Avaliação da composição química de fermentados alcoólicos de jabuticaba (Myrciaria jabuticaba)

Detalhes bibliográficos
Autor(a) principal: Silva, Paulo Henrique Alves da
Data de Publicação: 2008
Outros Autores: Faria, Fernanda Carolina de, Tonon, Bruno, Mota, Saulo José Dornelas, Pinto, Vitor Tensol
Tipo de documento: Artigo
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1590/S0100-40422008000300025
http://www.locus.ufv.br/handle/123456789/24869
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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spelling Silva, Paulo Henrique Alves daFaria, Fernanda Carolina deTonon, BrunoMota, Saulo José DornelasPinto, Vitor Tensol2019-04-30T17:22:43Z2019-04-30T17:22:43Z20081678-7064http://dx.doi.org/10.1590/S0100-40422008000300025http://www.locus.ufv.br/handle/123456789/24869This 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).porQuímica Novav. 31, n. 3, p. 595-600, 2008JabuticabaWine legislationSulfitationAvaliação da composição química de fermentados alcoólicos de jabuticaba (Myrciaria jabuticaba)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfartigoapplication/pdf162899https://locus.ufv.br//bitstream/123456789/24869/1/artigo.pdf7c2205d8edf84e536f035ac5fcd3bc5eMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/24869/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/248692019-04-30 14:29:08.527oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-04-30T17:29:08LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.pt-BR.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.pt-BR.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.issued.fl_str_mv 2008
dc.date.accessioned.fl_str_mv 2019-04-30T17:22:43Z
dc.date.available.fl_str_mv 2019-04-30T17:22:43Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/S0100-40422008000300025
http://www.locus.ufv.br/handle/123456789/24869
dc.identifier.issn.none.fl_str_mv 1678-7064
identifier_str_mv 1678-7064
url http://dx.doi.org/10.1590/S0100-40422008000300025
http://www.locus.ufv.br/handle/123456789/24869
dc.language.iso.fl_str_mv por
language por
dc.relation.ispartofseries.pt-BR.fl_str_mv v. 31, n. 3, p. 595-600, 2008
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 Química Nova
publisher.none.fl_str_mv Química Nova
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
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