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Registros recuperados: 6
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Agroclimatic zoning for winemaking grape production in the State of Paraná. Repositório Alice
RICCE, W. da S.; ROBERTO, S. R.; TONIETTO, J.; CARAMORI, P. H..
Paraná is the fourth largest grape producing state in Brazil and the cultivation of Vitis vinifera L. cultivars for winemaking is expanding is several regions of the state. The objective of this work was to characterize the potential of wine grape production based on the Géoviticulture Multicriteria Climatic Classification System for Paraná. A 30-year database constituted of 21 IAPAR (Agronomic Institute of Paraná) meteorological stations and 455 rainfall stations from Instituto das Águas do Paraná (Paraná State Water Institute) generated the following climatic indexes: dryness index (DI), heliothermal index (HI) and cool night index (CI) for the periods of October to March and April to September. According to the results, the viticultural climate of some...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Grape; Géoviticulture Multicriteria Climatic; IAPAR (Agronomic Institute of Paraná); Instituto das Águas do Paraná (Paraná State Water Institute); Wine grape production; Vitis Vinifera; Winemaking.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091335
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Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape BJM
Merín,María Gabriela; Martín,María Carolina; Rantsiou,Kalliopi; Cocolin,Luca; de Ambrosini,Vilma Inés Morata.
Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinases and to characterize their pectinolytic activity under wine-like conditions. Isolated yeasts were grouped using PCR-DGGE and identified by partial sequencing of 26S rRNA gene. Isolates comprised 7 genera, with Aureobasidium pullulans as the most predominant pectinolytic species, followed by Rhodotorula dairenensis and Cryptococcus saitoi. No pectinolytic activity was detected among ascomycetous yeasts...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aureobasidium pullulans; Cryptococcus saitoi; Pectinolytic activity; Rhodotorula dairenensis; Winemaking.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300815
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Characterization of the Wine Grape Thermohydrological Conditions in the Tropical Brazilian Growing Region: Long-Term and Future Assessments Repositório Alice
TEIXEIRA, A. H. de C.; TONIETTO, J.; PEREIRA, G. E.; HERNANDEZ, F. B. T..
Over the last years, Brazil has appeared among the newtropicalwine producing countries.Thejoined effect of rising air temperature and decreasing precipitation makes it important to quantify the trend of the thermohydrological conditions of the commercial vineyards. The aims of the current research were to classify and delimit these conditions for the winemaking processes under different time scenarios in the BrazilianNortheastern region. Bioclimatic indicatorswere used togetherwith long-termweather data and projections of the IPCC emission scenarios under simulated pruning dates.The results showed that decreasing of precipitation should be good for wine production when irrigation water is available, but rising air temperature will affect the wine quality...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vinhedo; Vinificação; Viticultura; Vinho; Poda; Ar; Temperatura; Precipitacao pluvial; Bioclimatologia; Condicao ambiental; Viticulture; Vineyards; Winemaking; Atmospheric precipitation; Air temperature; Pruning; Wine quality.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/986691
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Evaluation of new red winemaking technologies through consumer liking Ciência e Agrotecnologia
Castilhos,Maurício Bonatto Machado de; Silva,Ana Carolina Conti e; Bianchi,Vanildo Luiz Del.
Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory attributes of Bordô (Ives) and Isabel red wines through the acceptance evaluation of appearance, aroma, body, flavor and overall acceptance. Eighty consumers evaluated the samples using a 9-point structured scale and sensory data were analyzed by Cluster Analysis followed by Multidimensional Scaling. Significant differences (P<0.001) were observed in the comparison of the samples in all sensory attributes, highlighting the wide acceptance of the samples from innovative winemaking. In addition, Cluster...
Tipo: Info:eu-repo/semantics/article Palavras-chave: American grapes; Winemaking; Drying; Static pomace; Consumer acceptance.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000200008
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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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Vinificação de uvas tintas | Vinificação de uvas brancas. Infoteca-e
BEN, R. L.; MONTEIRO, R..
Este folder informativo trata do processo de vinificação de uvas tintas e brancas, ou seja, o conjunto de operações técnicas que transformam as uvas em vinho. Aborda todas as fases do processo, deste a higienização de equipamentos e colheita das uvas até a filtração e o engarrafamento do vinho.
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E) Palavras-chave: Vinificação; Uvas tintas; Uvas brancas; Fermentação; Vinho; Elaboração; Uva; Vinho; Colheita; Elaboração; Grapes; Wines; Winemaking; Wine grapes; Fermentation.
Ano: 2012 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/1004464
Registros recuperados: 6
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