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Influence of vineyard managements on aroma of Merlot wines. Author(s): NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J, E.; ZINI, C. A. The objective of this study is to evaluate the influence of vineyard managements on aroma of Campanha Gaúcha Merlot wines through quantitative descriptive analysis (QDA), gas chromatography ? olfactom... ... Repository: BDPA Publication year: 2016
Effect of the concentration by reverse osmosis of grape juice on its aroma profile. Author(s): SANTANA, I.; BIZZO, H. R.; MATTA, V. M. da; CABRAL, L. M. C. Reverse osmosis (RO) is a membrane process applied for fruit juices concentration as it is carried out under mild temperature, preserving the natural aroma profile of these beverages. In Brazil, grape... ... Repository: BDPA Publication year: 2009
Aroma de vinhos Lorena elaborados com diferentes leveduras. Author(s): MILANI, E.; SILVA, V. L. da; ZORZAN, C.; TONIETTO, J.; CAMARGO, U. A.; ZANUS, M. C. A liberação dos terpenos em uvas moscatéis, pela ação de glicosidases das leveduras, pode aumentar e/ou modificar o aroma de vinhos. Este experimento comparou as características sensoriais de vinhos B... ... Repository: BDPA Publication year: 2008
Evaluation of the aroma stability of tropical white wines from Brazil. Author(s): ARAÚJO, A. J. de B.; VANDERLINDE, R.; OLIVEIRA, J. B.; NASCIMENTO, R. L.; BIASOTO, A. C. T.; PEREIRA, G. E. This study aimed to evaluate the aroma stability of tropical withe wines elaborated with Sauvignon Blanc grapes produced in the Louwer-middle Sao francisco River Valley, Northeast of Brazil, located i... ... Repository: BDPA Publication year: 2011
Aroma-active compounds of Capsicum chinense var. Biquinho. Author(s): ALVES, V. C. C.; PINTO, N. O. F.; PENHA, M. F. A.; GOMES, B. L.; REIFSCHNEIDER, F. J. B.; GARRUTI, D. dos S. Repository: BDPA Publication year: 2014
Concentração de componentes do aroma do café por pervaporação. Author(s): CABRAL, L. M. C.; OLIVEIRA, A.; FREITAS, S. P.; BIZZO, H. R.; MATTA, V. M.; SOUZA, A. M. de Repository: BDPA Publication year: 2007
Concentração de componentes do aroma do café por pervaporação. Author(s): CABRAL, L.; BIZZO, H.; MATTA, V. M. da; SOUZA, A. M. de; SILVA, L. F. M. da; OLIVEIRA, A.; FREITAS, S. P. Repository: BDPA Publication year: 2007
Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings. Author(s): CRUCELLO, J.; MIRON, L. F. O.; FERREIRA, V. H. C.; NAN, H.; MARQUES, M. O. M.; RITSCHEL, P. S.; ZANUS, M. C.; ANDERSON, J. L.; POPPI, R. J.; HANTAO, L. W. In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs) from Brazilian wines using headspace solid-phase mic... ... Repository: BDPA Publication year: 2018
Volatile composition of concentrated aroma extracts of soluble coffee beverage obtained by pervaporation. Author(s): BIZZO, H. R.; OLIVEIRA, A.; CABRAL, L. M. C.; FREITAS, S. P. Repository: BDPA Publication year: 2008
Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). Author(s): SAMPAIO, K. de L.; BIASOTO, A. C. T.; MARQUES, E. J. N.; BATISTA, E. A. C.; SILVA, M. A. A. P. da The objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a th... ... Repository: BDPA Publication year: 2013

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