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dc.contributor.authorOLIVEIRA, J. B. deeng
dc.contributor.authorEGIPTO, R.eng
dc.contributor.authorLAUREANO, O.eng
dc.contributor.authorDE CASTRO, R.eng
dc.contributor.authorPEREIRA, G. E.eng
dc.contributor.authorRICARDO-DA-SILVA, J. M.eng
dc.date.accessioned2020-01-09T18:12:05Z-
dc.date.available2020-01-09T18:12:05Z-
dc.date.created2020-01-09
dc.date.issued2019
dc.identifier.citationLWT. Food Science and Technology, v. 114, (e-108415), 2019.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1118423-
dc.descriptionThis study aims to characterise the chemical compositions and sensorial profiles of wines made with Syrahgrapes over two harvest seasons (first and second semester), over in different calendar years, from vines on twodifferent rootstocks (1103P and IAC 313). Wine chemical composition and sensory profile were influenced byboth rootstock and harvest season. Syrah wines on IAC 313 were favoured with higher concentrations of, pet-unidin 3-O-acetylglucoside (3.7 mg/L), malvidin 3-O-acetylglucoside (17.8 mg/L), malvidin 3-O-coumar-ylglucoside (4.4 mg/L), petunidin 3-O-coumarylglucoside (2.0 mg/L), peonidin 3-O-coumarylglucoside (1.4 mg/L), monomericflavanols (23.6 mg/L), oligomeric tannins (183.0 mg/L), total condensed tannins (1037.7 mg/L),dimer B1 (9.8 mg/L), B4 (5.0 mg/L), trimer C1 (3.1 mg/L) and calcium (80 mg/L). Syrah wines on 1103P hadhigher concentrations of total anthocyanins (375.6 mg/L, catechin (8.6 mg/L), epicatechin (12.6 mg/L), dimerB2 (21.0 mg/L), B1 3-O-gallate (1.8 mg/L), B2 3′-O-gallate (6.0 mg/L) and totalflavanols (53.4 mg/L). Thesensory profiles of the Syrah wines were influenced by rootstock followed by, mainly in relation to aromaticattributes. Syrah wines on IAC 313 were scored more highly by the tasters.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVitis vinifera Leng
dc.subjectSensoryeng
dc.subjectTroical regioneng
dc.titleChemical composition and sensory profile of Syrah wines from semiaridtropical Brazil - Rootstock and harvest season effects.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-01-09T18:12:05Z
dc.subject.nalthesaurusPhenolic compoundseng
dc.subject.nalthesaurusRed wineseng
riaa.ainfo.id1118423eng
riaa.ainfo.lastupdate2020-01-09
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2019.108415eng
dc.contributor.institutionJuliane Barreto de Oliveira, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal; Ricardo Egipto, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal; Olga Laureano, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal; Rogério de Castro, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal; GIULIANO ELIAS PEREIRA, CNPUV; Jorge Manuel Ricardo da Silva, LEAF- Linking Landscape, Environment, Agriculture and Food. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal.eng
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