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 | Acesso ao texto completo restrito à biblioteca da Epagri-Sede. Para informações adicionais entre em contato com biblio@epagri.sc.gov.br. |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
17/12/2002 |
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Data da última atualização: |
17/12/2002 |
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Autoria: |
SALVADOR, J.O.; MOREIRA, A.; MURAOKA, T. |
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Título: |
Sintomas visuais de deficiencias de micronutrientes e composicao mineral de folhas em mudas de goiabeira. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Pesquisa Agropecuaria Brasileira, Brasilia, v.34, n.9, p.1655-1662, set. 1999. |
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Idioma: |
Português |
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Conteúdo: |
Com objetivo de verificar os sintomas visuais de deficiencia nutricional de micronutrientes e avaliar a composicao mineral das folhas, conduziu-se um experimento em solucao nutritiva. Os tratamentos foram assim constituidos: (1) solucao completa (testemunha); (2) menos B; (3) menos Cu; (4) menos Fe; (5) menos Mn; (6) menos Mo;e (7) menos Zn. As solucoes foram renovadas a cada 20 dias. As deficiencias de boro, cobre, ferro, manganes e zinco resultaram na manifestacao de sintomas visiveis e caracteristicos. Esse fato nao foi verificado com relacao ao Mo. As concentracoes de cada nutriente no terceiro par de folhas dos tratamentos deficientes e completo, em mg kg-1, foram respectivamente: B (7 e 43); Cu (2 e 6): Fe (55 e 117); Mn (5 e 23) e Zn (9 e 14). Foram verificadas interacoes, como, Cu x Fe, Cu x Mn, Fe x B, Fe x Zn, Mn x Zn, B x Ca e B x P. A quantidade de materia seca produzida apresentou reducao em todos os tratamentos em que a solucao nutritiva era omissa em um micronutriente, exceto naquele em que o Mo estava ausente. |
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Palavras-Chave: |
Deficiencia nutricional; Deficiency symptoms; Goiaba; Nutrient solution; Nutritional deficiency; Psidium guajava; Sintomas de deficiencia; Solucao nutritiva. |
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Categoria do assunto: |
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Marc: |
LEADER 01783naa a2200241 a 4500
001 1022841
005 2002-12-17
008 1999 bl uuuu u00u1 u #d
100 1 $aSALVADOR, J.O.
245 $aSintomas visuais de deficiencias de micronutrientes e composicao mineral de folhas em mudas de goiabeira.
260 $c1999
520 $aCom objetivo de verificar os sintomas visuais de deficiencia nutricional de micronutrientes e avaliar a composicao mineral das folhas, conduziu-se um experimento em solucao nutritiva. Os tratamentos foram assim constituidos: (1) solucao completa (testemunha); (2) menos B; (3) menos Cu; (4) menos Fe; (5) menos Mn; (6) menos Mo;e (7) menos Zn. As solucoes foram renovadas a cada 20 dias. As deficiencias de boro, cobre, ferro, manganes e zinco resultaram na manifestacao de sintomas visiveis e caracteristicos. Esse fato nao foi verificado com relacao ao Mo. As concentracoes de cada nutriente no terceiro par de folhas dos tratamentos deficientes e completo, em mg kg-1, foram respectivamente: B (7 e 43); Cu (2 e 6): Fe (55 e 117); Mn (5 e 23) e Zn (9 e 14). Foram verificadas interacoes, como, Cu x Fe, Cu x Mn, Fe x B, Fe x Zn, Mn x Zn, B x Ca e B x P. A quantidade de materia seca produzida apresentou reducao em todos os tratamentos em que a solucao nutritiva era omissa em um micronutriente, exceto naquele em que o Mo estava ausente.
653 $aDeficiencia nutricional
653 $aDeficiency symptoms
653 $aGoiaba
653 $aNutrient solution
653 $aNutritional deficiency
653 $aPsidium guajava
653 $aSintomas de deficiencia
653 $aSolucao nutritiva
700 1 $aMOREIRA, A.
700 1 $aMURAOKA, T.
773 $tPesquisa Agropecuaria Brasileira, Brasilia$gv.34, n.9, p.1655-1662, set. 1999.
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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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