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63. | | PEREIRA, G. E.; GUERRA, C. C.; BIASOTO, A. C. T.; SILVA, G. A. da. Descrição dos processos de elaboração. In: PEREIRA, G. E.; HOFFMANN, A.; GARRIDO, L. da R.; SILVEIRA, S. V. da (Ed.). Cuidados com a matéria-prima, processos de elaboração, controle da contaminação e de perigos em vinhos e sucos. Brasília, DF: SEBRAE; Bento Gonçalves: Embrapa Uva e Vinho: IBRAVIN, 2011. p. 75-82. (Boas Práticas Agrícolas - BPA; Uva para processamento, 7). Programa de Desenvolvimento da Cadeia Produtiva de Vinhos, Espumantes e Suco de Uva - PAS. Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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64. | | PEREIRA, G. E.; GUERRA, C. C.; BIASOTO, A. C. T.; SILVA, G. A. da. Descrição dos processos de elaboração. IN: SILVEIRA, S. V. da; GARRIDO, L. da R.; HOFFMANN, A. (Ed.). Produção integrada de uva para processamento: processos de elaboração de sucos e vinhos, BPA e PPHO. Brasília, DF: Embrapa, 2015. v. 5, cap. 2, p. 16-23. Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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65. | | PEREIRA, G. E.; GUERRA, C. C.; BIASOTO, A. C. T.; SILVA, G. A. da. Descrição dos processos de elaboração. IN: SILVEIRA, S. V. da; GARRIDO, L. da R.; HOFFMANN, A. (Ed.). Produção integrada de uva para processamento: processos de elaboração de sucos e vinhos, BPA e APPCC. Brasília, DF: Embrapa, 2015. v. 5, cap. 2, p. 17-23. Biblioteca(s): Embrapa Uva e Vinho. |
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73. | | SILVA, L. F. da; GUERRA, C. C. Fenóis bioativos e sua importância na vitivinicultura. In: SIMPÓSIO INTERNACIONL VINHO E SAÚDE, 3., 2017, Bento Gonçalves, RS. Anais... Bento Gonçalves, RS: ABE, 1 a 3 junho 2017. Publicado na Revista Brasileira de Viticultura e Enologia, n. 9, v. 9 (Nesp), jul. 2017. Biblioteca(s): Embrapa Uva e Vinho. |
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74. | | BASSO, M. F.; FAJARDO, T. V. M.; SANTOS, H. P. dos; GUERRA, C. C.; AYUB, R. A.; NICKEL, O. Fisiologia foliar e qualidade enológica da uva em videiras infectadas por vírus. Tropical Plant Pathology, Brasília, v. 35, n. 6, p. 351-359, nov./dez. 2010. Biblioteca(s): Embrapa Uva e Vinho. |
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75. | | PEREIRA, G. E.; SOARES, J. M.; GUERRA, C. C.; LIRA, M. M. P.; LIMA, M. D. de O.; SANTOS, J. de O. Evaluation qualitative de vins blancs produits en climat tropical au Brésil. In: DEUTSCHER WEINBAUKONGRESS, 59.; INTERNATIONALES SYMPOSIUM INNOVATIONEN DER KELLERWIRTSCHAFT, 8., 2007, Stuttgart. Np. Biblioteca(s): Embrapa Semiárido. |
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76. | | PEREIRA, G. E.; SOARES, J. M.; GUERRA, C. C.; LIRA, M. M. P.; LIMA, M. D. de O.; SANTOS, J. de O. Evaluation qualitative de vins blancs produits en climat tropical au Brésil. In: DEUTSCHER WEINBAUKONGRESS, 59.; INTERNATIONALES SYMPOSIUM INNOVATIONEN DER KELLERWIRTSCHAFT, 8., 2007, Stuttgart. p. 311. Biblioteca(s): Embrapa Semiárido. |
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77. | | PEREIRA, G. E.; SANTOS, J. de O.; GUERRA, C. C.; ALVES, L. A. Évaluation de la qualité des raisins et des vins selon la période de vendage, dans une région tropicale au Nord-Est du Brésil. In: CONGRÈS INTERNATIONAL DES TERROIRS VITICOLES, 7., 2008, Nyon, Suisse. Comptes rendus... Pully, Suisse: Agroscope Changins Wädenswill, 2008. p. 536-539. Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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78. | | CANEDO-REIS, N. A. P.; GUERRA, C. C.; SILVA, L. F. da; WETZSTEIN, L. C.; JUNGES, C. H.; FERRÃO, M. F.; BERGOLD, A. M. Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with diferent grape varieties. Journal of Food Measurement and Characterization, v. 35, n. 2, p. 63-75, 2020. Biblioteca(s): Embrapa Uva e Vinho. |
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79. | | BELO, M. T.; LIMA, M. V. D. O.; GUERRA, C. C.; SANTOS, T. C.; ALTHOFF, T. D.; LIRA, M. M. P. Evolução, ao longo da maturação, de características analíticas da uva de variedades tintas recentemente introduzidas no Vale do São Francisco (Brasil). In: CONGRESO LATINOAMERICANO DE VITICULTURA Y ENOLOGIA, 11., 2007, Mendoza. Seduciendo al consumidor de hoy: anales. [Mendoza: INV: CLEIFRA], 2007. 1 CD-ROM. Resumo. Biblioteca(s): Embrapa Uva e Vinho. |
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80. | | JUAIS, D.; LIMA, M. V.; LEAL, P. R. X.; ARNAUD, A. M.; LÍRA, M. M. P.; GUERRA, C. C.; BELO, M. T. Evolução de parâmetros relativos à acidez de uvas tintas (Vitis vinifera l.) cultivadas no Vale do Submédio São Francisco. In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 10.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 11.; SEMINÁRIO FRANCO-BRASILEIRO DE VITICULTURA E ENOLOGIA, 2., 2005, Bento Gonçalves. Anais... Bento Gonçalves: Embrapa Uva e Vinho, 2005. p. 327. Biblioteca(s): Embrapa Uva e Vinho. |
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Registros recuperados : 222 | |
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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: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/195643/1/Effet-du-climat-viticole-sur-la-perception-sensori.pdf
|
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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