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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
20/08/2012 |
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Data da última atualização: |
25/04/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CORREA, L. C.; BIASOTO, A. C. T.; SILVA, P. T. de S. e; PEREIRA, G. E.; RYBKA, A. C. P. |
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Afiliação: |
LUIZ CLAUDIO CORREA, CPATSA; ALINE CAMARAO TELLES BIASOTO, CPATSA; PAULA TEREZA DE SOUZA E SILVA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; ANA CECILIA POLONI RYBKA, CPATSA. |
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Título: |
Development and validation of methodology for the determination of sugars in must, grape juice and different types of wine. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
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. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
Sucrose is the main sugar translocated from leaves to fruit in vines, but glucose and fructose predominate in grape berry at all developmental stages. After sucrose inversion, the glucose can penetrate quicker to the metabolic pathways. Fermentation is carried out by different types of yeast, witch consume sugars transforming them into alcohol. A method was developed and validated by high performance liquid chromatography to quantify the glucose, fructose and sucrose present in grapes, grape juice and wine. The mobile phase was MilliQ® water, the flow rate 0.5mL.min-1, and detection was by refractive index. The must, grape juices, sweet and dry red wines, with and without chaptalization, white and late harvest dessert wines, were analyzed. The recovery of standards was between 80.44 and 108.22% for all samples and sugars analyzed, validating the method. Repeatability (CV%) was 0.68% for sucrose, 2.93% for glucose and 3.36% for fructose, and the intermediate precision ranged from 1.42 to 2.39%. The quantification curves for the three sugars analyzed were from 25-1600mg.L-1, with R2 ranging from 0.9997 to 0.9999. The sweet red wine without chapatalization, contained the most sucrose (93,01g.L-1), while the dessert wine conteined 255mg.L- 1. Sucrose was not detected in the must and grape juices (detection limit 4.77mg.L-1), but these samples stood out from the others for the fructose and glucose contents. The method was show to be precise and accurate for the quantification of sugars in musts, grape juices and wines. MenosSucrose is the main sugar translocated from leaves to fruit in vines, but glucose and fructose predominate in grape berry at all developmental stages. After sucrose inversion, the glucose can penetrate quicker to the metabolic pathways. Fermentation is carried out by different types of yeast, witch consume sugars transforming them into alcohol. A method was developed and validated by high performance liquid chromatography to quantify the glucose, fructose and sucrose present in grapes, grape juice and wine. The mobile phase was MilliQ® water, the flow rate 0.5mL.min-1, and detection was by refractive index. The must, grape juices, sweet and dry red wines, with and without chaptalization, white and late harvest dessert wines, were analyzed. The recovery of standards was between 80.44 and 108.22% for all samples and sugars analyzed, validating the method. Repeatability (CV%) was 0.68% for sucrose, 2.93% for glucose and 3.36% for fructose, and the intermediate precision ranged from 1.42 to 2.39%. The quantification curves for the three sugars analyzed were from 25-1600mg.L-1, with R2 ranging from 0.9997 to 0.9999. The sweet red wine without chapatalization, contained the most sucrose (93,01g.L-1), while the dessert wine conteined 255mg.L- 1. Sucrose was not detected in the must and grape juices (detection limit 4.77mg.L-1), but these samples stood out from the others for the fructose and glucose contents. The method was show to be precise and accurate for the quantification of ... Mostrar Tudo |
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Palavras-Chave: |
Grapes vinifera; Suco de uva. |
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Thesagro: |
Açúcar; Análise química; Enologia; Mosto; Sacarose; Suco; Uva; Vinho. |
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Thesaurus Nal: |
Grapes; sucrose. |
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Categoria do assunto: |
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F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/931636/1/DEVELOPMENT-AND-VALIDATION-OF-METHODOLOGY-2012.pdf
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Marc: |
LEADER 02587nam a2200313 a 4500
001 1931636
005 2022-04-25
008 2012 bl uuuu u00u1 u #d
100 1 $aCORREA, L. C.
245 $aDevelopment and validation of methodology for the determination of sugars in must, grape juice and different types of wine.
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA$c2012
300 $c1 CD-ROM.
520 $aSucrose is the main sugar translocated from leaves to fruit in vines, but glucose and fructose predominate in grape berry at all developmental stages. After sucrose inversion, the glucose can penetrate quicker to the metabolic pathways. Fermentation is carried out by different types of yeast, witch consume sugars transforming them into alcohol. A method was developed and validated by high performance liquid chromatography to quantify the glucose, fructose and sucrose present in grapes, grape juice and wine. The mobile phase was MilliQ® water, the flow rate 0.5mL.min-1, and detection was by refractive index. The must, grape juices, sweet and dry red wines, with and without chaptalization, white and late harvest dessert wines, were analyzed. The recovery of standards was between 80.44 and 108.22% for all samples and sugars analyzed, validating the method. Repeatability (CV%) was 0.68% for sucrose, 2.93% for glucose and 3.36% for fructose, and the intermediate precision ranged from 1.42 to 2.39%. The quantification curves for the three sugars analyzed were from 25-1600mg.L-1, with R2 ranging from 0.9997 to 0.9999. The sweet red wine without chapatalization, contained the most sucrose (93,01g.L-1), while the dessert wine conteined 255mg.L- 1. Sucrose was not detected in the must and grape juices (detection limit 4.77mg.L-1), but these samples stood out from the others for the fructose and glucose contents. The method was show to be precise and accurate for the quantification of sugars in musts, grape juices and wines.
650 $aGrapes
650 $asucrose
650 $aAçúcar
650 $aAnálise química
650 $aEnologia
650 $aMosto
650 $aSacarose
650 $aSuco
650 $aUva
650 $aVinho
653 $aGrapes vinifera
653 $aSuco de uva
700 1 $aBIASOTO, A. C. T.
700 1 $aSILVA, P. T. de S. e
700 1 $aPEREIRA, G. E.
700 1 $aRYBKA, A. C. P.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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| Registros recuperados : 257 | |
| 63. |  | SILVA, D. J.; BARROS, J. Q; LIMA, P. C. P.; SANTOS, R. T. dos S. e; BIASOTO, A. C. T. Qualidade da uva Syrah submetida à fertirrigação com nitrogênio e potássio: 4º ciclo de produção. In: ENCONTRO NACIONAL, 20.; CONGRESSO LATINO AMERICANO DE ANALISTAS DE ALIMENTOS, 6., 2017. Belém, PA. Segurança e qualidade de alimentos. Belém, PA: LACEN: UFPA, 2017. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 64. | | MENEZES, T. R. de; OLIVEIRA, J. B. de; ARAÚJO, A. J. de B.; PEREIRA, G. E.; BIASOTO, A. C. T. Qualidade do vinho Syrah sob diferentes tratamentos de desponte de ramos e desfolha no primeiro ciclo de produção. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 8., 2013, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2013. p. 313-319. (Embrapa Semiárido. Documentos, 253).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 66. | | VALENTIM, M. S.; LIMA, M. A. C. de; TRINDADE, D. C. G. da; RIBEIRO, T. P.; BIASOTO, A. C. T. Maturação e qualidade de uvas Syrah produzidas no segundo semestre do ano no Vale do São Francisco. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 8., 2013, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2013. p. 289-295. (Embrapa Semiárido. Documentos, 253).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 67. | | SILVA, G. N. da; SILVA, T. de M.; DEON, M. D.; BIASOTO, A. C. T.; CHAVES, A. R. de M. Nutrição e ecofisiologia de videira Aragonez com a aplicação de tratamentos para alteração do balanço de cátions do solo. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 13., 2018, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2018. p. 377-383. (Embrapa Semiárido. Documentos, 283).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 68. | | PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORREA, L. C.; LIMA, M. dos S.; PEREIRA, G. E. 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. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 58.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 70. | | 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.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 77. | | RYBKA, A. C. P.; FÉLIX, L. D.; FREITAS, S. T. de; SOUZA, F. de F.; BIASOTO, A. C. T. Efeito da formulação na qualidade nutricional do suco de acerola Junko após armazenamento. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 26., 2019, Juazeiro, BA/Petrolina, PE. Fruticultura de precisão: desafios e oportunidades - anais. Petrolina: Embrapa Semiárido: UNIVASF: SBF, 2019. p. 2871-2874.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 78. | | CORREA, L. C.; BIASOTO, A. C. T.; SILVA, P. T. de S. e; PEREIRA, G. E.; RYBKA, A. C. P. Development and validation of methodology for the determination of sugars in must, grape juice and different types of wine. 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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| Registros recuperados : 257 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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