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Registro Completo |
Biblioteca(s): |
Embrapa Meio Ambiente. |
Data corrente: |
15/03/2024 |
Data da última atualização: |
15/03/2024 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
BARROS, A. P. A.; SILVA, I. S.; CANDIDO, F.; WAGNER, R.; BIASOTO, A. C. T. |
Afiliação: |
ANA PAULA ANDRÉ BARROS, lnstttuto Federal de Educaçõo. Ciêncla e Tecnologia do Sertão Pernambucano.; ISLAINE SANTOS SILVA, Universidade Federal da Bahia; FERNANDA CANDIDO, Universidade Federal de Santa Maria; ROGER WAGNER, Universidade Federal de Santa Maria; ALINE TELLES BIASOTO MARQUES, CNPMA. |
Título: |
Volatile profile of syrah red sparkling wines produced with different cold pre-fermentative maceration times and their evolution during aging on lees. |
Ano de publicação: |
2023 |
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 168077; SLACAN. |
Páginas: |
1 p. |
Idioma: |
Português |
Conteúdo: |
The growing interest in the production of red sparkling wines has encouraged research into their chemical composition and the contributions of these characteristics to enhance their quality and complexity. This study aimed to evaluate a novel method for winemaking red sparkling wines, using pre-fermentation cold maceration of the grapes. The impact of pre-fermentation cold maceration time (at 8ºC) on the volatile profile of ‘Syrah’ red sparkling wine elaborated by the traditional method was assessed during the autolysis period (3 and 18 months). The following treatments were tested: NM: without cold maceration; M24: maceration for 24 hours; M72: maceration for 72 hours. The volatile compounds were extracted and identified by HS-SPME-GC/FID-GC/MS. Sixty-five volatile compounds were identified and semi-quantified in the samples, including aldehydes, terpenes, ketones, acids, alcohols, and esters, with the latter three classes being more abundant, notably the esters. The use of cold maceration promoted higher concentrations of esters such as ethyl octanoate, ethyl decanoate, and ethyl hexanoate, regardless of the autolysis time of the red sparkling wines. Furthermore, esters such as isoamyl acetate, hexyl acetate, and phenethyl acetate decreased their concentrations after 18 months of autolysis. Additionally, twenty-one compounds presented concentrations above the odor threshold, and the hierarchical cluster and heat map analysis showed that red sparkling wines produced using pre-fermentation cold maceration and 3 months of autolysis stood out in these compounds. In this way, these sparkling wines may potentially exhibit greater aromatic intensity. To assess the accuracy of these findings, a sensory evaluation should be considered to complement this study about the impact of winemaking practices on the quality of red sparkling wines. MenosThe growing interest in the production of red sparkling wines has encouraged research into their chemical composition and the contributions of these characteristics to enhance their quality and complexity. This study aimed to evaluate a novel method for winemaking red sparkling wines, using pre-fermentation cold maceration of the grapes. The impact of pre-fermentation cold maceration time (at 8ºC) on the volatile profile of ‘Syrah’ red sparkling wine elaborated by the traditional method was assessed during the autolysis period (3 and 18 months). The following treatments were tested: NM: without cold maceration; M24: maceration for 24 hours; M72: maceration for 72 hours. The volatile compounds were extracted and identified by HS-SPME-GC/FID-GC/MS. Sixty-five volatile compounds were identified and semi-quantified in the samples, including aldehydes, terpenes, ketones, acids, alcohols, and esters, with the latter three classes being more abundant, notably the esters. The use of cold maceration promoted higher concentrations of esters such as ethyl octanoate, ethyl decanoate, and ethyl hexanoate, regardless of the autolysis time of the red sparkling wines. Furthermore, esters such as isoamyl acetate, hexyl acetate, and phenethyl acetate decreased their concentrations after 18 months of autolysis. Additionally, twenty-one compounds presented concentrations above the odor threshold, and the hierarchical cluster and heat map analysis showed that red sparkling wines produced using p... Mostrar Tudo |
Palavras-Chave: |
Odor-active compounds; Traditional Method. |
Thesagro: |
Vinho. |
Thesaurus Nal: |
Autolysis; Odor compounds. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162873/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168077.pdf
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Marc: |
LEADER 02811nam a2200229 a 4500 001 2162873 005 2024-03-15 008 2023 bl uuuu u00u1 u #d 100 1 $aBARROS, A. P. A. 245 $aVolatile profile of syrah red sparkling wines produced with different cold pre-fermentative maceration times and their evolution during aging on lees.$h[electronic resource] 260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168077; SLACAN.$c2023 300 $a1 p. 520 $aThe growing interest in the production of red sparkling wines has encouraged research into their chemical composition and the contributions of these characteristics to enhance their quality and complexity. This study aimed to evaluate a novel method for winemaking red sparkling wines, using pre-fermentation cold maceration of the grapes. The impact of pre-fermentation cold maceration time (at 8ºC) on the volatile profile of ‘Syrah’ red sparkling wine elaborated by the traditional method was assessed during the autolysis period (3 and 18 months). The following treatments were tested: NM: without cold maceration; M24: maceration for 24 hours; M72: maceration for 72 hours. The volatile compounds were extracted and identified by HS-SPME-GC/FID-GC/MS. Sixty-five volatile compounds were identified and semi-quantified in the samples, including aldehydes, terpenes, ketones, acids, alcohols, and esters, with the latter three classes being more abundant, notably the esters. The use of cold maceration promoted higher concentrations of esters such as ethyl octanoate, ethyl decanoate, and ethyl hexanoate, regardless of the autolysis time of the red sparkling wines. Furthermore, esters such as isoamyl acetate, hexyl acetate, and phenethyl acetate decreased their concentrations after 18 months of autolysis. Additionally, twenty-one compounds presented concentrations above the odor threshold, and the hierarchical cluster and heat map analysis showed that red sparkling wines produced using pre-fermentation cold maceration and 3 months of autolysis stood out in these compounds. In this way, these sparkling wines may potentially exhibit greater aromatic intensity. To assess the accuracy of these findings, a sensory evaluation should be considered to complement this study about the impact of winemaking practices on the quality of red sparkling wines. 650 $aAutolysis 650 $aOdor compounds 650 $aVinho 653 $aOdor-active compounds 653 $aTraditional Method 700 1 $aSILVA, I. S. 700 1 $aCANDIDO, F. 700 1 $aWAGNER, R. 700 1 $aBIASOTO, A. C. T.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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Registros recuperados : 257 | |
24. | | PEREIRA, G. E.; GUERRA, C. C.; BIASOTO, A. C. T.; SILVA, G. A. da. Descrição dos processos de elaboração. In: PEREIRA, G. E.; HOFFMANN, A.; GARRIDO, L. da R.; SILVEIRA, S. V. da (Ed.). Cuidados com a matéria-prima, processos de elaboração, controle da contaminação e de perigos em vinhos e sucos. Brasília, DF: SEBRAE; Bento Gonçalves: Embrapa Uva e Vinho: IBRAVIN, 2011. p. 75-82. (Boas Práticas Agrícolas - BPA; Uva para processamento, 7). Programa de Desenvolvimento da Cadeia Produtiva de Vinhos, Espumantes e Suco de Uva - PAS.Tipo: Capítulo em Livro Técnico-Científico |
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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25. | | PEREIRA, G. E.; GUERRA, C. C.; BIASOTO, A. C. T.; SILVA, G. A. da. Descrição dos processos de elaboração. IN: SILVEIRA, S. V. da; GARRIDO, L. da R.; HOFFMANN, A. (Ed.). Produção integrada de uva para processamento: processos de elaboração de sucos e vinhos, BPA e PPHO. Brasília, DF: Embrapa, 2015. v. 5, cap. 2, p. 16-23.Tipo: Capítulo em Livro Técnico-Científico |
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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26. | | PEREIRA, G. E.; GUERRA, C. C.; BIASOTO, A. C. T.; SILVA, G. A. da. Descrição dos processos de elaboração. IN: SILVEIRA, S. V. da; GARRIDO, L. da R.; HOFFMANN, A. (Ed.). Produção integrada de uva para processamento: processos de elaboração de sucos e vinhos, BPA e APPCC. Brasília, DF: Embrapa, 2015. v. 5, cap. 2, p. 17-23.Tipo: Capítulo em Livro Técnico-Científico |
Biblioteca(s): Embrapa Uva e Vinho. |
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27. | | 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.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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31. | | TORRES, A. P.; OLIVEIRA, J. B. de; BERRON, L.; BIASOTO, A. C. T.; PEREIRA, G. E. Potencial enológico de vinhos de uma região de altitude do Nordeste brasileiro. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 11.; ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 7., 2013, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho, 2013. p. 52.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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33. | | 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.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Uva e Vinho. |
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34. | | MOREIRA, R.; VIEIRA, D.; BIASOTO, A. C. T.; FREITAS, S. T. de; SILVA, F.; SASSI, K. Perfil sensorial do consumidor de uva-passa na região de João Pessoa - PB. In: CONGRESSO INTERNACIONAL DE GASTRONOMIA E CIÊNCIA DE ALIMENTOS, 2., 2016, Fortaleza. Gastronomia: da tradição à inovação - anais. Fortaleza: UFC, 2016. p. 481-482.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido. |
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37. | | PADILHA, C. V. S.; BIASOTO, A. C. T.; CARVALHO, E. S. S.; BRAGARD, L. F. S.; PEREIRA, G. E. Avaliação da preferência dos consumidores de vinhos tintos do vale do São Francisco: uma região em potencial. In: ENCONTRO NACIONAL DE ANALISTAS DE ALIMENTOS, 19.; CONGRESSO LATINO-AMERICANO DE ANALISTAS DE ALIMENTOS, 5., 2015, Natal. Desafios analíticos e segurança alimentar. Natal: LACEN-RN: SESAP: UFRN, 2015. 1 CD-ROM.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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39. | | ARAÚJO, A. J. de B.; VANDERLINDE, R.; OLIVEIRA, J. B.; NASCIMENTO, R. L.; BIASOTO, A. C. T.; PEREIRA, G. E. Aroma profile of Cabernet Sauvignon tropical wines produced in Northeastern of Brazil In: CONGRESO LATINOAMERICANO DE VITICULTURA Y ENOLOGIA, 13., 2011, Santiago do Chile. Sustentabilidad y cambio climático: impacto para la industria vitivinícola. Santiago: Asociación Nacional de Ingenieros Agrónomos Enólogos de Chile, 2011. 1 CD-ROM.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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40. | | SILVA, A. O.; BASSOI, L. H.; SILVA, D. J.; BIASOTO, A. C. T.; LIMA, P. C. P. Adubação orgânica e fertirrigação potássica em videira de vinho Syrah II: compostos fenólicos. In: INOVAGRI INTERNATIONAL MEETING, 4.; CONGRESSO NACIONAL DE IRRIGAÇÃO E DRENAGEM, 26.; SIMPÓSIO BRASILEIRO DE SALINIDADE, 3., 2017, Fortaleza. Anais... Fortaleza: INOVAGRI: ABID: UFC, 2017.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Instrumentação; Embrapa Semiárido. |
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Registros recuperados : 257 | |
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