Color Red Wines
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Maturation and Maceration Effects on Tropical Red Wines Assessed by Chromatography and Analysis of Variance - Principal Component Analysis
Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extra
J. Braz. Chem. Soc.. Publicado em: 04/07/2019
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2. Chemistry Inspired by the Colors of Fruits, Flowers and Wine
ABSTRACT An overview is provided of the status of research at the frontiers of investigation of the chemistry and photochemistry of two classes of natural plant pigments, the anthocyanins and the betalains, as well as of the pyranoanthocyanin pigments formed from anthocyanins during the maturation of red wine. Together, anthocyanins and betalains are respons
An. Acad. Bras. Ciênc.. Publicado em: 2018
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3. Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China
Abstract The anthocyanin profiles and CIELAB color values of nine wines in Vitis germplasms from southern China were compared. The results showed that the anthocyanin composition of wines from one hybrid between V. vinifera and V. labrusca (‘Moldova’), two V. labrusca varieties (‘Conquistador’ and ‘Saint-Croix’), one V. quinquangularis variety (�
Food Sci. Technol. Publicado em: 26/10/2017
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4. Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil
In Brazil, the grape and wine production takes place mainly in the state of Rio Grande do Sul, and the region "Serra" is known as the traditional wine region. In the last years, new areas have emerged, with emphasis for the Campanha region; the red wines from this region have low acidity, little color intensity, and are wines to drink while young, even when
Food Sci. Technol. Publicado em: 17/05/2013
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5. Análise multivariada de parâmetros físico-químicos em amostras de vinhos tintos comercializados na região metropolitana do Recife
The Brazilian legislation requires analysis of certain parameters to classify a wine and allow its commercialization. Some physico-chemical and some color parameters were determined in this work in samples of different red wines sold in the metropolitan area of Recife. Multivariate analysis comprising principal component analysis and hierarchical cluster ana
Química Nova. Publicado em: 2008
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6. VARIATION IN COMPOSITION OF THE PHENOLIC COMPOUNDS AND COLOR OF RED WINE GRAPES (Vitis vinifera) IN DIFFERENT ENVIRONMENTS / VARIAÇÃO DOS COMPOSTOS FENÓLICOS E DE COR DOS VINHOS DE UVAS (Vitis vinifera) TINTAS EM DIFERENTES AMBIENTES
The quality of red wine was evaluated relating the variation of meteorological conditions such as color quantification and phenolic compound. Red wines of the cultivars Vitis vinifera, Cabernet Sauvignon, Merlot and Tannat, of the crops of 2003 and 2004 from the low-land (Santana do Livramento) or high-land (Bento Gonçalves) regions of the state of Rio Gran
Publicado em: 2006