1. Variability in the shelf life of table grapes from same batch when exposed under different ambient air conditions

Abstract This study aimed to evaluate the effect of the variability in ambient air conditions (temperature and relative humidity) and periods of exposure on the same batch of table grapes in the first stages of the fruit supply chain (harvesting, processing and storage prior to commercialization), in order to predict their dynamic shelf life. To estimate the

Food Sci. Technol. Publicado em: 2021-06

2. RESPOSTA A CARTA AO EDITOR: O FENÔMENO DE DOSE-RESPOSTA ASSOCIADO AO TREINAMENTO DE FORÇA É INDEPENDENTE DO VOLUME DE SÉRIES E REPETIÇÕES POR SESSÃO

Abstract This study aimed to evaluate the effect of the variability in ambient air conditions (temperature and relative humidity) and periods of exposure on the same batch of table grapes in the first stages of the fruit supply chain (harvesting, processing and storage prior to commercialization), in order to predict their dynamic shelf life. To estimate the

Rev Bras Med Esporte. Publicado em: 2021-06

3. Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil

Abstract This study aimed to evaluate the wine composition from vine clones of Merlot (181, 346, 347, 348) and Cabernet Sauvignon (R5, 18A, 163, 338, 341). The grapes were harvested between 2010 and 2012, then on the same day, taken to the winery facility for winemaking. After crushing and destemming the grapes, the musts were transferred to glass containers

Food Sci. Technol. Publicado em: 2021-06

4. Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang

Abstract Anthocyanin plays an important role in wine color and quality. The anthocyanin concentration in grapes depends on the variety and is influenced by environmental factors, such as temperature, sunlight, soil, and grapevine practice. In this study, the anthocyanin profiles of two varieties, namely Cabernet Sauvignon and Merlot, from five regions (11 pl

Food Sci. Technol. Publicado em: 2021-06

5. Production of functional products using grape processing residuals

Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a rece

Food Sci. Technol. Publicado em: 2020-12

6. Phenology, thermal requirements and maturation of the SR 0.501-17 white wine grape hybrid cultivated in contrasting climatic conditions

ABSTRACT The SR 0.501-17 grape hybrid developed for wine making purposes, is characterized for producing white grapes and small berries with seeds. The purpose of this study was to characterize the phenology, thermal requirements and must physicochemical characteristics of the hybrid, in contrasting climatic conditions due to altitude at Jundiaí (715m) and

Rev. Ceres. Publicado em: 2020-08

7. Effects of bagging or the combination of umbrella and bag treatments on anthocyanin accumulation in the berry skin of ‘Kyoho’ (Vitis labruscana) Grape

Abstract The object of this study was to investigate the influence of bagging or the combination of umbrella and bags on berry composition, especially anthocyanin accumulation, in ‘Kyoho’ (V. labruscana) berry skins. Five different colors and bag materials commonly used in production were chosen for this study: white, green, yellow, nonwoven and transpar

Food Sci. Technol. Publicado em: 2020-06

8. Rootstock-scion interaction:6. Phenology, chilling and heat requirements of Cabernet Sauvignon grapevine

Resumo A fenologia da videira depende de vários fatores, como genética, características do solo, condições climáticas, pragas e doenças, e práticas culturais do vinhedo. Dentre estas, o porta-enxerto pode ter influência no comportamento da copa. Devido a isso, este experimento foi conduzido por dois anos para determinar o efeito do porta-enxerto na

Rev. Bras. Frutic.. Publicado em: 05/12/2019

9. Characterization of tropical viticulture in the fluminense north and northwest regions

Resumo A viticultura é uma atividade recente no Rio de Janeiro, que tem apresentado boa adaptação às condições edafoclimáticas das regiões norte e noroeste do Rio de Janeiro. O objetivo deste presente trabalho foi caracterizar os principais aspectos socioambientais e tecnológicos da produção de uvas nessas regiões. Os dados foram levantados nos

Rev. Bras. Frutic.. Publicado em: 05/12/2019

10. Effects of bagging or the combination of umbrella and bag treatments on anthocyanin accumulation in the berry skin of ‘Kyoho’ (Vitis labruscana) Grape

Abstract The object of this study was to investigate the influence of bagging or the combination of umbrella and bags on berry composition, especially anthocyanin accumulation, in ‘Kyoho’ (V. labruscana) berry skins. Five different colors and bag materials commonly used in production were chosen for this study: white, green, yellow, nonwoven and transpar

Food Sci. Technol. Publicado em: 28/11/2019

11. In vitro germination to overcome dormancy in seeds of ‘Red Globe’, ‘Italia’ and ‘Niagara Rosada’ grapes

Resumo A dormência em sementes de videira dificulta o avanço de muitos programas de melhoramento genético da cultura, ocasionando desuniformidade e baixa porcentagem de germinação. Os métodos convencionais utilizados para superar a dormência são demorados. Assim, a germinação in vitro das sementes torna-se uma alternativa promissora para garantir

Rev. Bras. Frutic.. Publicado em: 14/11/2019

12. Características físico-químicas de sucos integrais elaborados a partir de uvas da espécie Vitis rotundifolia

Resumo Objetivou-se com este trabalho avaliar o perfil físico-químico de sucos elaborados com uvas das variedades Vitis rotundifolia Regale, Noble, Summit e Carlos. O trabalho foi realizado na Epagri-Videira/SC, nas safras 2016, 2017 e 2018. O delineamento experimental utilizado foi um fatorial duplo (variedade × safra), de forma inteiramente casualizada

Braz. J. Food Technol.. Publicado em: 14/11/2019