Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1185933
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorHERNANDES, K. C.
dc.contributor.authorSILVA, D. F. da
dc.contributor.authorSILVEIRA, R. D.
dc.contributor.authorRAMOS, E. A.
dc.contributor.authorLEAO, P. C. de S.
dc.contributor.authorRYBKA, A. C. P.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorZINI, C. A.
dc.contributor.authorWELKE, J. E.
dc.date.accessioned2026-03-31T12:48:59Z-
dc.date.available2026-03-31T12:48:59Z-
dc.date.created2026-03-31
dc.date.issued2026
dc.identifier.citationFood Chemistry, v. 511, 148731, May 2026.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1185933-
dc.descriptionThis study applied a flavoromic approach to identify the most suitable combination of training system (trellis, lyre, and espalier) and rootstock (IAC 572 and IAC 766) for grape cultivation aimed at juice production. Grape juices were evaluated for physicochemical properties, antioxidant activity, phenolic profile (LC-DAD-QToF-MS), volatile composition (HS-SPME-GC/qMS), odor-active compounds (OSME-GC-O), and sensory attributes. Juices produced from vines grafted onto IAC 572 showed higher anthocyanins contents, resulting in greater color in- tensity and antioxidant activity. The trellis × IAC 572 combination yielded the highest concentrations of ethyl esters with intense fruity aroma. Foxy notes were more pronounced in juices from trellis and espalier systems combined with IAC 572, which correlated with higher furaneol levels. Therefore, flavoromics demonstrated that the enhanced vegetative growth and regulated solar incidence provided by IAC 572, particularly when combined with trellis or espalier systems, favor the biosynthesis of key metabolites that drive grape juice quality.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSuco de uva
dc.subjectMetabolômica
dc.subjectVariedade BRS Magna
dc.subjectCompostos bioativos
dc.subjectFenólico
dc.titleAssessing vine training systems and rootstocks through a flavoromic approach of grape juices.
dc.typeArtigo de periódico
dc.subject.thesagroUva
dc.subject.thesagroPorta Enxerto
dc.subject.thesagroSabor
dc.subject.thesagroAroma
dc.subject.nalthesaurusGrapes
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusGrape juice
dc.description.notesOn-line.
riaa.ainfo.id1185933
riaa.ainfo.lastupdate2026-03-31
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2026.148731
dc.contributor.institutionKAROLINA CARDOSO HERNANDES, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; DARCILENE FIUZA DA SILVA, UNIVERSIDADE FEDERAL DA BAHIA; RAFAELA DIOGO SILVEIRA, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; EDUARDA AREND RAMOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; PATRICIA COELHO DE SOUZA LEAO, CPATSA; ANA CECILIA POLONI RYBKA, CPATSA; ALINE TELLES BIASOTO MARQUES, CNPMA; CLÁUDIA ALCARAZ ZINI, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; JULIANE ELISA WELKE, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL.
Aparece nas coleções:Artigo em periódico indexado (CPATSA)

Arquivos associados a este item:
Arquivo TamanhoFormato 
Assessing-vine-training-systems-and-rootstocks-through-a-flavoromic-approach-of-grape-juices.pdf6,55 MBAdobe PDFVisualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace