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| 2. |  | CANUTO, D.S. de O.; SILVA, A.M. da; MORAES, M.A. de; SILVA, C.L.S.P. da; MORAES, M.L.T. de; SÁ, M.E. de Variabilidade genética de populações naturais de Dipteryx alata Vog. por meio de caracteres nutricionais em sementes. Revista do Instituto Florestal, São Paulo, SP, v. 20, n.2, p.155-163, dez. 2008.| Biblioteca(s): Epagri-Sede. |
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| 3. | | GUERRA, C. R. S. B.; MORAES, M. L. T. de; SILVA, C. L. S. P. da; CANUTO, D. S. de O.; ANDRADE, J. A. da C.; FREITAS, M. L. M.; SEBBENN, A. M. Estratégias de seleção dentro de progênies em duas populações de Myracrodruon urundeuva Fr. All. Scientia Forestalis, Piracicaba, v. 37, n. 81, p. 79-87, mar. 2009.| Biblioteca(s): Epagri-Sede. |
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| 4. | | SILVA, C. L. S. P.; MORAES, M. L. T. de; VIEGA, M. P.; CAMPOS, A. P. da S. de; LOURENÇÃO, J. C.; FREITAS, M. L. M.; SEBBENN, A. M.; ANDRADE, J. A. da; CERESINI, P. C. Avaliação de protocolos para extração de DNA de aroeira (Myracrodruon urundeuva). Cultura Agronômica, Ilha Solteira, SP, v. 19, n. 10, p. 12-22, 2010.| Biblioteca(s): Epagri-Sede. |
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| 5. | | ALVES, P.F.; SILVA, J.M. da; PAULA, D.R. de; MENDES, H.S.J.; SILVA, C.L.S.P.; FREITAS, M.L.M.; SEBBENN, A.M.; MORAES, M.L.T. de Diversidade genética e sistema de produção em uma população base de Eucalyptus camaldulensis Dehnh. Procedente de Katherine River, Australia. Revista do Instituto Florestal, São Paulo, SP, v. 21, n. 2. p.169-179, dez. 2009.| Biblioteca(s): Epagri-Sede. |
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Registro Completo
|
Biblioteca(s): |
Epagri-Sede. |
|
Data corrente: |
21/11/2018 |
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Data da última atualização: |
21/11/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - B |
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Autoria: |
SARTOR, S.; BURIN, V. M.; PANCERI, C. P.; PASSOS, R. R.; CALIARI, V.; BORDIGNON-LUIZ, M. T. |
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Título: |
Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Journal of Food Science, Chicago - USA, v. 83, n. 11, p. 2790-2801, 2018. |
|
Idioma: |
Inglês |
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Conteúdo: |
The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the
winemaking of ros¿e sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution
of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The
sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle
storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the
stage of the addition of oenological agents influenced the changes in phytochemical polyphenols and antioxidant capacity
of sparkling wines. The most notable effects on the polyphenolics were observed in the experiment with the addition
of oenological agents to the base wine, which significantly increased the concentrations of trans-resveratrol, gallic and
ellagic acids, catechin, quercetin, and myricetin. The addition of oenological agents after the disgorging stage had less
influence on the phenolics of the sparkling wines. Caffeic acid, trans-caftaric acid, catechin, tyrosol, and gallic acid were
the most abundant polyphenolics in ros¿e sparkling wines. The winemaking practices evaluated in this study comprise an
interesting approach to the improvement and/or maintenance of the polyphenolics, according to winemaking practices,
besides providing new knowledge on the evolution of ros¿e sparkling wines. |
|
Palavras-Chave: |
aging sur lies; commercial storage; polyphenols; sparkling wines; winemaking technologies. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02272naa a2200241 a 4500
001 1127952
005 2018-11-21
008 2018 bl uuuu u00u1 u #d
100 1 $aSARTOR, S.
245 $aRosé Sparkling Wines$bInfluence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage.$h[electronic resource]
260 $c2018
520 $aThe effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of ros¿e sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the stage of the addition of oenological agents influenced the changes in phytochemical polyphenols and antioxidant capacity of sparkling wines. The most notable effects on the polyphenolics were observed in the experiment with the addition of oenological agents to the base wine, which significantly increased the concentrations of trans-resveratrol, gallic and ellagic acids, catechin, quercetin, and myricetin. The addition of oenological agents after the disgorging stage had less influence on the phenolics of the sparkling wines. Caffeic acid, trans-caftaric acid, catechin, tyrosol, and gallic acid were the most abundant polyphenolics in ros¿e sparkling wines. The winemaking practices evaluated in this study comprise an interesting approach to the improvement and/or maintenance of the polyphenolics, according to winemaking practices, besides providing new knowledge on the evolution of ros¿e sparkling wines.
653 $aaging sur lies
653 $acommercial storage
653 $apolyphenols
653 $asparkling wines
653 $awinemaking technologies
700 1 $aBURIN, V. M.
700 1 $aPANCERI, C. P.
700 1 $aPASSOS, R. R.
700 1 $aCALIARI, V.
700 1 $aBORDIGNON-LUIZ, M. T.
773 $tJournal of Food Science, Chicago - USA$gv. 83, n. 11, p. 2790-2801, 2018.
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