Encontrados 6 documentos, a visualizar página 1 de 1
Manual de boas práticas de produção vitivinícola (BPPV)
Casal, Margarida; Schuller, Dorit; Machado, Sofia; Cerdeira, António; Duarte, F. L.; Campos, Ângela; Moura, Fernando; Miguel, Vasco; Batista, JuliãoO Manual de Boas Práticas de Produção Vitivinícola (BPPV) surge no âmbito do Projecto 762 “EnoSafe – Segurança e controlo de qualidade de vinhos: implementação de técnicas rápidas para monitorização e rastreabilidade microbiológica” fi nanciado pelo do Programa AGRO – Medida 8.1., e tem por objectivo sistematizar um conjunto de procedimentos que devem ser aplicados em toda a fi leira vitivinícola. Este Manual r...
Modeling wine preferences by data mining from physicochemical properties
Cortez, Paulo, 1971-; Cerdeira, António; Almeida, Fernando; Matos, Telmo; Reis, JoséWe propose a data mining approach to predict human wine taste preferences that is based on easily available analytical tests at the certification step. A large dataset (when compared to other studies in this domain) is considered, with white and red vinho verde samples (from Portugal). Three regression techniques were applied, un- der a computationally efficient procedure that performs simultaneous variable an...
Using data mining for wine quality assessment
Cortez, Paulo, 1971-; Teixeira, Juliana; Cerdeira, António; Almeida, Fernando; Matos, Telmo; Reis, JoséCertification and quality assessment are crucial issues within the wine industry. Currently, wine quality is mostly assessed by physico- chemical (e.g alcohol levels) and sensory (e.g. human expert evaluation) tests. In this paper, we propose a data mining approach to predict wine preferences that is based on easily available analytical tests at the certifi- cation step. A large dataset is considered with wh...
The contribution of Saccharomyces cerevisiae strains to the aromatic profile of...
Lemos, Claudia; Machado, Sofia; Pereira, Maria José; Garrido, João; Cerdeira, António; Oliveira, J. M.; Schuller, DoritApresentação efectuada nas "Jornadas de Biologia de Leveduras Professor Nicolau van Uden, 15, Porto, Portugal, 2007." ; Sensory characteristics and flavour compounds of wines are significantly determined by the diversity and composition of the fermentative yeast population. Consequently, there has been an increasing demand for autochthonous wine yeasts to be used as fermentation starters. The objectives of th...
Changes in Ochratoxin A concentration during winemaking
Fernandes, Anabela; Ratola, Nuno; Cerdeira, António; Alves, Arminda; Venâncio, ArmandoThe effects of common winemaking procedures on ochratoxin A (OTA) concentrations in the Portuguese wine Vinho Verde were studied. Natural contamination of grapes was not observed, so grapes for vinification were inoculated with Aspergillus carbonarius. Ochratoxin A concentration in these grapes ranged from 0.43 to 7.48 μg/kg. Vinification consistently reduced OTA concentrations in wine independent of the initia...
Worldwide interlaboratory study on the determination of ochratoxin A in differe...
Ratola, N.; Barros, P.; Simões, T.; Cerdeira, António; Venâncio, Armando; Alves, ArmindaInterlaboratory studies are decisive tools to help the validation of a specific analytical methodology or to assess the reproducibility of the use of different methods to analyze a given compound or compounds in certain sample matrices. In this work, homogeneous samples of two white wines (“White Wine” and “White Liqueur Wine”) and one red wine (“Red Fortified Wine”) from Portugal with different production tech...
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