Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Gustavo Pires Costa"'
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Akademický článek
Aplicação de taninos enológicos na elaboração de vinho Cabernet Sauvignon e seus efeitos sobre a qualidade sensorial Application of enological tannins in the development of Cabert Sauvignon and their effects on the sensory quality
Autor: Vitor Manfroi, Gustavo Pires Costa, Celito Crivellaro Guerra, Mauro Celso Zanus, Flavio Bello Fialho, Cesar Valmor Rombaldi
Publikováno v: Ciência Rural, Vol 40, Iss 1, Pp 175-181 (2010)
Objetivou-se estudar o efeito do uso de taninos enológicos na composição sensorial do vinho Cabernet Sauvignon. O trabalho foi conduzido em Bento Gonçalves, Rio Grande do Sul (RS), com uvas Cabernet Sauvignon, safra 2004. Trata-se de uma cultivar
Externí odkaz: https://doaj.org/article/4e72da14d20b4063b86fe05f11cc6cef
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2
α‐Acetolactate decarboxylase immobilized in chitosan: A highly stable biocatalyst to prevent off‐flavor in beer
Autor: Gustavo Pires Costa, Luiza Strapasson Spolidoro, Vitor Manfroi, Rafael C. Rodrigues, Plinho Francisco Hertz
Publikováno v: Biotechnology Progress. 38
In this work, we studied the covalent immobilization of α-acetolactate decarboxylase (ALDC) on glutaraldehyde activated chitosan beads for application in beers to prevent off-flavor. The immobilized preparation was characterized regarding yield, eff
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af9a6f63ab4dddc70efd3ff19a7167a
https://doi.org/10.1002/btpr.3295
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4
Fate of enniatins in the Ale beer production stages analyzed by a validated method based on matrix-matched calibration and LC-QToF-MS
Autor: Laura Oliveira Lago, Júlia Barreto Hoffmann Maciel, Gustavo Pires Costa, Luana Peixoto Mallmann, Flávio Fonseca Veras, Juliane Elisa Welke
Publikováno v: Food Chemistry. 384:132484
Enniatins (ENA, ENA1, ENB and ENB1) are emerging mycotoxins reported in malt used for brewing. This study aimed to assess the fate of ENA, ENA1, ENB and ENB1 throughout Ale beer brewing using a validated method based on matrix-matched calibration (MM
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d8b0392408d450d740c193613ef32ff
https://doi.org/10.1016/j.foodchem.2022.132484
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5
Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts
Autor: Juliane Elisa Welke, Cláudia Alcaraz Zini, Karine Primieri Nicolli, Gustavo Pires Costa, Vitor Manfroi
Publikováno v: Journal of the Brazilian Chemical Society, Volume: 29, Issue: 9, Pages: 1866-1875, Published: SEP 2018
Journal of the Brazilian Chemical Society v.29 n.9 2018
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main comp
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de82571e6315dfded551f418ffc1d520
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532018000901866&lng=en&tlng=en
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7
Characterization of the Volatile Profile of Brazilian Moscatel Sparkling Wines Through Solid Phase Microextraction and Gas Chromatography
Autor: Gustavo Pires Costa, Karine Primieri Nicolli, Juliane Elisa Welke, Elina Bastos Caramão, Mayara Closs, Cláudia Alcaraz Zini, Vitor Manfroi
Publikováno v: Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Journal of the Brazilian Chemical Society, Volume: 26, Issue: 7, Pages: 1411-1430, Published: JUL 2015
Journal of the Brazilian Chemical Society v.26 n.7 2015
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Solid phase microextraction, one-dimensional gas chromatography (1D-GC) and comprehensive two-dimensional gas chromatography (GC×GC) with mass spectrometric detector have been used to characterize the volatile profile of Moscatel sparkling wines. Pr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07ed79c7fe2c9f5ccea08932ae580b3b
https://doi.org/10.5935/0103-5053.20150110
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8
Application of enological tannins in the development of Cabert Sauvignon and their effects on the sensory quality
Autor: Cesar Valmor Rombaldi, Flávio Bello Fialho, Mauro Celso Zanus, Gustavo Pires Costa, C. C. Guerra, Vitor Manfroi
Publikováno v: Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Ciência Rural, Volume: 40, Issue: 1, Pages: 175-181, Published: 04 DEC 2009
Ciência Rural v.40 n.1 2010
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Objetivou-se estudar o efeito do uso de taninos enológicos na composição sensorial do vinho Cabernet Sauvignon. O trabalho foi conduzido em Bento Gonçalves, Rio Grande do Sul (RS), com uvas Cabernet Sauvignon, safra 2004. Trata-se de uma cultivar
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::161d2c6245c1e18a828f29af6b1ac5b4
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