https://www.alice.cnptia.embrapa.br/alice/handle/item/72 Resumo em anais de congresso (CTAA) Thu, 30 Apr 2026 17:26:53 GMT 2026-04-30T17:26:53Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1182387 Título: Maceration as a key factor influencing the quality and acceptance of jabuticaba wines. Autoria: OLIVEIRA, I. G. de; MOURÃO, M. C. P.; SÁ, D. de G. C. F. de; SILVA, I. S.; BARROS, A. P. A.; BASSINELLO, P. Z.; MAROSTICA JUNIORS, M. R.; RYBKA, A. C. P.; BIASOTO, A. C. T. Conteúdo: Jabuticaba (Plinia sp.) is a native fruit from the Atlantic Forest. Studies have shown that Jabuticaba skin is rich in phenolic compounds with nutraceutical properties, making this fruit a promising raw material for the food industry in developing juices, jams, and alcoholic beverages with distinctive nutraceutical and sensory characteristics. However, the winemaking process for Jabuticaba wine still lacks technological standardization, particularly regarding the maceration process, a key step for extracting color pigments and bioactive compounds. This study aimed to evaluate the effect of maceration type and period on the contents of bioactive compounds, antioxidant activity, physicochemical properties, sensory attributes, and consumer acceptability of Jabuticaba wine. Four maceration treatments were tested in triplicate: cold maceration for three days at 8°C, cold maceration for three days followed by maceration during alcoholic fermentation for four days (22°C), and maceration during alcoholic fermentation for four or seven days. Alcoholic fermentation was conducted with Saccharomyces cerevisiae and sugar addition (chaptalization) in 20 L vessels with airlock valves. Physicochemical analyses (pH, total and volatile acidity, alcohol, dry extract, and color), chromatographic determinations (HPLC-DAD and UPLC-ESI-MS/MS for phenolic compounds), and in vitro antioxidant capacity (DPPH, ABTS, FRAP, TPC) were performed. Sensory evaluations were conducted with 80 consumers using a hybrid hedonic scale for overall acceptability and the Rate-All-That-Apply (RATA) technique to describe the sensory profile of Jabuticaba wines. Results showed that maceration during alcoholic fermentation for seven days promoted higher extraction of phenolic acids (caffeic, syringic, ferulic, chlorogenic), flavan-3-ols (catechin, epicatechin gallate, procyanidins A2 and B1), and stilbenes (cis- and trans-resveratrol, ε-viniferin), resulting in higher color intensity and antioxidant capacity. Nevertheless, all Jabuticaba wines were well accepted by consumers, with scores around six on the hedonic scale (“slightly liked”), without significant differences (p ≤ 0.05) among treatments. The sensory profile of Jabuticaba wines was characterized for the first time by the following attributes: amber color, purplish color, clarity, intense aroma, alcoholic aroma, jabuticaba aroma, floral aroma, vinegary aroma, sugarcane molasses aroma, woody aroma, dried fruits aroma, nutty aroma, sweetness, sourness, bitterness, saltiness, apple vinegar flavor, jabuticaba flavor, and astringency. Therefore, applying the same procedure used in the vinification of young red wines represents a viable and promising strategy for the technological standardization and valorization of Jabuticaba wine production, a beverage capable of adding value to family farming and Brazilian biodiversity. Wed, 01 Jan 2025 00:00:00 GMT https://www.alice.cnptia.embrapa.br/alice/handle/doc/1182387 2025-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1181267 Título: Detecção de fungos em café do Cerrado de via seca e via úmida pelos meios de cultura BDA e DG18. Autoria: FREITAS-SILVA, O.; COSTA, R. A.; CORREA, T. B. S.; FARIAS, A. X. de; ROCHA, E. dos S.; FRAGA, M. E. F. Conteúdo: Para avaliar a ocorrência da população fúngica em toda cadeia do café, abrangendo a micobiota externa e mesocarpo dos frutos, além da parte interna dos grãos, foram utilizados os meios de cultura de batata dextrose– ágar (BDA) e DG18. Este estudo foi conduzido na Embrapa Agroindústria de Alimentos, em 174 amostras de cafés de vários tipos, procedentes de processamento via seca e via úmida, além de frutos cerejas colhidas no pé e do café de varrição. As coletas foram realizadas em 24 propriedades durante a safra de 2002 nos Estados de Minas Gerais, Goiás e Bahia, em regiões com características típicas do cerrado brasileiro, além de Rondônia (café robusta). Wed, 01 Jan 2003 00:00:00 GMT https://www.alice.cnptia.embrapa.br/alice/handle/doc/1181267 2003-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1179116 Título: Fatty acids profile of monovarietal Arbosana Brazilian extra virgin olive oils. Autoria: VIANA, J. dos S.; LOURINHO, J. M. P.; BRILHANTE, N. S.; ANTONIASSI, R.; FARIA-MACHADO, A. F. de; WILHELM, A. E.; BIZZO, H. R. Conteúdo: The profile of fatty acids is an important marker for the identity of olive oils. Eleven samples of monovarietal Arbosana Brazilian olive oils were analyzed. Three did not pass the regulation limits, but experimental evidence from other regions points out this may be due to edaphoclimatic variations in plant metabolism, rather than adulteration. Mon, 01 Jan 2024 00:00:00 GMT https://www.alice.cnptia.embrapa.br/alice/handle/doc/1179116 2024-01-01T00:00:00Z https://www.alice.cnptia.embrapa.br/alice/handle/doc/1179117 Título: Phenols and tocopherols content in Brazilian extra virgin olive oils from six different cultivars. Autoria: LOURINHO, J. M. P.; VIANA, J. dos S.; BRILHANTE, N. S.; ANTONIASSI, R.; FARIA-MACHADO, A. F. de; WILHELM, A. E.; BIZZO, H. R. Conteúdo: The content of biophenols and tocopherols in 18 Brazilian extra virgin olive oils from six cultivars was analyzed by UPLC-UV-MS. Secoiridoids were the main phenolics found. Alpha-tocopherol corresponded to c.a. 80 % of total tocopherols. Commercial production of olive oil in Brazil has started recently and is concentrated especially in the states of Rio Grande do Sul and Minas Gerais States. It has experienced a constant growing, although it corresponds to only 1% of internal market. Phenolic compounds and tocopherols are important for the oxidative stability of olive oils. As any product from plant origin, chemical composition is dependent on the plant genetics (cultivars, in this case), as well as on the edaphoclimatic conditions where cultivation took place. Herein, we report the results of biophenolics and tocopherols from olive oils of the cultivars Coratina, Frantoio, Galega, Grappolo, Manzanilla and Picual produced in Minas Gerais (MG) and Rio Grande do Sul (RS) states. Mon, 01 Jan 2024 00:00:00 GMT https://www.alice.cnptia.embrapa.br/alice/handle/doc/1179117 2024-01-01T00:00:00Z