| |
|
|
| Registros recuperados : 17 | |
| 3. |  | 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. |
|    |
| 4. | | 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. |
| |
| 5. | | NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J, E.; ZINI, C. A. Influence of vineyard managements on aroma of Merlot wines. 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; Embrapa Uva e Vinho. |
| |
| 6. | | LAGO, L. O.; NICOLLI, K. P.; BIASOTO, A. C. T.; CAMARÃO. E. B.; ZINI, C. A.; WELKE, J. E. Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines. 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. |
| |
| 7. | | LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E. Evaluation of toxic compounds produced during the elaboration of Syrah wines. 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. |
| |
| 8. | | BARBARÁ, J. A.; NICOLLI, K. P.; BIASOTO, A. C. T.; SILVA E. A. S.; CORREA, L. C.; ZINI, C. A. Phenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening. 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. |
| |
| 9. | | LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E. Simultaneous determination of toxic compounds produced during fermentation of wine. 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. |
| |
| 10. | | WELKE, J. E.; HERNANDES, K. C.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A. Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis. Journal of Separation Science, v. 44, n. 1, p. 135-168, 2021.| Biblioteca(s): Embrapa Semiárido. |
|  |
| 12. | | NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, C. A. Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of cabernet sauvignon wines of Campanha Gaúcha. Journal Brazilian Chemical Society, v. 31, n. 6, p. 1110-1124, 2020.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
| |
| 13. | | NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, C. A. Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of Cabernet Sauvignon wines of Campanha Gaúcha: supplementary information. Journal of the Brazilian Chemical Society, v. 31, 2020. Supplement.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
| |
| 14. | | NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, A. C. Effects of Soil andVineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha. Journal of the Brazilian Chemical Society, v. 00, n. 00, p. 1-15, 2019.| Biblioteca(s): Embrapa Uva e Vinho. |
| |
| 15. | | BARBARÁ, J. A.; BIASOTO, A. C. T.; NICOLLI, K. P.; QUEIROZ, L. B.; SILVA, E. A. S.; CORREA, L. C.; WELKE, J. E.; ZINI, C. A. Evaluating the typicality of the aroma of Syrah tropical wines from the Sub-middle São Francisco Valley employing gas chromatography coupled to olfactometry detection (GC-O). 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. |
| |
| 16. | | NICOLLI, K. P.; LAGO, L. O.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CARAMÃO, E. B.; WELKE, J. E.; ZINI, C. A. P-163 Characterization of volatile and sensory profile of Cabernet Sauvignon and Merlot wines produced in the campanha Gaúcha region. In: LATIN-AMERICAN CONGRESS, 16.; NATIONAL MEETING ON CHROMATOGRAPHY, 9., 2016, Lisboa, Portugal. Abstrcts... Lisboa: Faculty of Sciences of the University of Lisboa, 2016. p. 459-460.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
| |
| 17. | | NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A. Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma Food Chemistry, v. 243, p. 103-117, 2018. [online]| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
| |
| Registros recuperados : 17 | |
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
12/06/2020 |
|
Data da última atualização: |
14/06/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
BARBARÁ, J. A.; NICOLLI, K, P.; SILVA, E. A. S.; BIASOTO, A. C. T.; WELKE, J. E.; ZINI, C. A. |
|
Afiliação: |
Janaína Aith Barbará; Karine Primieri Nicolli; Érica Aparecida Souza Silva; ALINE TELLES BIASOTO MARQUES, CPATSA; Juliane Elisa Welke; Cláudia Alcaraz Zini. |
|
Título: |
Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Food Chemistry, v. 308, 2020. |
|
DOI: |
https://doi.org/10.1016/j.foodchem.2019.125552 |
|
Idioma: |
Inglês |
|
Conteúdo: |
The influence of different combinations of Syrah grape maturation degree (19, 21 and 23 °Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential was evaluated for the first time through different chromatographic platforms (GC × GC/TOFMS, GC-O-OSME, GC-FID and GC/MS). GC × GC/TOFMS analyses resulted in 145 identified compounds and among these 29 were determined to be the most important for wine differentiation. The aroma compounds allowed the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to the higher levels of volatile compounds. The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulted in the designation of 19 °Brix as the most appropriate grape maturation degree to obtain a greater number of volatiles with pleasant odor and higher intensity and persistence. GC × GC/TOFMS allowed five and six co-elutions to be resolved, involving, respectively, ten and twelve important wine compounds. |
|
Palavras-Chave: |
Compostos volateis; Olfatometria; Uva Syrah; Vinho tropical. |
|
Thesagro: |
Uva; Vinho. |
|
Thesaurus NAL: |
Grapes; Wine grapes. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
Marc: |
LEADER 01911naa a2200289 a 4500
001 2123261
005 2020-06-14
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2019.125552$2DOI
100 1 $aBARBARÁ, J. A.
245 $aVolatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry.$h[electronic resource]
260 $c2020
520 $aThe influence of different combinations of Syrah grape maturation degree (19, 21 and 23 °Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential was evaluated for the first time through different chromatographic platforms (GC × GC/TOFMS, GC-O-OSME, GC-FID and GC/MS). GC × GC/TOFMS analyses resulted in 145 identified compounds and among these 29 were determined to be the most important for wine differentiation. The aroma compounds allowed the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to the higher levels of volatile compounds. The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulted in the designation of 19 °Brix as the most appropriate grape maturation degree to obtain a greater number of volatiles with pleasant odor and higher intensity and persistence. GC × GC/TOFMS allowed five and six co-elutions to be resolved, involving, respectively, ten and twelve important wine compounds.
650 $aGrapes
650 $aWine grapes
650 $aUva
650 $aVinho
653 $aCompostos volateis
653 $aOlfatometria
653 $aUva Syrah
653 $aVinho tropical
700 1 $aNICOLLI, K, P.
700 1 $aSILVA, E. A. S.
700 1 $aBIASOTO, A. C. T.
700 1 $aWELKE, J. E.
700 1 $aZINI, C. A.
773 $tFood Chemistry$gv. 308, 2020.
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. |
|
|
