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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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Registro Completo |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
04/02/2011 |
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Data da última atualização: |
22/02/2011 |
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Autoria: |
LIMA, M. M. F. de; MOREIRA, C. A. L. |
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Título: |
A economia solidária e a experiência das costureiras de Coité-Pedreiras.
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Revista Econômica do Nordeste, Fortaleza, CE, v. 41, n. 2, p. 213-225, abr./jun. 2010. |
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Idioma: |
Português |
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Palavras-Chave: |
Costureira de Coité-Pedreiras; Desenvolvimento; Economia solidária; Nordeste. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00547naa a2200169 a 4500
001 1074242
005 2011-02-22
008 2010 bl uuuu u00u1 u #d
100 1 $aLIMA, M. M. F. de
245 $aA economia solidária e a experiência das costureiras de Coité-Pedreiras.
260 $c2010
653 $aCostureira de Coité-Pedreiras
653 $aDesenvolvimento
653 $aEconomia solidária
653 $aNordeste
700 1 $aMOREIRA, C. A. L.
773 $tRevista Econômica do Nordeste, Fortaleza, CE$gv. 41, n. 2, p. 213-225, abr./jun. 2010.
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
14/05/2015 |
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Data da última atualização: |
14/05/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - A |
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Autoria: |
BURIN, V. M.; GOMES, T.; CALIARI, V.; ROSIER, J. P.; LUIZ, M. T. B. |
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Título: |
Establishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Microchemical Journal, Alemanha, v. 122, p. 20-28, 2015. |
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Idioma: |
Inglês |
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Conteúdo: |
Many of the volatile compounds synthesized by yeast also change in response to the nitrogen concentration. It
has been suggested that nitrogen management of wine fermentation can be an effective tool to modulate wine
aroma composition and style. The aim of this study was to investigate the influence of clarification time on the
must of the white grapes, and to establish a practical understanding of the effect of the nitrogen content
(amino acids and ammonium) on the must in relation to volatile profile of the wine. The musts were clarified
by applying two settling time: 12 h and 30 h, and submitted to the same microvinification procedure. The results
showed that the must clarification time, influenced significantly the nitrogen compounds content, where the
total amino acid content was higher in musts clarified for a shorter time. Moreover, the aromatic profile of
these experimental wines was clearly influenced by the must clarification time. Principal components analysis
showed a strong influence of the must clarification time on the separation of the wines. The results confirm
that the management of the nitrogen content of the musts can be used as a tool to obtain wines with different
aromas. |
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Palavras-Chave: |
Clarification time White wine Nitrogen compounds Volatile profile PCA. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 01840naa a2200181 a 4500
001 1123896
005 2015-05-14
008 2015 bl uuuu u00u1 u #d
100 1 $aBURIN, V. M.
245 $aEstablishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools.$h[electronic resource]
260 $c2015
520 $aMany of the volatile compounds synthesized by yeast also change in response to the nitrogen concentration. It has been suggested that nitrogen management of wine fermentation can be an effective tool to modulate wine aroma composition and style. The aim of this study was to investigate the influence of clarification time on the must of the white grapes, and to establish a practical understanding of the effect of the nitrogen content (amino acids and ammonium) on the must in relation to volatile profile of the wine. The musts were clarified by applying two settling time: 12 h and 30 h, and submitted to the same microvinification procedure. The results showed that the must clarification time, influenced significantly the nitrogen compounds content, where the total amino acid content was higher in musts clarified for a shorter time. Moreover, the aromatic profile of these experimental wines was clearly influenced by the must clarification time. Principal components analysis showed a strong influence of the must clarification time on the separation of the wines. The results confirm that the management of the nitrogen content of the musts can be used as a tool to obtain wines with different aromas.
653 $aClarification time White wine Nitrogen compounds Volatile profile PCA
700 1 $aGOMES, T.
700 1 $aCALIARI, V.
700 1 $aROSIER, J. P.
700 1 $aLUIZ, M. T. B.
773 $tMicrochemical Journal, Alemanha$gv. 122, p. 20-28, 2015.
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