Competition of gelatins in the refining of red wines

Detalhes bibliográficos
Autor(a) principal: Fenocchio, Paolo
Data de Publicação: 2014
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/17246
Resumo: Four gelatins, two made in Brazil and two from Italy, were compared in the refining of five red wines of the Experimental Station of Bento Gonçalves in the amounts of 10, 20 and 30 g/hl. A reduction of colour intensity varying between 0.9 and 30.7 per cent, a reduction of the polyphenol content varying between 1.3 and 24.0 per cent and an increase in the wine softness index of between 0.4 and 10.9 per cent were observed in the treated wine compared to the controls. All these differences are dependent on the variety of the wine, its age, and the type and amount of gelatin used.
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spelling Competition of gelatins in the refining of red winesCompetição de gelatinas na colagem de vinhos tintosPolyphenol content; softness index; variety and wine ageTeor em polifenóis; índice de maciez; variedade e idade do vinhoFour gelatins, two made in Brazil and two from Italy, were compared in the refining of five red wines of the Experimental Station of Bento Gonçalves in the amounts of 10, 20 and 30 g/hl. A reduction of colour intensity varying between 0.9 and 30.7 per cent, a reduction of the polyphenol content varying between 1.3 and 24.0 per cent and an increase in the wine softness index of between 0.4 and 10.9 per cent were observed in the treated wine compared to the controls. All these differences are dependent on the variety of the wine, its age, and the type and amount of gelatin used.Quatro gelatinas, sendo duas nacionais e duas italianas, foram experimentadas na colagem de cinco vinhos tintos da Estação Experimental de Bento Gonçalves, no Rio Grande do Sul, nas doses de 10, 20 e 30 g/hl. Constatou-se, nos vinhos tratados, em relação aos testemunhas, diminuição da intensidade da cor de 0,9 até 30,7%, diminuição do teor em polifenóis de 1,3 até 24,0% e aumento do índice de maciez de 0,4 até 10,9%, variações estas dependentes, todas, da variedade do vinho, da sua idade, do tipo de gelatina usado e, naturalmente, da dose empregada.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraFenocchio, Paolo2014-04-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/17246Pesquisa Agropecuaria Brasileira; v.9, n.9, 1974: Série Agronomia; 23-25Pesquisa Agropecuária Brasileira; v.9, n.9, 1974: Série Agronomia; 23-251678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/17246/11549info:eu-repo/semantics/openAccess2014-04-15T18:57:09Zoai:ojs.seer.sct.embrapa.br:article/17246Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-04-15T18:57:09Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Competition of gelatins in the refining of red wines
Competição de gelatinas na colagem de vinhos tintos
title Competition of gelatins in the refining of red wines
spellingShingle Competition of gelatins in the refining of red wines
Fenocchio, Paolo
Polyphenol content; softness index; variety and wine age
Teor em polifenóis; índice de maciez; variedade e idade do vinho
title_short Competition of gelatins in the refining of red wines
title_full Competition of gelatins in the refining of red wines
title_fullStr Competition of gelatins in the refining of red wines
title_full_unstemmed Competition of gelatins in the refining of red wines
title_sort Competition of gelatins in the refining of red wines
author Fenocchio, Paolo
author_facet Fenocchio, Paolo
author_role author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Fenocchio, Paolo
dc.subject.por.fl_str_mv Polyphenol content; softness index; variety and wine age
Teor em polifenóis; índice de maciez; variedade e idade do vinho
topic Polyphenol content; softness index; variety and wine age
Teor em polifenóis; índice de maciez; variedade e idade do vinho
description Four gelatins, two made in Brazil and two from Italy, were compared in the refining of five red wines of the Experimental Station of Bento Gonçalves in the amounts of 10, 20 and 30 g/hl. A reduction of colour intensity varying between 0.9 and 30.7 per cent, a reduction of the polyphenol content varying between 1.3 and 24.0 per cent and an increase in the wine softness index of between 0.4 and 10.9 per cent were observed in the treated wine compared to the controls. All these differences are dependent on the variety of the wine, its age, and the type and amount of gelatin used.
publishDate 2014
dc.date.none.fl_str_mv 2014-04-15
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/17246
url https://seer.sct.embrapa.br/index.php/pab/article/view/17246
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/17246/11549
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.9, n.9, 1974: Série Agronomia; 23-25
Pesquisa Agropecuária Brasileira; v.9, n.9, 1974: Série Agronomia; 23-25
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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