| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Epagri-Sede. Para informações adicionais entre em contato com biblio@epagri.sc.gov.br. |
|
Registro Completo |
|
Biblioteca(s): |
Epagri-Sede. |
|
Data corrente: |
29/06/2001 |
|
Data da última atualização: |
29/06/2001 |
|
Autoria: |
ANDREATA, E.; COSTA, S.W. da.; WESTPHAL, S. |
|
Título: |
Projeto: cultivo extensivo de camaroes marinhos em ambiente natural atraves de repovoamento. |
|
Ano de publicação: |
1990 |
|
Fonte/Imprenta: |
Florianopolis, 1990. |
|
Páginas: |
11p. |
|
Idioma: |
Português |
|
Palavras-Chave: |
Camarao; Cultivo intensivo; Repovoamento. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 00465nam a2200169 a 4500
001 1017430
005 2001-06-29
008 1990 bl uuuu u0uu1 u #d
100 1 $aANDREATA, E.
245 $aProjeto$bcultivo extensivo de camaroes marinhos em ambiente natural atraves de repovoamento.
260 $aFlorianopolis$c1990
300 $a11p.
653 $aCamarao
653 $aCultivo intensivo
653 $aRepovoamento
700 1 $aCOSTA, S.W. da.
700 1 $aWESTPHAL, S.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Epagri-Sede (Epagri-Sede) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
|
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Epagri-Sede. |
|
Data corrente: |
21/01/2021 |
|
Data da última atualização: |
21/01/2021 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
Internacional - A |
|
Autoria: |
SARTOR, S.; BURIN, V. M.; CALIARI, V.; BORDIGNON-LUIZ, M. T. |
|
Título: |
Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties. |
|
Ano de publicação: |
2021 |
|
Fonte/Imprenta: |
LWT - Food Science and Technology, Amsterdã, v. 140, p. 1-9, 2021. |
|
Idioma: |
Inglês |
|
Conteúdo: |
Sparkling wines produced with the nontraditional grape varieties Villenave, Niagara, Manzoni and Goethe, and
also a classic Chardonnay variety, were investigated in this study. The aim was to determine the influence of the
length of time for which the wines were exposed to biological aging in contact with yeast lees (over-lees) on the
nitrogen composition and the characteristics of the sensory profile. Significant changes were observed in the
concentration of free amino acids in the sparkling wines during over-lees aging. The use of multivariate analysis
to investigate the nitrogen composition of sparkling wines proved to be an interesting tool to differentiate
sparkling wines according to the time of biological aging. The principal component analysis clearly separated the
sparkling wines according to the time of over-lees aging considering the nitrogen composition, and this behavior
was observed for all varieties. Sparkling wines with 15 and 18 months of over-lees aging were associated with
most of the amino acids analyzed. The sensory profiles obtained for the sparkling wines with 18 months of aging
on yeast lees was characterized by descriptors of white and citrus fruits, floral and/or orange blossom, honey,
butter, notes of toasted bread and vegetal, and straw-colored. |
|
Palavras-Chave: |
Amino acids; Sensory profile; Sparkling wines; Sur lie ageing. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
|
|
|
Marc: |
LEADER 01931naa a2200205 a 4500
001 1130545
005 2021-01-21
008 2021 bl uuuu u00u1 u #d
100 1 $aSARTOR, S.
245 $aProfiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties.$h[electronic resource]
260 $c2021
520 $aSparkling wines produced with the nontraditional grape varieties Villenave, Niagara, Manzoni and Goethe, and also a classic Chardonnay variety, were investigated in this study. The aim was to determine the influence of the length of time for which the wines were exposed to biological aging in contact with yeast lees (over-lees) on the nitrogen composition and the characteristics of the sensory profile. Significant changes were observed in the concentration of free amino acids in the sparkling wines during over-lees aging. The use of multivariate analysis to investigate the nitrogen composition of sparkling wines proved to be an interesting tool to differentiate sparkling wines according to the time of biological aging. The principal component analysis clearly separated the sparkling wines according to the time of over-lees aging considering the nitrogen composition, and this behavior was observed for all varieties. Sparkling wines with 15 and 18 months of over-lees aging were associated with most of the amino acids analyzed. The sensory profiles obtained for the sparkling wines with 18 months of aging on yeast lees was characterized by descriptors of white and citrus fruits, floral and/or orange blossom, honey, butter, notes of toasted bread and vegetal, and straw-colored.
653 $aAmino acids
653 $aSensory profile
653 $aSparkling wines
653 $aSur lie ageing
700 1 $aBURIN, V. M.
700 1 $aCALIARI, V.
700 1 $aBORDIGNON-LUIZ, M. T.
773 $tLWT - Food Science and Technology, Amsterdã$gv. 140, p. 1-9, 2021.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Epagri-Sede (Epagri-Sede) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
