Data/hora: 20/06/2024 20:22:57

Biblioteca(s): 	Embrapa Semiárido; Embrapa Unidades Centrais; Embrapa Uva e Vinho.	
Data corrente: 	16/09/2014	
Data da última atualização: 	21/10/2014	
Autoria: 	NASSUR, R. de C. M. R.; PEREIRA, G. E.; ALVES, J. A.; LIMA, L. C. de O.	
Afiliação: 	GIULIANO ELIAS PEREIRA, CNPUV.	
Título: 	Chemical characteristics of grape juices from different cultivar and rootstock combinations.	
Ano de publicação: 	2014	
Fonte/Imprenta: 	Pesquisa Agropecuária Brasileira, v. 49, n. 7, p. 540-545, 2014.	
Idioma: 	Inglês	
Notas: 	DOI: 10.1590/S0100-204X2014000700006	
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.	
Palavras-Chave: 	Amina biogência; Aminas biogênicas; Análise de componenetes principais; Antocianinas; Características químicas; Fenólico; Fenólicos; Suco de uva.	
Thesagro: 	Antocianina; Porta enxerto; Propriedade físico-química; Uva; Viticultura; Vitis Labrusca.	
Thesaurus Nal: 	Anthocyanins; Biogenic amines; Grapes; Principal component analysis.	
Categoria do assunto: 	--
F Plantas e Produtos de Origem Vegetal	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/110334/1/Pereira-PAB.pdf
http://ainfo.cnptia.embrapa.br/digital/bitstream/item/203741/1/Chemical-characteristics-of-grape-juices-trom-different-cultivar-and-rootstock-combinations.pdf
http://ainfo.cnptia.embrapa.br/digital/bitstream/item/108655/1/Chemical-characteristics.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CPATSA - (53431-1) - UPC - AP - PP -  -  -  - DIS
AI-SEDE - (56722-1) - UPE - AP - PP - 630.72081 - P474 -  - DIS
CNPUV - (15387-1) - UPC - AP - DD -  -  -  - DIS