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 Author(s): SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, ambe... ... |
 Author(s): PADILHA, C. V. S.; BIASOTO, A. C. T.; CORREA, L. C.; LIMA, M. S.; BORDIGNON-LUIZ, M. T.; PEREIRA, G. E. The aim of this study was to evaluate the evolution of anthocyanins in red wines for 12 months of storage in bottles in two different conditions. The wine samples cv. Ruby Cabernet and cv. Syrah (Viti... ... |
 Author(s): ARAÚJO, A. J. de B.; SILVA, G. G.; NASCIMENTO, R. L.; FARIAS, T. F.; OLIVEIRA, J. B. de; BIASOTO, A. C. T.; PEREIRA, G. E. Wine production is relatively recent, the first wines were commercialized in the 1980's. The edaphoclimatic conditions of the region allow the grapevine to produce two or three crops per year, dependi... ... |
 Author(s): SANTOS, I. M. dos; SANTOS, V. L. dos A.; MARQUES, V. F. P.; GUIMARÃES, D. G.; OLIVEIRA, W. P.; LIMA, K. de M.; SANTOS, A. C. F. dos; NEGRO-DELLACQUA, M.; BIASOTO, A. C. T. The objective of this study was to determine the antioxidant activity of Syrah red wines produced at the São Francisco Valley region and its residue, using in vitro approaches and evaluate the potenti... ... |
 Author(s): BARROS, A. P. A.; SILVA, I. S.; CANDIDO, F.; WAGNER, R.; BIASOTO, A. C. T. The growing interest in the production of red sparkling wines has encouraged research into their chemical composition and the contributions of these characteristics to enhance their quality and comple... ... |
 Author(s): SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not... ... |
 Author(s): SILVA, I. S.; SANTOS, R. G. de B.; NOGUEIRA, E. T.; BARROS, A. P. A.; BIASOTO, A. C. T. A região do Submédio do Vale do São Francisco (SVSF) é a segunda maior região produtora de vinhos elaborados com as cultivares Vitis vinífera L.do país, na qual a variedade Syrah destaca-se como a mai... ... |
 Author(s): BIASOTO, A. C. T.; NASCIMENTO, D. C. do; NUNES, G. da S.; TORRES, L. H. P. de S.; MORGADO, T. da S.; SANTOS, R. T. dos S. e Este trabalho avaliou o efeito da utilização de chips de carvalho americano de tostagem média (Quercus Alba) no envelhecimento do vinho tinto cv Syrah, produzido no Submédio do Vale do São Francisco.... ... |
 Author(s): BIASOTO, A. C. T.; NASCIMENTO, D. C. do; SILVA, D. J.; BARROS, E. S. de; SANTOS, M. dos; SANTOS, R. T. dos S. e Este trabalho avaliou o efeito do tempo de utilização de chips de carvalho francês de tosta forte (Quercus petraea) no envelhecimento do vinho tinto Syrah, produzido na região do Vale do São Francisco... ... |
 Author(s): LIMA, C. M. de; FERNANDES, D. D. S.; PEREIRA, G. E.; GOMES, A. de A.; ARAÚJO, M. C. U. de; DINIZ, P. H. G. D. This work proposes the development of a simple, fast, and inexpensive methodology based on color histograms (obtained from digital images), and supervised pattern recognition techniques to classify re... ... |
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