Consulta: subjectFacets:"Enology"
Registros recuperados: 2
Data/hora: 12/06/2024 15:55:59

Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil
Provedor de dados: 86
Autores: Zocche,Renata Gimenez Sampaio; Jacobs,Suziane Antes; Sampaio,Norton Victor; Souza,Velci Queiróz de; Carvalho,Ivan Ricardo; Nardino,Maicon; Rizzon,Luiz Antenor; Rombaldi,Cesar Valmor.
Abstract: The objective of this work was to characterize 'Cabernet Sauvignon' wines made from grapes cultivated in the region of Bagé, RS, Brazil, during three crop seasons. A randomized complete block design was carried out with three treatments and three replicates.The evaluations were performed for the 2004, 2007, and 2008 growing seasons. 'Cabernet Sauvignon' wines of the 2004, 2008, and 2009 harvests differed for the following parameters: density, alcoholic content, total acidity, pH, reducing sugars, OD 420, 520, and 620, color intensity, total anthocyanins, total polyphenols, sodium, calcium, magnesium, manganese, copper, iron, rubidium, phosphorus, methanol, propanol, 2-methyl-l-propanol, 2, 3 - methyl-l-butanol, and sum of alcohols. 'Cabernet...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color stability; Enology; Grape production; Physicochemical characters; Potassium.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017000500311

Discrimination of brazilian red varietal wines according to their sensory descriptors
Provedor de dados: 64
Autores: Miele,Alberto; Rizzon,Luiz Antenor.
The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory analysis; Enology; Vitis vinifera.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600018