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Effects de l'application d'acide gibbérellique (GA3) sur la qualité de raisins et de vins produits en climat tropical au Nord-Est du Brésil. Author(s): COSTA, A. L. C.; SOARES, J. M.; PEREIRA, G. E.; SANTOS, J. The honeydew moth Cryptoblabes gnidiella is the main problem for the wineries in the Northeast of the Brazil, because it attacks the bunch and reduces the quality of the grapes and the wines. In order... ... Repository: BDPA Publication year: 2006
Rootstock-scion interaction: 4. Effect on the sensory characteristics of Cabernet Sauvignon wine. Author(s): MIELE, A.; RIZZON, L. A. It is known that rootstock can induce changes on grapevine yield components and on the physicochemical composition of musts and wines. However, its effect on the sensory characteristics of wines has b... ... Repository: BDPA Publication year: 2019
Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Author(s): COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S. Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers. The aim of this... ... Repository: BDPA Publication year: 2018
Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of cabernet sauvignon wines of Campanha Gaúcha. Author(s): NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, C. A. 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 ectrometry (GC-MS),... ... Repository: BDPA Publication year: 2020
Oenological potential of wines and agronomical characterisation of grapes from five white resistant italian varieties at serra gaúcha, southern Brazil. Author(s): CAMPOS, L. S.; OLIVEIRA, J. B. DE; MANIERO, C. R.; CERUTTI, L. A.; ALVES, C. A. N.; DIOGO, Y. S.; CONCEIÇÃO, L. D. H. C. S. DA; CARGNIN, A.; ZANUS, M. C.; PEREIRA, G. E. Oenological potential of wines and agronomical characterisation of grapes from five white resistant italian varieties at serra gaúcha, southern Brazil. Repository: BDPA Publication year: 2024
Viticultural climatic zoning in temperate, subtropical and tropical zones, Brazil Bases for Estimating the Impact of Climate Change. Author(s): CONCEIÇÃO, M. A. F.; EVANGELISTA, S. R. M.; MONTEIR0, J. E. B. de A.; MANDELLI, F.; TEIXEIRA, A. H. DE C.; TONIETTO, J. Fine wine production in Brazil was historica11y established in the extreme South of the country, in temperate climate. More recently, new producer regions appeared in South, Southeast and Northeast of... ... Repository: BDPA Publication year: 2012
A short training as an enhancer of sensory ability: the case of red wine consumers. Author(s): VERÍSSIMO, C. M.; MORAIS, S. de M.; LIMA, L. L. de A.; PEREIRA, G. E.; MACIEL, M. I. S. The need for rapid and low-cost methods has made consumer-based methodologies, such as check-all-that-apply (CATA), a reality in sensory science instead of the traditional tools, namely, descriptive a... ... Repository: BDPA Publication year: 2020
Efeitos in vivo e in vitro de polifenóis presentes em vinhos tintos do Vale do São Francisco. Author(s): SANTOS, A. M. T. dos; SANTOS, I. M. dos; OLIVEIRA, W. P. de; LIMA, K. de M.; PEREIRA, G. E.; BIASOTO, A. C. T.; NEGRO-DELLACQUA, M. Este trabalho teve como objetivo avaliar o conteúdo de compostos fenólicos e atividade antioxidante in vitro de vinhos tintos e efeitos in vivo induzidos pelo liofilizado livre de álcool de três vinho... ... Repository: BDPA Publication year: 2021
Calibration of chlorophyll hand-held meter based on vineyard NDVI zones for estimation of leaf N content. Author(s): SILVA, T. M. M. da; COSTA, B. R. S.; OLDONI, H.; FOSCHINI, M. M.; BASSOI, L. H. The monitoring of chlorophyll content in grapevine leaves allows us to evaluate their N status, assisting with the information for the decision make about nutrient rate and application time to the vin... ... Repository: BDPA Publication year: 2022
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. 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... ... Repository: BDPA Publication year: 2023

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