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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
01/02/2010 |
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Data da última atualização: |
24/10/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
HOFF, R.; DUCATI, J. R.; BERGAMNN, M. |
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Afiliação: |
ROSEMARY HOFF, CNPUV; JORGE RICARDO DUCATI, UFRGS; MAGDA BERGMANN, CPRM. |
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Título: |
Comparação de dados de modelo digital de elevação - MDE: ASTER e SRTM por processamento digital de imagem para identificação de terroir vitivinícola na Folha Encruzilhada do Sul, RS, Brasil. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: SIMPÓSIO BRASILEIRO DE SENSORIAMENTO REMOTO, 14., 2009, Natal. Anais... São José dos Campos: INPE, 2009. |
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Idioma: |
Português |
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Conteúdo: |
In the ?Metade Sul? region, Rio Grande do Sul, Brazil, some vineyard appeared and studies approaching geographic indication using geotechnology have been developed by Embrapa Grape and Wine, such as Serra Gaúcha and others places. The object of this work is to test digital elevation models (MDE) from ASTER and SRTM data, with different resolutions, to generate elements to characterize the natural factors in Serra do Sudeste, Encruzilhada do Sul, situated in the center of Rio Grande do Sul State, Brazil. This work supports studies of winery terroir, that relates to natural characteristics of farm, such as soil, rock, landscape and climate, that determine specificity to wines produced to each place. Orbital images have been used to identify terroirs to generate landscape models, by digital image processing (DIP) and integrate thematic maps to generate terroir potential units. For the moment, this study approaches terroir from landscape and its data and their products were crossed into geographic information system (GIS) environment from low (SRTM) and medium resolution (ASTER) to supports choice of orbital source for agricultural zoning, in order to establish potential criteria to identify terroirs in this region. The MDEs generated elevation, declivity and aspect maps, also derived data to applied in wine management and after, were integrated and reclassified. The analysis of all information in the SIG led to compare different orbital data with different resolution and how much these attributes (altimetry, declivity and aspect) can support grape vine development. MenosIn the ?Metade Sul? region, Rio Grande do Sul, Brazil, some vineyard appeared and studies approaching geographic indication using geotechnology have been developed by Embrapa Grape and Wine, such as Serra Gaúcha and others places. The object of this work is to test digital elevation models (MDE) from ASTER and SRTM data, with different resolutions, to generate elements to characterize the natural factors in Serra do Sudeste, Encruzilhada do Sul, situated in the center of Rio Grande do Sul State, Brazil. This work supports studies of winery terroir, that relates to natural characteristics of farm, such as soil, rock, landscape and climate, that determine specificity to wines produced to each place. Orbital images have been used to identify terroirs to generate landscape models, by digital image processing (DIP) and integrate thematic maps to generate terroir potential units. For the moment, this study approaches terroir from landscape and its data and their products were crossed into geographic information system (GIS) environment from low (SRTM) and medium resolution (ASTER) to supports choice of orbital source for agricultural zoning, in order to establish potential criteria to identify terroirs in this region. The MDEs generated elevation, declivity and aspect maps, also derived data to applied in wine management and after, were integrated and reclassified. The analysis of all information in the SIG led to compare different orbital data with different resolution and how mu... Mostrar Tudo |
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Palavras-Chave: |
ASTER; Encruzilhada do Sul; Geoprocessamento; Imagem de satélite; SRTM; Terroir. |
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Thesagro: |
Sistema de Informação Geográfica; Uva; Viticultura. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/203630/1/215-222.pdf
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Marc: |
LEADER 02448nam a2200241 a 4500
001 1631800
005 2019-10-24
008 2009 bl uuuu u00u1 u #d
100 1 $aHOFF, R.
245 $aComparação de dados de modelo digital de elevação - MDE$bASTER e SRTM por processamento digital de imagem para identificação de terroir vitivinícola na Folha Encruzilhada do Sul, RS, Brasil.$h[electronic resource]
260 $aIn: SIMPÓSIO BRASILEIRO DE SENSORIAMENTO REMOTO, 14., 2009, Natal. Anais... São José dos Campos: INPE$c2009
520 $aIn the ?Metade Sul? region, Rio Grande do Sul, Brazil, some vineyard appeared and studies approaching geographic indication using geotechnology have been developed by Embrapa Grape and Wine, such as Serra Gaúcha and others places. The object of this work is to test digital elevation models (MDE) from ASTER and SRTM data, with different resolutions, to generate elements to characterize the natural factors in Serra do Sudeste, Encruzilhada do Sul, situated in the center of Rio Grande do Sul State, Brazil. This work supports studies of winery terroir, that relates to natural characteristics of farm, such as soil, rock, landscape and climate, that determine specificity to wines produced to each place. Orbital images have been used to identify terroirs to generate landscape models, by digital image processing (DIP) and integrate thematic maps to generate terroir potential units. For the moment, this study approaches terroir from landscape and its data and their products were crossed into geographic information system (GIS) environment from low (SRTM) and medium resolution (ASTER) to supports choice of orbital source for agricultural zoning, in order to establish potential criteria to identify terroirs in this region. The MDEs generated elevation, declivity and aspect maps, also derived data to applied in wine management and after, were integrated and reclassified. The analysis of all information in the SIG led to compare different orbital data with different resolution and how much these attributes (altimetry, declivity and aspect) can support grape vine development.
650 $aSistema de Informação Geográfica
650 $aUva
650 $aViticultura
653 $aASTER
653 $aEncruzilhada do Sul
653 $aGeoprocessamento
653 $aImagem de satélite
653 $aSRTM
653 $aTerroir
700 1 $aDUCATI, J. R.
700 1 $aBERGAMNN, M.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Café. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
09/10/2023 |
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Data da última atualização: |
09/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BORÉM, F. M.; MATIAS, G. C.; ALVES, A. P. de C.; HAEBERLIN, L.; SANTOS, C. M. dos; ROSA, S. D. V. F. da. |
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Afiliação: |
FLÁVIO MEIRA BORÉM, UNIVERSIDADE FEDERAL DE LAVRAS; GABRIEL CARVALHO MATIAS, UNIVERSIDADE FEDERAL DE LAVRAS; ANA PAULA DE CARVALHO ALVES, UNIVERSIDADE FEDERAL DE LAVRAS; LUANA HAEBERLIN, UNIVERSIDADE FEDERAL DE LAVRAS; CLÁUDIA MENDES DOS SANTOS, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa. |
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Título: |
Effect of storage conditions on the chemical and sensory quality of pulped natural coffee. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Stored Products Research, v. 104, 102183, 2023. |
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Páginas: |
10p. |
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DOI: |
https://doi.org/10.1016/j.jspr.2023.102183 |
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Idioma: |
Português |
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Conteúdo: |
Due to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable - jute; and the other impermeable - high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the beans, provided by the packaging and/or temperature conditions over time. MenosDue to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable - jute; and the other impermeable - high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the... Mostrar Tudo |
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Thesaurus NAL: |
Chemical analysis; Coffee beans; Coffee pulp; Fatty acids; Storage conditions; Storage quality; Volatile compounds. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02440naa a2200289 a 4500
001 2157160
005 2023-10-09
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jspr.2023.102183$2DOI
100 1 $aBORÉM, F. M.
245 $aEffect of storage conditions on the chemical and sensory quality of pulped natural coffee.$h[electronic resource]
260 $c2023
300 $a10p.
520 $aDue to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable - jute; and the other impermeable - high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the beans, provided by the packaging and/or temperature conditions over time.
650 $aChemical analysis
650 $aCoffee beans
650 $aCoffee pulp
650 $aFatty acids
650 $aStorage conditions
650 $aStorage quality
650 $aVolatile compounds
700 1 $aMATIAS, G. C.
700 1 $aALVES, A. P. de C.
700 1 $aHAEBERLIN, L.
700 1 $aSANTOS, C. M. dos
700 1 $aROSA, S. D. V. F. da
773 $tJournal of Stored Products Research$gv. 104, 102183, 2023.
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Embrapa Café (CNPCa) |
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