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 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... ... |
 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... ... |
 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... ... |
 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 spectrometry (GC-MS... ... |
 Author(s): ROMPKOVKS, C.; AGUSTINI, B. C.; DEFFERT, F.; STADTLOBER, M. G. A.; BRAND, D.; SILVA, G. A. da; BONFIM, T. M. B. The use of non-Saccharomyces yeast strains in winemaking is becoming a common trend. In fact, consumers are demanding new and healthier styles of wine. On the other hand, these strains are a challenge... ... |
 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... ... |
 Author(s): GOMEZ, H. A. G.; MARQUES, M. O. M; BORGES, C. O.; MINATE, I. O.; MONTEIRO, G. C.; RITSCHEL, P. S.; ZANUS, M. C.; DIAMANTE, M. S.; KLUGE, R. A.; LIMA; LIMA, G. P. P Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyrami... ... |
 Author(s): OLIVEIRA, I. M. de; LOECK, A. E.; GARCIA, F. R. M.; BOTTON, M. The State of Rio Grande do Sul is a major producer of grapes in Brazil, highlighting the Serra Gaúcha as the main producing region. In the pursuit of good quality in grapes it is essential the control... ... |
 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, 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... ... |
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