Wine Quality
Mostrando 13-24 de 66 artigos, teses e dissertações.
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13. Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors
Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracte
Food Sci. Technol. Publicado em: 22/03/2018
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14. Effect of alcoholic beverages on progeny and reproduction of mice
ABSTRACT Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaça (a type of sugarcane rum), with ethanol concentrations of 1.9 g/kg, and control grou
Braz. J. Pharm. Sci.. Publicado em: 05/03/2018
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15. Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)
Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. R
Food Sci. Technol. Publicado em: 26/10/2017
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16. Boron Isotopic Ratio in Brazilian Red Wines: a Potential Tool for Origin and Quality Studies?
For the first time, the boron isotopic ratio is reported for Brazilian red wines. The boron concentration, 11B/10B isotopic ratio and δ11B were determined in 89 red wines produced in Campanha Gaúcha, Serra Gaúcha (SG), and Vale dos Vinhedos (VV) in South Brazil and Vale do São Francisco (VSF) in Northeast Brazil. A broad boron concentration range, < 0.07
J. Braz. Chem. Soc.. Publicado em: 2017-10
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17. Hemoporfin-mediated photodynamic therapy for the treatment of port-wine stain birthmarks in pediatric patients
Abstract: Port-wine stain is a type of common congenital superficial telangiectasia in the dermal layer mostly occurring on the forehead, face, and neck. The affected skin shows abnormal red or purple lesions, which darken and thicken. Nodular changes may develop with advancing age. If untreated, port-wine stains scarcely regress, which can have serious life
An. Bras. Dermatol.. Publicado em: 2017-08
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18. Fruit sphere microenvironments and berry phenolic content of Cabernet Sauvignon (Vitis vinifera L.) cultivated under rain-shelter systems with coloured plastic film
Abstract Rain-shelter cultivation has been proven an important cultivation method for grape-plantings in continental monsoon climate zones, of which white plastic films are the most common shelter material. However, while this method and material reduces the occurrence of the disease, it can also decrease the grape berry quality. Five colours (including red,
Food Sci. Technol. Publicado em: 20/07/2017
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19. 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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20. Rootstock on vine performance and wine quality of ‘Syrah’ under double pruning management
ABSTRACT In the Brazilian Southeast, the production of high quality wines is attained by a new management approach called double pruning. This management changes the harvesting of wine grape (Vitis vinifera L.) from wet summer to dry winter through a two pruning procedures carried out during the year. The first pruning is done during the winter to induce a v
Sci. agric. (Piracicaba, Braz.). Publicado em: 2017-04
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21. Impact of Fungicide Residues on Polymerase Chain Reaction and on Yeast Metabolism
ABSTRACT The indiscriminate use of pesticides on grape crops is harmful for consumers´ healthin “in natura” consumption and in the ingestion of wine and grape juice. During winemaking, a rapid and efficient fermentation stage is critical to avoid proliferation of contaminating microorganisms and to guarantee the product´s quality. Polymerase chain reac
Braz. arch. biol. technol.. Publicado em: 31/10/2016
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22. Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine
RESUMO Atualmente o Rio Grande do Sul é o principal estado produtor de mirtilo no Brasil. Praticamente toda produção é comercializada in natura, com pouca quantidade destinada ao processamento. A produção de fermentado alcoólico de mirtilo é uma alternativa para ampliar a indústria de bebidas e oferecer ao consumidor um produto de valor agregado, be
An. Acad. Bras. Ciênc.. Publicado em: 04/08/2016
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23. Aromatic profiles of young wines from berries at different heights on grapevines
Abstract The differences among young wines from berries at 3 heights (fruit-zone 1 (FZ1): 140-200 cm above the ground; FZ2: 80-140 cm; FZ3: 20-80 cm) on Vitis vinifera L.cv Merlot and Chardonnay were assessed to evaluate the influence of berry-heights on the final wine quality. Stir bar sorptive extraction coupled with gas chromatography–mass spectrometry
Food Sci. Technol. Publicado em: 30/06/2016
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24. Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids
Abstract Three groups of pigs were fed three different diets, namely a diet rich in saturated fatty acids (palm oil-based, PO), a polyunsaturated fatty acid (PUFA)-rich diet (corn oil-based, CO), and a PUFA-rich diet (corn oil-based) supplemented with red wine solids (RWS), which was added to the diet (CO+RWS) in order to assess the protective effect on the
Food Sci. Technol. Publicado em: 03/10/2015