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| Registros recuperados : 8 | |
| 1. |  | BERNARDES, T. F.; REIS, R. A.; SIQUEIRA, G. R.; DOMINGUES, F. N.; RÊGO, A. C. do. Produção de efluente de silagens de capimmarandu contendo polpa cítrica peletizada. Revista de Ciências Agrárias, Belém, PA, v. 56, n. 4, p. 326-330, out./dez. 2013.| Biblioteca(s): Epagri-Sede. |
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| 2. | | TELES, M.M.; NEIVA, J.N.M.; CLEMENTINO, M. H.; RÊGO, A,C. do; CÂNDIDO, M.J.; RETLE, J. Consumo, digestibilidade de nutrientes e balanço de nitrogênio da silagem de capim-elefante com adição de pedúnculo de caju desidratado. Ciência Rural Santa Maria, RS, v. 40, n. 2, p. 427-433, fev. 2010| Biblioteca(s): Epagri-Sede. |
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| 3. | | RÊGO, A.C. do; CÂNDIDO, M.J.D.; PEREIRA, E.S.; FEITOSA, J.V.; RÊGO, M.M.T. Degradação de silagens de capim-elefante contendo subproduto do urucum. Revista Ciência Agronômica, Fortaleza, CE, v. 41, n. 3, p. 482-489, jul./set, 2010.| Biblioteca(s): Epagri-Sede. |
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| 4. | | RÊGO, A. C. do; PAIVA, P. C. de A.; MUNIZ, J. A.; CLEEF, E. H. C. V. van; MACHADO NETO, O. R. M. Degradação ruminal de silagem de capim-elefante com adição de vagem de algaroba triturada. Revista Ciência Agronômica, Fortaleza, v. 42, n. 1, p. 199-207, jan./mar. 2011.| Biblioteca(s): Epagri-Sede. |
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| 5. | | OLIVEIRA, M. D. S. de; RÊGO, A. C. do; SFORCINI, M. P. R.; FREITAS JUNIOR, J. E.; SANTOS, J. dos; CARVALHO, M. V. de. Bromatological characteristics and in vitro digestibility of four sugarcane varieties subjected or not to the application of quicklime. Acta Scientiarum. Animal Sciences, Maringá, PR, v. 34, n. 4, p. 355-361, oct./dec. 2012.| Biblioteca(s): Epagri-Sede. |
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| 6. | | CLEEF, E. H. C. B. van; SILVA FILHO, J. C. da; NEIVA JÚNIOR, A. P.; PARDO, R. M. P.; RÊGO, A. C. do; GONÇALVES, J. de S. Chemical composition and fermentation characteristics of elephant grass silage with biodiesel industry co-products. Ciência Rural, Santa Maria, v. 42, n. 4, p. 718-723, abr. 2012.| Biblioteca(s): Epagri-Sede. |
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| 7. | | RÊGO, A. C. do; PAIVA, P. C. A.; MUNIZ, J. A.; CLEEF, E. H. C. B. V.; MACHADO NETO, O. R.; MATA JUNIOR, J. I. da. Mesquite pod meal in elephant grass silages. Acta Scientiarum. Animal Sciences, Maringá, PR, v. 35, n. 3, p. 251-258, jul./set. 2013.| Biblioteca(s): Epagri-Sede. |
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| 8. | | BERNARDES, T. F.; RÊGO, A. C. do; CASAGRANDE, D. R.; LARA, M. A. S.; LIMA, L. M.; SILVA, N. C. da. Produção e uso de silagens em fazendas leiteiras em três mesorregiões do Estado de Minas Gerais. Revista de Ciências Agrárias, Amazonian Journal of Agricultura and Enviromental Sciences, Belém, PA, v. 56, n. 2, p. 133-138, abr./jun. 2013.| Biblioteca(s): Epagri-Sede. |
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| Registros recuperados : 8 | |
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Registro Completo
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
28/11/2018 |
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Data da última atualização: |
28/11/2018 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CANOSSA, A. T.; REINEHR, J.; BRIGHENTI, A. F.; WURZ, D. A.; RICHTER, A. F.; RUFATO, L.; KRETZSCHMAR, A. A. |
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Título: |
ALTERNATIVE VARIETIES FOR ELABORATION OF SPARKLING WINES IN SOUTHERN BRAZIL. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF VINE AND WINE, 41., 2018, Punta del Este. Abstracts... Punta del Este, Uruguai: OIV, 2018. p. 317-319. |
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Idioma: |
Inglês |
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Conteúdo: |
The viticulture in high altitude regions of Santa Catarina State arose less than 15 years ago and already stands out in elaboration of high quality wines. One of the region great challenges is that, although the grapes show satisfactory phenolic maturation, they present a pronounced acidity, given the particular climatic conditions, of high thermal amplitude and cold climate. Such conditions, however, are favorable to elaboration of sparkling wines; which have been showing increasing acceptance and demand for the market. The traditional Pinot Noir and Chardonnay present adaptation problems in the region due to early budbreak and damage caused by late spring frosts. With the expansion of the activity, the possibility of elaboration of differentiated products appears, using varieties more adapted to local conditions. The objective of this work is to evaluate the sensorial characteristics of sparkling wines made with alternative varieties from high altitude region of São Joaquim, Santa Catarina State, Brazil. The evaluated varieties were Ribolla Gialla, Riesling Renano, Solaris, Sangiovese, Canaiolo Nero, besides the classic Chardonnay and Pinot Noir. The sparkling wines were elaborated by the traditional method with 3 months of autolysis after the second fermentation. The experimental design was completely randomized, with 15 tasters from the technical area of viticulture and oenology. The Research Ethics Committee of Santa Catarina State University approved the sensory analysis. The evaluated aspects were visual, olfactory and gustatory perception, according to a schedule prepared by Meneguzzo (2014). The results were submitted to ANOVA and Tukey test (p ≤ 0.05). It was verified that Canaiolo Nero variety stood out in visual aspect, with the highest grades attributed for clarity and color intensity. In Riesling Renano the highest appreciation for perlage quality was observed. No statistical differences were observed for the olfactory attributes of intensity, vegetal aroma and yeast. However, fruity aromas were observed in Ribolla Gialla, Solaris and Pinot Noir; and notes of toasted bread were reported in Canaiolo Nero, Ribolla Gialla and Riesling Renano. Unwanted aroma was verified with greater intensity in the variety Ribolla Gialla. In gustatory attribute, it was observed greater intensity in Riesling Renano, Solaris, Sangiovese, Pinot Noir and Chardonnay. For floral and fruity attribute, toasted bread, yeast, sweetness, astringency and typicity, no statistical differences were observed. However, it was found in Riesling Renano, Ribolla Gialla, Solaris and Canaiolo Nero a pronounced acidity, characteristic appreciated in elaboration of sparkling wines. The variety Solaris presented greater persistence in mouth and greater perception of bitterness. Higher notes of structure and creaminess were observed in sparkling wines elaborated with Riesling Renano and Canaiolo Nero. In gustatory quality, Riesling Renano, Chardonnay and Ribolla Gialla stood out and, with the exception of Sangiovese, statistical differences between the other varieties were not observed. The high altitude region of Santa Catarina State presents potential for sparkling wine production, and it is possible to use varieties with better adaptation such as Riesling Renano, Solaris and Canaiolo Nero. These varieties exhibited desirable sensorial characteristics and could be considered alternative varieties to the traditional Pinot Noir and Chardonnay. MenosThe viticulture in high altitude regions of Santa Catarina State arose less than 15 years ago and already stands out in elaboration of high quality wines. One of the region great challenges is that, although the grapes show satisfactory phenolic maturation, they present a pronounced acidity, given the particular climatic conditions, of high thermal amplitude and cold climate. Such conditions, however, are favorable to elaboration of sparkling wines; which have been showing increasing acceptance and demand for the market. The traditional Pinot Noir and Chardonnay present adaptation problems in the region due to early budbreak and damage caused by late spring frosts. With the expansion of the activity, the possibility of elaboration of differentiated products appears, using varieties more adapted to local conditions. The objective of this work is to evaluate the sensorial characteristics of sparkling wines made with alternative varieties from high altitude region of São Joaquim, Santa Catarina State, Brazil. The evaluated varieties were Ribolla Gialla, Riesling Renano, Solaris, Sangiovese, Canaiolo Nero, besides the classic Chardonnay and Pinot Noir. The sparkling wines were elaborated by the traditional method with 3 months of autolysis after the second fermentation. The experimental design was completely randomized, with 15 tasters from the technical area of viticulture and oenology. The Research Ethics Committee of Santa Catarina State University approved the sensory analys... Mostrar Tudo |
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Palavras-Chave: |
Canaiolo Nero; Ribolla Gialla; Riesling Renano; Solaris. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 04230naa a2200241 a 4500
001 1128061
005 2018-11-28
008 2018 bl uuuu u00u1 u #d
100 1 $aCANOSSA, A. T.
245 $aALTERNATIVE VARIETIES FOR ELABORATION OF SPARKLING WINES IN SOUTHERN BRAZIL.$h[electronic resource]
260 $c2018
520 $aThe viticulture in high altitude regions of Santa Catarina State arose less than 15 years ago and already stands out in elaboration of high quality wines. One of the region great challenges is that, although the grapes show satisfactory phenolic maturation, they present a pronounced acidity, given the particular climatic conditions, of high thermal amplitude and cold climate. Such conditions, however, are favorable to elaboration of sparkling wines; which have been showing increasing acceptance and demand for the market. The traditional Pinot Noir and Chardonnay present adaptation problems in the region due to early budbreak and damage caused by late spring frosts. With the expansion of the activity, the possibility of elaboration of differentiated products appears, using varieties more adapted to local conditions. The objective of this work is to evaluate the sensorial characteristics of sparkling wines made with alternative varieties from high altitude region of São Joaquim, Santa Catarina State, Brazil. The evaluated varieties were Ribolla Gialla, Riesling Renano, Solaris, Sangiovese, Canaiolo Nero, besides the classic Chardonnay and Pinot Noir. The sparkling wines were elaborated by the traditional method with 3 months of autolysis after the second fermentation. The experimental design was completely randomized, with 15 tasters from the technical area of viticulture and oenology. The Research Ethics Committee of Santa Catarina State University approved the sensory analysis. The evaluated aspects were visual, olfactory and gustatory perception, according to a schedule prepared by Meneguzzo (2014). The results were submitted to ANOVA and Tukey test (p ≤ 0.05). It was verified that Canaiolo Nero variety stood out in visual aspect, with the highest grades attributed for clarity and color intensity. In Riesling Renano the highest appreciation for perlage quality was observed. No statistical differences were observed for the olfactory attributes of intensity, vegetal aroma and yeast. However, fruity aromas were observed in Ribolla Gialla, Solaris and Pinot Noir; and notes of toasted bread were reported in Canaiolo Nero, Ribolla Gialla and Riesling Renano. Unwanted aroma was verified with greater intensity in the variety Ribolla Gialla. In gustatory attribute, it was observed greater intensity in Riesling Renano, Solaris, Sangiovese, Pinot Noir and Chardonnay. For floral and fruity attribute, toasted bread, yeast, sweetness, astringency and typicity, no statistical differences were observed. However, it was found in Riesling Renano, Ribolla Gialla, Solaris and Canaiolo Nero a pronounced acidity, characteristic appreciated in elaboration of sparkling wines. The variety Solaris presented greater persistence in mouth and greater perception of bitterness. Higher notes of structure and creaminess were observed in sparkling wines elaborated with Riesling Renano and Canaiolo Nero. In gustatory quality, Riesling Renano, Chardonnay and Ribolla Gialla stood out and, with the exception of Sangiovese, statistical differences between the other varieties were not observed. The high altitude region of Santa Catarina State presents potential for sparkling wine production, and it is possible to use varieties with better adaptation such as Riesling Renano, Solaris and Canaiolo Nero. These varieties exhibited desirable sensorial characteristics and could be considered alternative varieties to the traditional Pinot Noir and Chardonnay.
653 $aCanaiolo Nero
653 $aRibolla Gialla
653 $aRiesling Renano
653 $aSolaris
700 1 $aREINEHR, J.
700 1 $aBRIGHENTI, A. F.
700 1 $aWURZ, D. A.
700 1 $aRICHTER, A. F.
700 1 $aRUFATO, L.
700 1 $aKRETZSCHMAR, A. A.
773 $tIn: WORLD CONGRESS OF VINE AND WINE, 41., 2018, Punta del Este. Abstracts... Punta del Este, Uruguai: OIV, 2018. p. 317-319.
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