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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
04/01/2019 |
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Data da última atualização: |
27/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. |
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Afiliação: |
Joyce Fagundes de Souza, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); Antonio Mendes de Souza Nascimento, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); Maria do Socorro Silva Linhares, Graduate Program in Food Science and Technology (PROCTA), Campus Aracaju, Federal University of Sergipe, CEP 49100-000 Sergipe, SE, Brazil; silvinhalinhares2010@hotmail.com; Maria da Conceição Prudêncio Dutra, Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, CEP 48905-680 Juazeiro, BA, Brazil; joyce.fagundes08@gmail.com (J.F.d.S.); antonioenologia@gmail.com (A.M.d.S.N.); maria.cp.dutra@gmail.com (M.d.C.P.D.); Marcos dos Santos Lima, Department of Food Technology, Campus Petrolina, Federal Institute of Sertão Pernambucano, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Beverages, v. 4, n. 89, p. 1-13, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro. Keywords: bottle color; shelf life; Vitis vinifera L.; quality control MenosThe objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were sta... Mostrar Tudo |
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Palavras-Chave: |
Bottle color; Composto fenologico; Espumante Vinhos Moscatel; Syrah Red; Vitis vinifera L. |
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Thesagro: |
Controle de Qualidade; Uva. |
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Thesaurus Nal: |
Quality control; Shelf life. |
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Categoria do assunto: |
--
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/189789/1/beverages-04-00089.pdf
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Marc: |
LEADER 02515naa a2200289 a 4500
001 2103057
005 2019-04-27
008 2018 bl uuuu u00u1 u #d
100 1 $aSOUZA, J. F. de
245 $aEvolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors.$h[electronic resource]
260 $c2018
520 $aThe objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro. Keywords: bottle color; shelf life; Vitis vinifera L.; quality control
650 $aQuality control
650 $aShelf life
650 $aControle de Qualidade
650 $aUva
653 $aBottle color
653 $aComposto fenologico
653 $aEspumante Vinhos Moscatel
653 $aSyrah Red
653 $aVitis vinifera L
700 1 $aNASCIMENTO, A. M. de S.
700 1 $aLINHARES, M. do S. S.
700 1 $aDUTRA, M. da C. P.
700 1 $aLIMA, M. dos S.
700 1 $aPEREIRA, G. E.
773 $tBeverages$gv. 4, n. 89, p. 1-13, 2018.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
24/02/2022 |
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Data da última atualização: |
05/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
WIJAYAWARDENE, N. N.; HYDE, K. D.; DAI, D. Q.; SÁNCHEZ-GARCÍA, M; GOTO, B. T.; SAXENA, R. K.; ERDOGDU, M.; SELÇUK, F.; RAJESHKUMAR, K. C.; APTROOT, A.; BLASZKOWSKI, J.; BOONYUEN, N.; SILVA, G. A. da; SOUZA, F. A. de; DONG, W.; ERTZ, D.; HAELEWATERS, D.; JONES, E. B. G.; KARUNARATHNA, S. C.; KIRK, P. M.; KUKWA, M.; KUMLA, J.; LEONTYEV, D. V.; LUMBSCH, H. T.; MAHARACHCHIKUMBURA, S. S. N.; MARGUNO, F.; MARTÍNEZ-RODRÍGUEZ, P.; MESIC, A.; MONTEIRO, J. S.; OEHL, F.; PAWLOWSKA, J.; PEM, D.; PFLIEGLER, W. P.; PHILLIPS, A. J. L.; POSTA, A.; HE, M. Q.; LI, J. X.; RAZA, M.; SRUTHI, O. P.; SUETRONG, S.; SUWANNARACH, N.; EDERSOO, L.; THIYAGARAJA, V.; TIBPROMMA, S.; TKALCEC, Z.; TOKAREV, Y. S.; WANASINGHE, D. N.; WIJESUNDARA, D. S. A.; WIMALASEANA, S. D. M. K.; MADRID, H.; ZHANG, G. Q.; GAO, Y.; SÁNCHEZ-CASTRO, I.; TANG, L. Z.; STADLER, M.; YURKOV, A.; THINES, M. |
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Afiliação: |
Qujing Normal University; Mae Fah Luang University; Qujing Normal University; Swedish University of Agricultural Sciences; Universidade Federal do Rio Grande do Norte; University Road; Kirsehir Ahi Evran University; Kirsehir Ahi Evran University; National Fungal Culture Collection of India -NFCCI; Universidade Federal de Mato Grosso do Sul; West Pomeranian University of Technology; National Science and Technology Development Agency -NSTDA; Universidade Federal de Pernambuco; FRANCISCO ADRIANO DE SOUZA, CNPMS; Zhongkai University of Agriculture and Engineering; Botanic Garden Meise; University of South Bohemia; King Saud University; Kunming Institute of Botany; Royal Botanic Gardens; University of Gdansk; Chiang Mai University; Skovoroda Kharkiv National Pedagogical University; The Field Museum; University of Electronic Science and Technology of China; University of Silesia in Katowice; Universidad de Granada; Ruder Boskovic Institute; Museu Paraense Emílio Goeldi; Agroscope, Plant Protection Products - Impact and Assessment, Team Applied Ecotoxicology; University of Warsaw; Mae Fah Luang Universit; University of Debrecen; Universidade de Lisboa; Ruder Boskovic Institute; Institute of Microbiology, Chinese Academy of Sciences; Institute of Microbiology, Chinese Academy of Sciences; Institute of Microbiology, Chinese Academy of Sciences; National Fungal Culture Collection of India -NFCCI; National Science and Technology Development Agency -NSTDA; Chiang Mai University; University of Tartu; Mae Fah Luang University; Kunming Institute of Botany; Ruder Boskovic Institute; All-Russian Institute of Plant Protection; Kunming Institute of Botany; National Institute of Fundamental Studies; University of Ruhuna; University of Ruhuna; Qujing Normal University; Qujing Normal University; Estación Experimental del Zaidín; Jiangxi normal University; Technische Universitat Braunschweig; Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures; Goethe University. |
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Título: |
Outline of Fungi and fungus-like taxa-2021. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Mycosphere, v. 13, n. 1, p. 53-453, 2022. |
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DOI: |
https://doi.org/10.5943/mycosphere/13/1/2 |
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Idioma: |
Inglês |
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Conteúdo: |
This paper provides an updated classification of the Kingdom Fungi (including fossil fungi) and fungus-like taxa. Five-hundred and twenty-three (535) notes are provided for newly introduced taxa and for changes that have been made since the previous outline. In the discussion, the latest taxonomic changes in Basidiomycota are provided and the classification of Mycosphaerellales are broadly discussed. Genera listed in Mycosphaerellaceae have been confirmed by DNA sequence analyses, while doubtful genera (DNA sequences being unavailable but traditionally accommodated in Mycosphaerellaceae) are listed in the discussion. Problematic genera in Glomeromycota are also discussed based on phylogenetic results. |
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Thesagro: |
Fungo. |
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Thesaurus NAL: |
Amblyosporidae; Ascomycota; Basidiomycota; Microsporidia. |
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Categoria do assunto: |
S Ciências Biológicas |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/231907/1/Outline-fungi.pdf
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Marc: |
LEADER 02938naa a2200865 a 4500
001 2140383
005 2022-12-05
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.5943/mycosphere/13/1/2$2DOI
100 1 $aWIJAYAWARDENE, N. N.
245 $aOutline of Fungi and fungus-like taxa-2021.$h[electronic resource]
260 $c2022
520 $aThis paper provides an updated classification of the Kingdom Fungi (including fossil fungi) and fungus-like taxa. Five-hundred and twenty-three (535) notes are provided for newly introduced taxa and for changes that have been made since the previous outline. In the discussion, the latest taxonomic changes in Basidiomycota are provided and the classification of Mycosphaerellales are broadly discussed. Genera listed in Mycosphaerellaceae have been confirmed by DNA sequence analyses, while doubtful genera (DNA sequences being unavailable but traditionally accommodated in Mycosphaerellaceae) are listed in the discussion. Problematic genera in Glomeromycota are also discussed based on phylogenetic results.
650 $aAmblyosporidae
650 $aAscomycota
650 $aBasidiomycota
650 $aMicrosporidia
650 $aFungo
700 1 $aHYDE, K. D.
700 1 $aDAI, D. Q.
700 1 $aSÁNCHEZ-GARCÍA, M
700 1 $aGOTO, B. T.
700 1 $aSAXENA, R. K.
700 1 $aERDOGDU, M.
700 1 $aSELÇUK, F.
700 1 $aRAJESHKUMAR, K. C.
700 1 $aAPTROOT, A.
700 1 $aBLASZKOWSKI, J.
700 1 $aBOONYUEN, N.
700 1 $aSILVA, G. A. da
700 1 $aSOUZA, F. A. de
700 1 $aDONG, W.
700 1 $aERTZ, D.
700 1 $aHAELEWATERS, D.
700 1 $aJONES, E. B. G.
700 1 $aKARUNARATHNA, S. C.
700 1 $aKIRK, P. M.
700 1 $aKUKWA, M.
700 1 $aKUMLA, J.
700 1 $aLEONTYEV, D. V.
700 1 $aLUMBSCH, H. T.
700 1 $aMAHARACHCHIKUMBURA, S. S. N.
700 1 $aMARGUNO, F.
700 1 $aMARTÍNEZ-RODRÍGUEZ, P.
700 1 $aMESIC, A.
700 1 $aMONTEIRO, J. S.
700 1 $aOEHL, F.
700 1 $aPAWLOWSKA, J.
700 1 $aPEM, D.
700 1 $aPFLIEGLER, W. P.
700 1 $aPHILLIPS, A. J. L.
700 1 $aPOSTA, A.
700 1 $aHE, M. Q.
700 1 $aLI, J. X.
700 1 $aRAZA, M.
700 1 $aSRUTHI, O. P.
700 1 $aSUETRONG, S.
700 1 $aSUWANNARACH, N.
700 1 $aEDERSOO, L.
700 1 $aTHIYAGARAJA, V.
700 1 $aTIBPROMMA, S.
700 1 $aTKALCEC, Z.
700 1 $aTOKAREV, Y. S.
700 1 $aWANASINGHE, D. N.
700 1 $aWIJESUNDARA, D. S. A.
700 1 $aWIMALASEANA, S. D. M. K.
700 1 $aMADRID, H.
700 1 $aZHANG, G. Q.
700 1 $aGAO, Y.
700 1 $aSÁNCHEZ-CASTRO, I.
700 1 $aTANG, L. Z.
700 1 $aSTADLER, M.
700 1 $aYURKOV, A.
700 1 $aTHINES, M.
773 $tMycosphere$gv. 13, n. 1, p. 53-453, 2022.
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Embrapa Milho e Sorgo (CNPMS) |
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