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![](/consulta/web/img/deny.png) | Acesso ao texto completo restrito à biblioteca da Epagri-Sede. Para informações adicionais entre em contato com biblio@epagri.sc.gov.br. |
Registro Completo |
Biblioteca(s): |
Epagri-Sede. |
Data corrente: |
10/07/2006 |
Data da última atualização: |
10/07/2006 |
Autoria: |
SCORVO FILHO, J. D.; ROJAS, N. E. T.; SILVA, C. M. da; KONOIKE, T. |
Título: |
Criacao de Arapaima gigas (teleostei osteoglossidae) em estufa e sistema fechado de circulacao de agua no estado de Sao Paulo. |
Ano de publicação: |
2004 |
Fonte/Imprenta: |
Boletim do Instituto de Pesca, Sao Paulo, v.30, n. 2, p. 161-170, 2004. |
Idioma: |
Português |
Palavras-Chave: |
Aquicultura; Arapaima gigas; Circulacao de agua; Estufa; Peixe; Pirarucu; Piscicultura. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00695naa a2200229 a 4500 001 1047027 005 2006-07-10 008 2004 bl uuuu u00u1 u #d 100 1 $aSCORVO FILHO, J. D. 245 $aCriacao de Arapaima gigas (teleostei osteoglossidae) em estufa e sistema fechado de circulacao de agua no estado de Sao Paulo. 260 $c2004 653 $aAquicultura 653 $aArapaima gigas 653 $aCirculacao de agua 653 $aEstufa 653 $aPeixe 653 $aPirarucu 653 $aPiscicultura 700 1 $aROJAS, N. E. T. 700 1 $aSILVA, C. M. da 700 1 $aKONOIKE, T. 773 $tBoletim do Instituto de Pesca, Sao Paulo$gv.30, n. 2, p. 161-170, 2004.
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Biblioteca(s): |
Epagri-Sede. |
Data corrente: |
27/11/2017 |
Data da última atualização: |
27/11/2017 |
Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
Autoria: |
SARTOR, S.; PANCERI, C. P.; PASSOS, R. R.; CALIARI, V.; BORDIGNON-LUIZ, M. T. |
Título: |
WINEMAKING AGENTS IN ROSÉ SPARKLING WINES: EVOLUTION OF PHENOLIC COMPOSITION AND STABILITY OF TANNINS. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
In: GIESCO INTERNATIONAL MEETING, 20., 2017, Mendoza. Anais... França: GIESCO, 2017. |
Idioma: |
Inglês |
Conteúdo: |
Rosé sparkling wines require special elaboration methods that ensure their quality and color stability
during aging in bottle. The objective of this work was to evaluate the effect of the addition of different
concentrations of gum arabic and tannin in Brazilian rosé sparkling wines elaborated by the
Traditional method (cv. Cabernet Sauvignon) and their impact on the phenolic composition during
aging in bottle. After 12 months of autolysis the agents: gum arabic 300 mL hL-1 (CSG1) and 150 mL
hL-1 (CSG2); tannin 20 g hL-1 (CST1) and 10 g hL-1 (CST2) were added to the sparkling wines; with a
control treatment. The results show that the anthocyanin contents decreased in all sparkling wines at
the end of 270 days of aging in bottle, in relation to time zero, even with the addition of the agents.
The CST1, CST2, CSG1 and CSG2 sparkling wines presented lower tannin contents after 270 days of
aging in relation to the control, suggesting that the added oenological agents contributed to the
stabilization of the tannins during bottle aging of the sparkling wines. |
Palavras-Chave: |
Anthocyanins; Bottle aging; Traditional method. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 01723naa a2200205 a 4500 001 1126941 005 2017-11-27 008 2017 bl uuuu u00u1 u #d 100 1 $aSARTOR, S. 245 $aWINEMAKING AGENTS IN ROSÉ SPARKLING WINES$bEVOLUTION OF PHENOLIC COMPOSITION AND STABILITY OF TANNINS.$h[electronic resource] 260 $c2017 520 $aRosé sparkling wines require special elaboration methods that ensure their quality and color stability during aging in bottle. The objective of this work was to evaluate the effect of the addition of different concentrations of gum arabic and tannin in Brazilian rosé sparkling wines elaborated by the Traditional method (cv. Cabernet Sauvignon) and their impact on the phenolic composition during aging in bottle. After 12 months of autolysis the agents: gum arabic 300 mL hL-1 (CSG1) and 150 mL hL-1 (CSG2); tannin 20 g hL-1 (CST1) and 10 g hL-1 (CST2) were added to the sparkling wines; with a control treatment. The results show that the anthocyanin contents decreased in all sparkling wines at the end of 270 days of aging in bottle, in relation to time zero, even with the addition of the agents. The CST1, CST2, CSG1 and CSG2 sparkling wines presented lower tannin contents after 270 days of aging in relation to the control, suggesting that the added oenological agents contributed to the stabilization of the tannins during bottle aging of the sparkling wines. 653 $aAnthocyanins 653 $aBottle aging 653 $aTraditional method 700 1 $aPANCERI, C. P. 700 1 $aPASSOS, R. R. 700 1 $aCALIARI, V. 700 1 $aBORDIGNON-LUIZ, M. T. 773 $tIn: GIESCO INTERNATIONAL MEETING, 20., 2017, Mendoza. Anais... França: GIESCO, 2017.
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