Wines
Mostrando 1-12 de 154 artigos, teses e dissertações.
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1. Determination of 3,4,5-Trihydroxybenzoic Acid Exploiting a Visible-Light-Driven Photoelectrochemical Platform: Application in Wine and Tea Samples
The present work is based on the development and application of a photoelectrochemical method for the amperometric determination of 3,4,5-trihydroxybenzoic acid in different samples. The method is based on the use of a photoelectrochemical platform based on a glass slide coated with fluorine-doped tin oxide, which has been modified with cadmium sulfide and p
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. 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
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3. A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
Abstract This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with M
Food Sci. Technol. Publicado em: 2020-12
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4. Determination of Total Antioxidant Capacity Using Thiamine as a Natural Fluorescent Probe
This work proposes a spectrofluorometric method for the determination of total antioxidant capacity (CAO) in beverage samples, based on inhibition of thiochrome formation (λex = 370 nm, λem = 440 nm); a product of thiamine (vitamin B1) oxidation from K3Fe(CN)6. In the development of the method, gallic acid (GA) was used as a reference, and inhibition of th
J. Braz. Chem. Soc.. Publicado em: 2020-12
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5. A SALTING-OUT ASSISTED LIQUID-LIQUID EXTRACTION FOR THE DETERMINATION OF TEBUCONAZOLE, CARBOFURAN AND IMIDACLOPRID IN WHITE AND ROSÉ WINES
Food safety is a constant and necessary concern due to the worldwide increase of the food demand. The monitoring of quality parameters demands the development of accurate, easy and fast procedures. The aim of this work was to develop a cheap, miniaturized and trustworthy salting-out assisted liquid-liquid extraction (SALLE) procedure for the determination of
Quím. Nova. Publicado em: 20/07/2020
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6. Late defoliation of ‘Chardonnay’ grapevine in subtropical highland climate
ABSTRACT Chardonnay cultivar has shown great potential of planting and development in sites above 900m of Brazilian southeast for sparkling wines production. The quality of this product is related to vineyard climate and management, since both affect the vine development and grape composition. In this study, three defoliation orientations (east, west and eas
Bragantia. Publicado em: 2020-06
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7. Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvigno
J. Braz. Chem. Soc.. Publicado em: 2020-06
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8. Thermal Infrared Enthalpimetry in Paper Microzone Plates for Green and High Throughput Determination of Wine Acidities
The use of paper devices in chemical analysis has been increased due to their low cost, high surface area, portability, and biodegradability. A novel use of paper devices is proposed using thermal infrared enthalpimetry (TIE) for a rapid, green, and high throughput determination of wine acidities. The determination of total, fixed, and volatile acidities in
J. Braz. Chem. Soc.. Publicado em: 2020-02
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9. A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
Abstract This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with M
Food Sci. Technol. Publicado em: 20/12/2019
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10. Carbonyl compounds in wine: factors related to presence and toxic effects
RESUMO: O objetivo deste estudo foi revisar os fatores tecnológicos e toxicológicos relacionados à presença de compostos carbonílicos encontrados em vinhos, incluindo acetaldeído, formaldeído, acroleína, carbamato de etila (CE) e furfural. O acetaldeído e o formaldeído podem ser formados através da oxidação do etanol e do metanol, respectivament
Cienc. Rural. Publicado em: 29/07/2019
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11. 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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12. Training systems and rootstocks on yield and agronomic performance of ‘Syrah’ grapevine in the Brazilian semiarid
RESUMO O Vale do São Francisco destaca-se entre as principais regiões vitivinícolas brasileiras, sendo o cultivar ‘Syrah’ muito importante na elaboração de vinhos tintos. O objetivo deste trabalho foi avaliar a influência do sistema de condução e porta-enxerto sobre o rendimento e outras variáveis agronômicas do cultivar ‘Syrah’ durante oit
Ciênc. agrotec.. Publicado em: 01/07/2019