Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/927803
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dc.contributor.authorARAÚJO, A. J. de B.pt_BR
dc.contributor.authorVANDERLINDE, R.pt_BR
dc.contributor.authorOLIVEIRA, J. B. dept_BR
dc.contributor.authorOLIVEIRA, G. G. dept_BR
dc.contributor.authorBIASOTO, A. C. T.pt_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.date.accessioned2016-09-14T18:33:28Z-
dc.date.available2016-09-14T18:33:28Z-
dc.date.created2012-07-06pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationIn: CONGRES DES TERROIRS VITIVINICOLES, 9., 2012, Bourgogne/Champagne. [Annales...] [S.l.: s.n.], 2012.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/927803pt_BR
dc.descriptionThe production of fine wines in the Sub-middle of the São Francisco River Valley, Northeast of Brazil, is relatively recent, about twenty-five years ago. This region presents different characteristics, with a tropical semiarid climate, in a flat landscape. Presenting high annual average temperature, solar radiation and water in abundance for irrigation, it?s possible the scaling the grape harvests for winemaking throughout the year, allowing to obtain until two harvests per year. Several factors may affect the aromatic compounds in wines, such as viticulture practices, climatic conditions, cultivars and winemaking process. This study aimed to evaluate the aromatic stability of Syrah and Petit Verdot tropical wines elaborated in two different periods in the year. The grapes were harvested in the first and second semesters of 2009, in June and November. The wines were elaborated and then, they were bottled and analyzed in triplicate, thirty days and one year after bottling, by gas chromatography with ionization detector flame (GC-FID), to evaluate the profile and the stability of the aroma compounds. Principal component analysis was applied to discriminate between wine samples and to find the compounds responsible by the variability. The results showed that Syrah and Petit Verdot tropical wines presented different responses, for stability of higher alcohols, esters and carboxylic acids.pt_BR
dc.format1 pendrive.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVinho tropicalpt_BR
dc.subjectEstabilidade aromáticapt_BR
dc.subjectSyrahpt_BR
dc.subjectPetit Verdotpt_BR
dc.titleAromatic stability of Syrah and Petit Verdot tropical wines from Brazil.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2016-09-14T18:33:28Zpt_BR
dc.subject.thesagroEnologiapt_BR
dc.subject.thesagroVinhopt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroVariedadept_BR
dc.subject.thesagroAnálise organolépticapt_BR
dc.format.extent2p. 6-9.pt_BR
riaa.ainfo.id927803pt_BR
riaa.ainfo.lastupdate2016-09-14pt_BR
dc.contributor.institutionAna Julia de Brito ARAÚJO, Federal Institute of Education Science and Technology of Pernambuco, Brazil; Regina VANDERLINDE, UCS; Juliane Barreto de OLIVEIRA, State University of Bahia, Juazeiro-BA; Gildeilza Gomes de OLIVEIRA, CPATSA (BOLSISTA); ALINE CAMARAO TELLES BIASOTO, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV.pt_BR
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