|
|
Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão; Embrapa Milho e Sorgo. |
Data corrente: |
14/01/2019 |
Data da última atualização: |
14/01/2019 |
Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
Autoria: |
ABREU, A. de F. B.; RAMALHO, M. A. P.; CARNEIRO, J. E. de S.; MELO, L. C.; PEREIRA, H. S.; SOUZA, T. L. P. O. de; PAULA JÚNIOR, T. J. de; SOUZA, E. A. de; PEREIRA FILHO, I. A.; MARTINS, M.; DEL GIÚDICE, M. P.; VIEIRA, R. F. |
Afiliação: |
ANGELA DE FATIMA BARBOSA ABREU, CNPAF; MAGNO ANTONIO PATTO RAMALHO, UFLA; JOSÉ EUSTÁQUIO DE SOUZA CARNEIRO, UFV; LEONARDO CUNHA MELO, CNPAF; HELTON SANTOS PEREIRA, CNPAF; THIAGO LIVIO PESSOA OLIV DE SOUZA, CNPAF; TRAZILBO JOSÉ DE PAULA JÚNIOR, EPAMIG; ELAINE APARECIDA DE SOUZA, UFLA; ISRAEL ALEXANDRE PEREIRA FILHO, CNPMS; MAURÍCIO MARTINS, UFU; MARCOS PAIVA DEL GIÚDICE, UFV; ROGERIO FARIA VIEIRA, EPAMIG. |
Título: |
BRSMG Uai: cultivar de feijão tipo carioca com planta de arquitetura ereta. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2018. |
Páginas: |
7 p. |
Série: |
(Embrapa Arroz e Feijão. Comunicado técnico, 246). |
ISSN: |
1678-961X |
Idioma: |
Português |
Conteúdo: |
A cultivar BRSMG Uai foi obtida pelo método da hibridação em um programa de seleção recorrente visando a obtenção de progênies com grãos tipo carioca, com arquitetura ereta de planta e boa produtividade. |
Palavras-Chave: |
BRSMG Uai; Planta de arquitetura ereta. |
Thesagro: |
Feijão; Melhoramento Genético Vegetal; Phaseolus vulgaris; Variedade. |
Thesaurus Nal: |
Breeding; Grain yield; Plant architecture; Varieties. |
Categoria do assunto: |
G Melhoramento Genético |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/190356/1/CNPAF-2018-ct246.pdf
|
Marc: |
LEADER 01378nam a2200397 a 4500 001 2103800 005 2019-01-14 008 2018 bl uuuu u0uu1 u #d 022 $a1678-961X 100 1 $aABREU, A. de F. B. 245 $aBRSMG Uai$bcultivar de feijão tipo carioca com planta de arquitetura ereta.$h[electronic resource] 260 $aSanto Antônio de Goiás: Embrapa Arroz e Feijão$c2018 300 $a7 p. 490 $a(Embrapa Arroz e Feijão. Comunicado técnico, 246). 520 $aA cultivar BRSMG Uai foi obtida pelo método da hibridação em um programa de seleção recorrente visando a obtenção de progênies com grãos tipo carioca, com arquitetura ereta de planta e boa produtividade. 650 $aBreeding 650 $aGrain yield 650 $aPlant architecture 650 $aVarieties 650 $aFeijão 650 $aMelhoramento Genético Vegetal 650 $aPhaseolus vulgaris 650 $aVariedade 653 $aBRSMG Uai 653 $aPlanta de arquitetura ereta 700 1 $aRAMALHO, M. A. P. 700 1 $aCARNEIRO, J. E. de S. 700 1 $aMELO, L. C. 700 1 $aPEREIRA, H. S. 700 1 $aSOUZA, T. L. P. O. de 700 1 $aPAULA JÚNIOR, T. J. de 700 1 $aSOUZA, E. A. de 700 1 $aPEREIRA FILHO, I. A. 700 1 $aMARTINS, M. 700 1 $aDEL GIÚDICE, M. P. 700 1 $aVIEIRA, R. F.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
01/08/2016 |
Data da última atualização: |
08/03/2019 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
TONIETTO, J.; ZANUS, M. C.; GUERRA, C. C. |
Afiliação: |
JORGE TONIETTO, CNPUV; MAURO CELSO ZANUS, CNPUV; CELITO CRIVELLARO GUERRA, CNPUV. |
Título: |
Effet du climat viticole sur la perception sensorielle du vin: éléments méthodologiques pour une modélisation au niveau mondial. |
Ano de publicação: |
2008 |
Fonte/Imprenta: |
In: CONGRÉS INTERNATIONAL DES TERROIRS VITICOLES, 7., INTERNATIONAL TERROIR CONGRESS, 7., 2008, Nyon, Suisse. Comptes rendus... Nyon, Suisse: Agroscope Changins-Wädenswil ACW. v.1, 2008. p.149-153. |
Idioma: |
Francês |
Conteúdo: |
Summary The objective of this study was to develop a methodology capable of modeling the effect of viticultural climate on wine sensory characteristics. The climate was defined by the Géoviticulture Multicriteria Climatic Classification System (Tonietto and Carbonneau, 2004), based on the Heliothermal index (HI), Cool Night index (CI) and Dryness index (DI). The sensory wine description was made according with the methodology established by Zanus and Tonietto (2007). In this study we focused on the 5 principal wine producing regions of Brazil: Serra Gaúcha, Serra do Sudeste, Campanha (Meridional and Central), Planalto Catarinense and Vale do Submédio São Francisco. The results from Principal Component Analysis (PCA) show the HI and CI opposed to the DI. High HI values were associated to a lower perception of acidity, as well as to a lower perception of concentration (palate) and persistence by mouth. For the red wines, high HI values were positively associated with alcohol (palate), conversely to the DI index, which showed high values related to the perception of tanins and acidity. The higher the CI, the lower were the color intensity, tanins, concentration and persistence by mouth. It may be concluded that viticultural climate - expressed by the HI, CI and DI indexes ? adequately explained much of the sensory differences of the wines made in different regions. The methodology proposed and the enlargement of the database it will maybe open the possibility of modeling the part of wine sensory characteristics as dependent variables of the viticultural climate, as defined by the Géoviticulture MCC System. Keywords: viticultural climate, modeling, wine, tipicity. MenosSummary The objective of this study was to develop a methodology capable of modeling the effect of viticultural climate on wine sensory characteristics. The climate was defined by the Géoviticulture Multicriteria Climatic Classification System (Tonietto and Carbonneau, 2004), based on the Heliothermal index (HI), Cool Night index (CI) and Dryness index (DI). The sensory wine description was made according with the methodology established by Zanus and Tonietto (2007). In this study we focused on the 5 principal wine producing regions of Brazil: Serra Gaúcha, Serra do Sudeste, Campanha (Meridional and Central), Planalto Catarinense and Vale do Submédio São Francisco. The results from Principal Component Analysis (PCA) show the HI and CI opposed to the DI. High HI values were associated to a lower perception of acidity, as well as to a lower perception of concentration (palate) and persistence by mouth. For the red wines, high HI values were positively associated with alcohol (palate), conversely to the DI index, which showed high values related to the perception of tanins and acidity. The higher the CI, the lower were the color intensity, tanins, concentration and persistence by mouth. It may be concluded that viticultural climate - expressed by the HI, CI and DI indexes ? adequately explained much of the sensory differences of the wines made in different regions. The methodology proposed and the enlargement of the database it will maybe open the possibility of modeling the pa... Mostrar Tudo |
Palavras-Chave: |
Tipicity. |
Thesagro: |
Clima; Vinho; Viticultura. |
Categoria do assunto: |
A Sistemas de Cultivo |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/145962/1/tonietto-zanus-guerra-2008.pdf
|
Marc: |
LEADER 02411nam a2200181 a 4500 001 2049981 005 2019-03-08 008 2008 bl uuuu u00u1 u #d 100 1 $aTONIETTO, J. 245 $aEffet du climat viticole sur la perception sensorielle du vin$béléments méthodologiques pour une modélisation au niveau mondial.$h[electronic resource] 260 $aIn: CONGRÉS INTERNATIONAL DES TERROIRS VITICOLES, 7., INTERNATIONAL TERROIR CONGRESS, 7., 2008, Nyon, Suisse. Comptes rendus... Nyon, Suisse: Agroscope Changins-Wädenswil ACW. v.1, 2008. p.149-153.$c2008 520 $aSummary The objective of this study was to develop a methodology capable of modeling the effect of viticultural climate on wine sensory characteristics. The climate was defined by the Géoviticulture Multicriteria Climatic Classification System (Tonietto and Carbonneau, 2004), based on the Heliothermal index (HI), Cool Night index (CI) and Dryness index (DI). The sensory wine description was made according with the methodology established by Zanus and Tonietto (2007). In this study we focused on the 5 principal wine producing regions of Brazil: Serra Gaúcha, Serra do Sudeste, Campanha (Meridional and Central), Planalto Catarinense and Vale do Submédio São Francisco. The results from Principal Component Analysis (PCA) show the HI and CI opposed to the DI. High HI values were associated to a lower perception of acidity, as well as to a lower perception of concentration (palate) and persistence by mouth. For the red wines, high HI values were positively associated with alcohol (palate), conversely to the DI index, which showed high values related to the perception of tanins and acidity. The higher the CI, the lower were the color intensity, tanins, concentration and persistence by mouth. It may be concluded that viticultural climate - expressed by the HI, CI and DI indexes ? adequately explained much of the sensory differences of the wines made in different regions. The methodology proposed and the enlargement of the database it will maybe open the possibility of modeling the part of wine sensory characteristics as dependent variables of the viticultural climate, as defined by the Géoviticulture MCC System. Keywords: viticultural climate, modeling, wine, tipicity. 650 $aClima 650 $aVinho 650 $aViticultura 653 $aTipicity 700 1 $aZANUS, M. C. 700 1 $aGUERRA, C. C.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Uva e Vinho (CNPUV) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|