 |
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Idioma: |
Inglês |
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Conteúdo: |
The recovery of agroindustry byproducts can bring opportunities for the development of new products. The objective of this study was to characterize chemical compounds contents in the byproducts generated during winemaking from different grape varieties cultivated in Vale do São Francisco, Brazil. The grapes and their byproducts (skins and seeds) from four wineries (w1, w2, w3 and w4) were evaluated. The varieties studied were: Viognier, Chenin Blanc, Moscato Canelli, Italia, Arinto+Fernão Pires, Tempranillo, Grenache, Mourvèdre, Verdejo and Sauvignon Blanc, used in the processing of white/sparkling wines, and also Tempranillo, Cabernet Sauvignon, Syrah and Alicante Bouschet, used in the processing of red wines. High ascorbic acid contents were found in the skin and seed byproducts, the latter also presenting high protein and pectin contents. The skin byproduct obtained in the process of elaborating white/sparkling wines from ?Tempranillo? grapes presented relatively higher ascorbic acid, pectin and protein contents. In the elaboration of red wines by w1, the ?Syrah? skin byproduct showed high ascorbic acid, soluble solids, sugars and protein contents. The seed byproduct from the ?Syrah? grapes used to elaborate red wines by w1 showed a more favorable composition for reuse, as did those of red wines of ?Tempranillo? grapes from w3. |
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Palavras-Chave: |
Agroindustria; Compostos químicos; Subprodutos; Vinificação. |
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Thesagro: |
Composição Química; Uva; Viticultura. |
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Thesaurus NAL: |
Byproducts; Chemical composition; Vitis. |
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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/193825/1/Dora-2018.pdf
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Marc: |
LEADER 02260naa a2200301 a 4500
001 2106804
005 2019-03-11
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1590/fst.01116$2DOI
100 1 $aRIBEIRO, T. P.
245 $aChemical characterization of winemaking byproducts from grape varieties cultivated in Vale do São Francisco, Brazil.$h[electronic resource]
260 $c2018
520 $aThe recovery of agroindustry byproducts can bring opportunities for the development of new products. The objective of this study was to characterize chemical compounds contents in the byproducts generated during winemaking from different grape varieties cultivated in Vale do São Francisco, Brazil. The grapes and their byproducts (skins and seeds) from four wineries (w1, w2, w3 and w4) were evaluated. The varieties studied were: Viognier, Chenin Blanc, Moscato Canelli, Italia, Arinto+Fernão Pires, Tempranillo, Grenache, Mourvèdre, Verdejo and Sauvignon Blanc, used in the processing of white/sparkling wines, and also Tempranillo, Cabernet Sauvignon, Syrah and Alicante Bouschet, used in the processing of red wines. High ascorbic acid contents were found in the skin and seed byproducts, the latter also presenting high protein and pectin contents. The skin byproduct obtained in the process of elaborating white/sparkling wines from ?Tempranillo? grapes presented relatively higher ascorbic acid, pectin and protein contents. In the elaboration of red wines by w1, the ?Syrah? skin byproduct showed high ascorbic acid, soluble solids, sugars and protein contents. The seed byproduct from the ?Syrah? grapes used to elaborate red wines by w1 showed a more favorable composition for reuse, as did those of red wines of ?Tempranillo? grapes from w3.
650 $aByproducts
650 $aChemical composition
650 $aVitis
650 $aComposição Química
650 $aUva
650 $aViticultura
653 $aAgroindustria
653 $aCompostos químicos
653 $aSubprodutos
653 $aVinificação
700 1 $aLIMA, M. A. C. de
700 1 $aALVES, R. E.
700 1 $aGONÇALVES, A. L. de S.
700 1 $aSOUZA, A. P. C.
773 $tFood Science and Technology$gv. 38, n. 4, p. 577-583, oct./dec. 2018.
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Embrapa Semiárido (CPATSA) |
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