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Impact of grape pomace pressing process on yield, quality, and sensorial acceptability of grape juice. Authorship: BIASOTO, A. C. T.; DUTRA, M. DA C. P.; AMORIM, T. A.; ARAÚJO, A. J. DE B. Traditional methods for producing grape juice involve steps such as destemming, crushing, maceration, pasteurization, and bottling, where the process yield (<70%) poses a problem for producing compani... ... Repository: BDPA Publication year: 2023
Impact of different types of pectinase enzymes on the nutraceutical quality and shelf life of the grape juice. Authorship: DUTRA, M. da C. P.; LIMA, M.; ARAUJO, A. J. de B.; BIASOTO, A. C. T. Abstract: Grape juice is one of the most consumed juices, due to its pleasant sensory acceptance related to foxy aroma and flavor, natural sweetness, attractive color and freshness. In addition, the p... ... Repository: BDPA Publication year: 2022
Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity. Authorship: DUTRA, M. DA C. P.; VIANA, A. C.; PEREIRA, G. E.; NASSUR, R. de C. M. R.; LIMA, M. S. The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were ind... ... Repository: BDPA Publication year: 2021
Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity. Authorship: DUTRA, M. DA C. P.; VIANA, A. C.; PEREIRA, G. E.; NASSUR, R. de C. M. R.; LIMA, M. S. The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were ind... ... Repository: BDPA Publication year: 2020
Sistemas de condução de videiras para a produção de uvas para suco em regiões tropicais. Authorship: PEREIRA, G. E.; CONCEIÇÃO, M. A. F.; DUTRA, M. da C. P.; LIMA, M. dos S. A produção de uvas para suco tem crescido nas regiões tropicais do Brasil, principalmente no Vale do São Francisco (VSF). O sistema de condução da videira influencia, sobremaneira, a composição das uv... ... Repository: BDPA Publication year: 2019
Rapid determination of the aromatic compounds methyl-anthranilate, 2?-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Authorship: DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S. A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2′-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juic... ... Repository: BDPA Publication year: 2018
Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. Authorship: DUTRA, M. da C. P.; RODRIGUES, L. L.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S. The phenolic profile and antioxidant activity (AOX) of "organic vs. conventional" Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-A... ... Repository: BDPA Publication year: 2018
Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. Authorship: SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, ambe... ... Repository: BDPA Publication year: 2018
Características físico-químicas de sucos de uvas de vinhedos conduzidos em espaldeira e latada. Authorship: PEREIRA, G. E.; CONCEIÇÃO, M. A. F.; DUTRA, M. da C. P. D.; LIMA, M. dos S. L. O objetivo do trabalho foi avaliar as características físico-químicas dos sucos elaborados com uvas do cultivar Isabel Precoce (Vitis labrusca), na região do Vale do Submédio São Francisco, consideran... ... Repository: BDPA Publication year: 2018
Antioxidant capacity, color and total polyphenols in Nazareno and Giallo Muscat white wines produced in the São Francisco Valley, Brazil. Authorship: SOUZA, J. F. de; NASCIMENTO, A. M. de S.; COSTA, A. O.; SANTOS, S. de F.; DUTRA, M. da C. P.; PEREIRA, G. E. One of the most produced and consumed wine from the São Francisco Valley (SFV) is the Muscat sparkling wines. The main varieties used are Italia and Canelli Muscats. Nazareno and Giallo muscat varieti... ... Repository: BDPA Publication year: 2016

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