Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/995023
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dc.contributor.authorNASSUR, R. de C. M. R.eng
dc.contributor.authorPEREIRA, G. E.eng
dc.contributor.authorALVES, J. A.eng
dc.contributor.authorLIMA, L. C. de O.eng
dc.date.accessioned2019-10-25T18:08:21Z-
dc.date.available2019-10-25T18:08:21Z-
dc.date.created2014-09-16
dc.date.issued2014
dc.identifier.citationPesquisa Agropecuária Brasileira, v. 49, n. 7, p. 540-545, jul. 2014.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/995023-
dc.descriptionThe objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSuco de uvaeng
dc.subjectAntocianinaseng
dc.subjectAminas biogênicaseng
dc.subjectFenólicoseng
dc.subjectCaracterísticas químicaseng
dc.titleChemical characteristics of grape juices from different cultivar and rootstock combinations.eng
dc.typeArtigo de periódicoeng
dc.date.updated2019-10-25T18:08:21Z
dc.subject.thesagroUvaeng
dc.subject.thesagroVitis Labruscaeng
dc.subject.nalthesaurusGrapeseng
dc.subject.nalthesaurusAnthocyaninseng
dc.subject.nalthesaurusBiogenic amineseng
dc.subject.nalthesaurusPrincipal component analysiseng
riaa.ainfo.id995023eng
riaa.ainfo.lastupdate2019-10-25
dc.identifier.doi10.1590/S0100-204X2014000700006eng
dc.contributor.institutionRITA DE CÁSSIA MIRELA RESENDE NASSUR, UNIVERSIDADE FEDERAL DE LAVRASeng
dc.contributor.institutionGIULIANO ELIAS PEREIRA, CNPUV / CPATSAeng
dc.contributor.institutionJULIANA ALVARENGA ALVES, UNIVERSIDADE FEDERAL DE LAVRASeng
dc.contributor.institutionLUIZ CARLOS DE OLIVEIRA LIMA, UNIVERSIDADE FEDERAL DE LAVRAS.eng
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