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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Unidades Centrais; Embrapa Uva e Vinho. |
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Data corrente: |
16/09/2014 |
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Data da última atualização: |
21/10/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
NASSUR, R. de C. M. R.; PEREIRA, G. E.; ALVES, J. A.; LIMA, L. C. de O. |
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Afiliação: |
GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Chemical characteristics of grape juices from different cultivar and rootstock combinations. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 49, n. 7, p. 540-545, 2014. |
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Idioma: |
Inglês |
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Notas: |
DOI: 10.1590/S0100-204X2014000700006 |
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Conteúdo: |
The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar. |
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Palavras-Chave: |
Amina biogência; Aminas biogênicas; Análise de componenetes principais; Antocianinas; Características químicas; Fenólico; Fenólicos; Suco de uva. |
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Thesagro: |
Antocianina; Porta enxerto; Propriedade físico-química; Uva; Viticultura; Vitis Labrusca. |
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Thesaurus Nal: |
Anthocyanins; Biogenic amines; Grapes; Principal component analysis. |
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Categoria do assunto: |
--
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/110334/1/Pereira-PAB.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/203741/1/Chemical-characteristics-of-grape-juices-trom-different-cultivar-and-rootstock-combinations.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/108655/1/Chemical-characteristics.pdf
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Marc: |
LEADER 02384naa a2200385 a 4500
001 1997941
005 2014-10-21
008 2014 bl uuuu u00u1 u #d
100 1 $aNASSUR, R. de C. M. R.
245 $aChemical characteristics of grape juices from different cultivar and rootstock combinations.
260 $c2014
500 $aDOI: 10.1590/S0100-204X2014000700006
520 $aThe objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar.
650 $aAnthocyanins
650 $aBiogenic amines
650 $aGrapes
650 $aPrincipal component analysis
650 $aAntocianina
650 $aPorta enxerto
650 $aPropriedade físico-química
650 $aUva
650 $aViticultura
650 $aVitis Labrusca
653 $aAmina biogência
653 $aAminas biogênicas
653 $aAnálise de componenetes principais
653 $aAntocianinas
653 $aCaracterísticas químicas
653 $aFenólico
653 $aFenólicos
653 $aSuco de uva
700 1 $aPEREIRA, G. E.
700 1 $aALVES, J. A.
700 1 $aLIMA, L. C. de O.
773 $tPesquisa Agropecuária Brasileira$gv. 49, n. 7, p. 540-545, 2014.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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