Wine Producing
Mostrando 1-12 de 19 artigos, teses e dissertações.
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1. Phenology, thermal requirements and maturation of the SR 0.501-17 white wine grape hybrid cultivated in contrasting climatic conditions
ABSTRACT The SR 0.501-17 grape hybrid developed for wine making purposes, is characterized for producing white grapes and small berries with seeds. The purpose of this study was to characterize the phenology, thermal requirements and must physicochemical characteristics of the hybrid, in contrasting climatic conditions due to altitude at Jundiaí (715m) and
Rev. Ceres. Publicado em: 2020-08
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2. Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China
Abstract The purpose of this study was to elucidate the influence of terroir on the polyphenolic compounds, total antioxidant and aroma components of Cabernet Sauvignon red wines from five different wine-producing regions in China. The results obtained showed that the phenols concentrations and total antioxidant capacities from new wine 1 (NW1) were signifi
Food Sci. Technol. Publicado em: 29/11/2018
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3. 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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4. 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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5. 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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6. Comparação do perfil químico entre cachaças de um mesmo vinho destiladas em alambiques e em colunas
Six wines were distilled in two different distillation apparatus (alembic and column) producing 24 distillates (6 for each alembic fraction - head, heart and tail; 6 column distillates). The chemical composition of distillates from the same wine was determined using chromatographic techniques. Analytical data were subjected to Principal Component Analysis (P
Química Nova. Publicado em: 2012
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7. Foliar carbohydrate content and invertase activity of ?Syrah? and ?Moscato Canelli? vines subjected to partial rootzone drying and regulated deficit irrigation.
Partial rootzone drying (PRD) and regulated deficit irrigation (RDI) has been studied in many wine-producing countries as irrigation techniques, which improves the water use efficiency, vigor control and maturation quality of wine grape production without significant crop reduction. This work aimed to compare leaf starch, reducing sugars (RS) and total solub
Acta Horticulturae. Publicado em: 2011
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8. 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
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9. From granary to scenery viticulture and tourism in the Serra Gaúcha / De celeiro a cenário: vitivinicultura e turismo na Serra Gaúcha
Since the beginning of the 20th century, the Serra Gaúcha, a mountain region located in the northeast of the state of Rio Grande do Sul, is considered the grape and wine biggest and best producing area in Brazil, especially the counties of old Italian settling as Antonio Prado, Bento Gonçalves, Caxias do Sul, Garibaldi, Flores da Cunha and Monte Belo do Su
Publicado em: 2008
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10. O papel dos recursos estratégicos no desempenho competitivo internacional : casos de análises no setor vinícola do Vale do Rio Negro argentino
Baseado na questão que surge a partir do fato de que numa mesma indústria, com condições similares de mercado, algumas empresas se apresentam como bem-sucedidas e outras não, este trabalho teve como objetivo somar algumas idéias a esta discussão que preocupa tanto acadêmicos quanto líderes do setor privado e público. Tendo como base a conhecida teo
Publicado em: 2008
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11. Cluster como estratégia competitiva para a indústria vinícola : análise da competitividade por meio de campos e armas da competição.
The aim of this paper is to establish the effect or conseguence of the existence of a cluster (competitive agglomerate) in the competition present in small and medium wine-producing companies. The research field has confirmed the substantive hypothesis: the election of the competition fields and weapons, and the existence of a weapons alignement in the compe
Publicado em: 2004
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12. Development of automatic procedures for the determination of ethanol, glycerol and tartaric acid in wine using multicommutation in flow. / Desenvolvimento de procedimentos automáticos para determinação de etanol, glicerol e ácido tartárico em vinho empregando multicomutação em fluxo.
In the present work, flow systems for the determination of ethanol, glycerol and tartaric acid in wine without previous sample treatment are described. The flow system were based on multicommutation and controlled by microcomputer allowing that the analytic procedures were accomplished automatically without the intervention of the operator. For ethanol deter
Publicado em: 2004