Genome Sequence of Fusarium graminearum strain CML3066 isolated from a wheat spike in Southern Brazil

Fusarium graminearum is a global fungal pathogen of wheat and other small grains, causing Fusarium Head Blight (FHB) disease, also known as wheat scab. We report herein the annotated genome of a deoxynivalenol/15-acetyl-deoxynivalenol-producing Brazilian strain called CML3006, isolated from FHB-symptomatic wheat spikes collected in 2009

Evaluation of toxic compounds produced during the elaboration of Syrah wines.

The objective of this study was to verify the occurrence of four toxic compounds (acetaldehyde, formaldehyde, ethyl carbamate and acrolein) in Syrah wines through the use of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection

Simultaneous determination of toxic compounds produced during fermentation of wine.

The objective of this study was to investigate the need to use of GC×GC to quantify toxic compounds (acetaldehyde, formaldehyde, ethyl carbamate and acrolein) produced during the fermentation of Syrah wine

Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines.

The aim of this study was to evaluate the influence of ripeness stage and time of maceration of Syrah grapes on the levels of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) formed during the vinification

Characterization of risk exposure to carbonyl and furan compounds through wine consumption.

The objective of this study was to: (i) quantify acetaldehyde, formaldehyde, ethyl carbamate, furan, furfural and acrolein in wine using headspace-solid phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometric detection (GC×GC/TOFMS) and (ii) characterize the risk of exposure to these toxic compounds through wine consumption

Influence of vineyard managements on aroma of Merlot wines.

The objective of this study is to evaluate the influence of vineyard managements on aroma of Campanha Gaúcha Merlot wines through quantitative descriptive analysis (QDA), gas chromatography ? olfactometry (GC - O) and comprehensive two - dimensional gas chromatography coupled to time-of -flight mass spectrometric detection (GC × GC/TOFMS)

Phenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening.

The present work aimed to study the phenolic content, physical-chemical composition and antioxidant activity of red wines cv Syrah prepared from grapes harvested at different stages of ripeness

Characterization of volatile and sensory profile of Cabernet Sauvignon wines produced in six different vineyards of the Campanha Gaúcha region, Brazil.

XV Congresso Latino-Americano de Viticultura e Enologia E XIII Congresso Brasileiro de Viticultura e Enologia. Bento Gonçalves-RS, 3 a 7 de Novembro de 2015

Relevant compounds of brazilian chardonnay wines and sparkling wines unveiled using comprehensive twodimensional gas chromatography.

This work employed HS-SPME, comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detector (GC × GC/TOFMS),statistical tools, andodor activity values (OAV) for the analysis of volatile compounds of Chardonnay wine, base wine and sparkling wines of Serra Gaúcha

Evaluating the typicality of the aroma of Syrah tropical wines from the Sub-middle São Francisco Valley employing gas chromatography coupled to olfactometry detection (GC-O).

With the aim to evaluate the peculiarities of wines produced in that region, this study focused on the characterization of the volatile profile and the determination of key odorant compounds in Syrah wine. Syrah wine was prepared at Embrapa Semiarido, Petrolina-PE from grapes obtained from a winery located in the city of Casa Nova-BA