Wine Chain
Mostrando 1-9 de 9 artigos, teses e dissertações.
-
1. Impact of Fungicide Residues on Polymerase Chain Reaction and on Yeast Metabolism
ABSTRACT The indiscriminate use of pesticides on grape crops is harmful for consumers´ healthin “in natura” consumption and in the ingestion of wine and grape juice. During winemaking, a rapid and efficient fermentation stage is critical to avoid proliferation of contaminating microorganisms and to guarantee the product´s quality. Polymerase chain reac
Braz. arch. biol. technol.. Publicado em: 31/10/2016
-
2. Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment
Abstract This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wine
Food Sci. Technol. Publicado em: 01/04/2016
-
3. Public and private action in the implantation and development of the geographic indication of coffee in Minas Gerais: evolution and perspectives of managerial initiatives / AÃÃES PÃBLICAS E PRIVADAS NA IMPLANTAÃÃO E DESENVOLVIMENTO DA INDICAÃÃO GEOGRÃFICA DO CAFÃ EM MINAS GERAIS: EVOLUÃÃO E PERSPECTIVAS NA VISÃO DE SEUS GESTORES
The Geographical Indication (GI) of agro-food products is a recent theme in the reality of the Brazilian agribusiness, still under development by the institutions of the country. GI presents itself as a social and economical development alternative, being an important alternative, giving value Brazilian agribusiness. The development of coffee GIs is based on
Publicado em: 2009
-
4. Proposta de um conjunto de elementos de estratégia para um ambiente mesocompetitivo : o caso da cadeia vitivinícola gaúcha
A competição empresarial está passando por grandes mudanças, principalmente no que diz respeito à forma das empresas se organizarem, visto que é cada vez mais comum arranjos empresariais competirem entre si – ambiente mesocompetitivo. Nesse novo contexto é fundamental que as empresas do arranjo tenham uma estratégia compartilhada que propicie o suc
Publicado em: 2007
-
5. Os valores pessoais dos consumidores internacionais de vinho orgânico : um estudo comparativo entre grupos
O presente trabalho busca desenvolver um estudo comparativo entre três culturas distintas buscando identificar os valores pessoais dos consumidores de vinho orgânico. Percebe-se, atualmente, entre os países em desenvolvimento um grande avanço na internacionalização da comercialização de sua produção agroalimentar. Esses países estão cada vez mais
Publicado em: 2007
-
6. O potencial de transformação do aglomerado de produtores de vinhos no Município de Pinheiro Preto num arranjo produtivo local
To create competitive advantages as improvement of the productivity and the possibilities of the companies to develop joint actions in each stage of the value chain since the acquisition of supplements until the joint distribution of the production to awake the interest for the execution of this study on clusters. The joint actions can reflect in direct way
Publicado em: 2006
-
7. POTENTIAL OF BIOTECHNOLOGICAL UMBU: perspectives for the semi - arid. / POTENCIAL BIOTECNOLÓGICO DO UMBU: perspectivas para o semi árido.
The semi-arid region of the Brazilian Northwest has been the focused of several studies aiming the alternatives to amplify the possibilities utilization of sources for population. Subsistence agriculture and extensive herds constitute the systems of production basically. Nevertheless some native species from this region among them the Umbu trees (Spondias tu
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/08/2005
-
8. Effect of Yeast Hulls on Stuck and Sluggish Wine Fermentations: Importance of the Lipid Component
The effect of yeast hulls (yeast ghosts) on sluggish or stuck white wine fermentations was studied. The enhancing effect on yeast growth and fermentation rate displayed by the hulls was shown to be similar to the effect provided by lipid extract from the same hulls. Unsaturated fatty acids and sterols were incorporated into the yeast from lipid extracts duri
-
9. Cloning and Characterization of an Intracellular Esterase from the Wine-Associated Lactic Acid Bacterium Oenococcus oeni▿ †
We report the cloning and characterization of EstB28, the first esterase to be so characterized from the wine-associated lactic acid bacterium, Oenococcus oeni. The published sequence for O. oeni strain PSU-1 was used to identify putative esterase genes and design PCR primers in order to amplify the corresponding region from strain Ooeni28, an isolate intend
American Society for Microbiology (ASM).