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Registros recuperados: 15
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Characterization of risk exposure to carbonyl and furan compounds through wine consumption. Repositório Alice
BIASOTO, A. C. T.; LAGO, L. O.; NICOLLI, K. P.; CAMARÃO, E. B.; ZINI, C. A.; WELKE, J. E..
The objective of this study was to: (i) quantify acetaldehyde, formaldehyde, ethyl carbamate, furan, furfural and acrolein in wine using headspace-solid phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometric detection (GC×GC/TOFMS) and (ii) characterize the risk of exposure to these toxic compounds through wine consumption.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vitis vinifera; Consumo; Aroma; Uva; Vitivinicultura; Vinho; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1059038
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Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of cabernet sauvignon wines of Campanha Gaúcha. Repositório Alice
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), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Perfil sensorial de vinhos; Cabernet Sauvignon; Compostos voláteis; Olfatometria; Líquido cromatografia; Uva; Vinho; Composto Fenólico; Wine grapes; Grapes.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122207
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Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of Cabernet Sauvignon wines of Campanha Gaúcha: supplementary information. Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, C. A..
Supplementary Information: Supplementary data (geographical location, climate conditions, physico-chemical parameters, volatile compounds, mean score of descriptive attributes, aroma compounds) are available free of charge at http://jbcs.sbq.org.br as PDF file.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Perfil sensorial de vinhos; Cabernet Sauvignon; Líquido cromatografia; Compostos voláteis; Olfatometria; Uva; Vinho; Grapes.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122209
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Effects of Soil andVineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha. Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, A. C..
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), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Canopy management; Volatile and phenolic compounds; Sensorial characteristics; Two-dimensional gas chromatography with mass spectrometric detection; Liquid chromatography; Olfactometry.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117680
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Evaluating the typicality of the aroma of Syrah tropical wines from the Sub-middle São Francisco Valley employing gas chromatography coupled to olfactometry detection (GC-O). Repositório Alice
BARBARÁ, J. A.; BIASOTO, A. C. T.; NICOLLI, K. P.; QUEIROZ, L. B.; SILVA, E. A. S.; CORREA, L. C.; WELKE, J. E.; ZINI, C. A..
With the aim to evaluate the peculiarities of wines produced in that region, this study focused on the characterization of the volatile profile and the determination of key odorant compounds in Syrah wine. Syrah wine was prepared at Embrapa Semiarido, Petrolina-PE from grapes obtained from a winery located in the city of Casa Nova-BA.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vitis vinifera; Aroma; Vale do São Francisco; Uva; Vitivinicultura; Vinho tropical; Enologia.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1032603
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Evaluation of toxic compounds produced during the elaboration of Syrah wines. Repositório Alice
LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E..
The objective of this study was to verify the occurrence of four toxic compounds (acetaldehyde, formaldehyde, ethyl carbamate and acrolein) in Syrah wines through the use of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vinhos Syrah; Vitis vinifera; Uva; Vinho; Enologia; Grapes.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1032604
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Imprime registro no formato completo
Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines. Repositório Alice
LAGO, L. O.; NICOLLI, K. P.; BIASOTO, A. C. T.; CAMARÃO. E. B.; ZINI, C. A.; WELKE, J. E..
The aim of this study was to evaluate the influence of ripeness stage and time of maceration of Syrah grapes on the levels of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) formed during the vinification.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Maturação; Uva; Vitivinicultura; Vinho; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1059042
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Influence of vineyard managements on aroma of Merlot wines. Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J,. E.; ZINI, C. A..
The objective of this study is to evaluate the influence of vineyard managements on aroma of Campanha Gaúcha Merlot wines through quantitative descriptive analysis (QDA), gas chromatography ? olfactometry (GC - O) and comprehensive two - dimensional gas chromatography coupled to time-of -flight mass spectrometric detection (GC × GC/TOFMS) .
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Cromatografia; Vinho Merlot; Análise quantitativa descritiva; Vitis vinifera; Uva; Vinho; Aroma; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1058947
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Imprime registro no formato completo
Influence of vineyard managements on aroma of Merlot wines. Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J, E.; ZINI, C. A..
The objective of this study is to evaluate the influence of vineyard managements on aroma of Campanha Gaúcha Merlot wines through quantitative descriptive analysis (QDA), gas chromatography ? olfactometry (GC - O) and comprehensive two - dimensional gas chromatography coupled to time-of -flight mass spectrometric detection (GC × GC/TOFMS) .
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vinho Merlot; Análise quantitativa descritiva; Uva; Vinho; Aroma; Cromatografia; Vitis Vinifera; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1063556
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P-163 Characterization of volatile and sensory profile of Cabernet Sauvignon and Merlot wines produced in the campanha Gaúcha region. Repositório Alice
NICOLLI, K. P.; LAGO, L. O.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CARAMÃO, E. B.; WELKE, J. E.; ZINI, C. A..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Região da campanha gaúcha; Cabernet Sauvignon; Merlot; Produção de vinhos; Vinho.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1035858
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Imprime registro no formato completo
Phenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening. Repositório Alice
BARBARÁ, J. A.; NICOLLI, K. P.; BIASOTO, A. C. T.; SILVA E. A. S.; CORREA, L. C.; ZINI, C. A..
The present work aimed to study the phenolic content, physical-chemical composition and antioxidant activity of red wines cv Syrah prepared from grapes harvested at different stages of ripeness.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vale do São Francisco; Vinho tinto; Uva; Vitivinicultura; Vinho; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1058950
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Imprime registro no formato completo
Relevant compounds of brazilian chardonnay wines and sparkling wines unveiled using comprehensive twodimensional gas chromatography. Repositório Alice
WELKE, J. E.; NICOLLI, K. P.; PULGATI, F.; ZANUS, M. C.; ZINI, C. A..
This work employed HS-SPME, comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detector (GC × GC/TOFMS),statistical tools, andodor activity values (OAV) for the analysis of volatile compounds of Chardonnay wine, base wine and sparkling wines of Serra Gaúcha.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Compostos voláteis; Chardonnay; Serra Gaúcha; Two-dimensional gas chromatography; Viticultura; Vinho; Análise química; Cromatografia gasosa; Propriedade físico-química; Volatile compounds; Wines.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1004230
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Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A..
For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m),attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely,wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M 1) stood out among the other procedures, rendering the most promising wine aroma.GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: HS-SPME-GC ×GC/TOFMS; GC-O; QDA; Vine management; Wine aroma; Canopy; Volatile compounds.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1076841
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Imprime registro no formato completo
Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A..
For the first time, the in fluence of different vine management was evaluated in relation to volatile profile and sensory perception through GC × GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC × GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC × GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: HS-SPME-GC × GC/TOFM; GC-O; QDA; Wine aroma; Vine management; Chromatography analyses; Canopy; Volatile compounds.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103512
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Imprime registro no formato completo
Simultaneous determination of toxic compounds produced during fermentation of wine. Repositório Alice
LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E..
The objective of this study was to investigate the need to use of GC×GC to quantify toxic compounds (acetaldehyde, formaldehyde, ethyl carbamate and acrolein) produced during the fermentation of Syrah wine.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vitis vinifera; Uva; Vinho; Grapes.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1032612
Registros recuperados: 15
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