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Registro Completo |
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Biblioteca(s): |
Embrapa Rondônia; Embrapa Unidades Centrais. |
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Data corrente: |
19/02/2008 |
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Data da última atualização: |
05/11/2020 |
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Tipo da produção científica: |
Documentos |
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Autoria: |
BRITO, L. G.; SILVA NETTO, F. G. da; SALMAN, A. K. D.; SILVA, W. C. da. |
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Afiliação: |
LUCIANA GATTO BRITO, CPAF-RO; Francelino Goulart da Silva Netto, CPAF-RO; ANA KARINA DIAS SALMAN, CPAF-RO; WEBSTEN CESARIO DA SILVA, CPAF-RO. |
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Título: |
Cartilha para o produtor de leite de Rondônia. Vol. I: Instalações, sanidade animal e a Instrução Normativa 51. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
Porto Velho: Embrapa Rondônia, 2005. |
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Volume: |
2v. |
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Páginas: |
45 p. |
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Série: |
(Embrapa Rondônia. Documentos, 100). |
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ISSN: |
0103-9865 |
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Idioma: |
Português |
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Conteúdo: |
Esta cartilha destina-se ao produtor de leite e tem como principal objetivo trazer um conjunto de orientações técnicas, as quais poderão ser utilizadas na propriedade visando o desenvolvimento da atividade leiteira, considerando também as imposições da Instrução Normativa 51, que deverá ser atendida a partir de julho de 2007 pelos produtores de leite das regiões Norte e Nordeste do país. |
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Palavras-Chave: |
Amazônia Ocidental; Instrução normativa; Instrução normativa 51; Pecuária leiteira; Produção de leite; Produtor leiteiro; Rondônia; Western Amazon. |
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Thesagro: |
Gado Leiteiro; Legislação; Legislação Agrária; Leite; Manejo; Produção Leiteira; Transferência de Tecnologia. |
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Thesaurus Nal: |
Dairy cattle; Government, Law and Regulations; Milk production; Technology transfer. |
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Categoria do assunto: |
--
D Governo, Leis e Regulamentações |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/24649/1/doc100-cartilhaprodutorleite.pdf
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Marc: |
LEADER 01615nam a2200409 a 4500
001 1708982
005 2020-11-05
008 2005 bl uuuu u0uu1 u #d
022 $a0103-9865
100 1 $aBRITO, L. G.
245 $aCartilha para o produtor de leite de Rondônia. Vol. I$bInstalações, sanidade animal e a Instrução Normativa 51.
260 $aPorto Velho: Embrapa Rondônia$c2005
300 $a45 p. 2v.
490 $a(Embrapa Rondônia. Documentos, 100).$v2v.
520 $aEsta cartilha destina-se ao produtor de leite e tem como principal objetivo trazer um conjunto de orientações técnicas, as quais poderão ser utilizadas na propriedade visando o desenvolvimento da atividade leiteira, considerando também as imposições da Instrução Normativa 51, que deverá ser atendida a partir de julho de 2007 pelos produtores de leite das regiões Norte e Nordeste do país.
650 $aDairy cattle
650 $aGovernment, Law and Regulations
650 $aMilk production
650 $aTechnology transfer
650 $aGado Leiteiro
650 $aLegislação
650 $aLegislação Agrária
650 $aLeite
650 $aManejo
650 $aProdução Leiteira
650 $aTransferência de Tecnologia
653 $aAmazônia Ocidental
653 $aInstrução normativa
653 $aInstrução normativa 51
653 $aPecuária leiteira
653 $aProdução de leite
653 $aProdutor leiteiro
653 $aRondônia
653 $aWestern Amazon
700 1 $aSILVA NETTO, F. G. da
700 1 $aSALMAN, A. K. D.
700 1 $aSILVA, W. C. da
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Registro original: |
Embrapa Rondônia (CPAF-RO) |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
15/03/2024 |
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Data da última atualização: |
15/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. |
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Afiliação: |
ISLAINE SANTOS SILVA, UNIVERSIDADE FEDERAL DA BAHIA; LUIZ CLÁUDIO CORREA, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ANA PAULA ANDRÉ BARROS, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ALINE TELLES BIASOTO MARQUES, CNPMA. |
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Título: |
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
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. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine. MenosThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the con... Mostrar Tudo |
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Palavras-Chave: |
Thermomaceration; Tropical wine. |
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Thesagro: |
Maceração; Vinho. |
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Thesaurus NAL: |
Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162895/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168527.pdf
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Marc: |
LEADER 03041nam a2200217 a 4500
001 2162895
005 2024-03-15
008 2023 bl uuuu u00u1 u #d
100 1 $aSILVA, I. S.
245 $aEffect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN.$c2023
300 $a1 p.
520 $aThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine.
650 $aBioactive compounds
650 $aMaceração
650 $aVinho
653 $aThermomaceration
653 $aTropical wine
700 1 $aCORREA, L. C.
700 1 $aBARROS, A. P. A.
700 1 $aBIASOTO, A. C. T.
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Embrapa Meio Ambiente (CNPMA) |
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