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Chemical composition of cold pressed Brazilian grape seed oil Ciênc. Tecnol. Aliment.
SHINAGAWA,Fernanda Branco; SANTANA,Fernanda Carvalho de; ARAUJO,Elias; PURGATTO,Eduardo; MANCINI-FILHO,Jorge.
Abstract Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; thus, this study aimed to analyze the chemical characteristics, as well as the antioxidant activity of these oils. GSO samples were obtained from Brazilian markets and showed significantly high amounts of phenolic, γ-tocotrienol and phytosterols as well as, the presence of several volatile compounds. Based on these results, is possible to show that oils exhibited good antioxidant activity. Therefore, it can be inferred that Brazilian GSO had a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Seed oils; Micronutrients; Antioxidant activity.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100164
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Identification of the potential inhibitors of malolactic fermentation in wines Ciênc. Tecnol. Aliment.
MOTA,Renata Vieira da; RAMOS,Cintia Lacerda; PEREGRINO,Isabela; HASSIMOTTO,Neuza Mariko Aymoto; PURGATTO,Eduardo; SOUZA,Claudia Rita de; DIAS,Disney Ribeiro; REGINA,Murillo de Albuquerque.
Abstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentation (MLF) in wines from traditional and double-pruning management harvests in southeast Brazil. One white wine from a summer harvest and one red wine from a winter harvest that failed to complete MLF were utilized as comparative models to identify inhibitor compounds to lactic bacteria. Wine composition, alcoholic-fermentation temperature and bacterial strain contribute to the success or failure of MLF. Temperatures below 12 °C during alcoholic fermentation decrease lactic bacterial metabolism and may impair the bacteria’s growth after yeast cells lysis. A must...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis; Winemaking; Lactic bacteria; Malic acid; Composition.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500174
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