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Registro Completo |
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
28/11/1994 |
Data da última atualização: |
28/11/1994 |
Autoria: |
MARCHIORI, J. N. C. |
Título: |
Anatomia das madeiras do genero Acacia, nativas e cultivadas na Estado do Rio Grande do Sul |
Ano de publicação: |
1990 |
Fonte/Imprenta: |
Floresta, Curitiba, v.20, n.1/2, p.111-111, 1990 |
ISSN: |
0015-3826 |
Idioma: |
Português |
Palavras-Chave: |
Anatomy. |
Thesagro: |
Anatomia; Madeira. |
Thesaurus Nal: |
wood. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00472naa a2200169 a 4500 001 1283455 005 1994-11-28 008 1990 bl uuuu u00u1 u #d 022 $a0015-3826 100 1 $aMARCHIORI, J. N. C. 245 $aAnatomia das madeiras do genero Acacia, nativas e cultivadas na Estado do Rio Grande do Sul 260 $c1990 650 $awood 650 $aAnatomia 650 $aMadeira 653 $aAnatomy 773 $tFloresta, Curitiba$gv.20, n.1/2, p.111-111, 1990
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Embrapa Florestas (CNPF) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
11/05/2020 |
Data da última atualização: |
24/11/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, C. A. |
Afiliação: |
Karine P. Nicolli, Instituto de Química, Universidade Federal do Rio Grande do Sul; ALINE TELLES BIASOTO MARQUES, CPATSA; CELITO CRIVELLARO GUERRA, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV; LUIZ CLAUDIO CORREA, CPATSA; Juliane E. Welke, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul; Cláudia A. Zini, Instituto de Química, Universidade Federal do Rio Grande do Sul. |
Título: |
Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of cabernet sauvignon wines of Campanha Gaúcha. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Journal Brazilian Chemical Society, v. 31, n. 6, p. 1110-1124, 2020. |
DOI: |
http://dx.doi.org/10.21577/0103-5053.20190276 |
Idioma: |
Inglês |
Conteúdo: |
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass
spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with positive appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols. |
Palavras-Chave: |
Cabernet Sauvignon; Compostos voláteis; Líquido cromatografia; Olfatometria; Perfil sensorial de vinhos. |
Thesagro: |
Composto Fenólico; Uva; Vinho. |
Thesaurus NAL: |
Grapes; Wine grapes. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/212872/1/Effects-of-Soil-and-Vineyard-Characteristics-2020.pdf
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Marc: |
LEADER 02207naa a2200325 a 4500 001 2122207 005 2020-11-24 008 2020 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.21577/0103-5053.20190276$2DOI 100 1 $aNICOLLI, K. P. 245 $aEffects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of cabernet sauvignon wines of Campanha Gaúcha.$h[electronic resource] 260 $c2020 520 $aThe influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with positive appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols. 650 $aGrapes 650 $aWine grapes 650 $aComposto Fenólico 650 $aUva 650 $aVinho 653 $aCabernet Sauvignon 653 $aCompostos voláteis 653 $aLíquido cromatografia 653 $aOlfatometria 653 $aPerfil sensorial de vinhos 700 1 $aBIASOTO, A. C. T. 700 1 $aGUERRA, C. C. 700 1 $aSANTOS, H. P. dos 700 1 $aCORREA, L. C. 700 1 $aWELKE, J. E. 700 1 $aZINI, C. A. 773 $tJournal Brazilian Chemical Society$gv. 31, n. 6, p. 1110-1124, 2020.
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Embrapa Semiárido (CPATSA) |
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