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 | Acesso ao texto completo restrito à biblioteca da Embrapa Uva e Vinho. Para informações adicionais entre em contato com cnpuv.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
20/01/2012 |
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Data da última atualização: |
15/10/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PEREIRA, G. E.; ARAÚJO, A. J. B.; SANTOS, J. |
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Afiliação: |
GIULIANO ELIAS PEREIRA, CNPUV; A. J. B. ARAÚJO, CPATSA; J. SANTOS, CPATSA. |
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Título: |
Chemical and aromatic characteristics of Brazilian tropical wines. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Acta Horticulturae, The Hague, n. 910, p. 135-140, out. 2011. |
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Idioma: |
Inglês |
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Notas: |
Trabalho apresentado no II International Symposium on Tropical Wines, de 25 a 28 de maio de 2010, Petrolina, PE. Editado por Giuliano Elias Pereira e Jorge Tonietto. |
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Conteúdo: |
Traditional winegrowing areas are located in temperate climate zones and allow to produce grapes only once per year. Tropical wines have been elaborated in India, Thailand, Venezuela and Brazil and present another kind of viticulture, as compared with countries located in temperate climate zones. Northeast of Brazil started wine production twenty six years ago. This region vines can produce two or three crops per year, depending of the cycle of different cultivars. Harvests can be scaled throughout the year, mainly between May and December, corresponding to the dry season. Red, white, rosé and sparkling wines are being elaborated in the region. The objective of this work was to determine the physico-chemical and aromatic characteristics of some tropical wines elaborated in Northeast of Brazil, with grapes harvested in November 2008. Wines were elaborated using traditional method with control of the alcoholic and malolactic fermentation temperatures, at 25 and 18ºC for red wines, respectively, and at 18ºC for alcoholic fermentation of the white wines. After stabilization and bottling and wines were analyzed to determine physico-chemical characteristics, like alcohol degree, pH, total and volatile acidities, dry extract, sulfur dioxide, total anthocyanin and total phenol index. Aromatic profile was determined by gas chromatography, while 19 esters and 6 superior alcohols were identified. Wines presented different chemical and aromatic characteristics according to different grape cultivars. MenosTraditional winegrowing areas are located in temperate climate zones and allow to produce grapes only once per year. Tropical wines have been elaborated in India, Thailand, Venezuela and Brazil and present another kind of viticulture, as compared with countries located in temperate climate zones. Northeast of Brazil started wine production twenty six years ago. This region vines can produce two or three crops per year, depending of the cycle of different cultivars. Harvests can be scaled throughout the year, mainly between May and December, corresponding to the dry season. Red, white, rosé and sparkling wines are being elaborated in the region. The objective of this work was to determine the physico-chemical and aromatic characteristics of some tropical wines elaborated in Northeast of Brazil, with grapes harvested in November 2008. Wines were elaborated using traditional method with control of the alcoholic and malolactic fermentation temperatures, at 25 and 18ºC for red wines, respectively, and at 18ºC for alcoholic fermentation of the white wines. After stabilization and bottling and wines were analyzed to determine physico-chemical characteristics, like alcohol degree, pH, total and volatile acidities, dry extract, sulfur dioxide, total anthocyanin and total phenol index. Aromatic profile was determined by gas chromatography, while 19 esters and 6 superior alcohols were identified. Wines presented different chemical and aromatic characteristics according to different gra... Mostrar Tudo |
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Palavras-Chave: |
Análise sensorial; Brasil; Éster; PCA; Vinho tropical; Viticultura tropical. |
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Thesagro: |
Álcool; Analise organoleptica; Analise quimica; Aroma; Composicao quimica; Uva; Vinho; Viticultura. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02523naa a2200325 a 4500
001 1913084
005 2018-10-15
008 2011 bl uuuu u00u1 u #d
100 1 $aPEREIRA, G. E.
245 $aChemical and aromatic characteristics of Brazilian tropical wines.$h[electronic resource]
260 $c2011
500 $aTrabalho apresentado no II International Symposium on Tropical Wines, de 25 a 28 de maio de 2010, Petrolina, PE. Editado por Giuliano Elias Pereira e Jorge Tonietto.
520 $aTraditional winegrowing areas are located in temperate climate zones and allow to produce grapes only once per year. Tropical wines have been elaborated in India, Thailand, Venezuela and Brazil and present another kind of viticulture, as compared with countries located in temperate climate zones. Northeast of Brazil started wine production twenty six years ago. This region vines can produce two or three crops per year, depending of the cycle of different cultivars. Harvests can be scaled throughout the year, mainly between May and December, corresponding to the dry season. Red, white, rosé and sparkling wines are being elaborated in the region. The objective of this work was to determine the physico-chemical and aromatic characteristics of some tropical wines elaborated in Northeast of Brazil, with grapes harvested in November 2008. Wines were elaborated using traditional method with control of the alcoholic and malolactic fermentation temperatures, at 25 and 18ºC for red wines, respectively, and at 18ºC for alcoholic fermentation of the white wines. After stabilization and bottling and wines were analyzed to determine physico-chemical characteristics, like alcohol degree, pH, total and volatile acidities, dry extract, sulfur dioxide, total anthocyanin and total phenol index. Aromatic profile was determined by gas chromatography, while 19 esters and 6 superior alcohols were identified. Wines presented different chemical and aromatic characteristics according to different grape cultivars.
650 $aÁlcool
650 $aAnalise organoleptica
650 $aAnalise quimica
650 $aAroma
650 $aComposicao quimica
650 $aUva
650 $aVinho
650 $aViticultura
653 $aAnálise sensorial
653 $aBrasil
653 $aÉster
653 $aPCA
653 $aVinho tropical
653 $aViticultura tropical
700 1 $aARAÚJO, A. J. B.
700 1 $aSANTOS, J.
773 $tActa Horticulturae, The Hague$gn. 910, p. 135-140, out. 2011.
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Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
11/12/2019 |
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Data da última atualização: |
11/12/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
CARNEIRO, K. L. B.; RIBEIRO, R. C.; FREITAS, A. S.; ARAUJO, I. M. da S.; GARRUTI, D. dos S.; OSTER, A. H. |
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Afiliação: |
Karla Lavínia Barros Carneiro, Universidade Federal do Ceará – CE, E-mail: l14.lavinia@gmail.com; Rômulo Cavalcante Ribeiro, Universidade Federal do Ceará – CE, E-mail: romulocavalcante02@hotmail.com; Ailane Souza de Freitas, Universidade Estadual do Ceará – CE, E-mail: ailanefreitas@yahoo.com.br; IDILA MARIA DA SILVA ARAUJO, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; ANDREIA HANSEN OSTER, CNPUV. |
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Título: |
Sensory stability of yellow melon coated with edible films of Biopolymer and essential oils. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 13., 2019, Campinas, SP. Anais...Campinas: SLACA, 10 a 12 nov. 2019. Resumo 113051. |
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Idioma: |
Inglês |
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Conteúdo: |
The yellow melon (Cucumis melo var. Inodorus) is one of the most consumed fruits in the Brazilian Northeast, with great commercial and social importance. Regarding the postharvest, the demand has been for alternatives that control postharvest desease, caused by Fusarium pallidoroseum. |
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Palavras-Chave: |
Brazilian Northeast; Cucumis melo var inodorus; Ocimum micranthum; Yellow melon. |
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Thesagro: |
Lippia Sidoides. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01089nam a2200229 a 4500
001 2116668
005 2019-12-11
008 2019 bl uuuu u01u1 u #d
100 1 $aCARNEIRO, K. L. B.
245 $aSensory stability of yellow melon coated with edible films of Biopolymer and essential oils.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 13., 2019, Campinas, SP. Anais...Campinas: SLACA, 10 a 12 nov. 2019. Resumo 113051.$c2019
520 $aThe yellow melon (Cucumis melo var. Inodorus) is one of the most consumed fruits in the Brazilian Northeast, with great commercial and social importance. Regarding the postharvest, the demand has been for alternatives that control postharvest desease, caused by Fusarium pallidoroseum.
650 $aLippia Sidoides
653 $aBrazilian Northeast
653 $aCucumis melo var inodorus
653 $aOcimum micranthum
653 $aYellow melon
700 1 $aRIBEIRO, R. C.
700 1 $aFREITAS, A. S.
700 1 $aARAUJO, I. M. da S.
700 1 $aGARRUTI, D. dos S.
700 1 $aOSTER, A. H.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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