Wine Legislation
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
Abstract The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compou
Food Sci. Technol. Publicado em: 29/05/2017
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2. Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento / Grape pomace extract as natural antioxidant in processed chicken meat stored under freezing
Chicken meat, due to the high concentration of unsaturated fatty acids, is highly susceptible to lipid oxidation, which affects taste, aroma, colour and texture of foods, limiting its stability and shelf-life. Due to the possible toxicity of synthetic antioxidants and the current demand for healthier products, the use of natural antioxidants, such as grape s
Publicado em: 2010
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3. Chemical, physical-chemical and sensory characteristics of fermented alcoholic beverage from lychee (Litchi chinensis Sonn) / CaracterÃsticas quÃmicas, fÃsico-quimicas e sensoriais de bebidas fermentadas de lichia (Litchi chinensis Sonn)
The lychee (Litchi chinensis Sonn) is a fruit that has a high nutritional value, but due to their perishable nature and seasonality of production, the excess must be processed quickly to avoid losses. Thus, as an alternative to prevent waste arising from the low shelf-life of this fruit, and add value to it, we studied the preparation of fermented beverage o
Publicado em: 2009
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4. Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba)
This work aimed to characterize the chemical composition of samples of alcoholic beverages fermented from jabuticaba produced in five successive crops. Up to 2005 most of the results didn't meet the current legal standards for wines and there was a negative correlation between parameters such as pH and volatile acidity, pH and total acidity, volatile acidity
Química Nova. Publicado em: 2008
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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. Cinética e caracterização físico-química do fermentado do pseudofruto do caju (Anacardium occidentale L.)
The production of cashew apple wine has the purpose of minimizing the wastage in the Brazilian cashew production. Knowing that the cashew apple fermentation produces a good cashew wine, a study of alcoholic fermentation kinetics of the cashew apple and the physico-chemical characterization of the product were made. The cashew wine was produced in an stirred
Química Nova. Publicado em: 2006-06
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7. ANÁLISE DO CONSUMO E CONSTITUINTES QUÍMICOS DE VINHOS PRODUZIDOS NA QUARTA COLÔNIA DE IMIGRAÇÃO ITALIANA DO RIO GRANDE DO SUL E SUA RELAÇÃO COM AS FRAÇÕES LIPÍDICAS SANGÜÍNEAS / ANALYSIS OF CONSUMPTION AND CHEMICAL COMPONENTS OF WINE PRODUCED IN THE QUARTA COLONIA OF ITALIAN IMMIGRATION IN RIO GRANDE DO SUL AND ITS RELATION WITH BLOOD LIPIDIC FRACTIONS
The Quarta Colônia of Italian immigration and centenary existence, which is located in the central region of the state, produces homemade wine from non-vining varieties such as Bordeaux, Isabel and Concord, among others. In this way, the aim of this work was to analyze the chemical characteristics of these wines, as well as, their relation with the lipidic
Publicado em: 2004