Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/909890
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorARAÚJO, A. J. de B.pt_BR
dc.contributor.authorVANDERLINDE, R.pt_BR
dc.contributor.authorOLIVEIRA, J. B.pt_BR
dc.contributor.authorNASCIMENTO, R. L.pt_BR
dc.contributor.authorBIASOTO, A. C. T.pt_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.date.accessioned2011-12-15T11:11:11Zpt_BR
dc.date.accessioned2011-12-15T11:11:11Zpt_BR
dc.date.available2011-12-15T11:11:11Zpt_BR
dc.date.available2011-12-15T11:11:11Zpt_BR
dc.date.created2011-12-15pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationIn: CONGRESO LATINOAMERICANO DE VITICULTURA Y ENOLOGIA, 13., 2011, Santiago do Chile. Sustentabilidad y cambio climático: impacto para la industria vitivinícola. Santiago: Asociación Nacional de Ingenieros Agrónomos Enólogos de Chile, 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/909890pt_BR
dc.descriptionVolatile composition of wines is a very complex and is derived from many sources, including the grape. The aroma profile in wines can be influenced mainly due to climatic, agronomic practices and human factors, frequently referred as terroir effect. In this context, the Northeast of Brazil is a new vitivinicultural region, located in a tropical semi-arid climate with distinct climatic condition. In this region is possible to have two or three harvests per year, because high temperatures, solar radiation and irrigation availability can influence highest the grape derived aroma. The wines were elaborated with Cabernet Sauvignon grapes harvested in the first semester of 2009 by traditional method, and then were analyzed in triplicate by gas chromatography with flame ionization detector. There were quantified in the wines seven carboxylic acids, four higher alcohols and nine esters. The majority ester was the diethyl succinate and other aromatic compounds found in the Cabernet Sauvignon Brazilian tropical wines were ethyl dodecanoate, isobutanoic acid and trans-3-hexen-1-ol.eng
dc.format1 CD-ROM.pt_BR
dc.language.isoengpt_BR
dc.rightsopenAccesspt_BR
dc.subjectVariabilidade climáticapt_BR
dc.subjectVinho tropicalpt_BR
dc.subjectCompostos voláteispt_BR
dc.subjectTtipicidadept_BR
dc.titleAroma profile of Cabernet Sauvignon tropical wines produced in Northeastern of Brazilpt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2015-04-10T11:11:11Zpt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroVitis Viniferapt_BR
dc.subject.nalthesaurusGrapespt_BR
dc.subject.nalthesaurusVolatile compoundseng
dc.subject.nalthesaurusWineseng
riaa.ainfo.id909890pt_BR
riaa.ainfo.lastupdate2015-04-10pt_BR
dc.contributor.institutionANA JULIA DE BRITO ARAUJOpt_BR
dc.contributor.institutionREGINA VANDERLINDEeng
dc.contributor.institutionJULIANE BARRETO OLIVEIRAeng
dc.contributor.institutionRUSSAIKA LÍRIO NASCIMENTOeng
dc.contributor.institutionALINE CAMARAO TELLES BIASOTO, CPATSAeng
dc.contributor.institutionGIULIANO ELIAS PEREIRA, CNPUV / CPATSA.eng
Aparece nas coleções:Resumo em anais de congresso (CPATSA)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Giuliano42011.pdf49,58 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace