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| Registros recuperados : 8 | |
| 3. |  | ALVARENGA, M. I. N.; SILVEIRA, D. A. da; PASSOS, R. R.; BAHIA, V. G. Manejo visando a conservacao e recuperacao de solos altamente susceptiveis a erosao sob os aspectos fisicos, quimicos e biologicos. Informe Agropecuario, Belo Horizonte, v. 19, n. 191, p. 49-58, 1998.| Biblioteca(s): Epagri-Sede. |
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| 6. | | SARTOR, S.; BURIN, V. M.; PANCERI, C. P.; PASSOS, R. R.; CALIARI, V.; BORDIGNON-LUIZ, M. T. Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage. Journal of Food Science, Chicago - USA, v. 83, n. 11, p. 2790-2801, 2018.| Biblioteca(s): Epagri-Sede. |
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| 7. | | PASSOS, R.R.; RUIZ, H.A.; MENDONCA, E.de S.; CANTARUTTI, R.B.; SOUZA, A.P.de. Substancias humicas, atividade microbiana e carbono organico labil em agregados de um latossolo vermelho distrofico sob duas coberturas vegetais. Revista Brasileira de Ciencia do Solo, Vicosa, v. 31, n. 5, p. 1119-1129, set./out. 2007.| Biblioteca(s): Epagri-Sede. |
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| 8. | | EFFGEN, T. A. M.; PASSOS, R. R.; ANDRADE, F. V.; LIMA, J. S. de S.; REIS, E. F. dos; BORGES, E. N. Propriedades físicas do solo em função de manejos em lavouras de cafeeiro conilon. Revista Ceres, Viçosa, v. 59, n. 3, p. 414-421, maio/jun. 2012.| 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: |
27/11/2017 |
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Data da última atualização: |
27/11/2017 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
SARTOR, S.; PANCERI, C. P.; PASSOS, R. R.; CALIARI, V.; BORDIGNON-LUIZ, M. T. |
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Título: |
WINEMAKING AGENTS IN ROSÉ SPARKLING WINES: EVOLUTION OF PHENOLIC COMPOSITION AND STABILITY OF TANNINS. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: GIESCO INTERNATIONAL MEETING, 20., 2017, Mendoza. Anais... França: GIESCO, 2017. |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Anthocyanins; Bottle aging; Traditional method. |
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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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