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Registros recuperados: 21
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Análise multivariada de dados da cromatografia gasosa bidimensional abrangente para diferenciação de vinhos varietais. Repositório Alice
WELKE, J. E.; MANFROI, V.; ZANUS, M.; LAZZAROTTO, M.; ZINI, C. A..
2012
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vinho; Cromatografia; Espectrometria de massa.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/943633
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Avaliação quantitativa dos compostos voláteis de vinhos analisados através da GC×GC. Repositório Alice
WELKE, J. E.; ZANUS, M.; LAZZAROTTO, M.; MAYER, F. M.; ZINI, C. A..
2014
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vinho; Compostos voláteis; Cromatografia gasosa.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/997970
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Characterization of risk exposure to carbonyl and furan compounds through wine consumption. Repositório Alice
BIASOTO, A. C. T.; LAGO, L. O.; NICOLLI, K. P.; CAMARÃO, E. B.; ZINI, C. A.; WELKE, J. E..
The objective of this study was to: (i) quantify acetaldehyde, formaldehyde, ethyl carbamate, furan, furfural and acrolein in wine using headspace-solid phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometric detection (GC×GC/TOFMS) and (ii) characterize the risk of exposure to these toxic compounds through wine consumption.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vitis vinifera; Consumo; Aroma; Uva; Vitivinicultura; Vinho; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1059038
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Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection. Repositório Alice
WELKE, J. E.; MANFROI, V.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A..
Wine aroma is an important characteristic and may be related to certain specific parameters, such as raw material and production process. The complexity of Merlot wine aroma was considered suitable for comprehensive two-dimensional gas chromatography (GCGC), as this technique offers superior performance when compared to one-dimensional gas chromatography (1D-GC). The profile of volatile compounds of Merlot wine was, for the first time, qualitatively analyzed by HS-SPME-GCxGC with a time-of-flight mass spectrometric detector (TOFMS), resulting in 179 compounds tentatively identified by comparison of experimental GCxGC retention indices and mass spectra with literature 1D-GC data and 155 compounds tentatively identified only by mass spectra comparison. A set...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Caracterização; Merlot; Perfil volátil; Brasil; Cromatografia gasosa; HS-SPME; GCxGC/TOFMS; Enologia; Vinho; Tecnologia; Análise química; Aroma.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/915889
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Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. Repositório Alice
WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A..
The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Compostos voláteis; Chardonnay; Serra Gaúcha; Two-dimensional gas chromatography; Vinho; Análise química; Aroma; Cromatografia gasosa; Volatile compounds.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1004245
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Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. Repositório Alice
WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A..
The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Chardonnay; Compostos voláteis; Serra Gaúcha; Two-dimensional gas chromatography; Volatile compounds; Análise química; Aroma; Cromatografia gasosa; Vinho.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1006552
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Estudo da Composição dos Óleos Essenciais de três Genótipos de Eucalyptus spp. Repositório Alice
SILVEIRA, A. C. da; SIQUEIRA, G. L. de A. de; MAYER, F. M.; MIGUEL, O. G.; ZINI, C. A.; LAZZAROTTO, M..
Eucalyptus spp. apresenta grande importância econômica, principalmente para produção de papel e madeira. Além disso, seu óleo essencial exibe atividade inseticida, pesticida, antibacteriana, entre outras, sendo amplamente utilizado pela indústria farmacêutica. O objetivo deste trabalho foi de caracterizar o óleo essencial de três genótipos de Eucalyptus spp. provenientes de Vazante-MG. A extração dos óleos essenciais foi realizada por hidrodestilação, utilizando aparelho de Clevenger. A composição foi determinada por CG-MS. As amostras de óleo essencial apresentaram diferença de composição e de rendimento de extração, permitindo estabelecer a relação de diferentes interesses da indústria para cada genótipo. Também apresentaram alta concentração de...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: GC MS; Aplicação industrial; Eucalipto; Óleo Essencial; Eucalyptus.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097572
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Evaluating the typicality of the aroma of Syrah tropical wines from the Sub-middle São Francisco Valley employing gas chromatography coupled to olfactometry detection (GC-O). Repositório Alice
BARBARÁ, J. A.; BIASOTO, A. C. T.; NICOLLI, K. P.; QUEIROZ, L. B.; SILVA, E. A. S.; CORREA, L. C.; WELKE, J. E.; ZINI, C. A..
With the aim to evaluate the peculiarities of wines produced in that region, this study focused on the characterization of the volatile profile and the determination of key odorant compounds in Syrah wine. Syrah wine was prepared at Embrapa Semiarido, Petrolina-PE from grapes obtained from a winery located in the city of Casa Nova-BA.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vitis vinifera; Aroma; Vale do São Francisco; Uva; Vitivinicultura; Vinho tropical; Enologia.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1032603
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Evaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time. Repositório Alice
BARBARA, J. A.; BIASOTO, A. C. T.; SILVA, E. S.; CORREA, L. C.; ZINI, C. A..
The aim of this study was to understand the relationship among phenolic compounds profile of the wines and i) the ripening stage of grapes and ii) the maceration duration.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Maturação; Maceração; Compostos fenólicos; Vitis vinifera; Vale do São Francisco; Uva; Vinho; Vitivinicultura; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1060200
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Evaluation of toxic compounds produced during the elaboration of Syrah wines. Repositório Alice
LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E..
The objective of this study was to verify the occurrence of four toxic compounds (acetaldehyde, formaldehyde, ethyl carbamate and acrolein) in Syrah wines through the use of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vinhos Syrah; Vitis vinifera; Uva; Vinho; Enologia; Grapes.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1032604
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Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines. Repositório Alice
LAGO, L. O.; NICOLLI, K. P.; BIASOTO, A. C. T.; CAMARÃO. E. B.; ZINI, C. A.; WELKE, J. E..
The aim of this study was to evaluate the influence of ripeness stage and time of maceration of Syrah grapes on the levels of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) formed during the vinification.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Maturação; Uva; Vitivinicultura; Vinho; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1059042
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Influence of vineyard managements on aroma of Merlot wines. Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J,. E.; ZINI, C. A..
The objective of this study is to evaluate the influence of vineyard managements on aroma of Campanha Gaúcha Merlot wines through quantitative descriptive analysis (QDA), gas chromatography ? olfactometry (GC - O) and comprehensive two - dimensional gas chromatography coupled to time-of -flight mass spectrometric detection (GC × GC/TOFMS) .
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Cromatografia; Vinho Merlot; Análise quantitativa descritiva; Vitis vinifera; Uva; Vinho; Aroma; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1058947
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P-163 Characterization of volatile and sensory profile of Cabernet Sauvignon and Merlot wines produced in the campanha Gaúcha region. Repositório Alice
NICOLLI, K. P.; LAGO, L. O.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CARAMÃO, E. B.; WELKE, J. E.; ZINI, C. A..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Região da campanha gaúcha; Cabernet Sauvignon; Merlot; Produção de vinhos; Vinho.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1035858
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Phenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening. Repositório Alice
BARBARÁ, J. A.; NICOLLI, K. P.; BIASOTO, A. C. T.; SILVA E. A. S.; CORREA, L. C.; ZINI, C. A..
The present work aimed to study the phenolic content, physical-chemical composition and antioxidant activity of red wines cv Syrah prepared from grapes harvested at different stages of ripeness.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vale do São Francisco; Vinho tinto; Uva; Vitivinicultura; Vinho; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1058950
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Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. Repositório Alice
WELKE, J. E.; ZANUS, M.; LAZZAROTTO, M.; ZINI, C. A..
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time. The use of GC × GC/TOFMS for the analysis of Chardonnay wine of Serra Gaucha resulted in the tentative identification of 243 compounds, showing the superior performance of this analytical technique for this specific varietal wine, considering that the number of compounds usually separated by 1D-GC for this type of wine is lower. Furthermore, 42 compounds co-eluted in the first dimension and 34 of them were separated in the second dimension, while the others were resolved by spectral deconvolution (8), which indicates...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Chardonnay; Cromatografia gasosa bidimensional; Wine flavour; Aroma; Vinho; Comprehensive two-dimensional gas chromatography.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/984474
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Imprime registro no formato completo
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. Repositório Alice
WELKE, J. E.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A..
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time. The use of GC × GC/TOFMS for the analysis of Chardonnay wine of Serra Gaucha resulted in the tentative identification of 243 compounds, showing the superior performance of this analytical technique for this specific varietal wine, considering that the number of compounds usually separated by 1D-GC for this type of wine is lower. Furthermore, 42 compounds co-eluted in the first dimension and 34 of them were separated in the second dimension, while the others were resolved by spectral deconvolution (8), which indicates...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Chardonnay; Relative odor contribution; Odor activity value; Vinho; Cromatografia gasosa; Aroma.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/993557
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Relevant compounds of brazilian chardonnay wines and sparkling wines unveiled using comprehensive twodimensional gas chromatography. Repositório Alice
WELKE, J. E.; NICOLLI, K. P.; PULGATI, F.; ZANUS, M. C.; ZINI, C. A..
This work employed HS-SPME, comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detector (GC × GC/TOFMS),statistical tools, andodor activity values (OAV) for the analysis of volatile compounds of Chardonnay wine, base wine and sparkling wines of Serra Gaúcha.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Compostos voláteis; Chardonnay; Serra Gaúcha; Two-dimensional gas chromatography; Viticultura; Vinho; Análise química; Cromatografia gasosa; Propriedade físico-química; Volatile compounds; Wines.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1004230
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Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A..
For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m),attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely,wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M 1) stood out among the other procedures, rendering the most promising wine aroma.GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: HS-SPME-GC ×GC/TOFMS; GC-O; QDA; Vine management; Wine aroma; Canopy; Volatile compounds.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1076841
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Imprime registro no formato completo
Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A..
For the first time, the in fluence of different vine management was evaluated in relation to volatile profile and sensory perception through GC × GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC × GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC × GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: HS-SPME-GC × GC/TOFM; GC-O; QDA; Wine aroma; Vine management; Chromatography analyses; Canopy; Volatile compounds.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103512
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Simultaneous determination of toxic compounds produced during fermentation of wine. Repositório Alice
LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E..
The objective of this study was to investigate the need to use of GC×GC to quantify toxic compounds (acetaldehyde, formaldehyde, ethyl carbamate and acrolein) produced during the fermentation of Syrah wine.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vitis vinifera; Uva; Vinho; Grapes.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1032612
Registros recuperados: 21
Primeira ... 12 ... Última
 

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