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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: |
28/01/1998 |
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Data da última atualização: |
28/01/1998 |
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Autoria: |
GOMES, P. |
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Título: |
Forragens fartas na seca. |
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Edição: |
7.ed. |
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Ano de publicação: |
1986 |
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Fonte/Imprenta: |
Sao Paulo: Nobel, 1986. |
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Páginas: |
231p. |
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Descrição Física: |
il. |
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Idioma: |
Português |
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Palavras-Chave: |
ALIMENTACAO NA SECA; ALIMENTO PARA ANIMAL; FORRAGEM; NUTRICAO ANIMAL; PASTAGEM; PLANTA FORRAGEIRA. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00467nam a2200193 a 4500
001 1008086
005 1998-01-28
008 1986 bl uuuu 00u1 u #d
100 1 $aGOMES, P.
245 $aForragens fartas na seca.
250 $a7.ed.
260 $aSao Paulo: Nobel$c1986
300 $a231p.$cil.
653 $aALIMENTACAO NA SECA
653 $aALIMENTO PARA ANIMAL
653 $aFORRAGEM
653 $aNUTRICAO ANIMAL
653 $aPASTAGEM
653 $aPLANTA FORRAGEIRA
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Epagri-Sede (Epagri-Sede) |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
20/06/2017 |
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Data da última atualização: |
20/06/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BEM, B.; WURZ, D.; ALLEBRANDT, R.; REINEHR, J.; CANOSSA, A.; OUTEMANE, M.; BRIGHENTI, A. F.; RUFATO, L. |
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Título: |
TEMPERATURE ON MALOLACTIC FERMENTATION OF 'CABERNET SAUVIGNON' WINE FROM HIGHLANDS OF SOUTHERN BRAZIL. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: WORLD VINE AND WINE CONGRESS, 40., 2017, Sofia, Bulgária. Abstracts... Bulgária: OIV, 2017. p. 396-398. |
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Idioma: |
Inglês |
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Conteúdo: |
The fine wines elaboration has been growing in the last 15 years in high altitude regions from Santa Catarina State in Brazil. One of the main problem in the winemaking phase cited by winegrowers and winemakers is the difficulty of ending the malolactic fermentation in this region. This fermentation is desirable, especially in red wines from cold regions that present high residual content of malic acid, as it is responsible for the decarboxylation of malic acid and the transformation into lactic acid, which is less aggressive and more acceptable to human palate. The aim of this work was to evaluate different temperatures on malolactic fermentation and the effect on the chemical and sensorial characteristics of 'Cabernet Sauvignon' wine from the high altitude regions of Santa Catarina State. The test was conducted at the Experimental Winery of the Santa Catarina State University (CAV/UDESC). For the elaboration of the wine, 80 kg of Cabernet Sauvignon grapes were harvested in the vineyard of the Santa Catarina State Agricultural Research and Rural Extension Agency (EPAGRI - São Joaquim 28°17'39 "S, 49°55'56 "W, altitude 1,415 m). After the end of the alcoholic fermentation, 25 samples were collected in 375 ml bottles, in which hydraulic cork were adapted. The bottles were placed in BOD's and submitted to different treatments/temperatures: 10°C, 20°C, 30°C, 40°C and 60°C, with five bottles/replicate per treatment. Samples of wine were collected from the different treatments by five times over the time of the test. In each collection point the content of anthocyanins, total polyphenols and color of the wines were evaluated by spectrophotometry. To follow the malolactic fermentation, paper chromatography analyzes were performed to detect the presence or absence of malic acid. At the end of the test a sensorial analysis of the wines was performed, using a technical card (OIV) applied to eight judges with at least eight years of experience. There was a decrease in the content of anthocyanins with the increase of temperature of wine exposure. The wine under the treatment with the highest temperature had 97.2% of reduction in anthocyanin content in relation to wine kept at the lower MenosThe fine wines elaboration has been growing in the last 15 years in high altitude regions from Santa Catarina State in Brazil. One of the main problem in the winemaking phase cited by winegrowers and winemakers is the difficulty of ending the malolactic fermentation in this region. This fermentation is desirable, especially in red wines from cold regions that present high residual content of malic acid, as it is responsible for the decarboxylation of malic acid and the transformation into lactic acid, which is less aggressive and more acceptable to human palate. The aim of this work was to evaluate different temperatures on malolactic fermentation and the effect on the chemical and sensorial characteristics of 'Cabernet Sauvignon' wine from the high altitude regions of Santa Catarina State. The test was conducted at the Experimental Winery of the Santa Catarina State University (CAV/UDESC). For the elaboration of the wine, 80 kg of Cabernet Sauvignon grapes were harvested in the vineyard of the Santa Catarina State Agricultural Research and Rural Extension Agency (EPAGRI - São Joaquim 28°17'39 "S, 49°55'56 "W, altitude 1,415 m). After the end of the alcoholic fermentation, 25 samples were collected in 375 ml bottles, in which hydraulic cork were adapted. The bottles were placed in BOD's and submitted to different treatments/temperatures: 10°C, 20°C, 30°C, 40°C and 60°C, with five bottles/replicate per treatment. Samples of wine were collected from the different treatments by... Mostrar Tudo |
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Palavras-Chave: |
aromas; high altitude wines; malic acid. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02960naa a2200241 a 4500
001 1126279
005 2017-06-20
008 2017 bl uuuu u00u1 u #d
100 1 $aBEM, B.
245 $aTEMPERATURE ON MALOLACTIC FERMENTATION OF 'CABERNET SAUVIGNON' WINE FROM HIGHLANDS OF SOUTHERN BRAZIL.$h[electronic resource]
260 $c2017
520 $aThe fine wines elaboration has been growing in the last 15 years in high altitude regions from Santa Catarina State in Brazil. One of the main problem in the winemaking phase cited by winegrowers and winemakers is the difficulty of ending the malolactic fermentation in this region. This fermentation is desirable, especially in red wines from cold regions that present high residual content of malic acid, as it is responsible for the decarboxylation of malic acid and the transformation into lactic acid, which is less aggressive and more acceptable to human palate. The aim of this work was to evaluate different temperatures on malolactic fermentation and the effect on the chemical and sensorial characteristics of 'Cabernet Sauvignon' wine from the high altitude regions of Santa Catarina State. The test was conducted at the Experimental Winery of the Santa Catarina State University (CAV/UDESC). For the elaboration of the wine, 80 kg of Cabernet Sauvignon grapes were harvested in the vineyard of the Santa Catarina State Agricultural Research and Rural Extension Agency (EPAGRI - São Joaquim 28°17'39 "S, 49°55'56 "W, altitude 1,415 m). After the end of the alcoholic fermentation, 25 samples were collected in 375 ml bottles, in which hydraulic cork were adapted. The bottles were placed in BOD's and submitted to different treatments/temperatures: 10°C, 20°C, 30°C, 40°C and 60°C, with five bottles/replicate per treatment. Samples of wine were collected from the different treatments by five times over the time of the test. In each collection point the content of anthocyanins, total polyphenols and color of the wines were evaluated by spectrophotometry. To follow the malolactic fermentation, paper chromatography analyzes were performed to detect the presence or absence of malic acid. At the end of the test a sensorial analysis of the wines was performed, using a technical card (OIV) applied to eight judges with at least eight years of experience. There was a decrease in the content of anthocyanins with the increase of temperature of wine exposure. The wine under the treatment with the highest temperature had 97.2% of reduction in anthocyanin content in relation to wine kept at the lower
653 $aaromas
653 $ahigh altitude wines
653 $amalic acid
700 1 $aWURZ, D.
700 1 $aALLEBRANDT, R.
700 1 $aREINEHR, J.
700 1 $aCANOSSA, A.
700 1 $aOUTEMANE, M.
700 1 $aBRIGHENTI, A. F.
700 1 $aRUFATO, L.
773 $tIn: WORLD VINE AND WINE CONGRESS, 40., 2017, Sofia, Bulgária. Abstracts... Bulgária: OIV, 2017. p. 396-398.
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