Hungria - Breve apresentação do ensino da Enologia e caracterização do sector vitivinícola

No âmbito do programa de intercâmbio internacional SÓCRATES, realizou-se uma missão de ensino de curta duração na Universidade de Horticultura e Indústria Alimentar de Budapeste (Hungria) que decorreu em Maio de 2000, tendo o autor do presente artigo desempenhado funções de docência no Departamento de Enologia da referida Universidade. O texto que de seguida se apresenta pretende reflectir de forma breve e sucinta o modo como é ministrado o ensino da Enologia neste estabelecimento de ensino, assim como caracterizar o sector Vitivinícola Húngaro (nomeadamente as principais regiões vitivinícolas). 1

Estrutura e Composição das Proantocianidinas da Uva. Evolução ao Longo da Maturação

No contexto dos compostos fenólicos, os flavonóides e especialmente as proantocianidinas, são os principais responsáveis pelas sensações gustativas dos vinhos, nomeadamente ao nível da adstringência, assumindo ainda um importante papel no envelhecimento do vinho. Neste artigo, pretende-se numa primeira parte efectuar uma revisão breve sobre a estrutura química e composição das uvas nesses compostos fenólicos, os seus efeitos potenciais na saúde humana, assim como os factores que determinam os teores destes compostos nas uvas. Numa segunda parte serão abordadas as questões relativas à quantificação destes compostos nas várias partes do cacho de uva, como também a forma como evoluem ao longo da maturação. Relativamente a esta segunda parte, tenta-se, quanto possível, dar exemplos referentes a estudos realizados com várias castas portuguesas

An ontology to support evolvable production systems

Dissertação apresentada na Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa para obtenção do grau de Mestre em Engenharia Electrotécnica e de ComputadoresOntologias são cada vez mais um conceito fundamental no suporte à interoperabilidade. Além disso, elas também são fundamentais no suporte aos sistemas evolutivos de produção por duas razões principais. A primeira está relacionada com o facto de a clara identificação e formalização dos processos ser importante para a criação de módulos inteligentes. A segunda razão está relacionada com o facto de os sistemas evolutivos de produção (SEP) serem baseados em sistemas multi-agente que depende em muito, da construção das ontologias de modo a permitir a comunicação entre os agentes pertencentes ao sistema. Os principais conceitos por detrás da ontologia aqui desenvolvida serão os conceitos de processos, tarefas, produto e componentes de manufactura. Esta tese pretende mostrar não só a criação de uma ontologia, mas também de um agente de modo a ser possível a integração da ontologia num sistema multi-agente, no âmbito da manufactura inteligente respondendo às questões envolventes ao paradigma dos sistemas evolutivos de produção. Sabendo que os SEP são baseados em sistemas multi-agente, será também mostrado um agente que irá ter todo o controlo da ontologia e irá pertencer ao sistema de manufactura

Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

Grape metabolites can be affected by many extrinsic and intrinsic factors, such as grape variety, ripening stage, growing regions, vineyard management practices, and edaphoclimatic conditions. However, there is still much about the in vivo formation of grape metabolites that need to be investigated. The winemaking process also can create distinct wines. Nowadays, wine fermentations are driven mostly by single-strain inoculations, allowing greater control of fermentation. Pure cultures of selected yeast strains, mostly Saccharomyces cerevisiae, are added to grape must, leading to more predictable outcomes and decreasing the risk of spoilage. Besides yeasts, lactic acid bacteria also play an important role, in the final wine quality. Thus, this chapter attempts to present an overview of grape berry physiology and metabolome to provide a deep understanding of the primary and secondary metabolites accumulated in the grape berries and their potential impact in wine quality. In addition, biotechnological approaches for wine quality practiced during wine alcoholic and malolactic fermentation will also be discussed

Addressing the Portuguese influence in the early modern exploitation of whales in the Atlantic

SFRH/BD/104932/2014 UID/HIS/04666/2013Portugal, together with the Basque Country, was an important whaling location where a whale culture developed since the Middle Age. Whaling and the ways of using stranded whales spread with the Portuguese expansion in the South Atlantic in the fifteenth century. In fact, organized whaling and development of related techniques did follow the Portuguese and Spanish expansion in the Atlantic. In the medieval and early modern Portugal, whaling had been an important economic activity. Nevertheless, reliable information for the period roughly spanning from the thirteenth to the eighteenth centuries is still scarce. Based on historical descriptions our investigation addresses the information available about the techniques used, the species exploited and the transfer of an activity across different Atlantic regions. In the fifteenth and sixteenth centuries whale use migrated from the Portuguese shores in Iberia to the Atlantic Islands (Azores, Madeira, Cape Verde) and to the new overseas territories, particularly to Brazil. Whalers did use small open boats and hand harpoons to reach and kill the whales. The Basque shore-based model was imported by several Atlantic regions but with significant impact on Brazilian coasts. This is relevant in a context of globalization of techniques and ways of handling whales and their products. Once the activity became established in Brazil, in the early seventeenth century, the Iberian Crowns started a shore whaling business and a Basque crew was hired for the first seasons. So, the beginning of whaling in these new regions was mostly supported upon Basque expertise. For the next couple of centuries, a structured shore based whaling enterprise developed in the coastal waters of Brazil, mainly dedicated to the hunting of right whales (Balaenidae) during the calving season. After the depletion of these the whalers turned to humpback whales. Local whalers in Brazil always stood with a land-based type of whaling in contrary to the Basques who conducted offshore whaling when moving into the North Atlantic and away from their Iberian shores. Basques and Portuguese whalers, and their Crowns played a significant role in the transfer of knowledge and techniques of whaling across the Atlantic in the early modern period.authorsversionpublishe

Avaliação Nutricional e Sensorial de Variedades Regionais de Pomóideas, em Modo de Produção Convencional e Biológico.

Os resultados obtidos evidenciam, para determinados parâmetros químicos e/ou nutricionais e de textura, diferenças entre algumas das variedades regionais estudadas. Por comparação com as variedades comercializadas verifica-se que as regionais apresentam valores mais elevados, particularmente do teor em fibra dietética e em compostos fenólicos totais. A análise sensorial efectuada permite inferir a existência de algumas variedades regionais nitidamente mais apreciadas do que outras. Por outro lado, as determinações efectuadas a partir de frutos, colhidos em três anos consecutivos, revelam variações expressivas para algumas propriedades químicas

Análise da composição fenólica e da capacidade antioxidante total de vinagres de vinho tinto comercializados no mercado Português

In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese marketinfo:eu-repo/semantics/publishedVersio

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Phenolic compounds are secondary metabolites abundant in our diet. These compounds may affect positively or negatively the sensory characteristics of food with important impacts on color, flavor, and astringency. An adequate consumption of phenolic compounds may also offer health benefits. After the consumption of fruits, the colon is the main site of microbial fermentation, where high molecular weight phenolic compounds are transformed into low molecular weight phenolic compounds such as phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, with evidence on health benefits for humans. A large amount of different phenolic compounds are responsible for physicochemical and sensory characteristics of table grapes and wines. Also, sweet cherry (Prunus avium L.) is one of the most popular temperate table fruits; they contain flavonoids, flavan‐3‐ols, and flavonols in addition to non‐flavonoid compounds. Anthocyanins are the major polyphenols in blueberries, and this group of phytochemicals is thought to be responsible for many of the health benefits of berry consumption. Therefore, considering the importance of red/dark‐colored fruits phenolic composition, the purpose of this chapter is to make a review of the most recent publications about these fruits’ phenolic composition and their impact on sensorial properties as well as the effect of microorganisms on fruit phenolic composition

Sustainable entrepreneurship in the reuse of textile waste: H Sarah Trading case study in Portugal

The current business models are experiencing changes guided by the solution for serious global problems, related to the indiscriminate use of the planet resources, as well as the unrestrained production of waste and disposals. Thus, companies are being stimulated to rethink their market strategies, based on sustainable entrepreneurship theme, aimed at enhancing economic enterprise development and at the same time having environmental and social purposes. Faced with this new reality, this article aims to analyze how the structures of the new business models, with a focus on sustainable entrepreneurship, for the management of textile wastes, are being designed. So, a qualitative research was carried out, through a case study of a Portuguese company - H Sarah Trading - that works with waste management. The research results point to the construction of business structures that are moving towards sustainable development, balanced with economic profitability, and environmental and social benefits.FEDER funds through the Competitiveness Factors Operational Programme - COMPETE and by national funds through FCT – Foundation for Science and Technology within the scope of the project POCI-01-0145-FEDER-007136info:eu-repo/semantics/publishedVersio