Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145308
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Campo DCValorIdioma
dc.contributor.authorMORAIS, S. DE M.
dc.contributor.authorGALVÃO, M. DE S.
dc.contributor.authorCARVALHO, L. M. DE
dc.contributor.authorOLEGARIO, O. S.
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorANDRADE LIMA, L. L. DE
dc.contributor.authorSILVA, F. L. H. DA
dc.contributor.authorMADRUGA, M. S.
dc.date.accessioned2022-08-08T13:19:39Z-
dc.date.available2022-08-08T13:19:39Z-
dc.date.created2022-08-08
dc.date.issued2022
dc.identifier.citationFood Analytical Methods, s12161, July 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1145308-
dc.descriptionThe present research aimed to identify the volatile profle of sparkling wines from São Francisco Valley, which products will have soon the Geographical Indication requested by the producers. Volatile organic compounds from muscat, brut, brut rosé and demi-sec sparkling wines produced in the São Francisco Valley, located in the Caatinga region of Brazil, were extracted, separated and identifed using the HS-SPME/GC?MS technique. The results reached the identifcation of a total of 109 compounds, classifed in 13 chemical groups, being the main esters, terpenes, and alcohols. It was found that some compounds with expressive area are unique to each type of sparkling wine: a total of 23 in muscat, 9 in brut, 5 in brut rosé, and 4 in demi-sec. This suggests a strong association between the grape varieties and the technological processes of winemaking. The volatile profles of each commercial sparkling wine in the São Francisco Valley present possible chemical markers of typicity which can be used to distinguish the commercial wines from the region. Keywords Volatile compound · São Francisco Valley · Geographical indication · Typicality marker · Gas chromatography
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSão Francisco Valley
dc.subjectGeographical indication
dc.subjectTypicality marker
dc.titlePotential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.
dc.typeArtigo de periódico
dc.subject.nalthesaurusVolatile compounds
dc.subject.nalthesaurusGas chromatography
riaa.ainfo.id1145308
riaa.ainfo.lastupdate2022-08-08
dc.identifier.doidoi.org/10.1007/s12161-022-02374-4
dc.contributor.institutionSAMARA DE MACÊDO MORAIS, Federal University of Paraíba; MÉRCIA DE SOUSA GALVÃO, Federal University of Paraíba; LEILA MOREIRA DE CARVALHO, Federal University of Paraíba; LARY SOUZA OLEGARIO, Federal University of Paraíba; GIULIANO ELIAS PEREIRA, CNPUV; LUCIANA LEITE DE ANDRADE LIMA, Rural Federal University of Pernambuco; FLÁVIO LUIZ HONORATO DA SILVA, Federal University of Paraíba; MARTA SUELY MADRUGA, Federal University of Paraíba.
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