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Author(s): MARTINELI, M.; ALVES, A. A. R.; FIGUEIREDO, G. M. de; REZENDE, C. M. de; FONSECA, M. J. de O.

O objetivo do presente trabalho foi determinar os compostos voláteis em frutos de caqui Mikado adstringentes e destanizados, em dois períodos de armazenamento, utilizando microextração em fase sólida... ...

Repository: BDPA     Publication year: 2013

Author(s): LIMA, R.; SILVA, M. V. T.; GOMES, B. A.; MACEDO, E. H. B. C.; SANTANA, M. N.; AMARAL, A. C. F.; SILVA, J. R. A.; CORRÊA, P. G.; GODOY, R. L. de O.; SANTIAGO, M. C. P. de A.; LEITÃO, S. G.; SIMAS, R. C.; CARNEIRO, C. S.; RODRIGUES, I. A.

The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred... ...

Repository: BDPA     Publication year: 2023

Author(s): FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JUNIOR, S.; NASSU, R. T.

Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1].

Repository: BDPA     Publication year: 2024

Author(s): MIELE, A.; RIZZON, L. A.

The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Bra... ...

Repository: BDPA     Publication year: 2019

Author(s): DIAS, N. da S.; MATEUS, A. E.; MACIEL, G. P. DE S.; SARAIVA, W. V. A.; RODRIGUES, T. H. S.; SILVA, C. S. B. D.; VIDAL NETO, F. das C.; FANCELLI, M.; CANUTO, K. M.; ZOCOLO, G. J.

O manejo da mosca-branca-do-cajueiro (Aleurodicus cocois) é de suma importância para o sucesso do cultivo do cajueiro, já que a mesma é praga-chave da cultura. O uso de produtos semioquímicos comercia... ...

Repository: BDPA     Publication year: 2021

Author(s): OLIVEIRA, A.; CABRAL, L. M. C.; BIZZO, H.; ARRUDA, N. P.; FREITAS, S. P.

Repository: BDPA     Publication year: 2014

Author(s): POZZATTI, M.; GUERRA, C. C.; MARTINS, G.; SANTOS, I. D. dos; WAGNER, R.; FERRÃO, M. F.; MANFROI, V.

Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ?Marselan? is a red grape variety grown in several countries such as France, Brazil and C... ...

Repository: BDPA     Publication year: 2020

Author(s): WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A.

The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribut... ...

Repository: BDPA     Publication year: 2014

Author(s): ARAÚJO, A. J. de B.; VANDERLINDE, R.; OLIVEIRA, J. B.; NASCIMENTO, R. L.; BIASOTO, A. C. T.; PEREIRA, G. E.

Volatile composition of wines is a very complex and is derived from many sources, including the grape. The aroma profile in wines can be influenced mainly due to climatic, agronomic practices and huma... ...

Repository: BDPA     Publication year: 2011

Author(s): CANUTO, K. M.; SOUZA NETO, M. A. de; GARRUTI, D. dos S.

Repository: BDPA     Publication year: 2009

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