Paulo Cameira dos Santos, Oliveira Pereira, Fátima Gonçalves, J. Tomás Simões, Maria Norberta de Pinho,
Tópico(s): Horticultural and Viticultural Research
2000 - EDP Sciences | Ciência e técnica vitivinícola/Ciência e técnica vitivinícola
Vanessa Ferreira, Olinda Pinto-Carnide, Thiago Alexandre Mota, Juan Pedro Martı́n, J. M. Ortiz, Isaura Castro,
The Portuguese Vinhos Verdes DOC Region retains a considerable biodiversity in grapevine varieties. Unfortunately, regional grapevine patrimony is in danger ... microsatellite loci, a group of 39 accessions of Vinhos Verdes DOC region, including underuse and minor varieties included in the wine list of varieties and also several unknown accessions with regional designations. The accessions analyzed were identified and grouped into 34 different genotypes, nine of them referred as new genotypes. Some new synonyms were detected, namely between Spanish and Portuguese cultivars. Misidentifications and wrong designations were also detected.
Tópico(s): Fermentation and Sensory Analysis
2015 - Julius Kühn-Institut | Vitis
Baoshan Sun, Jorge M. Ricardo‐da‐Silva, M. Isabel Spranger,
Tópico(s): Fermentation and Sensory Analysis
2001 - EDP Sciences | Ciência e técnica vitivinícola/Ciência e técnica vitivinícola
M. Rebelo, Sandra Castro, Samanta Paltrinieri, Assunta Bertaccini, Mariana Sottomayor, Carla S. Santos, Marta W. Vasconcelos, S.M.P. Carvalho,
"Flavescence dorée" (FD) is a quarantine disease associated with the presence of a phytoplasma transmitted by the insect vector Scaphoideus titanus. This disease affects grapevines and is of a great concern to the stability and sustainability of the wine industry, due to the harvest losses and death of infected plants. In Portugal, FD has seriously affected the "Vinhos Verdes" region, but so far the research on this topic is very limited. The current study confirmed that the FD phytoplasma strain ...
Tópico(s): Hymenoptera taxonomy and phylogeny
2019 - Elsevier BV | Scientia Horticulturae
Abstract A key problem In phonological analysis is the assigning of mono- or biphonemic status to a given sound or group of sounds; in particular the analysis of nasal vowels has traditionally provided an interesting and controversial area of research. Analyzing the phonemic content or ‘underlying form’ of nasal vowels is rendered especially difficult in Portuguese by the relative paucity of morphophonemic alternations or other supporting evidence, such as Is more readily available in languages like ...
Tópico(s): Syntax, Semantics, Linguistic Variation
1973 - Taylor & Francis | Acta Linguistica Hafniensia
Ana Brochado, Fernando S. Oliveira,
Purpose This paper aims to examine the main determinants of brand equity in the context of brands defined by their region of origin, as is the case for Portuguese green wine. Design/methodology/approach Data were collected from a sample of wine consumers in Portugal through personal interviews (N = 200). Structural equation modelling was then applied to study the causal relationships between brand equity and its dimensions (i.e. brand loyalty, brand awareness, perceived quality and brand association) ...
Tópico(s): Organic Food and Agriculture
2018 - Emerald Publishing Limited | International Journal of Wine Business Research
Paula Quinteiro, Ana Cláudia Dias, Leandro Pina, Belmira Neto, Bradley G. Ridoutt, Luís Arroja,
... of the quantitative freshwater use impact of a Portuguese wine (white ‘vinho verde’) was undertaken using the methods suggested by: ...
Tópico(s): Agriculture Sustainability and Environmental Impact
2014 - Elsevier BV | Journal of Cleaner Production
Maria João Sousa, J. A. Teixeira, М. Мота,
... induced, flocculation could no longer be completely inhibited. Vinho Verde, a typical Portuguese wine, has a relatively low ethanol content and a high acid concentration. The external loop reactor loaded with the flocculant cells was used to deacidify a synthetic medium with sugar and malic acid concentrations similar to the ones found in Vinho Verde grape must. A desirable malic acid decrease ...
Tópico(s): Enzyme-mediated dye degradation
1993 - Springer Science+Business Media | Applied Microbiology and Biotechnology
Mafalda Reis Pereira, Helena Ribeiro, Ilda Abreu, José Eiras‐Dias, Teresa Mota, Mário Cunha,
... grape varieties collected between 1990 and 2014 in Vinhos Verdes and Lisbon Portuguese wine regions. Three models were tested: Spring Warming ( ...
Tópico(s): Plant and animal studies
2018 - Cambridge University Press | The Journal of Agricultural Science
Jouko Vepsäläinen, Seppo Auriola, Mikko Tukiainen, Nina Ropponen, J. C. Callaway,
... used for medico-religious purpose (jurema preta or vinho da jurema, in Portuguese). The characterization of this novel compound by NMR ...
Tópico(s): Enzyme Catalysis and Immobilization
2005 - Thieme Medical Publishers (Germany) | Planta Medica
Paulo Ávila, Daniela De Lima, Dália Moreira, António Pires, João Bastos,
... project describes the S&OP implementation in Sogrape Vinhos (wines) S.A., a Portuguese wine producer and distributer. The company was confronted ...
Tópico(s): Supply Chain and Inventory Management
2019 - Elsevier BV | Procedia CIRP
Anabela C. Fernandes, Nuno Ratola, A. L. Cerdeira, Arminda Alves, Armando Venâncio,
... procedures on ochratoxin A (OTA) concentrations in the Portuguese wine Vinho Verde were studied. Natural contamination of grapes was ...
Tópico(s): Insect and Pesticide Research
2007 - American Society for Enology and Viticulture | American Journal of Enology and Viticulture
M. Rebelo, Marta W. Vasconcelos, Sandra Castro, Assunta Bertaccini, S.M.P. Carvalho,
Tópico(s): Berry genetics and cultivation research
2019 - | Phytopathogenic Mollicutes
Juan García‐Díez, Luís Patarata,
Portuguese chouriço de vinho is made by drying coarsely minced meat and fat that has been previously marinated with wine ( ...
Tópico(s): Probiotics and Fermented Foods
2013 - Elsevier BV | Journal of Food Protection
Cláudia A. Teixeira dos Santos, Ricardo N.M.J. Páscoa, Mafalda C. Sarraguça, Patrícia A.L.S. Porto, A. L. Cerdeira, J.M. González-Sáiz, C. Pizarro, João A. Lopes,
... Raman spectra of wine samples belonging to four Portuguese wine regions (Vinhos Verdes, Lisboa, Açores and Távora-Varosa) were analyzed ...
Tópico(s): Advanced Chemical Sensor Technologies
2017 - Elsevier BV | Food Research International
Juan García‐Díez, Joana Alheiro, Ana Luísa Pinto, Luciana Maria Pereira Soares, Virgílio Falco, Maria João Fraqueza, Luís Patarata,
Dry cured sausages such as Portuguese chouriço de vinho are made generally with roughly minced pork and fat and seasoned with a large variety of herbs and spices. It is ...
Tópico(s): Bee Products Chemical Analysis
2015 - Elsevier BV | Food Control
J. Freitas Santos, J. Cadima Ribeiro,
... os diferenciam da concorrência. No contexto dos produtos portugueses de origem protegida, o vinho surge como exemplo de um produto regional que ...
Tópico(s): International Business and FDI
2012 - UNIVERSIDADE DO CONTESTADO | DRd - Desenvolvimento Regional em debate
M. J. Lemos de Sousa, J. A. Teixeira, М. Мота,
Abstract Vinho Verde wines are typical of Portuguese wines, and have a high level of malic acid. Sometimes, the grape musts of such wines have ...
Tópico(s): Plant biochemistry and biosynthesis
1991 - Taylor & Francis | Journal of Wine Research
Mário Gonçalves Fernandes, Hélder Marques,
... DO VINHO (1942), Contribuição para o Cadastro dos Vinhos Portugueses na Área de Influência da J. N. V., Vols. I e II. Lisboa, Ministério da Economia, Tipografia Ramos, Afonso e Moita, Lda., dezembro de 1943. 1950 - MIGUEL, Américo C., “Generalidades sobre o custo de produção do vinho. Método da conta de cultura total (O caso ...
Tópico(s): Horticultural and Viticultural Research
2019 - | Abstracts of the ICA
António Teixeira, Viviana Martins, Henrique Noronha, José Eiras‐Dias, Hernâni Gerós,
... Alvarinho, Arinto and Padeiro de Basto, of two Portuguese Controlled Denomination of Origin (DOC) regions (Vinho Verde and Lisboa) was investigated by gas chromatography- ...
Tópico(s): Plant biochemistry and biosynthesis
2014 - Multidisciplinary Digital Publishing Institute | International Journal of Molecular Sciences
... tem como objetivo identificar os significados atribuídos pelos portugueses ao vinho do Porto; além disso, investigar, através de um ... 35 anos). Os resultados indicaram que, quando os portugueses pensam no vinho do Porto, eles pensam no processo, no armazenamento ... aquando da exposição a um produto único, os portugueses tendem a comprar mais por impulso, independentemente do preço. Enquanto, no caso de um vinho mais popular, o desconto é um fator determinante ...
Tópico(s): Consumer Behavior in Brand Consumption and Identification
2021 - National University of Colombia | Innovar
Hélder Fraga, João A. Santos, José Moutinho‐Pereira, Cristina Carlos, José Silvestre, José Eiras‐Dias, Teresa Mota, Aureliano C. Malheiro,
... 16 grapevine varieties (autochthonous and international) from the Portuguese wine-making regions of Douro, Lisbon and Vinhos Verdes. For model calibration, monthly averages of daily ...
Tópico(s): Wine Industry and Tourism
2015 - Cambridge University Press | The Journal of Agricultural Science
Isaura Castro, Olinda Pinto-Carnide, J. M. Ortiz, Vanessa Ferreira, Juan Pedro Martı́n,
... a range of different plant species. Fifty-six Portuguese accessions representative of ‘Vinhos Verdes’ and ‘Douro’ Controlled Designations of Origin (DOC) ...
Tópico(s): Fermentation and Sensory Analysis
2016 - Spanish National Research Council | Spanish Journal of Agricultural Research
Gisela Chicau, João Eudes Soares Cabral, Silvia Cabral, Mardarida Aboim-Inglez,
Vinho Verde is a unique wine, exclusively produced in the northwest region of Portugal. The production of this wine is an important component of portuguese agriculture. The aims of the present work were to make a preliminary assessment of the presence of esca and grapevine decline in the Vinho Verde region, and to check for the presence ...
Tópico(s): Plant Disease Resistance and Genetics
2000 - Firenze University Press | Phytopathologia Mediterranea
Alice Vilela, Catarina Marques, Elisete Correia,
Vinho Verde is the biggest DOC of Portugal, and it produces wines distinguished by their high acidity and flavor. In this Portuguese wine-region, three grape varieties, Alvarinho, Loureiro, and Arinto, are used to produce monovarietal wines of ...
Tópico(s): Horticultural and Viticultural Research
2018 - Elsevier BV | Food Research International
I. Festas, Paulo Herbert, Lúcia Santos, Mayra Angelis Rocha Cabral, P. Barros, Arminda Alves,
Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium fungi, which has been reported over the past few years as existing in wines, especially those from tropical and temperate climates. A growing concern within consumer protection groups is for promoting the monitoring of this compound in an enlarged group of wines. The aim of this work was to validate the methodology of analysis of ochratoxin A in wines by HPLC with fluorescence detection and to evaluate its presence in some ...
Tópico(s): Identification and Quantification in Food
2000 - American Society for Enology and Viticulture | American Journal of Enology and Viticulture
... Quality Dataset contain- ing 6,497 observations of Portuguese “Vinho Verde” wine, we apply and contrast various classification ...
Tópico(s): Fermentation and Sensory Analysis
2024 - | INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT
Belmiro P.M. Duarte, Anthony C. Atkinson, Nuno M.C. Oliveira,
... to the physicochemical characterization of white variants of Portuguese Vinho Verde. Our results are highly promising, demonstrating the ...
Tópico(s): Advanced Statistical Methods and Models
2024 - Elsevier BV | Chemometrics and Intelligent Laboratory Systems
T M Geethanjali, M Y Sowjanya, S Rohith, B E Shubhashree, A ShourishCharan,
... of various red and white variants of the Portuguese Vinho Verde wine from Kaggle, this includes various physicochemical ...
Tópico(s): Metabolomics and Mass Spectrometry Studies
2021 - Journal of Emerging Technologies and Innovative Research (JETIR) | Journal of Emerging Technologies and Innovative Research
Miguel Lopo, Cláudia A. Teixeira dos Santos, Ricardo N.M.J. Páscoa, António Graça, João A. Lopes,
... increasing. Results obtained from direct monitoring of four Portuguese vineyards in different locations (wine appellation regions “Alentejo”, “Dão”, “Douro” and “Vinhos Verdes”) using two different portable near-infrared spectrometers ...
Tópico(s): Fermentation and Sensory Analysis
2015 - EDP Sciences | BIO Web of Conferences