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A viticultura e a agroindústria de suco de uvas americanas em um mercado em crescimento. Repositório Alice
RITSCHEL, P. S.; MAIA, J. D. G.; PROTAS, J. F. da S.; GUERRA, C. C.; PEREIRA, G. E.; LIMA, M. dos S..
No Brasil, a produção e o consumo de suco de uva vem crescendo nos últimos anos, sendo realizada com o uso de uma matriz diversificada de cultivares de uvas do tipo americano. Esta base inclui variedades tradicionais e suas mutações precoces, além de novas cultivares brasileiras, criadas para contribuir para a solução de demandas do segmento de sucos de uva. A viticultura brasileira voltada para a produção de sucos é praticada em diferentes sistemas de cultivo e condições ambientais, que abrangem regiões de clima temperado, onde a uva é produzida sob o sistema tradicional, até regiões de clima subtropical e tropical, onde inovações no sistema de produção permitem a realização de duas ou mais colheitas anuais. A tecnologia de extração de sucos é baseada na...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: American grapevine cultivar; Brazilian grapevine cultivars; South; Temperate climate; Subtropical climate; Northeast; Tropical climate; Cultivares de videiras americanas; Cultivares de videiras brasileiras; Suco de uva; Antocianinas; Polifenois; Sul; Clima subtropical; Nordeste; Clima troícal; Clima Tropical; Grape juice; Anthocyanins; Polyphenols.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103070
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Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. Repositório Alice
SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E..
The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Bottle color; Vitis vinifera L; Shelf life; Quality control.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103057
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Influence of soil pH correction and potassium saturation on quality and stability of Brazilian tropical wines produced in the São Francisco Valley. Repositório Alice
BIASOTO, A. C. T.; DEON, M. D. I.; CARVALHO, E. S. S. de; PEREIRA, G. E.; LIMA, M. A. C. de; OLIVEIRA, W. P.; CORREA, L. C.; BARROS, A. P. A.; LIMA, M. dos S.; FREITAS, S. T. de; LEAO, P. C. de S..
This study evaluated the influence of soil pH correction and potassium saturation on the quality of Brazilian tropical red wines 'Syrah' from São Francisco Valley.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Vinho tropical; Vale do São Francisco; Uva; Vitiviniculura; Grapes; Tropical wines.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1036906
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Influence of soil pH correction and potassium saturation on quality and stability of Brazilian tropical wines produced in the São Francisco Valley. Repositório Alice
BIASOTO, A. C. T.; DEON, M. D.; CARVALHO, E. S. S. de; PEREIRA, G. E.; LIMA, M. A. C. de; OLIVEIRA, W. P.; CORREA, L. C.; BARROS, A. P. A.; LIMA, M. dos S.; FREITAS, S. T. de; LEAO, P. C. de S..
This study evaluated the influence of soil pH correction and potassium saturation on the quality of Brazilian tropical red wines 'Syrah' from São Francisco Valley.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Vinho tropical; Vale do São Francisco; Uva; Vitiviniculura; Grapes; Tropical wines.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1007856
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Influência do estádio de maturação da uva sobre a composição físico-química e atividade antioxidante do vinho Syrah elaborado no Vale do São Francisco no segundo ciclo produtivo do ano. Repositório Alice
OLIVEIRA, W. P. de; MENEZES, T. R. de; OLIVEIRA, J. B. de; RIBEIRO, T. P.; PEREIRA, G. E.; LIMA, M. dos S.; ARAÚJO, A. J. de B.; BIASOTO, A. C. T..
Este trabalho foi desenvolvido com o objetivo de avaliar a influência do estádio de maturação da uva sobre a composição físico-química e a atividade antioxidante do vinho Syrah elaborado no Submédio do Vale do São Francisco em safra do segundo ciclo produtivo do ano. Os vinhos foram elaborados experimentalmente com uvas (Vitis vinífera L.) colhidas em dezembro de 2012, com 112 dias após a poda (DAP) (21,6 ºBrix), 120 DAP (23,0 ºBrix) e 128 DAP (27,0 ºBrix). O estádio de maturação da uva no momento da colheita influenciou significativamente a qualidade e a atividade antioxidante de vinhos Syrah. Uvas colhidas na sobre maturação originaram vinhos com maior teor de extrato seco, intensidade de cor, compostos fenólicos e potencial antioxidante.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Vitis vinífera; Maturação; Uva; Vinho tinto; Compostos bioativos; Grapes.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1013684
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Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. Repositório Alice
DUTRA, M. da C. P.; RODRIGUES, L. L.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
The phenolic profile and antioxidant activity (AOX) of ?organic vs. conventional? Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and used to characterize the samples studied. In the validation of the Cu, Fe and Mn determination method, the protocol for samples preparation by hot digestion with HNO3 + H2O2 proved to be more suitable for the grape juice and wine matrices. The validation parameters were considered satisfactory. Conventional products presented higher anthocyanins content, and no significant differences were observed on other phenolic compounds, AOX and Cu, Fe and Mn minerals. All the evaluated samples presented similar results between the same cultivars and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Organic agriculture; Vitis labrusca L; Bioactive compounds; Minerals; Food analysis.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103042
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Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. Repositório Alice
PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORRÊA, L. C.; LIMA, M. dos S..
The sub-middle region of the São Francisco Valley (SFV), located in northeastern Brazil, is different from other Brazilian wine producing regions and major world wine producing areas, because this region has specific climatic conditions, since the SFV is situated between the southern hemisphere parallel of 8-9º and at 350 m altitude in a semi-arid tropical climate zone, with average temperatures of 26°C, high intensity sunlight (3,000 h/year) and low annual rainfall (about 500 mm) (Teixeira et al., 2013). These different weather conditions, coupled with the absence of a winter and application of water by irrigation, make it possible to obtain 2 crops in the SFV in the same year. In order to learn about tropical wines better, such as those produced in SFV,...
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vinhos tropicais; Vinhos tintos tropicais; Vale do São Francisco; Brasil; Vinho; Vitis Vinifera.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1060065
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Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. Repositório Alice
PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORREA, L. C.; LIMA, M. dos S.; PEREIRA, G. E..
Objective of this work was to study the phenolic composition and antioxidant activity of commercial red wines made from grapes Vitis vinifera L. grown in a tropical climate region.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vinhos tropicais; Vinhos tintos tropicais; Vale do São Francisco; Vinho tinto; Vitis Vinifera; Uva; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1060590
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Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil Repositório Alice
LIMA, M. dos S.; SILANI, I. de S. V.; TOALDO, I. M.; CORREA, L. C.; BIASOTO, A. C. T.; PEREIRA, G. E.; BORDIGNON-LUIZ, M. T.; NINOW, J. L..
The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Northeast Region of Brazil; Região Nordeste do Brasil; Uva; Suco; Antioxidante; Composto fenolico; Viticultura; Grape juice; Antioxidant activity; Phenolic compounds; Viticulture.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/986783
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Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil. Repositório Alice
LIMA, M. dos S.; SILANI, I. de S. V.; TOALDO, I. M.; CORREA, L. C.; BIASOTO, A. C. T.; PEREIRA, G. E.; BORDIGNON-LUIZ, M. T.; NINOW, J. L..
The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Compostos fenólicos; Àcidos orgânicos; Suco de uva; Compostos bioativos; Nordeste; Uva; Viticultura; Antioxidant activity; Grapes.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/991121
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Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. Repositório Alice
LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de.; BORDIGNON-LUIZ, M. T.; NINOW, J. L..
2015
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Bioactive compounds; Pectinases; Suco de uva; Grape juice; Vitis labrusca.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1023598
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Phenolic compounds profile and antioxidant activity of commercial tropical red wines (Vitis vinifera L.) from São Francisco Valley, Brazil. Repositório Alice
PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORREA, L. C.; LIMA, M. dos S.; PEREIRA, G. E..
Abstract The aim of this study was to investigate the phenolic composition and antioxidant activity of commercial red wines produced from Vitis vinifera L. grapes grown in the S~ao Francisco Valley (SFV), which is a tropical region in northeastern Brazil. All wines showed phenolic compound contents consistent with those of other traditional wine producing regions and high antioxidant activity. In total, 20 phenolic compounds were quantified by RP-HPLC-DAD-FD and the antioxidant activity was positively correlated with the content of syringic acid>peonidin 3-O-glucoside>q-coumaric acid>(1)-catechin, epigallocatechin gallate>cyanidin-3-O-glucoside>procyanidin A2>(-)-epicatechin, highlighting the contribution of these bioactive compounds to...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Antioxidant capacity; Bioactive compounds; Tropical wines.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1059855
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Phenolic profile and antioxidant activity of commercial grape juices from the São Francisco Valley, Northeastern of Brazil. Repositório Alice
PADILHA, C. V. da S.; PEREIRA, G. E.; LUIZ, M. T. B.; LIMA, M. dos S..
In recent years, The Sub-middle region of the São Francisco Valley (SFV), located in the Northeast of Brazil, has invested in the production of grape juice from new Brazilian varieties developed for preparation of high quality juices, such as Isabel Precoce (Vitis labrusca L.) and hybrids (Vitis labrusca L. x Vitis vinifera L.) BRS Violeta, BRS Cora and BRS Magna (Lima et al., 2014). Grape juice in this region have been highlighted by the good bioactive content, high antioxidant activity associated with phenolic compounds and to promote anti-inflammatory activity in consumers (Toscano et al., 2015).
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vale do São Francisco; Brasil; Nordeste (BR); Atividade antioxidante; Uva; Suco de uva.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1059957
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Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape. Repositório Alice
PADILHA, C. V. da S.; MISKINIS, G. A.; SOUZA, M. E. A. O. de; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; LIMA, M. dos S..
abstract A method for rapid determination of phenolic compounds by reversed-phase high-performance liquid chromatography (RP-HPLC), using a new column of faster resolution was validated and used to characterize commercial products produced with new grape Brazilian varieties of Northeast of Brazil. The in vitro antioxidant activity was also measured. The method showed linearity (R > 0.9995), good precision (CV% < 2.78), recovery (91.8?105.1%) and limits of detection (0.04?0.85 mg L-1 ) and quantification (0.04? 1.41 mg L-1 ) according to other methods previously published with the difference of a run time of only 25 min. The results obtained in the characterization of the samples differed for juices and wines from other world regions, mainly because...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Reactive oxygen species; Bioactive compounds; Antioxidant activity; Vitis labrusca L.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1066487
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Rapid determination of the aromatic compounds methyl-anthranilate, 2&#8242;-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Repositório Alice
DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2&#8242;-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2&#707;0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23&#956;gL&#8722;1 to 94&#956;gL&#8722;1) and limit of quantification (96&#956;gL&#8722;1 to 277&#956;gL&#8722;1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis labrusca L; Hybrid grapes; Uva; Volatile compounds; Beverages; Food analysis; Quality control.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094123
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Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil. Repositório Alice
SILVA, G. G.; OLIVEIRA, J. B. de; SANTOS, S. de F.; LIMA, M. dos S.; BIASOTO, A. T. C.; PEREIRA, G. E..
This study was conducted to evaluate the acceptance of grape juice elaborated by classical and artisanal extraction methods. The juices were obtained from a blend of varieties Isabel Precoce (80%) and BRS Violeta (20%). Four extraction techniques were performed: Hot Press (HP) - maceration hot and pectolytic enzyme; Cold Press (CP) - maceration at room temperature and the enzyme; Hot Break (HB) - heating to 80 ° C, with temperature reduction, maceration at 60 ° C and enzyme, and a Steam Extraction (EV) - extraction between 80° and 85° C without enzyme. The juices were evaluated by 120 tasters, not trained.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Suco de uva; Método de extração artesanal; Uva; Suco.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1060023
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Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil. Repositório Alice
SILVA, G. G.; OLIVEIRA, J. B. de; SANTOS, S. de F.; LIMA, M. dos S.; BIASOTO, A. C. T.; PEREIRA, G. E..
This study was conducted to evaluate the acceptance of grape juice elaborated by classical and artisanal extraction methods. The juices were obtained from a blend of varieties Isabel Precoce (80%) and BRS Violeta (20%). Four extraction techniques were performed: Hot Press (HP) - maceration hot and pectolytic enzyme; Cold Press (CP) - maceration at room temperature and the enzyme; Hot Break (HB) - heating to 80 ° C, with temperature reduction, maceration at 60 ° C and enzyme, and a Steam Extraction (EV) - extraction between 80° and 85° C without enzyme. The juices were evaluated by 120 tasters, not trained.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Suco de uva; Método de extração artesanal; Avaliação sensorial; Vale do São Francisco; Uva; Suco; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1060252
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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Repositório Alice
COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S..
Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis labrusca L; Beverage analysis; Organic Acids; Sparkling wine; Wine; Uva; Suco de Fruta; Food analysis; Food composition; Grape juice; Sugars.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094124
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Vinhos tropicais do semiárido do Brasil. Repositório Alice
PEREIRA, G. E.; GUERRA, C. C.; AMORIM, F. M. de; NASCIMENTO, A. M. de S.; SOUZA, J. F. de; LIMA, L. L. de A.; LIMA, M. dos S.; PADILHA, C. V. da S.; PROTAS, J. F. da S.; ZANUS, M. C.; TONIETTO, J..
Os vinhos tropicais são aqueles produzidos em regiões vitivinícolas onde pode ocorrer mais de um ciclo vegetativo da videira por ano, com pelo menos uma safra anual. OS principais fatores que colaboram para eta vitivinicultura de baixas latitudes são: tempraturas elevadas ao longo do ano, precipitação pluviométrica moderada ou deficitária, radiação solar em abundância e água disponível para a irrigação.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Tropical wines; São Francisco Valley; Quality; Typicality; Pernambuco; Bahia; Vinhos tropicais; Vale do São Francisco; Tipicidade; Uva; Vinho; Grapes.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103067
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Volatile profiles of sparkling wines produced by the traditional method from a Semi-Arid Region. Repositório Alice
NASCIMENTO, A. M. de S.; SOUZA, J. F. de; LIMA, M. dos S.; PEREIRA, G. E..
São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic iffering this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: São Francisco Valley; Syrah grape varieties; Chenin Blanc grape varieties; GC-MS; Sparkling wine; Volatile compounds.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103059
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