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Sistematização do APPCC para uso nas vinícolas : o caso do vinho merlot da vinícola Larentis
(2014-08-25)
This paper presents a case study for the use of a Hazard and Critical Control Points System (HACCP) in the wine industry, considering all elaboration stages as well as cares and necessary evaluations. HACCP is a method ...
Melhorias competitivas baseadas na cooperação : estudo de caso na Nova Aliança - Cooperativa Vinícola do Rio Grande do Sul
(2016-05-11)
This study aimed to identify what were the improvements originating in formation of the Cooperativa Vinícola Nova Aliança Ltda., that was the consequence of political union of the five traditional cooperatives in the region, ...
Atividade biológica de resíduos de vinificação de vitis labrusca
(2014-06-17)
Every year, the worldwide wine production generates about 20 million tons of waste, which
usually end up being discarded in the environment. Previous data showed that it is possible to
obtain flavan-3-ol compounds from ...
Seleção de bactérias para fermentação malolática de vinhos
(2018-06-18)
Brazilian wines, mainly from Rio Grande do Sul, often have high acidity due to the different maturation of the grapes. This acidity is determined by high concentrations of malic acid. In order to attenuate the fixed acidity ...
Utilização de resina de troca iônica pré-fermentativa para elaborar vinhos base de espumantes
(2017-08-07)
Considering that sparkling wines are important products for the Brazilian wine sector, researches related to different elaboration techniques are relevant for the increase of enological options and product diversity. The ...
Influência da cepa de levedura na composição de vinhos espumantes elaborados pelo método tradicional
(2014-06-16)
The Serra Gaucha region shows an excellent oenological aptitude for the production of high quality wines and sparkling wines. The development of some technologies, such as the use of selected yeasts has contributed to ...
Obtenção e análise de óleo e compostos fenólicos de sementes de diferentes variedades de uva (Vitis vinifera e Vitis labrusca) cultivadas no Rio Grande do Sul
(2014-06-17)
Brazil is known as a country of great agricultural activity, but also produces a large amount of
agro-industrial residues. On this basis, the seek for alternatives to the use of residual organic
matter is increasing. The ...
Produção de extratos enriquecidos com flavonoides a partir de co-produtos da elaboração de suco de uva
(2017-11-24)
With increasing population and industrial production growth, there is an increasing amount of waste coming from these transformations. The focus of this study will be on the co-products of the winemaking process, known as ...
Radiografia dos espumantes brasileiros
(2022-02-11)
Considered the exponent product of the wine sector in Brazil, the Brazilian sparkling wine has been standing out worldwide due to its quality, with awards in the main competitions in the area, also reflecting in the increment ...
Determinação simultânea de esteviosídeo e rebaudiosídeo A em vinhos
(2023-05-20)
According to the Brazilian legislation, in order to obtain medium dry and sweet wines, there is just allowed to add sucrose to the wine before bottling. The addition of any other natural or synthetic sweetener in wine is ...