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Registro Completo |
Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
Data corrente: |
27/10/2011 |
Data da última atualização: |
27/10/2011 |
Autoria: |
TOFANELLI, M. B. D.; SILVA, T. O. da (ed.). |
Afiliação: |
MAURO BRASIL DIAS TOFANELLI, UFPR; TACIO OLIVEIRA DA SILVA, UFS. |
Título: |
Manejo ecológico e conservação dos solos e águas no estado de Sergipe. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
São Cristóvão: UFS, 2011. |
Páginas: |
358 p. |
Descrição Física: |
il. |
ISBN: |
978-85-7822-196-6 |
Idioma: |
Português |
Conteúdo: |
Características, potencialidades e limitações dos solos do estado de Sergipe para o manejo ecológico; Reconhecendo o ambiente: contato com experiências práticas e coleta de amostras de materiais; Fertilidade dos solos;Avaliação da qualidade do solo em agroecossistemas; Manejo dos solos com base na especificade dos agroecossitemas; Sistemas de manejo do solo e da água; Manejo ecológico dos solos em culturas perenes em Sergipe. |
Palavras-Chave: |
Manejo ecológico; Sergipe. |
Thesagro: |
Agricultura; Água; Conservação do Solo; Solo. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01010nam a2200217 a 4500 001 1904272 005 2011-10-27 008 2011 bl uuuu 00u1 u #d 020 $a978-85-7822-196-6 100 1 $aTOFANELLI, M. B. D. 245 $aManejo ecológico e conservação dos solos e águas no estado de Sergipe. 260 $aSão Cristóvão: UFS$c2011 300 $a358 p.$cil. 520 $aCaracterísticas, potencialidades e limitações dos solos do estado de Sergipe para o manejo ecológico; Reconhecendo o ambiente: contato com experiências práticas e coleta de amostras de materiais; Fertilidade dos solos;Avaliação da qualidade do solo em agroecossistemas; Manejo dos solos com base na especificade dos agroecossitemas; Sistemas de manejo do solo e da água; Manejo ecológico dos solos em culturas perenes em Sergipe. 650 $aAgricultura 650 $aÁgua 650 $aConservação do Solo 650 $aSolo 653 $aManejo ecológico 653 $aSergipe 700 1 $aSILVA, T. O. da
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Embrapa Tabuleiros Costeiros (CPATC) |
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Registro Completo
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
27/11/2008 |
Data da última atualização: |
23/10/2019 |
Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
Autoria: |
TONIETTO, J.; ZANUS, M. C.; GUERRA, C. C. |
Afiliação: |
JORGE TONIETTO, CNPUV; MAURO CELSO ZANUS, CNPUV; CELITO CRIVELLARO GUERRA, CNPUV. |
Título: |
Effect du climat viticole sur la perception sensorielle du vin. Eléments méthodologiques pour une modélisation au niveau mondial. |
Ano de publicação: |
2008 |
Fonte/Imprenta: |
In: CONGRÈS INTERNATIONAL DES TERROIRS VITICOLES, 7., 2008, Nyon, Suisse. Comptes rendus... Pully, Suisse: Agroscope Changins Wädenswill, 2008. |
Páginas: |
Não paginado. |
Idioma: |
Francês |
Conteúdo: |
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. MenosThe 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 wi... Mostrar Tudo |
Palavras-Chave: |
Análise sensorial; Modelagem; Tipicidade. |
Thesagro: |
Clima; Enologia; Uva; Vinho; Viticultura. |
Categoria do assunto: |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/195643/1/Effet-du-climat-viticole-sur-la-perception-sensori.pdf
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Marc: |
LEADER 02423nam a2200241 a 4500 001 1540223 005 2019-10-23 008 2008 bl uuuu u00u1 u #d 100 1 $aTONIETTO, J. 245 $aEffect du climat viticole sur la perception sensorielle du vin. Eléments méthodologiques pour une modélisation au niveau mondial.$h[electronic resource] 260 $aIn: CONGRÈS INTERNATIONAL DES TERROIRS VITICOLES, 7., 2008, Nyon, Suisse. Comptes rendus... Pully, Suisse: Agroscope Changins Wädenswill$c2008 300 $aNão paginado. 520 $aThe 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. 650 $aClima 650 $aEnologia 650 $aUva 650 $aVinho 650 $aViticultura 653 $aAnálise sensorial 653 $aModelagem 653 $aTipicidade 700 1 $aZANUS, M. C. 700 1 $aGUERRA, C. C.
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