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| Registros recuperados : 94 | |
| 5. |  | SILVA, L.C.C.; ROMANELLI, P.F. Propriedades funcionais da carne de ratitas: ema (Rhea americana) e avestruz (Struthio
camellus), comparadas com a carne de frango (Gallus domesticus). Revista de Higiêne Alimentar, São Paulo, SP, v. 25, n. 198/199, p. 133-138, jul.ago, 2011.| Biblioteca(s): Epagri-Sede. |
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| 14. | | CARVALHO, M. A. de F.; PAIVA, R.; VARGAS, D. P. SILVA, L. C.; NOGUEIRA, R. C. Curva de crescimento de calos de maracujazeiro nativo. Revista de Agricultura, Piracicaba, SP, v. 85, n. 3, p. 201-206, jun./set./dez. 2010.| Biblioteca(s): Epagri-Sede. |
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| 15. | | FURUYA, W. M.; BOTARO, D.; NEVES, P. R.; SILVA, L. C. R.; HAYASHI, C. Exigencia de lisina pela tilapia do Nilo (Oreochromis niloticus), na fase de terminacao. Ciencia Rural, Santa Maria, v. 34, n. 5, p. 1571-1577, set./out. 2004.| Biblioteca(s): Epagri-Sede. |
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| 18. | | NUTTO, L.; MACHADO, S. do A.; CAVALHEIRO, R.; SILVA, L. C. R. da. Comparação de metodologias para medição de anéis de crescimento de Mimosa scabrella e Pinus taeda. Scientia Forestalis, Piracicaba, SP, v. 40, n. 94, p. 135-144, jun. 2012.| Biblioteca(s): Epagri-Sede. |
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| 19. | | SOCCOL, M.C.H.; IDE, G.M.; SILVA, L.C.da; FICAGNA, P.R. Comparação de parâmetros físico-químicos durante a vinificação de uvas Cabernet Sauvignon, produzidas em Lages e São Joaquim. Revista de Ciências Agroveterinárias, Lages, v.7, n.1, p.54-60, jan./jun. 2008.| Biblioteca(s): Epagri-Sede. |
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| 20. | | FERREIRA, M.A.; STOPIGLIA, A.J.; SILVA, L.C.L.C.da. Avaliacao da tecnica de tubulizacao do nervo digital palmar de equino, apos neurectomia, com uso de protese de silicone. Veterinaria Noticias, Uberlandia, v.8, n.1, p.35-43, 2002.| Biblioteca(s): Epagri-Sede. |
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| Registros recuperados : 94 | |
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Registro Completo
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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: |
BRIGHENTI, A. F.; SILVA, L. C.; EMER, C. D.; FELIPPETO, J.; BEM, B.; BRIGHENTI, E. |
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Título: |
WINE SENSORY QUALITY OF RESISTANT VARIETIES (PIWI) COMPARED TO TRADITIONAL VARIETIES IN HIGHLANDS OF 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. 315-317. |
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Idioma: |
Inglês |
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Conteúdo: |
Over the last 250 years, major investments have been made in grape breeding with the aim of achieving resistance to fungal diseases. The introduction of powdery mildew, phylloxera and mildew in Europe triggered the first activities of grape breeding, mainly in France. These pathogens have drastically changed the European wine growing tradition. Nowadays Germany is the most advanced country in researching and breeding varieties that combine plant resistance to pathogens and wine quality. The objective of this work was to characterize the oenological performance of resistant varieties (PIWI), produced in high altitude region of Santa Catarina State, and compare them with traditional varieties cultivated in the region. For wine elaboration were used grapes from Cabernet Franc, Montepulciano, Sauvignon Blanc (traditional varieties) and Cabernet Cortis, Regent and Bronner (PIWI varieities). They were grafted on Paulsen 1103, spacing in 1.5 mx 3.0 m, trained in V.S.P. with spur pruning. Both the vine management and winemaking followed the protocols adopted by São Joaquim Experimental Station of Santa Catarina State Agricultural Research and Rural Extension Agency (Epagri). The wines sensory analysis was carried out by 19 evaluators, all oenologists trained for this purpose. The evaluations were performed blindly, in a randomized manner between resistant and traditional varieties. The acceptance test was performed using the standard sensory analysis tables of Brazilian Association of Oenology (ABE), submitted to statistical analysis using SensoMine test is a descriptive method, since it involves both discrimination and description of sensory attributes of the evaluated products. The tasting score card used is based on the quality perception of three main components of wine sensory evaluation: visual attribute (intensity and color tonality), olfactory attribute (intensity, quality and balance of wine aromas) and gustatory attribute (intensity, structure, balance and wine quality). Finally, to record the wine overall acceptance, a final note was recorded in order to measure the degree of liking or disliking of the product in a global way. It is noticed that there is a significant difference between the analyzed samples in relation to visual, olfactory, gustatory attributes and global acceptance of wines elaborated with resistant and traditional varieties. In the variables that differentiate olfactory and gustatory attributes between samples it is noticed that there is a hierarchical alternation between wines elaborated by traditional varieties in comparison to the resistant ones. The PIWI variety Cabernet Cortis stands out by aroma intensity, however the traditional varieties Cabernet Franc and Montepulciano show greater aroma distinctness and quality. When analyzing the individual taste attributes, there is a significant difference in intensity of traditional varieties Cabernet Franc and Montepulciano, and in distinctness and overall taste quality of both the traditional varieties and the resistant variety Regent. Likewise, when evaluating the overall quality attribute, it can be seen that wines made with traditional varieties Cabernet Franc and Montepulciano, as well as the resistant variety Regent, present a significant positive difference in comparison to wines elaborated with the resistant variety Cabernet Cortis. Even considering a higher average score of red wines elaborated with Cabernet Franc and Montepulciano, in relation to the olfactory, gustatory and global attributes, redwith traditional varieties. However, white wines elaborated with the resistant variety Bronner present low scores and significant differences in all the evaluated attributes, when comparing with the wine elaborated with Sauvignon Blanc. The results indicate that intrinsic quality of both traditional and resistant red wines does not represent a restriction on consumer acceptance. In this sense, it is possible that effective marketing initiatives can contribute to the acceptance of wines made with resistant varieties (PIWI) in Brazilian market. wines made with resistant varieties Cabernet Cortis and Regent can be considered of very close quality to wines elaborated with traditional varieties. However, white wines elaborated with the resistant variety Bronner present low scores and significant differences in all the evaluated attributes, when comparing with the wine elaborated with Sauvignon Blanc. The results indicate that intrinsic quality of both traditional and resistant red wines does not represent a restriction on consumer acceptance. In this sense, it is possible that effective marketing initiatives can contribute to the acceptance of wines made with resistant varieties (PIWI) in Brazilian market. MenosOver the last 250 years, major investments have been made in grape breeding with the aim of achieving resistance to fungal diseases. The introduction of powdery mildew, phylloxera and mildew in Europe triggered the first activities of grape breeding, mainly in France. These pathogens have drastically changed the European wine growing tradition. Nowadays Germany is the most advanced country in researching and breeding varieties that combine plant resistance to pathogens and wine quality. The objective of this work was to characterize the oenological performance of resistant varieties (PIWI), produced in high altitude region of Santa Catarina State, and compare them with traditional varieties cultivated in the region. For wine elaboration were used grapes from Cabernet Franc, Montepulciano, Sauvignon Blanc (traditional varieties) and Cabernet Cortis, Regent and Bronner (PIWI varieities). They were grafted on Paulsen 1103, spacing in 1.5 mx 3.0 m, trained in V.S.P. with spur pruning. Both the vine management and winemaking followed the protocols adopted by São Joaquim Experimental Station of Santa Catarina State Agricultural Research and Rural Extension Agency (Epagri). The wines sensory analysis was carried out by 19 evaluators, all oenologists trained for this purpose. The evaluations were performed blindly, in a randomized manner between resistant and traditional varieties. The acceptance test was performed using the standard sensory analysis tables of Brazilian Association ... Mostrar Tudo |
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Palavras-Chave: |
Bronner; Cabernet Cortis; PIWI varieties; Regent. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 05504naa a2200229 a 4500
001 1128055
005 2018-11-28
008 2018 bl uuuu u00u1 u #d
100 1 $aBRIGHENTI, A. F.
245 $aWINE SENSORY QUALITY OF RESISTANT VARIETIES (PIWI) COMPARED TO TRADITIONAL VARIETIES IN HIGHLANDS OF SOUTHERN BRAZIL.$h[electronic resource]
260 $c2018
520 $aOver the last 250 years, major investments have been made in grape breeding with the aim of achieving resistance to fungal diseases. The introduction of powdery mildew, phylloxera and mildew in Europe triggered the first activities of grape breeding, mainly in France. These pathogens have drastically changed the European wine growing tradition. Nowadays Germany is the most advanced country in researching and breeding varieties that combine plant resistance to pathogens and wine quality. The objective of this work was to characterize the oenological performance of resistant varieties (PIWI), produced in high altitude region of Santa Catarina State, and compare them with traditional varieties cultivated in the region. For wine elaboration were used grapes from Cabernet Franc, Montepulciano, Sauvignon Blanc (traditional varieties) and Cabernet Cortis, Regent and Bronner (PIWI varieities). They were grafted on Paulsen 1103, spacing in 1.5 mx 3.0 m, trained in V.S.P. with spur pruning. Both the vine management and winemaking followed the protocols adopted by São Joaquim Experimental Station of Santa Catarina State Agricultural Research and Rural Extension Agency (Epagri). The wines sensory analysis was carried out by 19 evaluators, all oenologists trained for this purpose. The evaluations were performed blindly, in a randomized manner between resistant and traditional varieties. The acceptance test was performed using the standard sensory analysis tables of Brazilian Association of Oenology (ABE), submitted to statistical analysis using SensoMine test is a descriptive method, since it involves both discrimination and description of sensory attributes of the evaluated products. The tasting score card used is based on the quality perception of three main components of wine sensory evaluation: visual attribute (intensity and color tonality), olfactory attribute (intensity, quality and balance of wine aromas) and gustatory attribute (intensity, structure, balance and wine quality). Finally, to record the wine overall acceptance, a final note was recorded in order to measure the degree of liking or disliking of the product in a global way. It is noticed that there is a significant difference between the analyzed samples in relation to visual, olfactory, gustatory attributes and global acceptance of wines elaborated with resistant and traditional varieties. In the variables that differentiate olfactory and gustatory attributes between samples it is noticed that there is a hierarchical alternation between wines elaborated by traditional varieties in comparison to the resistant ones. The PIWI variety Cabernet Cortis stands out by aroma intensity, however the traditional varieties Cabernet Franc and Montepulciano show greater aroma distinctness and quality. When analyzing the individual taste attributes, there is a significant difference in intensity of traditional varieties Cabernet Franc and Montepulciano, and in distinctness and overall taste quality of both the traditional varieties and the resistant variety Regent. Likewise, when evaluating the overall quality attribute, it can be seen that wines made with traditional varieties Cabernet Franc and Montepulciano, as well as the resistant variety Regent, present a significant positive difference in comparison to wines elaborated with the resistant variety Cabernet Cortis. Even considering a higher average score of red wines elaborated with Cabernet Franc and Montepulciano, in relation to the olfactory, gustatory and global attributes, redwith traditional varieties. However, white wines elaborated with the resistant variety Bronner present low scores and significant differences in all the evaluated attributes, when comparing with the wine elaborated with Sauvignon Blanc. The results indicate that intrinsic quality of both traditional and resistant red wines does not represent a restriction on consumer acceptance. In this sense, it is possible that effective marketing initiatives can contribute to the acceptance of wines made with resistant varieties (PIWI) in Brazilian market. wines made with resistant varieties Cabernet Cortis and Regent can be considered of very close quality to wines elaborated with traditional varieties. However, white wines elaborated with the resistant variety Bronner present low scores and significant differences in all the evaluated attributes, when comparing with the wine elaborated with Sauvignon Blanc. The results indicate that intrinsic quality of both traditional and resistant red wines does not represent a restriction on consumer acceptance. In this sense, it is possible that effective marketing initiatives can contribute to the acceptance of wines made with resistant varieties (PIWI) in Brazilian market.
653 $aBronner
653 $aCabernet Cortis
653 $aPIWI varieties
653 $aRegent
700 1 $aSILVA, L. C.
700 1 $aEMER, C. D.
700 1 $aFELIPPETO, J.
700 1 $aBEM, B.
700 1 $aBRIGHENTI, E.
773 $tIn: WORLD CONGRESS OF VINE AND WINE, 41., 2018, Punta del Este. Abstracts... Punta del Este, Uruguai: OIV, 2018. p. 315-317.
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