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A multipurpose portable instrument for determining ripeness in wine grapes using NIR spectroscopy
(IEEE-INST ELECTRICAL ELECTRONICS ENGINEERS INC, 2008)
This paper describes the development of a noninvasive instrument that is designed to measure three parameters of ripeness in wine grapes, i.e., sugar (Brix), pH, and anthocyanin concentration. The instrument is based on ...
Vine balance: a study case in Carménère grapevines
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2010)
Magnetic resonance imaging for nondestructive analysis of wine grapes
(AMER CHEMICAL SOC, 2004)
Magnetic resonance imaging (MRI) was used to study the growth and ripening of grape berries for three varieties. The results show that this technique allows the visualization of internal characteristics of berries using ...
Compostos fenólicos em uvas e vinhos da variedade Merlot
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2012-04-23)
The main aim of this work was to evaluate the phenolic compounds of Merlot grapes and wines, from vineyards located at Dom Pedrito (Campanha Gaúcha) and Bento Gonçalves (Serra Gaúcha). The following aspects were evalueted: ...
Maturação fenólica de uvas tintas cultivadas no Rio Grande do Sul
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2011-12-01)
In the recent years, the concern about wines with better sensory characteristics and biological
properties has motivated many studies on the phenolic compounds. The knowledge of
ripening process of these substances is ...
Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones.
(Pesquisa Agropecuária Brasileira, v.46, n.5, p. 474-481, maio 2011, 2011)
Astringency sub-qualities of red wines and the influence of wine–saliva aggregates
(Blackwell Publishing Ltd, 2021)
© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)Astringency is a sensory attribute, related to the ...
Physicochemical composition of Cabernet-Sauvignon wine made from grapes affected by grape ripe rot.
(Journal International de Sciences de la Vigne e du Vin, v. 47, n. 3, p. 195-202, 2013., 2016)