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Registros recuperados: 4
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Enological potential of 'Pinot Noir' grape and wine from a tropical climate, in the Chapada Diamantina - BA, Brazil. Repositório Alice
COSTA, A. O.; NASCIMENTO, A. M. de S.; SOUZA, J. F. de; SANTOS, S. de F.; DUTRA, M. da C. P.; LINHARES, M. do S.; PEREIRA, G. E..
Tropical viticulture, although relatively new, has achieved significant technological developments in Brazil, making possible cultivation of vines in areas beyond standard traditional winegrowing areas worldwide. Techniques such as irrigation, the use of growth hormones in vines and production control at different times during the year, are being applied in other regions of Northeast Brazil for the production of wines. Some varieties express the best of their viticultural and enological potential in a given ecosystem, and Pinot Noir variety is very difficult to produce because presents a high susceptibility to fungal diseases (Reynier, 2007).
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Uva Pinot Noir; Vinho Pinot Noir; Potencial enológico; Clima tropical (BR); Chapada Diamantina; Brasil; Uva; Vinho.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1060030
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Evaluation of physicochemical characteristics of ?Chenin Blanc? wines in two vintages produced in the São Francisco Valley, Brazil. Repositório Alice
DUTRA, M. da C. P.; SOUZA, J. F.; COSTA, A. O.; SANTOS, S. de F.; NASCIMENTO, A. M. de S.; LINHARES, M. do S.; PEREIRA, G. E..
The predominant grapes in the São Francisco Valley (SFV) are from European origin (Vitis Vinífera L.). According to Pereira (2011) the tropical viticulture developed in this region differs from the traditional areas due to the capacity of a vine to produce more than one crop per year. Chenin Blanc is one of the main cultivar used to elaborate white wines, presenting a good adaptation to the soils and climatic conditions of the SFV area, and typical characteristics in the region. Climate changes according to the years and can influence wine characteristics (PEYNAUD, 1997). In this way, to evaluate effects of different vintages on physical-chemical characteristics of Chenin Blanc white tropical wines from SFV, this study was carried out. Wines used in this...
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vinho Chenin Blanck; Vale do São francisco; Vinho.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1060032
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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
Registros recuperados: 4
Primeira ... 1 ... Última
 

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