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dc.contributor.authorSILVA, I. S.
dc.contributor.authorBARROS, A. P. A.
dc.contributor.authorCORREA, L. C.
dc.contributor.authorSOUZA, C. O. de
dc.contributor.authorBIASOTO, A. C. T.
dc.date.accessioned2024-12-28T17:48:35Z-
dc.date.available2024-12-28T17:48:35Z-
dc.date.created2024-12-12
dc.date.issued2024
dc.identifier.citationBeverages, v. 10, 117, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1170579-
dc.descriptionThis study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation at 23 ◦C (TW—control); and thermovinification for 2 h at 55 ◦C (TV55), 65 ◦C (TV65), and 75 ◦C (TV75. The red wines were made through microvinification (10-litre glass). Phenolic compounds (n = 26) were quantified by high-performance liquid chromatography and a colour analysis using the CIELab/CIEL*C*h systems and a sensory analysis was conducted to evaluate the acceptability of the thermovinified wine.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectTermomaceração
dc.subjectCompostos bioativos
dc.subjectVinhos tintos tropicais
dc.subjectPráticas de vinificação
dc.titleEffect of thermovinification temperature on phenolic compounds and colour of Syrah wine.
dc.typeArtigo de periódico
dc.subject.thesagroUva
dc.subject.thesagroVinho
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusWinemaking
riaa.ainfo.id1170579
riaa.ainfo.lastupdate2024-12-12
dc.identifier.doihttps://doi.org/10.3390/beverages10040117
dc.contributor.institutionISLAINE SANTOS SILVA, FEDERAL UNIVERSITY OF BAHIA; ANA PAULA ANDRÉ BARROS, FEDERAL INSTITUTE OF EDUCATION, SCIENCE AND TECHNOLOGY OF SERTÃO PERNAMBUCANO; LUIZ CLAUDIO CORREA, CPATSA; CAROLINA OLIVEIRA DE SUZA, FEDERAL UNIVERSITY OF BAHIA; ALINE TELLES BIASOTO MARQUES, CPATSA.
Aparece en las colecciones:Artigo em periódico indexado (CPATSA)

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