Residue and residue flour from Chardonnay wine processing.

The aim of this study was to evaluate the viability of the production of the flour from the residue of production of Chardonnay white wines and characterize the change of the quality attributes during the transformation of the residue in residue flour

Black garlic: transformation effects, characterization and consumer purchase intention.

The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention

Characteristics of Sauvignon Blanc residue flour from two tropical locations in Brazil.

The aim of this study was to identify the characteristics and differences of the residue flour from Sauvignon Blanc wines produced in different tropical regions in Brazil

Sugar content during maturation of ?Syrah? grapes according to vine fertilization.

The viticulture in the semi-arid region, especially at the São Francisco Valley, Brazil, stands out on the national scene with high yields and high quality of the produced grapes, mainly regarding the sugar content. This fact is due to soil and climatic conditions of the region and the availability of water resources that favors the vine production all over the year. The accumulation of sugar in the grapes is essential for winemaking process, since it is necessary for alcohol production by yeasts, which contributes to wine aroma and taste. The aim of this study was to evaluate the fructose content on Syrah grapes during maturation, according to potassium and nitrogen fertilization on vines. At Embrapa Semi-arid experimental field, in Petrolina, PE, Brazil, Syrah vines, in four blocks and drafted on Paulsen 1103 rootstock, fertilized with 0 (control - Treatment 1) or with 120 kg ha-1 of nitrogen, 120 kg ha-1 of K2O, as potassium nitrate and urea (Treatment 2) were evaluated from 105 days after pruning and at five stages (points) before harvest, according to the fructose accumulation of the fruit, collecting 50 berries per each treatment and evaluation time

Bioactive compounds in wines produced in a new area for vitiviniculture in Brazil.

Wines are known for its high content of bioactive compounds that can be influenced by the region and climate where the grapes are produced. New regions of production are normally developed using techniques and standards for other traditional regions, but is important to characterize the wine profile, which is different according to the terroir, and can be important for future geographic indications. The aim of this study was to evaluate color, antioxidant activity, anthocyanin content and phenolic compounds profile in wines produced in Minas Gerais State, Brazil. Wines were produced in different wineries of the same region using the varieties Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc (red), Chardonnay and Sauvignon Blanc (white) and Syrah (rose), from municipalities of Cordislândia, Boa Esperança and Três Corações, located in the south of Minas Gerais State, Brazil. Wines produced in Minas Gerais State presented contents of t-resveratrol, total phenolics, anthocyanins, flavonols, flavanols and phenolic acids consistent to the contents observed in wines from traditional regions of production. However, the terroir and the grape variety can result in a differentiation of compounds observed in wines. Syrah red wines produced in Boa Esperança stood out with higher amounts of anthocyanins (24.29 mg L-1), phenolic acids (123,19 mg L-1 ) and flavonols (35.55 mg L-1), when compared to wines from the same variety from other municipalities and other evaluated red wines. Sauvignon Blanc wines from Boa Esperança presented higher contents of phenolic acids and total flavonols, when compared to wines of the same variety produced in Cordislândia. Chardonay wines presented higher total phenolics content, when compared to ohther evaluated white wines. Rose wine produced in the South of Minas Gerais presented the phenolic acids content of 36,33 mg L-1 and total flavonols content of 29,7 mg L-1. The highest antioxidant activity using the DPPH method, (% of free radicals scavenging - FRS) was observed for Syrah wines from Três Corações, (75.37%), but not different from Cabernet Sauvignon wines from Cordislândia (72.50%), values that can be correlated with the largest content of phenolics observed in wines as phenolic compounds (3009 mg L-1). No differences were observed in the contents of the antioxidant activity of white wines. This results indicate that the studied wines present the necessary nutritional and beneficial characteristics to compete in the supply of bioactive compounds during consumption, when compared to wines produced in traditional and different regions in Brazil and other countries

Can nitrogen and potassium fertilization change the tartaric acid content in "Syrah" grapes during maturation?

The region of the São Francisco Valley in Brazil has unique features that enables the grape production throughout the year, with two or more harvests per year, event that increase the exportation of large amounts of nutrients to the fruit. Thus, the need of fertilization becomes important in order to obtain desirable characteristics of grapes for wine production and high yield. Tartaric acid is considered the predominant acid in grapes and consequently in wines, also providing specific organoleptic properties

Physical-chemical characteristics of Chenin Blanc wine grapes produced in two different seasons in the São Francisco Valley.

This study had the objective to evaluate the enological potential of Chenin Blanc grapes harvested from the same vines, in two different seasons in 2014

Physical-chemical characteristics of Chenin Blanc wine grapes produced in two different seasons in the São Francisco Valley.

This study had the objective to evaluate the enological potential of Chenin Blanc grapes harvested from the same vines, in two different seasons in 2014

Rootstock influencing physical-chemical characteristics of Alicante Bouschet must and wine produced in São Francisco Valley, Brazil.

The aim of this study was to evaluate the influence of different rootstocks ('IAC 572' and 'Paulsen 1103'), which vines were planted on randomized blocks, on the must and wine composition from grapes cv. Alicante Bouschet