Objective: this study aimed to evaluate knowledge and attitudes of professional wine tasters about erosive tooth wear. Material and Methods: two questionnaires were applied to 56 wine tasters during the 25th National Evaluation of Wines - Safra 2017 in Bento Gonçalves, Rio Grande do Sul. Descriptive ...
El color es un efecto visual de los rayos de luz reflejándose y su concepto
es complejo por ser una sensación que se percibe y por las características
electromagnéticas. Los dientes varían espacialmente porque son curvados,
tienen prolongaciones relativamente pequeñas y vistas en contra de
una vari...
Espectrofotometría/métodos,
Bebidas,
Técnicas In Vitro,
Vino,
Zumos,
Luz,
Colorimetría,
Café,
Color,
Estética Dental,
Decoloración de Dientes,
28599,
Epidemiología Descriptiva
O aroma é um dos fatores mais importantes na determinação da qualidade e do caráter do vinho. Isso se deve à presença de compostos voláteis que estão associados às suas características organolépticas ou diferentes proporções entre estes compostos que podem ser influenciadas por fatores vití...
Background: Hong Qu glutinous rice wine (HQGRW) is brewed under non-aseptic fermentation conditions, so it usually has a relatively high total acid content. The aim of this study was to investigate the dynamics of the bacterial communities and total acid during the fermentation of HQGRW and elucidate the...
Vino/microbiología,
Lactobacillus/aislamiento & purificación,
Pediococcus/aislamiento & purificación,
Acetobacter/aislamiento & purificación,
Fermentación,
Análisis de Componente Principal,
Microbiota,
Concentración de Iones de Hidrógeno,
Lactobacillus/genética,
Lactobacillus/metabolismo,
Pediococcus/genética,
Pediococcus/metabolismo,
Acetobacter/genética,
Acetobacter/metabolismo,
Análisis de Secuencia,
Biología Computacional,
Factores de Tiempo,
Análisis por Conglomerados,
Bacterias/aislamiento & purificación
vinhaça é resultante da produção de álcool, após a fermentação do mosto e destilação do vinho. É um resíduo rico em nutrientes, principalmente matéria orgânica, nitrogênio, fósforo e potássio. Para ser despejado em rios e lagos, esse efluente deve passar por tratamentos para remoção de...
Biomasa,
Carga Orgánica/efectos adversos,
Aumento de la Célula,
Destilación/instrumentación,
Dilución/métodos,
Dióxido de Carbono/farmacocinética,
Fenómenos Químicos,
Menores/clasificación,
Nutrientes/análisis,
Residuos,
Ríos/química,
Tratamiento Aerobio/análisis,
Vino/efectos adversos
Introduction: One of the most commonly used corrective methods for staining teeth is tooth bleaching. However, subclinical alterations may occur in the micromorphology of dental tissues during the bleaching procedure, such as increases in porosity and surface roughness. Consequently, dental enamel may be...
The budding yeast Saccharomyces cerevisiae has been considered for more than 20 years as a premier model organ- ism for biological sciences, also being the main microorganism used in wide industrial applications, like alcoholic fermentation in the winemaking process. Grape juice is a challenging environm...
Abstract: Freshly prepared apple tea wine (a combination of tea extract and apple juice) is having yeasty and dull flavour, which needs to be improved to increase the acceptability of this product. Therefore, an attempt has been made for artificial ageing of apple tea wine using different wood chips to i...
The processing of grapes for the manufacture of juices and wines, generates large quantities of by-products rich in metabolites with antioxidant, antimicrobial, anti-inflammatory and cicatrizing activities. The high homology between human enzymes and snake venoms makes the latter valuable laboratory tool...
Wines are known for its high content of bioactive compounds that can be influenced by the region and climate where the grapes are produced. New regions of production are normally developed using techniques and standards for other traditional regions, but is important to characterize the wine profile, whi...
