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| Registros recuperados : 77 | |
| 4. |  | OLIVEIRA, A. C.; CORREA, L. C.; NETTO, D. A. M. Análise de grupos de experimentos de milho, quanto a ordem de classificação de cultivares, em diferentes locais da região Centro-Oeste do Brasil. In: CONGRESSO NACIONAL DE MILHO E SORGO, 25.; SIMPOSIO BRASILEIRO SOBRE A LAGARTA-DO-CARTUCHO, SPODOPTERA FRUGIPERDA, 1., 2004, Cuiabá, MT. Da agricultura familiar ao agronegócio: tecnologia, competitividade e sustentabilidade: [resumos expandidos]. Sete Lagoas: ABMS: Embrapa Milho e Sorgo; Cuiabá: Empaer, 2004. 1 CD-ROM.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 7. | | ARAÚJO, J. L. P.; CORREA, L. C.; COSTA, N. D.; RAMALHO, P. J. P. Análise dos custos de produção e rentabilidade do melão produzido na região do Sub-médio São Francisco. Horticultura Brasileira, Brasília, v. 20, n. 2, jul. 2002. Suplemento 2. Trabalho apresentado no 42º Congresso Brasileiro de Olericultura, 2002. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 20, n. 2, p. 320, jul. 2002. Suplemento 1.| Biblioteca(s): Embrapa Hortaliças. |
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| 11. | | CORREA, L. C.; BIASOTO, A. C. T.; PEREIRA, G. E.; RYBKA, A. C. P. Development of methodology for the determination of organic acids in must, grape juice and wine by high performance liquid chromatography (HPLC). In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 13. | | SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN. 1 p.| Biblioteca(s): Embrapa Meio Ambiente. |
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| 15. | | NASCIMENTO, A.; SOUZA, J. de; FREITAS, S.; CORREA, L. C.; PEREIRA, G. E. Phenolic composition of skins and pulps of grapes for traditional sparkling wines in the northeast of Brazil. In: GiESCO INTERNATIONAL MEETING, 20., 2017, Mendonza, Argentina. Book of full manuscripts... Mendonza, Argentina: GiESCO, 2017. p. 1081-1087.| Biblioteca(s): Embrapa Semiárido. |
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| 16. | | 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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| 17. | | ARAÚJO, J. S.; CORREA, L. C.; SANTOS, C. A. F.; RIBEIRO, H. L. C.; OLIVEIRA, M. M. de. Acidez titulável, sólidos solúveis, vitamina C e proteína total em acessos de Psidium guajava. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMI-ÁRIDO, 4., 2009, Petrolina. Anais... Petrolina: Embrapa Semi-Árido, 2009. p. 225-230. (Embrapa Semi-Árido. Documentos, 221).| Biblioteca(s): Embrapa Semiárido. |
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| 19. | | CARVALHO, E. S. S. de; BIASOTO, A. C. T.; CORREA, L. C.; LIMA, M. A. C. de; DRUZIAN, J. I. Influência do tempo de maceração na composição físico-química, fenólica e coloração do vinho tinto Touriga nacional produzido no Submédio do Vale do São Francisco. In: ENCONTRO NACIONAL DA AGROINDÚSTRIA, 4., 2018, Bananeiras. Anais... Bananeiras: UFPB: CABA, 2018.| Biblioteca(s): Embrapa Semiárido. |
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| 20. | | BIASOTO, A. C. T.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, J. B.; MENEZES, T. R.; RYBKA, A. C. P. Influência do estádio de maturação da uva e tempo de duração da maceração sobre a estabilidade fenólica do vinho tinto tropical elaborado 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; Embrapa Uva e Vinho. |
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| Registros recuperados : 77 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
09/09/2022 |
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Data da última atualização: |
14/09/2022 |
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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: |
BARROS, A. P. A.; SILVA, I. S.; CORREA, L. C.; BIASOTO, A. C. T. |
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Afiliação: |
ANA PAULA ANDRÉ BARROS, Federal Institute of Education, Science and Technology of Sertão Pernambucano; ISLAINE SANTOS SILVA, UNEB/DTCS; LUIZ CLAUDIO CORREA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA. |
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Título: |
Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Science and Technology, v. 59, n. 8, p. 3245-3255, 2022. |
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DOI: |
https://doi.org/10.1007/s13197-022-05531-z |
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Idioma: |
Inglês |
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Conteúdo: |
This was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product. MenosThis was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of ... Mostrar Tudo |
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Palavras-Chave: |
Atividade antioxidante in vitro; Compostos bioativos; Cor do vinho; Cor dos espumantes tintos; Espumante; Maceração pré-fermentativa; Método tradicional; Método traMétodo tradicional (Champenoise). |
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Thesagro: |
Composto Fenólico; Uva; Vinho. |
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Thesaurus NAL: |
Grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02578naa a2200313 a 4500
001 2146304
005 2022-09-14
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s13197-022-05531-z$2DOI
100 1 $aBARROS, A. P. A.
245 $aEffect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.$h[electronic resource]
260 $c2022
520 $aThis was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product.
650 $aGrapes
650 $aComposto Fenólico
650 $aUva
650 $aVinho
653 $aAtividade antioxidante in vitro
653 $aCompostos bioativos
653 $aCor do vinho
653 $aCor dos espumantes tintos
653 $aEspumante
653 $aMaceração pré-fermentativa
653 $aMétodo tradicional
653 $aMétodo traMétodo tradicional (Champenoise)
700 1 $aSILVA, I. S.
700 1 $aCORREA, L. C.
700 1 $aBIASOTO, A. C. T.
773 $tJournal of Food Science and Technology$gv. 59, n. 8, p. 3245-3255, 2022.
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