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1.
Semina ciênc. agrar ; 44(2): 625-634, mar.-abr. 2023. tab, graf
Artigo em Inglês | VETINDEX | ID: biblio-1434494

Resumo

The objective of this work was to evaluate the effect of different commercial strains of Saccharomyces cerevisiae on the characteristics of Sauvignon Blanc wines produced in the Campanha Gaúcha region. The must obtained by mechanical destemming and crushing was treated with 150 mg L of potassium metabisulfite and pectolitic enzymes and subject to enzymatic hidrolisis and débourbage for 24h00 at 4°C. The must was divided into glass fermenters of 4,6 L, in triplicate for each of the four treatments, which were defined by the inoculation of 25g hL-1 of dry yeast: T1 - Zymaflore X5® (Laffort, Bordeaux, France); T2 - AWRI 796 (AB Biotek, Sydney, Australia); T3 - Maurivim PDM (AB Biotek, Sydney, Australia); T4 - 50% Zymaflore X5® + 50% AWRI 796. The wines were analyzed, regarding: ethanol; reducing sugars; total acidity; volatile acidity; pH; dry matter; and ash. The most significant differences were observed in: ethanol; reducing sugars; pH; dry matter. Among the treatments inoculated with single strains, T1 showed higher ethanol and lower reducing sugars content. T3 presented results similar to T1. T2 resulted in higher content of reducing sugars and consequently lower ethanol levels. The mixed fermentation (T4) achieved the lowest levels of reducing sugars among the treatments. It suggests that mixed fermentations could be an alternative to produce drier wines.(AU)


O objetivo do trabalho foi avaliar o efeito de leveduras Saccharomyces cerevisiae comerciais nas características de vinhos Sauvignon Blanc, da região da Campanha Gaúcha, Brasil. Após desengace e esmagamento das uvas, o mosto foi sulfitado (150 mg L de metabissulfito de potássio), submetido a 24h00 de débourbage. Após, o mosto foi dividido em garrafões de vidro de 4,6 L, para realização da fermentação alcoólica, em triplicata. Os tratamentos constituíram-se pela inoculação de 25 g hL-1leveduras desidratadas: T1 - Zymaflore X5® (Laffort, Bordeaux, França); T2 - AWRI 796® (AB Biotek, Sydney, Austrália); T3 - Maurivin PDM® (AB Biotek, Sydney, Austrália), T4 - 50% Zymaflore X5® + 50% de AWRI 796®. As variáveis analisadas nos vinhos foram: etanol; açúcares redutores; acidez total; acidez volátil; pH; extrato seco; cinzas. As diferenças mais significativas foram observadas para: etanol; açúcares redutores; pH; extrato seco. Dentre os tratamentos com inoculação de cepas únicas, T1 apresentou maior graduação alcoólica e baixo teor de açúcares redutores. T3 apresentou resultados semelhantes a T1. T2 apresentou menor graduação alcoólica e maior teor de açúcares redutores. T4 apresentou os níveis mais baixos de açúcares redutores dentre os tratamentos. Isso sugere que a inoculação de mais de uma cepa pode ser uma alternativa para produzir vinhos mais secos.(AU)


Assuntos
Vinho/análise , Leveduras/química , Saccharomyces cerevisiae/química , Brasil , Fermentação
2.
Sci. agric ; 80: e20210250, 2023. tab, graf
Artigo em Inglês | VETINDEX | ID: biblio-1377358

Resumo

Multiplex 330 (MX) is a portable, non-invasive fluorescence sensor that provides different multiparametric indices that are sensitive to the concentration of chlorophylls, flavonols, and anthocyanins on the leaf surface. This study investigated the use of these indices to assess the variability on free volatile composition of grapes (Vitis vinifera L.) in the field as well as other components of their quality potential in vineyards affected by iron deficiency chlorosis (IDC). Twenty non-irrigated Tempranillo/110 Richter vineyard subzones from non-affected to moderately affected by IDC were monitored in Ribera del Duero area (Spain) during two seasons. The results indicated that MX can characterize the spatial variation of leaf pigment concentrations, agronomic performance, and grape quality in vineyards affected by IDC. The MX indices measured at the leaf level close to harvest had better predictive values for the concentrations of free alcohols, volatile acids, C13-norisoprenoids, esters and acetates in the must than vine vigor, size or degree of technological maturity of the grapes. Our study demonstrates that the MX indices to estimate leaf pigment concentrations can be helpful to assess the technological maturity and free volatile composition of wine grapes in vineyards affected by IDC; nevertheless, the efficacy of the indexes may vary according to the year season.(AU)


Assuntos
Vitis/crescimento & desenvolvimento , Flavonóis , Fluorescência , Ferro , Antocianinas
3.
Semina ciênc. agrar ; 43(5): 2031-2044, jun. 2022. graf
Artigo em Inglês | VETINDEX | ID: biblio-1395547

Resumo

The El Niño-Southern Oscillation (ENSO) is a well-known source of interannual variability in the climate of Santana do Livramento, Campanha Gaúcha, Brazil. It affects the agronomic responses of several crops grown in the region. Analysis of a dataset comprising observations of grape yield and sugar content in 11 white and 17 red grape cultivars over the last 3 decades revealed some patterns. In the long term (several years or decades), yield and sugar content showed a negative relationship, that is, larger crop loads resulted in lower sugar content at harvest. However, a number of calculations and principal component analyses showed that annual yield and sugar content fluctuations in the short term can be better explained by considering as reference points only the results obtained for each crop one and two years before. Based on these simple calculations, there was a clear separation between El Niño and La Niña events. In the vineyards of this region, La Niña events typically tend to result in higher grape yields and sugar content at harvest, while the opposite is true for El Niño, which tend to produce lower grape yields and sugar content at harvest. The results of neutral events are typically closer to those of El Niño events.(AU)


O El Niño-Oscilação Sul (ENSO) é uma fonte conhecida de variabilidade interanual no clima de Santana do Livramento, Campanha Gaúcha, Brasil, que afeta as respostas agronômicas de diversas culturas agrícolas cultivadas na região. A análise de um conjunto de dados que compreende observações de produtividade e teores de açúcar em uvas de videiras de 11 cultivares brancas e 17 cultivares tintas ao longo de quase 3 décadas revelou alguns padrões. No longo prazo (vários anos ou décadas), a produtividade e o teor de açúcar mostraram correlação negativa - maiores cargas de fruto resultaram em menores teores de açúcar na colheita. No entanto, alguns cálculos e análises de componentes principais permitiram definir que as oscilações da produtividade anual e do teor anual de açúcar no curto prazo podem ser melhor explicadas se for considerando apenas os resultados de um e dois anos anteriores de cada safra como pontos de referência. Seguindo esses cálculos, pôde-se notar uma clara separação entre eventos de El Niño e eventos de La Niña. Nos vinhedos desta região, os eventos de La Niña tipicamente tendem a resultar tanto em maior produtividade quanto em maior teor de açúcar na colheita. Em contraste, eventos de El Niño tipicamente tendem a causar menor produtividade e menor teor de açúcar na colheita. Anos neutros tipicamente apresentam resultados mais próximos aos eventos de El Niño.(AU)


Assuntos
Vitis/química , Açúcares/análise , El Niño Oscilação Sul/efeitos adversos , Brasil , 24444
4.
Ciênc. rural (Online) ; 52(2): e20201037, 2022. tab
Artigo em Inglês | VETINDEX, LILACS | ID: biblio-1350573

Resumo

Correlation between proximal sensing techniques and laboratory results of qualitative variables plus agronomic attributes was evaluated of a 3,0 ha vineyard in the county of Muitos Capões, Northeast of Rio Grande do Sul State, Brazil, in Vitis vinifera L. at 2017/2018 harvest, aiming to evaluate the replacement of conventional laboratory analysis in viticulture by Vegetation Indexes, at situations were laboratory access are unavailable. Based on bibliographic research, looking for vegetative indexes developed or used for canopy reflectance analysis on grapevines and whose working bands were within the spectral range provided by the equipment used, a total of 17 viable candidates were obtained. These chosen vegetation indices were correlated, through Pearson (5%), with agronomic soil attributes (apparent electrical conductivity, clay, pH in H2O, phosphorus, potassium, organic matter, aluminum, calcium, magnesium, effective CTC, CTC at pH 7.0, zinc, copper, sulfur and boron) for depths 0 -20 cm and 20-40 cm, and plant tissue (Nitrogen, phosphorus, potassium, calcium, magnesium, sulfur, copper, zinc, iron, manganese and boron) , in addition to some key oenological and phytotechnical parameters for the quantification of wine production and quality. One hundred and thirty ninesignificant correlations were obtained from this cross, with 36 moderate coefficients between 19 parameter variables versus 12 of the indexes. We concluded that in cases where access or availability of laboratory analyzes is difficult or impracticable, the use of vegetation indices is possible if the correlation coefficients reach, at least, the moderate magnitude, serving as a support to decision making until the lack analytical structure to be remedied.


Avaliou-se a correlação entre as técnicas de sensoriamento proximal e os resultados laboratoriais de variáveis qualitativas, mais os atributos agronômicos do solo de um vinhedo de 3,0 ha no município de Muitos Capões, região nordeste do estado do Rio Grande do Sul, Brasil, na safra 2017/2018. Objetivou avaliar a substituição das análises laboratoriais convencionais em viticultura por Índices de Vegetação, em situações de indisponibilidade de acesso ao laboratório. Com base em pesquisa bibliográfica, buscaram-se índices vegetativos desenvolvidos ou utilizados para análise de refletância de dossel em videiras e cujas bandas de trabalho estavam dentro do intervalo espectral fornecido pelo equipamento utilizado, obtendo-se um total de 17 candidatos viáveis. Esses índices de vegetação escolhidos foram correlacionados, por meio de Pearson (5%), com atributos agronômicos do solo (condutividade elétrica aparente, argila, pH em H2O, fósforo, potássio, matéria orgânica, alumínio, cálcio, magnésio, CTC efetivo, CTC em pH 7,0, zinco, cobre, enxofre e boro) para profundidades de 0 - 20 cm e 20 - 40 cm, e tecido vegetal (nitrogênio, fósforo, potássio, cálcio, magnésio, enxofre, cobre, zinco, ferro, manganês e boro), além de alguns parâmetros enológicos e fitotécnicos essenciais para a quantificação da produção e qualidade do vinho. Deste cruzamento foram obtidas 139 correlações significativas, resultando 36 coeficientes moderados entre 19 variáveis de parâmetros versus 12 dos índices. Concluímos que nos casos em que o acesso ou disponibilidade de análises laboratoriais é difícil ou impraticável, a utilização de índices de vegetação é possível, desde que os coeficientes de correlação atinjam, pelo menos, a magnitude moderada, servindo como suporte para a tomada de decisão até a falta de estrutura analítica ser remediada.


Assuntos
Vitis/crescimento & desenvolvimento , Produção Agrícola/instrumentação , Produção Agrícola/métodos , Brasil , Qualidade do Solo , Tomada de Decisões , Tecnologia de Sensoriamento Remoto/métodos
5.
Sci. agric ; 78(3): e20190233, 2021. tab, graf
Artigo em Inglês | VETINDEX | ID: biblio-1497947

Resumo

Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin 3-O-glucoside-pyruvic acid was the main pyranoanthocyanin identified in winter wine. Polymerized pigments index ranged from 54 % at bottling to 80 % after 42 months of ageing. Young winter wines are rich in ester and monoterpene, as well as alcoholic volatile compounds responsible for ethereal, fruity, flowery, fresh and sweet aromas. Aged winter wines showed higher contents of furfural, geranyl ethyl ether, isoamyl decanoate, α-muurolene and α-calacorene, contributing to sweet, fruity and woody aromas. Syrah winter wines are characterized by high content of phenolic compounds and color stability, and keep good sensorial characteristics after ageing in bottle.


Assuntos
Compostos Fenólicos , Conservação de Alimentos/métodos , Vinho/análise , Vinho/classificação , Indústria de Engarrafamento
6.
Sci. agric. ; 78(3): e20190233, 2021. tab, graf
Artigo em Inglês | VETINDEX | ID: vti-28350

Resumo

Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin 3-O-glucoside-pyruvic acid was the main pyranoanthocyanin identified in winter wine. Polymerized pigments index ranged from 54 % at bottling to 80 % after 42 months of ageing. Young winter wines are rich in ester and monoterpene, as well as alcoholic volatile compounds responsible for ethereal, fruity, flowery, fresh and sweet aromas. Aged winter wines showed higher contents of furfural, geranyl ethyl ether, isoamyl decanoate, α-muurolene and α-calacorene, contributing to sweet, fruity and woody aromas. Syrah winter wines are characterized by high content of phenolic compounds and color stability, and keep good sensorial characteristics after ageing in bottle.(AU)


Assuntos
Vinho/análise , Vinho/classificação , Conservação de Alimentos/métodos , Compostos Fenólicos , Indústria de Engarrafamento
7.
Sci. agric. ; 78(6): 1-9, 2021. mapas, tab, graf
Artigo em Inglês | VETINDEX | ID: vti-31275

Resumo

In Southeast Brazil, the change of grape harvest from wet summer to dry winter through double-pruning management has improved the quality of wines, currently denominated winter wines. In order to better understand the influences of soil, macroclimate, and vineyard management in winter wines, we investigated seven vineyards in the states of Minas Gerais (Três Corações TC, Três Pontas TP, Cordislândia COR, São Sebastião do Paraíso SSP and Andradas AND) and São Paulo (Itobi ITO and Espirito Santo do Pinhal PIN) during three consecutive growing seasons. The vineyards are located in warm temperate zones and grouped in four soil types: Acrudox in TC, AND and SSP, Hapludox in TP; Hapludult in AND and PIN; Eutrudept in ITO. The high clay content (> 35 %) observed in all soil types, associated to low evapotranspiration demand, avoided the occurrence of severe water stress, as observed by the high values of leaf and stem water potential, stomatal conductance, photosynthesis, and transpiration. Differences in vigor were more related to vineyard management and did not affect grape composition. Among vineyards, parameters for berry quality from ITO, such as sugar and acidity, were more associated to high soil sand content and winter temperature. No significant differences were found in anthocyanins and total phenols of berries among vineyards, suggesting that the high thermal range and low precipitation during autumn-winter, historically observed in all municipalities, seemed to be the main factor for improvement of phenolic compounds.(AU)


Assuntos
Vitis/crescimento & desenvolvimento , Vinho/análise , Solo/química
8.
Sci. agric ; 78(6): 1-9, 2021. map, tab, graf
Artigo em Inglês | VETINDEX | ID: biblio-1497985

Resumo

In Southeast Brazil, the change of grape harvest from wet summer to dry winter through double-pruning management has improved the quality of wines, currently denominated winter wines. In order to better understand the influences of soil, macroclimate, and vineyard management in winter wines, we investigated seven vineyards in the states of Minas Gerais (Três Corações TC, Três Pontas TP, Cordislândia COR, São Sebastião do Paraíso SSP and Andradas AND) and São Paulo (Itobi ITO and Espirito Santo do Pinhal PIN) during three consecutive growing seasons. The vineyards are located in warm temperate zones and grouped in four soil types: Acrudox in TC, AND and SSP, Hapludox in TP; Hapludult in AND and PIN; Eutrudept in ITO. The high clay content (> 35 %) observed in all soil types, associated to low evapotranspiration demand, avoided the occurrence of severe water stress, as observed by the high values of leaf and stem water potential, stomatal conductance, photosynthesis, and transpiration. Differences in vigor were more related to vineyard management and did not affect grape composition. Among vineyards, parameters for berry quality from ITO, such as sugar and acidity, were more associated to high soil sand content and winter temperature. No significant differences were found in anthocyanins and total phenols of berries among vineyards, suggesting that the high thermal range and low precipitation during autumn-winter, historically observed in all municipalities, seemed to be the main factor for improvement of phenolic compounds.


Assuntos
Solo/química , Vinho/análise , Vitis/crescimento & desenvolvimento
9.
R. bras. Saúde Prod. Anim. ; 22: e2122202021, 2021. tab, graf
Artigo em Inglês | VETINDEX | ID: vti-32347

Resumo

The aim of the present study was to evaluate the ingestive behavior of sheep receiving alternative food with grape pomace to replace roughage, as well as its impacts on the rumen environment. It was observed that BU had higher TOC, TRAM and pH of the ruminal liquid, while there was less TRU (P < 0,05). As for the other parameters, no significant differences were found. In this study, just as the feeding time was not influenced due to the similarity of the concentrate: roughage ratio in the diet, the protozoan count did not change. This finding reinforces the possibility of using grape marc as a tool for formulating feed, reducing the risk of ruminal disturbances. It was observed that the group control had lower TRAM, indicating that the diet of this group promoted greater microbial activity and, consequently, greater digestibility, corroborating the already observed TOC. This result was the opposite of what was expected, since the grape pomace has probiotic properties, precisely because the fruits have more fungi and bacteria in their microbiota. This also confirms that the co-products of vitiviniculture can act as promoters of the intestinal health of ruminants, justifying further studies in order to improve this use. Therefore, the use of wine by-products is an alternative to reduce production costs, as its use in diets for confined sheep can improve the performance of the animals, increasing the total feed consumption and improving microbial activity.(AU)


O objetivo do presente estudo foi avaliar o comportamento ingestivo de ovinos recebendo ração alternativa com bagaço de uva em substituição ao volumoso, bem como seus impactos no ambiente ruminal. Observou-se que a BU apresentou maiores COT, TRAM e pH do líquido ruminal, enquanto houve menor TRU (P <0,05). Quanto aos demais parâmetros, não foram encontradas diferenças significativas. Neste estudo, assim como o tempo de alimentação não foi influenciado pela similaridade da relação concentrado: volumoso na dieta, a contagem de protozoários não se alterou. Esse achado reforça a possibilidade do uso do bagaço de uva como ferramenta na formulação de rações, reduzindo o risco de distúrbios ruminais. Observou-se que o grupo controle apresentou menor TRAM, indicando que a dieta desse grupo promoveu maior atividade microbiana e, consequentemente, maior digestibilidade, corroborando o COT já observado. Esse resultado foi o oposto do esperado, já que o bagaço de uva tem propriedades probióticas, justamente porque os frutos possuem mais fungos e bactérias em sua microbiota. Isso também confirma que os coprodutos da vitivinicultura podem atuar como promotores da saúde intestinal de ruminantes, justificando novos estudos no sentido de aprimorar esse uso. Portanto, a utilização de subprodutos do vinho é uma alternativa para reduzir os custos de produção, pois seu uso em dietas para ovinos confinados pode melhorar o desempenho dos animais, aumentando o consumo total de ração e melhorando a atividade microbiana.(AU)


Assuntos
Animais , Ovinos , Confinamento Controlado , Ração Animal/análise , Ruminação Digestiva , Probióticos , Indicadores de Desenvolvimento Sustentável , Vinho/análise
10.
Artigo em Inglês | LILACS-Express | VETINDEX | ID: biblio-1493909

Resumo

ABSTRACT The aim of the present study was to evaluate the ingestive behavior of sheep receiving alternative food with grape pomace to replace roughage, as well as its impacts on the rumen environment. It was observed that BU had higher TOC, TRAM and pH of the ruminal liquid, while there was less TRU (P 0,05). As for the other parameters, no significant differences were found. In this study, just as the feeding time was not influenced due to the similarity of the concentrate: roughage ratio in the diet, the protozoan count did not change. This finding reinforces the possibility of using grape marc as a tool for formulating feed, reducing the risk of ruminal disturbances. It was observed that the group control had lower TRAM, indicating that the diet of this group promoted greater microbial activity and, consequently, greater digestibility, corroborating the already observed TOC. This result was the opposite of what was expected, since the grape pomace has probiotic properties, precisely because the fruits have more fungi and bacteria in their microbiota. This also confirms that the co-products of vitiviniculture can act as promoters of the intestinal health of ruminants, justifying further studies in order to improve this use. Therefore, the use of wine by-products is an alternative to reduce production costs, as its use in diets for confined sheep can improve the performance of the animals, increasing the total feed consumption and improving microbial activity.


RESUMO O objetivo do presente estudo foi avaliar o comportamento ingestivo de ovinos recebendo ração alternativa com bagaço de uva em substituição ao volumoso, bem como seus impactos no ambiente ruminal. Observou-se que a BU apresentou maiores COT, TRAM e pH do líquido ruminal, enquanto houve menor TRU (P 0,05). Quanto aos demais parâmetros, não foram encontradas diferenças significativas. Neste estudo, assim como o tempo de alimentação não foi influenciado pela similaridade da relação concentrado: volumoso na dieta, a contagem de protozoários não se alterou. Esse achado reforça a possibilidade do uso do bagaço de uva como ferramenta na formulação de rações, reduzindo o risco de distúrbios ruminais. Observou-se que o grupo controle apresentou menor TRAM, indicando que a dieta desse grupo promoveu maior atividade microbiana e, consequentemente, maior digestibilidade, corroborando o COT já observado. Esse resultado foi o oposto do esperado, já que o bagaço de uva tem propriedades probióticas, justamente porque os frutos possuem mais fungos e bactérias em sua microbiota. Isso também confirma que os coprodutos da vitivinicultura podem atuar como promotores da saúde intestinal de ruminantes, justificando novos estudos no sentido de aprimorar esse uso. Portanto, a utilização de subprodutos do vinho é uma alternativa para reduzir os custos de produção, pois seu uso em dietas para ovinos confinados pode melhorar o desempenho dos animais, aumentando o consumo total de ração e melhorando a atividade microbiana.

11.
Acta cir. bras. ; 36(3): e360306, 2021. graf
Artigo em Inglês | VETINDEX | ID: vti-30533

Resumo

Purpose: To evaluate the preventive cardioprotective effects of resveratrol and grape products, such as grape juice and red wine, in animal model of cardiac ischemia and reperfusion. Methods: Male Wistar rats orally pretreated for 21-days with resveratrol and grape products were anesthetized and placed on mechanical ventilation to surgically induce cardiac ischemia and reperfusion by obstruction (ischemia) followed by liberation (reperfusion) of blood circulation in left descending coronary artery. These rats were submitted to the electrocardiogram (ECG) analysis to evaluate the effects of pretreatment with resveratrol and grape products on the incidence of ventricular arrhythmias (VA), atrioventricular block (AVB) and lethality (LET) resulting from cardiac ischemia and reperfusion. Results: It was observed that the incidence of AVB was significantly lower in rats pretreated with resveratrol (25%), grape juice (37.5%) or red wine (12.5%) than in rats treated with saline solution (80%) or ethanol (80%). Similarly, incidence of LET was also significantly lower in rats pretreated with resveratrol (25%), grape juice (25%) or red wine (0%) than in rats treated with saline solution (62.5%) or ethanol (75%). Conclusion: These results indicate that the cardioprotective response stimulated by resveratrol and grape products prevents the lethal cardiac arrhythmias in animal model of ischemia and reperfusion, supporting the idea that this treatment can be beneficial for prevention of severe cardiac arrhythmias in patients with ischemic heart disease.(AU)


Assuntos
Animais , Ratos , Cardiotônicos , Resveratrol/administração & dosagem , Vitis , Arritmias Cardíacas/prevenção & controle , Reperfusão Miocárdica/veterinária , Isquemia Miocárdica/veterinária
12.
Ciênc. Anim. (Impr.) ; 31(01): 92-106, 2021.
Artigo em Português | VETINDEX | ID: biblio-1472685

Resumo

A criopreservação induz mudanças estruturais e funcionais nos espermatozoides, que podem variar entre animais da mesma espécie, mesmo quando o sêmen deles é submetido ao mesmo protocolo de criopreservação. Essa característica leva alguns estudos a questionarem quanto à composição protéica do sêmen e sua influência na proteção espermática, em relação ao choque térmico. O plasma seminal de suínos apresenta predominância de espermadesinas, que são proteínas de baixo peso molecular e apresentam função de proteção da membrana plasmática. A criopreservação é o método mais eficiente para a conservação de espermatozoides a longo prazo. No entanto, o uso do sêmen congelado na espécie suína ainda está associado a baixos índices produtivos, pois o processo de criopreservação ocasiona diversos danos ao espermatozoide. Estudos têm sido realizados com a finalidade de identificar as causas específicas desses danos, a fim de promover uma melhor proteção ao espermatozoide criopreservado. Dessa forma, o presente trabalho tem como objetivo abordar os principais componentes moleculares do sêmen, que estão envolvidos no processo de criopreservação.


Cryopreservation induces structural and functional changes in the spermatozoa, which may vary between animals of the same species, even when their semen is subjected to the same cryopreservation protocol. This feature leads some studies to question the semen protein composition and its influence on sperm protection in relation to the thermal shock. S wine seminal plasma presents predominance of spermadesins, which are low molecular weight proteins and present a protective function of the plasmatic membrane. Cryopreservation is the most efficient method for long-term sperm conservation. However, the use of frozen semen in swine species is still associated with low productive indexes because the cryopreservation process causes several damages to the spermatozoid. Studies have been carried out with the purpose of identifying specific causes of this damage in order to promote a better protection of the cryopreserved spermatozoa. In this way, the present work aimed to address the main molecular components of semen that are involved in the cryopreservation process.


Assuntos
Masculino , Animais , Criopreservação/veterinária , Preservação do Sêmen/métodos , Preservação do Sêmen/veterinária , Suínos/genética
13.
Ci. Anim. ; 31(01): 92-106, 2021.
Artigo em Português | VETINDEX | ID: vti-31941

Resumo

A criopreservação induz mudanças estruturais e funcionais nos espermatozoides, que podem variar entre animais da mesma espécie, mesmo quando o sêmen deles é submetido ao mesmo protocolo de criopreservação. Essa característica leva alguns estudos a questionarem quanto à composição protéica do sêmen e sua influência na proteção espermática, em relação ao choque térmico. O plasma seminal de suínos apresenta predominância de espermadesinas, que são proteínas de baixo peso molecular e apresentam função de proteção da membrana plasmática. A criopreservação é o método mais eficiente para a conservação de espermatozoides a longo prazo. No entanto, o uso do sêmen congelado na espécie suína ainda está associado a baixos índices produtivos, pois o processo de criopreservação ocasiona diversos danos ao espermatozoide. Estudos têm sido realizados com a finalidade de identificar as causas específicas desses danos, a fim de promover uma melhor proteção ao espermatozoide criopreservado. Dessa forma, o presente trabalho tem como objetivo abordar os principais componentes moleculares do sêmen, que estão envolvidos no processo de criopreservação.(AU)


Cryopreservation induces structural and functional changes in the spermatozoa, which may vary between animals of the same species, even when their semen is subjected to the same cryopreservation protocol. This feature leads some studies to question the semen protein composition and its influence on sperm protection in relation to the thermal shock. S wine seminal plasma presents predominance of spermadesins, which are low molecular weight proteins and present a protective function of the plasmatic membrane. Cryopreservation is the most efficient method for long-term sperm conservation. However, the use of frozen semen in swine species is still associated with low productive indexes because the cryopreservation process causes several damages to the spermatozoid. Studies have been carried out with the purpose of identifying specific causes of this damage in order to promote a better protection of the cryopreserved spermatozoa. In this way, the present work aimed to address the main molecular components of semen that are involved in the cryopreservation process.(AU)


Assuntos
Animais , Masculino , Suínos/genética , Preservação do Sêmen/métodos , Preservação do Sêmen/veterinária , Criopreservação/veterinária
14.
Sci. agric ; 77(6): e20180185, 2020. graf, tab
Artigo em Inglês | VETINDEX | ID: biblio-1497888

Resumo

The quality of sparkling wine reflects the climate and management of vineyard, since these factors affect grape development, berry composition, and base wine composition. Chardonnay vines were subjected to five in-row spacing distances (0.5; 0.75; 1.0; 1.50; and 2.0 m) combined with and without shoot thinning. For each in-row spacing, vines were thinned to 5, 8, 10, 15, and 20 shoots per plant. Vegetative growth, yield, berry composition and base wine composition were analyzed for two years. Vines with decreased in-row spacing, presented fewer clusters and malic acid content in berries, mostly related to the shading effect. Shoot thinning increased bud fruitfulness and decreased leaf area per meter, leaf area per plant, and leaf layer number. In-row spacing from 1.5 m to 0.5 m showed promising results for the Southeast Brazil with higher yield per hectare and sufficient acidity to provide freshness in sparkling wines.


Assuntos
24444 , Vitis , Produtos Agrícolas , Vinho
15.
Sci. agric. ; 77(6): e20180185, 2020. graf, tab
Artigo em Inglês | VETINDEX | ID: vti-24837

Resumo

The quality of sparkling wine reflects the climate and management of vineyard, since these factors affect grape development, berry composition, and base wine composition. Chardonnay vines were subjected to five in-row spacing distances (0.5; 0.75; 1.0; 1.50; and 2.0 m) combined with and without shoot thinning. For each in-row spacing, vines were thinned to 5, 8, 10, 15, and 20 shoots per plant. Vegetative growth, yield, berry composition and base wine composition were analyzed for two years. Vines with decreased in-row spacing, presented fewer clusters and malic acid content in berries, mostly related to the shading effect. Shoot thinning increased bud fruitfulness and decreased leaf area per meter, leaf area per plant, and leaf layer number. In-row spacing from 1.5 m to 0.5 m showed promising results for the Southeast Brazil with higher yield per hectare and sufficient acidity to provide freshness in sparkling wines.(AU)


Assuntos
Vitis , 24444 , Vinho , Produtos Agrícolas
16.
Ci. Rural ; 50(6): e20190622, Apr. 27, 2020. tab
Artigo em Inglês | VETINDEX | ID: vti-28073

Resumo

The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the Riesling Italico white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.(AU)


Durante a fermentação alcoólica as leveduras produzem compostos que influenciam a qualidade sensorial dos vinhos. O objetivo do trabalho foi avaliar as propriedades físico-químicas, aromáticas e sensoriais do vinho branco da variedade Riesling Italico elaborado a partir de leveduras Saccharomyces e não-Saccharomyces. Foram inoculadas separadamente no mosto as leveduras S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii e Metschnikowia pulcherrima. A fermentação alcoólica ocorreu em garrafões com 7 L de mosto, em triplicata, por 10 dias a 15 ºC. Foram realizadas análises físico-químicas padrão e de identificação da qualidade dos vinhos, além das análises de compostos voláteis e sensorial descritiva quantitativa. Todas as leveduras produziram vinhos com teores de álcool, acidez volátil e açúcar residual de acordo com a legislação. A levedura T. delbrueckii produz vinhos com concentrações elevadas de acetato de feniletila, acetato de isoamila e decanoato de etila, resultando em boa qualidade olfativa e avaliação sensorial.(AU)


Assuntos
Fenômenos Químicos , Odorantes , Vinho/análise , Leveduras , Alimentos Fermentados , Saccharomyces , Fermentação
17.
Sci. agric ; 77(3): e20180207, 2020. tab
Artigo em Inglês | VETINDEX | ID: biblio-1497856

Resumo

The biosynthesis of phenolic compounds might be influenced by environmental factors, such as solar radiation, temperature and relative air humidity, and production system. Some components of the production system, particularly the trellis system and rootstock, might change the phenolic composition of grapes due to microclimate of the cultivation region. In this study, the phenolic profile of Chenin Blanc grapes was characterized with different trellis systems and rootstocks in two consecutive production cycles by using high-performance liquid chromatography under tropical semi-arid conditions. In the second production cycle (Jan-May/2016), accumulation of (-) - epicatechin gallate and (-) - epigallocatechin gallate was higher when vigorous rootstocks were trellised to the lyre system, whereas the lyre system associated to rootstock SO4 resulted in higher rutin accumulation in the same cycle. There was little influence of the factors studied on trans-resveratrol and piceatannol accumulation. However, a higher accumulation of piceatannol was observed in the second productive cycle compared to cis-resveratrol and trans-resveratrol. This study highlights that accumulation of phenolic compounds is influenced not only by environmental factors typical of the production year season, but also by the trellis system and rootstock adopted. The identification of phenolic compounds in the accumulation stimulated by the combination of trellis system, rootstock, and production season allows to differentiate grape quality and add value to products derived from such combination in a tropical semi-arid region.


Assuntos
Vitis/química , Compostos Fenólicos , 24444 , Estilbenos , Resveratrol , Sucos de Frutas e Vegetais , Vinho
18.
Sci. agric. ; 77(3): e20180207, 2020. tab
Artigo em Inglês | VETINDEX | ID: vti-25014

Resumo

The biosynthesis of phenolic compounds might be influenced by environmental factors, such as solar radiation, temperature and relative air humidity, and production system. Some components of the production system, particularly the trellis system and rootstock, might change the phenolic composition of grapes due to microclimate of the cultivation region. In this study, the phenolic profile of Chenin Blanc grapes was characterized with different trellis systems and rootstocks in two consecutive production cycles by using high-performance liquid chromatography under tropical semi-arid conditions. In the second production cycle (Jan-May/2016), accumulation of (-) - epicatechin gallate and (-) - epigallocatechin gallate was higher when vigorous rootstocks were trellised to the lyre system, whereas the lyre system associated to rootstock SO4 resulted in higher rutin accumulation in the same cycle. There was little influence of the factors studied on trans-resveratrol and piceatannol accumulation. However, a higher accumulation of piceatannol was observed in the second productive cycle compared to cis-resveratrol and trans-resveratrol. This study highlights that accumulation of phenolic compounds is influenced not only by environmental factors typical of the production year season, but also by the trellis system and rootstock adopted. The identification of phenolic compounds in the accumulation stimulated by the combination of trellis system, rootstock, and production season allows to differentiate grape quality and add value to products derived from such combination in a tropical semi-arid region.(AU)


Assuntos
Vitis/química , 24444 , Resveratrol , Estilbenos , Vinho , Compostos Fenólicos , Sucos de Frutas e Vegetais
19.
Ci. Rural ; 49(8): e20190349, July 2019. ilus, tab
Artigo em Inglês | VETINDEX | ID: vti-15081

Resumo

The objective of this study was to review technological and toxicological factors related to presence of carbonyl compounds found in wines, including acetaldehyde, formaldehyde, acrolein, ethyl carbamate (EC) and furfural. Acetaldehyde and formaldehyde may be formed through the ethanol and methanol oxidation, respectively. Acrolein may arise as a thermal degradation product of glycerol, amino acids, carbohydrates and triglycerides or by metabolic activity of microorganisms. In addition, acrolein and furfural are formed during wood combustion; therefore, these aldehydes may be present in raw materials due to the environmental contamination. Furfural is also a product of the Maillard reaction formed from sugars and amino acids, while ethyl carbamate occurs through the reaction between urea and ethanol. These compounds may react with SO2 and phenolic compounds to form non-volatile adducts, which positively modulates color stability, astringency and aroma in wine. However, when ingested through wine, electrophilic carbonyl compounds may form adducts with nucleophilic targets, such as DNA, resulting in genotoxicity along the gastrointestinal tract. Furthermore, carbonyl compounds induce the increase of reactive oxygen species and can trigger apoptosis, in addition to hepatocellular adenoma and carcinoma as a consequence of chronic hepatotoxicity. Neurodegenerative diseases may be related to the exposure to carbonyl compounds. Therefore, strategies to reduce the levels of these compounds should be studied in order to get the most out of the beneficial functional properties of wine consumption.(AU)


O objetivo deste estudo foi revisar os fatores tecnológicos e toxicológicos relacionados à presença de compostos carbonílicos encontrados em vinhos, incluindo acetaldeído, formaldeído, acroleína, carbamato de etila (CE) e furfural. O acetaldeído e o formaldeído podem ser formados através da oxidação do etanol e do metanol, respectivamente. A acroleína pode surgir como um produto de degradação térmica de glicerol, aminoácidos, carboidratos e triglicerídeos ou pela atividade metabólica de microorganismos. Além disso, a acroleína e o furfural são formados durante a combustão da madeira. Portanto, esses aldeídos podem estar presentes nas matérias-primas devido à contaminação ambiental. O furfural é também um produto da reação de Maillard formado a partir de açúcares e aminoácidos, enquanto o carbamato de etila ocorre através da reação entre uréia e etanol. Estes compostos podem reagir com SO2 e compostos fenólicos para formar adutos não voláteis, que modulam positivamente a estabilidade da cor, adstringência e aroma no vinho. No entanto, quando ingeridos através do vinho, os compostos carbonílicos que são eletrofílicos podem formar adutos com alvos nucleofílicos, como o DNA, resultando em genotoxicidade ao longo do trato gastrintestinal. Além disso, os compostos carbonílicos também induzem o aumento de espécies reativas de oxigênio e podem desencadear a apoptose, além de adenoma e carcinoma hepatocelular como consequência da hepatotoxicidade crônica. Doenças neurodegenerativas podem estar relacionadas à exposição aos compostos carbonílicos. Com isso, estratégias para reduzir os níveis desses compostos devem ser estudadas para obter o máximo das propriedades funcionais benéficas do consumo de vinho.(AU)


Assuntos
Acetaldeído/toxicidade , Formaldeído/toxicidade , Uretana/toxicidade , Furaldeído/toxicidade , Acroleína/toxicidade , Vinho/análise
20.
Hig. aliment ; 33(288/289): 2918-2922, abr.-maio 2019. tab, graf
Artigo em Português | VETINDEX | ID: vti-26711

Resumo

A marinação é uma técnica que preserva carnes bovinas, aves e pescado. O objetivo deste trabalho foi desenvolver e analisar sensorialmente carne bovina e de frango marinadas em tucupi e azeite (P1) e suco de beterraba e vinho tinto (P2). Inicialmente as carnes foram cortadas, imersas em salmoura, filtradas, imersas em solução de marinação e aquecidas em chapa elétrica. Os resultados da análise sensorial mostraram que o índice de aceitabilidade dos marinados para cor foram 84,55 e 84,82%, sabor 84,01 e 84,82% textura 86,45 e 85,91%, aroma 86,72 e 85,37% e impressão global de 88,89 e 87,53% para P1 e P2 respectivamente. Conclui-se que os marinados foram bem aceitos, e que os ingredientes utilizados além de melhorarem as propriedades sensoriais das carnes, contribuíram para inovação destes produtos, tornando-os mais atrativos aos provadores.(AU)


Assuntos
Carne , Conservação de Alimentos , Vinho , Manihot , Aromatizantes
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