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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1076841Registro completo de metadados
| Campo DC | Valor | Idioma |
|---|---|---|
| dc.contributor.author | NICOLLI, K. P. | eng |
| dc.contributor.author | BIASOTO, A. C. T. | eng |
| dc.contributor.author | SOUZA-SILVA, E. A. | eng |
| dc.contributor.author | GUERRA, C. C. | eng |
| dc.contributor.author | SANTOS, H. P. dos | eng |
| dc.contributor.author | WELKE, J. E. | eng |
| dc.contributor.author | ZINI, C. A. | eng |
| dc.date.accessioned | 2019-05-24T00:32:35Z | - |
| dc.date.available | 2019-05-24T00:32:35Z | - |
| dc.date.created | 2017-10-06 | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | Food Chemistry, v. 243, p. 103-117, 2018. [online] | eng |
| dc.identifier.uri | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1076841 | - |
| dc.description | For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m),attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely,wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M 1) stood out among the other procedures, rendering the most promising wine aroma.GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. | eng |
| dc.language.iso | eng | eng |
| dc.rights | openAccess | eng |
| dc.subject | HS-SPME-GC ×GC/TOFMS | eng |
| dc.subject | GC-O | eng |
| dc.subject | QDA | eng |
| dc.subject | Vine management | eng |
| dc.subject | Wine aroma | eng |
| dc.title | Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. | eng |
| dc.type | Artigo de periódico | eng |
| dc.date.updated | 2019-05-24T00:32:35Z | |
| dc.subject.nalthesaurus | canopy | eng |
| dc.subject.nalthesaurus | volatile compounds | eng |
| riaa.ainfo.id | 1076841 | eng |
| riaa.ainfo.lastupdate | 2019-05-23 | |
| dc.contributor.institution | Karine P. Nicolli, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; Érica A. Souza-Silva, Chemistry Department,UniversidadeFederaldeSão Paulo(UNIFESP),09972-270Diadema,Brazil; CELITO CRIVELLARO GUERRA, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV; JulianeE.Welke, Institute ofFoodScienceandTechnology,UFRGS,91501970PortoAlegre,RS,Brazil; Cláudia A.Zini, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil. | eng |
| Aparece nas coleções: | Artigo em periódico indexado (CNPUV)  | |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| FoodChemistry2432018103117Nicolli.pdf | 901.64 kB | Adobe PDF |  Visualizar/Abrir |
