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Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
22/04/2014 |
Data da última atualização: |
22/04/2014 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BIASOTO, A. C. T.; NETTO, F. M.; MARQUES, E. J. N.; SILVA, M. A. A. P. da. |
Afiliação: |
ALINE TELLES BIASOTO MARQUES, CPATSA; FLÁVIA MARIA NETTO, UNICAMP; EMANUEL JOSÉ NASCIMENTO MARQUES, UNICAMP; MARIA APARECIDA AZEVEDO PEREIRA DA SILVA, UNICAMP. |
Título: |
Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Food Research International, v. 62, p. 456-466, 2014. |
Idioma: |
Português |
Conteúdo: |
Wines produced from non-Vitis vinifera varieties have great economic importance in Brazil and represent more than 80% of the national production, but scientific information regarding the quality of these wines is rare. The objective of this researchwas to determine consumer acceptability, the sensory profile and the chemical composition of the most consumed Brazilian red wines produced with Vitis labrusca and promising hybrid varieties, identifying the parameters that drive the preference of consumers. Commercial wines collected directly from differentwineries were evaluated regarding their overall acceptance by 120 consumers. Twelve trained panelists developed the sensory profile of the wines using Quantitative Descriptive Analysis (QDA). Physicochemical analyses carried out to determine the pH, titratable and volatile acidity, total solids, alcohol degree, total phenolics, free SO2 and the reducing sugar contents of the wines. The datawas analyzed by ANOVA, Tukey test, Internal Preference Mapping (MDPREF), Cluster analysis, Principal Component Analysis (PCA), Partial Least Square regression (PLS), and Extended Internal Preference Map (EPM). In general wines produced from Ives (V. labrusca) grape showed higher aroma/flavor notes described as sweet, grape, grape juice, blackberry and roses. The wines produced from the hybrid grape Máximo differed from those elaborated with the variety Ives, especially due to their higher intensity of earthy/mushroom, vegetative/green beans, woody and yeast sensory notes. The PLS and EPM analyses indicated that fruity notes associated with the aroma and flavor of grape and grape juice were sensory drivers of Brazilian consumers' preference. On the other hand, the majority of the consumers did not like the sensory notes described as earthy/mushroom, vegetative/green beans and yeast found in the wines produced from Máximo. The wine elaborated exclusively with the hybrid Seibel 2 and the wine containing the V. labrusca grapes Ives and Isabella were preferred by the majority of the consumers and only a minor segment of consumers appreciated the wines elaborated solely with Máximo grape. Thus the hybrid grape Seibel 2 and the recently developed hybrid Máximo were shown to be promising varieties for the winemaking of quality wines in Brazilian regions where the environmental conditions are not good for the cultivation of V. vinifera varieties. MenosWines produced from non-Vitis vinifera varieties have great economic importance in Brazil and represent more than 80% of the national production, but scientific information regarding the quality of these wines is rare. The objective of this researchwas to determine consumer acceptability, the sensory profile and the chemical composition of the most consumed Brazilian red wines produced with Vitis labrusca and promising hybrid varieties, identifying the parameters that drive the preference of consumers. Commercial wines collected directly from differentwineries were evaluated regarding their overall acceptance by 120 consumers. Twelve trained panelists developed the sensory profile of the wines using Quantitative Descriptive Analysis (QDA). Physicochemical analyses carried out to determine the pH, titratable and volatile acidity, total solids, alcohol degree, total phenolics, free SO2 and the reducing sugar contents of the wines. The datawas analyzed by ANOVA, Tukey test, Internal Preference Mapping (MDPREF), Cluster analysis, Principal Component Analysis (PCA), Partial Least Square regression (PLS), and Extended Internal Preference Map (EPM). In general wines produced from Ives (V. labrusca) grape showed higher aroma/flavor notes described as sweet, grape, grape juice, blackberry and roses. The wines produced from the hybrid grape Máximo differed from those elaborated with the variety Ives, especially due to their higher intensity of earthy/mushroom, vegetative/green beans, ... Mostrar Tudo |
Palavras-Chave: |
Análises físico-químicas; Híbridos uvas; Perfil sensorial; Teste de consumidor; Vinho tinto; Vitivinicultura. |
Thesagro: |
Uva; Vitis Labrusca; Vitis Vinifera. |
Thesaurus Nal: |
Grapes. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/101277/1/Aline-2014.pdf
|
Marc: |
LEADER 03227naa a2200277 a 4500 001 1984846 005 2014-04-22 008 2014 bl uuuu u00u1 u #d 100 1 $aBIASOTO, A. C. T. 245 $aAcceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes.$h[electronic resource] 260 $c2014 520 $aWines produced from non-Vitis vinifera varieties have great economic importance in Brazil and represent more than 80% of the national production, but scientific information regarding the quality of these wines is rare. The objective of this researchwas to determine consumer acceptability, the sensory profile and the chemical composition of the most consumed Brazilian red wines produced with Vitis labrusca and promising hybrid varieties, identifying the parameters that drive the preference of consumers. Commercial wines collected directly from differentwineries were evaluated regarding their overall acceptance by 120 consumers. Twelve trained panelists developed the sensory profile of the wines using Quantitative Descriptive Analysis (QDA). Physicochemical analyses carried out to determine the pH, titratable and volatile acidity, total solids, alcohol degree, total phenolics, free SO2 and the reducing sugar contents of the wines. The datawas analyzed by ANOVA, Tukey test, Internal Preference Mapping (MDPREF), Cluster analysis, Principal Component Analysis (PCA), Partial Least Square regression (PLS), and Extended Internal Preference Map (EPM). In general wines produced from Ives (V. labrusca) grape showed higher aroma/flavor notes described as sweet, grape, grape juice, blackberry and roses. The wines produced from the hybrid grape Máximo differed from those elaborated with the variety Ives, especially due to their higher intensity of earthy/mushroom, vegetative/green beans, woody and yeast sensory notes. The PLS and EPM analyses indicated that fruity notes associated with the aroma and flavor of grape and grape juice were sensory drivers of Brazilian consumers' preference. On the other hand, the majority of the consumers did not like the sensory notes described as earthy/mushroom, vegetative/green beans and yeast found in the wines produced from Máximo. The wine elaborated exclusively with the hybrid Seibel 2 and the wine containing the V. labrusca grapes Ives and Isabella were preferred by the majority of the consumers and only a minor segment of consumers appreciated the wines elaborated solely with Máximo grape. Thus the hybrid grape Seibel 2 and the recently developed hybrid Máximo were shown to be promising varieties for the winemaking of quality wines in Brazilian regions where the environmental conditions are not good for the cultivation of V. vinifera varieties. 650 $aGrapes 650 $aUva 650 $aVitis Labrusca 650 $aVitis Vinifera 653 $aAnálises físico-químicas 653 $aHíbridos uvas 653 $aPerfil sensorial 653 $aTeste de consumidor 653 $aVinho tinto 653 $aVitivinicultura 700 1 $aNETTO, F. M. 700 1 $aMARQUES, E. J. N. 700 1 $aSILVA, M. A. A. P. da 773 $tFood Research International$gv. 62, p. 456-466, 2014.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Biblioteca |
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Registros recuperados : 257 | |
24. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
25. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
26. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
27. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
31. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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. |
| ![Visualizar detalhes do registro](/consulta/web/img/visualizar.png) ![Acesso ao objeto digital](/consulta/web/img/pdf.png) ![Imprime registro no formato completo](/consulta/web/img/print.png) |
33. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | 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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Nenhum registro encontrado para a expressão de busca informada. |
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