Progressos na viticultura brasileira

Camargo, U. A.; Tonietto, J.; Hoffmann, Alexandre

doi:10.1590/s0100-29452011000500017

Cited by 98 publications

(84 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…According to Gris et al (2013), anthocyanins are effective antioxidants, and the anthocyanin composition of grapes varies according to species, cultivar, ripeness, seasonal conditions and solar radiation levels. Cabrita et al (2003) found similar values in red wine produced with Trincadeira grapes, i.e. total phenolics content of 1568.0 mg EC.…”

Section: Phenolic Compounds Flavonoids Anthocyanins and Antioxidantsupporting

confidence: 69%

“…The fact that the IsSC wine has a less intense and less reddish colour than the other wines from the southern region may be explained by differences in the wine production process, as wine colour also depends on other factors such as grape variety. The Isabella grape has less colouring than is desirable for wines and often needs to be cut with other species that confer colour (Camargo et al, 2011).…”

Section: Colour Evaluationmentioning

confidence: 99%

See 1 more Smart Citation

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

et al. 2017

View full text Add to dashboard Cite

The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (DRAC) and 2,2-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) methods, anthocyanin levels and colour parameters. The IsSC wine was the clearest; it had the lowest anthocyanin content (88.76 mg/L) and colour a* (11.28) parameter values. Statistical analysis revealed significant correlations between antioxidant activity and some of the identified phenolic compounds. The differences among the wines confirm the distinctive effects of the wine-producing region on each sample and on the varietals that make up each wine.Keywords: American grapes; antioxidants; fermented beverage; phenolic compounds; legislation.Practical Application: Physicochemical parameters, phenolic composition and antioxidant activity in red wine is very important, for directly influences the quality of the wine and its acceptance and rejection of the consumer by drink. It is important to emphasize that these results contribute to enhancing scientific literature on quality wines produced with the cultivar Isabella and Ives.

show abstract

Section: Phenolic Compounds Flavonoids Anthocyanins and Antioxidantsupporting

confidence: 69%

Section: Colour Evaluationmentioning

confidence: 99%

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

et al. 2017

View full text Add to dashboard Cite

show abstract

“…According to data from the Food and Agriculture Organization (2010), Brazil occupies the 20 th position in terms of world production of grapes. In 2012, data show that the annual production of grapes in Brazil ranged from 1.3 and 1.4 million tons/year (Camargo et al, 2011;Instituto Brasileiro de Geografia e Estatística (2013).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Sousa¹,

Uchôa-thomaz²,

Carioca³

et al. 2014

Food Sci. Technol (Campinas)

207

107

View full text Add to dashboard Cite

“…Dados levantados pela Emater/RS, todavia, identificaram um aumento de 90 hectares destinados à produção de uvas em 2005 para 517 hectares em 2011. Isso corresponde a um aumento de 1000 para 7000 toneladas destinadas ao consumo in natura e à produção de sucos e vinhos (Camargo et al, 2011).…”

Section: Introductionunclassified

Concepção de um modelo para avaliação da sustentabilidade no processo produtivo do suco de uva orgânico

Fagundes

Schreiber

2017

Desenvolv. Meio Ambiente

View full text Add to dashboard Cite

Artigo recebido em 15 de dezembro de 2016, versão final aceita em 21 de julho de 2017. RESUMO:A incorporação de objetivos estratégicos nas empresas, baseados nos princípios da sustentabilidade, implica trabalhar de forma equilibrada a equidade social, a eficiência econômica e o desempenho ambiental. Para viabilizar esse processo, julga-se relevante propor um conjunto de indicadores de sustentabilidade para que a indústria tenha condições de mensurar aspectos que facultem seu direcionamento para as atividades voltadas à produção sustentável, de modo a contribuir para o desenvolvimento sustentável. Nesse contexto, este artigo tem como objetivo geral propor e analisar um conjunto de indicadores de sustentabilidade empresarial, alinhados com o modelo Triple Bottom Line (TBL), que seja mais adequado para o processo produtivo de suco de uva orgânico. O delineamento metodológico julgado mais adequado foi o estudo de caso múltiplo com abordagem qualitativa e quantitativa. Os resultados obtidos mostram que o trabalho é inovador por apresentar um conjunto de indicadores específicos nas dimensões ambiental (9), econômica (5) e social (8), totalizando 22 indicadores de sustentabilidade para o processo de produção de suco de uva orgânico.Palavras-chave: processo produtivo; produto orgânico; sustentabilidade industrial; TBL. ABSTRACT:The adoption of strategic objectives by companies, based on sustainability principles, implies working social equity, economic efficiency and environmental performance in a balanced way. In order to enable this process, it is relevant to propose a set of sustainability indicators, so the industry can evaluate aspects that guide its activities towards sustainable production, thus contributing to sustainable development. Considering these aspects, this article aims at proposing and analyzing a set of business sustainability indicators, based on the Triple Bottom Line (TBL) perspective, considered to be more suitable for the production process of organic grape juice. Multiple case study with qualitative and quantitative approach was adopted. The results obtained show that the work is innovative for presenting a set of specific indicators for the production process of organic grape juice in the environmental (9), economic (5) and social (8) dimensions.

show abstract

Progressos na viticultura brasileira

Cited by 98 publications

References 2 publications

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Concepção de um modelo para avaliação da sustentabilidade no processo produtivo do suco de uva orgânico

Contact Info

Product

Resources

About