Brazilian Wines
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Late defoliation of ‘Chardonnay’ grapevine in subtropical highland climate
ABSTRACT Chardonnay cultivar has shown great potential of planting and development in sites above 900m of Brazilian southeast for sparkling wines production. The quality of this product is related to vineyard climate and management, since both affect the vine development and grape composition. In this study, three defoliation orientations (east, west and eas
Bragantia. Publicado em: 2020-06
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2. Training systems and rootstocks on yield and agronomic performance of ‘Syrah’ grapevine in the Brazilian semiarid
RESUMO O Vale do São Francisco destaca-se entre as principais regiões vitivinícolas brasileiras, sendo o cultivar ‘Syrah’ muito importante na elaboração de vinhos tintos. O objetivo deste trabalho foi avaliar a influência do sistema de condução e porta-enxerto sobre o rendimento e outras variáveis agronômicas do cultivar ‘Syrah’ durante oit
Ciênc. agrotec.. Publicado em: 01/07/2019
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3. Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors
Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracte
Food Sci. Technol. Publicado em: 22/03/2018
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4. Boron Isotopic Ratio in Brazilian Red Wines: a Potential Tool for Origin and Quality Studies?
For the first time, the boron isotopic ratio is reported for Brazilian red wines. The boron concentration, 11B/10B isotopic ratio and δ11B were determined in 89 red wines produced in Campanha Gaúcha, Serra Gaúcha (SG), and Vale dos Vinhedos (VV) in South Brazil and Vale do São Francisco (VSF) in Northeast Brazil. A broad boron concentration range, < 0.07
J. Braz. Chem. Soc.. Publicado em: 2017-10
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5. Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
Abstract The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compou
Food Sci. Technol. Publicado em: 29/05/2017
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6. Rootstock on vine performance and wine quality of ‘Syrah’ under double pruning management
ABSTRACT In the Brazilian Southeast, the production of high quality wines is attained by a new management approach called double pruning. This management changes the harvesting of wine grape (Vitis vinifera L.) from wet summer to dry winter through a two pruning procedures carried out during the year. The first pruning is done during the winter to induce a v
Sci. agric. (Piracicaba, Braz.). Publicado em: 2017-04
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7. Differentiation Among Brazilian Wine Regions Based on Lead Isotopic Data
For the first time, the isotope ratio of lead is reported in Brazilian red wines. The lead concentration and the ratios of 204Pb/206Pb, 207Pb/206Pb and 208Pb/206Pb were determined in 94 red wines produced in Campanha Gaúcha, Serra Gaúcha, Vale dos Vinhedos in Southern Brazil and Vale do São Francisco in Northeastern Brazil. The values observed for the iso
J. Braz. Chem. Soc.. Publicado em: 2016-06
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8. Determination of Phenolic Acids and Quercetin in Brazilian Red Wines from Vale do São Francisco Region Using Liquid-Liquid Ultrasound-Assisted Extraction and HPLC-DAD-MS
This work describes a method for the determination of gallic, caffeic and p-coumaric acids, as well as quercetin, in Brazilian red wines by employing reverse phase high performance liquid chromatography (RP HPLC) coupled to diode array and mass detectors. The method was performed using a sample volume of 10 µL. The limits of detections were 0.36, 0.27, 0.33
J. Braz. Chem. Soc.. Publicado em: 2016-06
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9. Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)
Abstract Brazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting volatile compounds from wine with the solid-phase microextracti
Food Sci. Technol. Publicado em: 27/10/2015
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10. Characterization of the Volatile Profile of Brazilian Moscatel Sparkling Wines Through Solid Phase Microextraction and Gas Chromatography
Solid phase microextraction, one-dimensional gas chromatography (1D-GC) and comprehensive two-dimensional gas chromatography (GC×GC) with mass spectrometric detector have been used to characterize the volatile profile of Moscatel sparkling wines. Predominant classes were esters, acids, alcohols and terpenes. The efficiency of GC×GC was apparent due to t
J. Braz. Chem. Soc.. Publicado em: 2015-07
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11. Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols
The yeast Brettanomyces/Dekkeracan cause important spoilage in wines, with the production of ethylphenols and other off-flavor compounds. This study aimed at determining the presence of this yeast and the ethylphenols produced by them in Brazilian red wines, establishing their relationship with other chemical characteristics. Isolates of Brettanomyces/Dekker
Braz. J. Microbiol.. Publicado em: 26/03/2013
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12. Composição química e propriedades funcionais no processamento de vinagres / Chemical composition and functional properties in the processing fo vinegar
The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary c
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/09/2011