| Registro completo |
| Provedor de dados: |
Ciênc. Tecnol. Aliment.
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| País: |
Brazil
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| Título: |
Chloride concentration in red wines: influence of terroir and grape type
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| Autores: |
Coli,Marina Sonegheti
Rangel,Angelo Gil Pezzini
Souza,Elizangela Silva
Oliveira,Margareth Ferraro
Chiaradia,Ana Cristina Nascimento
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| Data: |
2015-03-01
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| Ano: |
2015
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| Palavras-chave: |
Salinity
Chloride
Wine characterization
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| Resumo: |
Red wines from different countries have been assessed in order to determine the influence of terroir and grape variety in their concentration of chloride. Chloride analysis was carried out by Laboratório de Bebidas de Origem Vegetal do Espírito Santo (Labeves), using the potentiometric method, in which the dosing is directly applied to the sample with an Ag/AgCl electrode. Data were collected to establish the level of chloride, as presented in the analysis reports issued by Labeves, and to serve as a wine categorization database, according to grape variety and country of origin. Australia and Argentina presented the highest levels of chloride and the wines made from the Syrah variety presented the highest concentration of such ion. We have, therefore, found that terroir and grape variety do have an influence over the concentration of chloride in red wines.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100095
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| Editor: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Relação: |
10.1590/1678-457X.6493
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| Formato: |
text/html
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| Fonte: |
Food Science and Technology v.35 n.1 2015
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| Direitos: |
info:eu-repo/semantics/openAccess
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