Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BABT (1) Rev. Bras. Frutic. (1) Autor Amarante,Cassandro Vidal Talamini do (1) Goyal,Ravinder K (1) Heinzen,Angélica Schmitz (1) Joshi,Vinod K (1) Moreira,Marcelo Alves (1) Nunes,Francielle Regina (1) Sharma,Sanjeev K (1) Soethe,Cristina (1) Steffens,Cristiano André (1) Thakur,Narayan S (1) Mais... Palavra-chave Prunus salicina L. (2) Physiological disorder (1) Plum (1) Postharvest (1) Potassium metabisulphite (1) Saccharomyces cerevisiae (1) Sodium benzoate (1) Sparkling wine (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 1999 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Ethanol vapor treatment of ‘Laetitia’ plums stored under modified atmosphere Rev. Bras. Frutic. Nunes,Francielle Regina; Steffens,Cristiano André; Heinzen,Angélica Schmitz; Soethe,Cristina; Moreira,Marcelo Alves; Amarante,Cassandro Vidal Talamini do. Abstract The objective of this work was to evaluate the effect of ethanol vapor during storage in modified atmosphere on the ripening and maintenance of the postharvest quality of ‘Laetitia’ plums. The plums were obtained from an orchard in the municipality of Lages, SC. The experimental design adopted was completely randomized. The treatments evaluated were ethanol vapor doses (0, 2, 4, 6 and 8 mL kg-1 of fruit). The fruits were stored at 0.5±0.2°C and 92±2% RH for 30 days. Upon their removal from storage followed by another three days in room conditions (20±5ºC and 63±2% RH), the fruits were evaluated in relation to their physical and chemical attributes, incidence and intensity of internal browning, quantification of ethanol, acetaldehyde and ethyl... Tipo: Info:eu-repo/semantics/article Palavras-chave: Prunus salicina L.; Postharvest; Physiological disorder. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000500301 Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine BABT Joshi,Vinod K; Sharma,Sanjeev K; Goyal,Ravinder K; Thakur,Narayan S. Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Plum; Prunus salicina L.; Sparkling wine; Potassium metabisulphite; Sodium benzoate; Saccharomyces cerevisiae. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300008 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco