Abstract. The traditional procedure for the control of the microbiological stability of wine consists of the addition of sulfur dioxide (SO 2 ), which acts as an antimicrobial agent and also as an antioxidant. The search for alternative methods of microbiological control is important and necessary, since SO 2 is a potential allergen and consumers are increasingly looking for healthier and preservative free products. Ultraviolet radiation was tested as an innovative technology that can help reduce the amount of sulphur dioxide used in winemaking. The object of this study was to optimize the process conditions compared to the results obtained previously, and to evaluate the efficiency of microbiological stabilization and its influence on the physico-chemical characteristics, the phenolic composition and sensory profile. Thus, red wine with very low content of sulphur dioxide was subjected to UV-C radiation in two different doses 424J/l e 778J/l, and the preparation of a control wine was carried out to which 30 mg/l sulfur dioxide was added. The wines (control=UV0, UV1 and UV2) were analyzed over time (from 0 to 4 months). The results show that treatment with a lower dosage is effective in the microbiological control of the product. The wines subjected to treatment with UV-C showed an increase in intensity of colour, and the treatment does not affect the flavour and taste of the wine.Resumo: O procedimento tradicional de controlo da estabilidade microbiológica no vinho consiste na adição de dióxido de enxofre (SO 2 ), que atua como agente antimicrobiano e também antioxidante. A procura de métodos alternativos de controlo microbiológicoé importante e necessária, dado que o dióxido de enxofreé um potencial alérgeno e os consumidores procuram cada vez mais produtos saudáveis e livres de conservantes. A radiação ultravioleta tem sido estudada como uma tecnologia inovadora que pode auxiliar na redução do teor de dioxido de enxofre em enologia. O objectivo deste trabalho foi optimizar as condições do processo, face aos resultados já obtidos anteriormente, e avaliar a eficiência na estabilização microbiologica, e a sua influência nos parâmetros fisico-quimicos, na composição fenólica, e nas caracteristicas sensoriais. Assim, o vinho tinto com teor muito baixo em SO 2 foi submetido a radiação UV-C com duas doses diferentes, 424J/L e 778J/L, e procedeu-se aindaà preparação de um controlo, a que foi adicionado 30 mg/L de dióxido de enxofre. Os vinhos (UV0, UV1 e UV2) foram analisados ao longo do tempo (de 0 a 4 meses). Os resultados mostram que o tratamento com menor doseé eficaz no controlo microbiológico do produto. A análise sensorial mostrou que o tratamento com radiação UV-C não afectou o aroma e o sabor dos vinhos, inclusivamente estes vinhos foram mais pontuados no descritor intensidade da cor.
The Fig (Ficus carica L.) is a fruit produced worldwide for in in natura consumption and processing. The aim of this work was to evaluate the effect of edible coatings on the post-harvest qualities of fig fruit. The experiment was conducted at the Instituto Federal Goiano – Urutaí Campus, using figs from a orchard in the municipality of Silvania-GO. The fruits, after washing and sanitization, received edible coatings (polysaccharide, protein and lipid), constituting the treatments together with the control treatment (without cover). The fruits were stored for six days at a temperature of 25 ± 2 º C, in a completely randomized design with 5 replications. Sensory parameters (appearance, aroma and flavor) and physicochemical (weight loss, titratable acidity, soluble solids, ratio, pH and diameter) were analyzed at 0, 3 and 6 days of storage. The data obtained were submitted to MANOVA analysis and the treatments were compared using ellipses of 95% of confidence. The fig fruits, of all treatments, showed no variation of soluble solids over time (10 º Brix), and did not present aroma and alcoholic flavor. For the other variables analyzed there were variations, highlighting the lipid coatings, which maintained better fruit qualities over time, differentiating from the other treatments. The polysaccharide and proteic coatings presented identical behavior, this, intermediate to the lipid coatings and to the control treatment. In the conditions that the study was carried out, there was a rapid loss of fruit quality and, among the covers, the lipid minimized these losses.
O Coronavírus (CoVs) é um vírus considerado um dos principais causadores de problemas entéricos e/ou respiratórios em felinos selvagens e domésticos. O coronavírus entérico (FECoV) é um vírus altamente mutável, que originou o vírus da peritonite infecciosa felina (FIPV). O diagnóstico da PIF é desafiador, mesmo com uma atenta avaliação dos sinais clínicos, anamnese e exames clínicos. A PIF é uma doença fatal e os infectados podem sobreviver semanas a meses dependendo da gravidade do quadro e dos fatores ligados ao hospedeiro. Portanto, não há cura, apenas tratamento sintomático. Pela PIF ser de difícil controle, é de extrema importância a prevenção, além de separar os filhotes de suas mães positivas, evitar uma superpopulação ou introdução de um novo gato positivo sintomático. Desse modo, objetivou-se com o presente trabalho realizar uma revisão bibliográfica sobre o Coronavírus Felino. Para tal, foi realizado uma pesquisa bibliográfica nas diferentes bases de dados utilizando as palavras chaves relacionadas com o tema.
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