Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba)
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Química Nova (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000300025 |
Resumo: | This work aimed to characterize the chemical composition of samples of alcoholic beverages fermented from jabuticaba produced in five successive crops. Up to 2005 most of the results didn't meet the current legal standards for wines and there was a negative correlation between parameters such as pH and volatile acidity, pH and total acidity, volatile acidity and alcohol content (p<0.01). The implementation of Good Manufacturing Practices and must sulfitation during the 2006 harvest lowered volatile acidity and more than 60% of the samples were in accordance with legislation. Also, a significant improvement in alcohol content was found (p<0.05) |
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Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba)jabuticabawine legislationsulfitationThis work aimed to characterize the chemical composition of samples of alcoholic beverages fermented from jabuticaba produced in five successive crops. Up to 2005 most of the results didn't meet the current legal standards for wines and there was a negative correlation between parameters such as pH and volatile acidity, pH and total acidity, volatile acidity and alcohol content (p<0.01). The implementation of Good Manufacturing Practices and must sulfitation during the 2006 harvest lowered volatile acidity and more than 60% of the samples were in accordance with legislation. Also, a significant improvement in alcohol content was found (p<0.05)Sociedade Brasileira de Química2008-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000300025Química Nova v.31 n.3 2008reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422008000300025info:eu-repo/semantics/openAccessSilva,Paulo Henrique Alves daFaria,Fernanda Carolina deTonon,BrunoMota,Saulo José DornelasPinto,Vitor Tensolpor2008-06-13T00:00:00Zoai:scielo:S0100-40422008000300025Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2008-06-13T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false |
dc.title.none.fl_str_mv |
Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) |
title |
Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) |
spellingShingle |
Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) Silva,Paulo Henrique Alves da jabuticaba wine legislation sulfitation |
title_short |
Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) |
title_full |
Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) |
title_fullStr |
Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) |
title_full_unstemmed |
Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) |
title_sort |
Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) |
author |
Silva,Paulo Henrique Alves da |
author_facet |
Silva,Paulo Henrique Alves da Faria,Fernanda Carolina de Tonon,Bruno Mota,Saulo José Dornelas Pinto,Vitor Tensol |
author_role |
author |
author2 |
Faria,Fernanda Carolina de Tonon,Bruno Mota,Saulo José Dornelas Pinto,Vitor Tensol |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva,Paulo Henrique Alves da Faria,Fernanda Carolina de Tonon,Bruno Mota,Saulo José Dornelas Pinto,Vitor Tensol |
dc.subject.por.fl_str_mv |
jabuticaba wine legislation sulfitation |
topic |
jabuticaba wine legislation sulfitation |
description |
This work aimed to characterize the chemical composition of samples of alcoholic beverages fermented from jabuticaba produced in five successive crops. Up to 2005 most of the results didn't meet the current legal standards for wines and there was a negative correlation between parameters such as pH and volatile acidity, pH and total acidity, volatile acidity and alcohol content (p<0.01). The implementation of Good Manufacturing Practices and must sulfitation during the 2006 harvest lowered volatile acidity and more than 60% of the samples were in accordance with legislation. Also, a significant improvement in alcohol content was found (p<0.05) |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000300025 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000300025 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
10.1590/S0100-40422008000300025 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
dc.source.none.fl_str_mv |
Química Nova v.31 n.3 2008 reponame:Química Nova (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
instname_str |
Sociedade Brasileira de Química (SBQ) |
instacron_str |
SBQ |
institution |
SBQ |
reponame_str |
Química Nova (Online) |
collection |
Química Nova (Online) |
repository.name.fl_str_mv |
Química Nova (Online) - Sociedade Brasileira de Química (SBQ) |
repository.mail.fl_str_mv |
quimicanova@sbq.org.br |
_version_ |
1750318107560247296 |