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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
18/05/2015 |
Data da última atualização: |
18/05/2015 |
Autoria: |
GÓMEZ-MIGUEL, V. D.; SOTÉS, V. |
Título: |
El manganeso y la viticultura: una revisión. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Madrid: Ministerio de Agricultura, alimentación y Medio Ambiente, 2014. |
Páginas: |
82 |
Idioma: |
Português |
Conteúdo: |
1. Introducción
2. Origen de la información
3. Importancia del Mn
4. Fuentes de Mn. Ciclo del Mn
5. El Mn en el Suelo
5.1. Formas y factores de control
5.2. Determinación, calibrado y contenido
5.3. Deficiencia y exceso. Corrección
5.4. Distribución del Mn
6. El Mn en la planta
6.1. Funciones
6.2. Extracción
6.3. Concentración
6.4. Carencia y toxicidad
7. El Mn en el producto
7.1. En la Uva y en las pepitas
7.2. En el mosto y en el vino
8. Conclusiones específicas
9. Conclusiones generales y propuestas
10. Bibliografía
Apéndice A. Datos de análisis de Mn en vinos |
Palavras-Chave: |
Vinicultura. |
Thesagro: |
Manganês; Vinho. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01028nam a2200169 a 4500 001 2015659 005 2015-05-18 008 2014 bl uuuu 00u1 u #d 100 1 $aGÓMEZ-MIGUEL, V. D. 245 $aEl manganeso y la viticultura$buna revisión. 260 $aMadrid: Ministerio de Agricultura, alimentación y Medio Ambiente$c2014 300 $a82 520 $a1. Introducción 2. Origen de la información 3. Importancia del Mn 4. Fuentes de Mn. Ciclo del Mn 5. El Mn en el Suelo 5.1. Formas y factores de control 5.2. Determinación, calibrado y contenido 5.3. Deficiencia y exceso. Corrección 5.4. Distribución del Mn 6. El Mn en la planta 6.1. Funciones 6.2. Extracción 6.3. Concentración 6.4. Carencia y toxicidad 7. El Mn en el producto 7.1. En la Uva y en las pepitas 7.2. En el mosto y en el vino 8. Conclusiones específicas 9. Conclusiones generales y propuestas 10. Bibliografía Apéndice A. Datos de análisis de Mn en vinos 650 $aManganês 650 $aVinho 653 $aVinicultura 700 1 $aSOTÉS, V.
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Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
06/10/2017 |
Data da última atualização: |
23/05/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A. |
Afiliação: |
Karine P. Nicolli, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; Érica A. Souza-Silva, Chemistry Department,UniversidadeFederaldeSão Paulo(UNIFESP),09972-270Diadema,Brazil; CELITO CRIVELLARO GUERRA, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV; JulianeE.Welke, Institute ofFoodScienceandTechnology,UFRGS,91501970PortoAlegre,RS,Brazil; Cláudia A.Zini, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil. |
Título: |
Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Food Chemistry, v. 243, p. 103-117, 2018. [online] |
Idioma: |
Inglês |
Conteúdo: |
For the first time, the in fluence of different vine management was evaluated in relation to volatile profile and sensory perception through GC × GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC × GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC × GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits. |
Palavras-Chave: |
Chromatography analyses; GC-O; HS-SPME-GC × GC/TOFM; HS-SPME-GC ×GC/TOFMS; QDA; Vine management; Wine aroma. |
Thesagro: |
Uva. |
Thesaurus NAL: |
Canopy; Grapes; Volatile compounds. |
Categoria do assunto: |
-- F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/164739/1/Food-Chemistry-243-2018-103117-Nicolli.pdf
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Marc: |
LEADER 01941naa a2200325 a 4500 001 2076841 005 2019-05-23 008 2018 bl uuuu u00u1 u #d 100 1 $aNICOLLI, K. P. 245 $aSensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma$h[electronic resource] 260 $c2018 520 $aFor the first time, the in fluence of different vine management was evaluated in relation to volatile profile and sensory perception through GC × GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC × GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC × GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits. 650 $aCanopy 650 $aGrapes 650 $aVolatile compounds 650 $aUva 653 $aChromatography analyses 653 $aGC-O 653 $aHS-SPME-GC × GC/TOFM 653 $aHS-SPME-GC ×GC/TOFMS 653 $aQDA 653 $aVine management 653 $aWine aroma 700 1 $aBIASOTO, A. C. T. 700 1 $aSOUZA-SILVA, E. A. 700 1 $aGUERRA, C. C. 700 1 $aSANTOS, H. P. dos 700 1 $aWELKE, J. E. 700 1 $aZINI, C. A. 773 $tFood Chemistry$gv. 243, p. 103-117, 2018. [online]
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