Fernando Zocche

MICRORGANISMOS INDICADORES E Salmonella sp. EM SALAMES PRODUZIDOS E COMERCIALIZADOS NA REGIÃO OESTE DO PARANÁ

O objetivo deste estudo foi caracterizar microbiologicamente, salames produzidos e comercializados na regiao oeste do Parana, atraves da enumeracao de microrganismos indicadores e pesquisa de Salmonella sp. Trinta e quatro (n=34) amostras de salames industrializados foram adquiridas no municipio de Palotina, situado na regiao oeste do Parana, e submetidas a analise microbiologica para enumeracao de Staphylococcus coagulase positiva, coliformes totais (35 oC) e termotolerantes (45 oC) e pesquisa de Salmonella sp. Observou-se que 61,8% das amostras estavam contaminadas com Staphylococcus coagulase positiva alem do estabelecido na RDC 12, da ANVISA. Encontrou-se 5,9% das amostras contaminadas com coliformes termotolerantes e 5,9% das amostras contaminadas com Salmonella sp. Atraves da contaminacao observada no salame produzido e comercializado na regiao oeste do Parana, sugere-se mas condicoes de higiene no momento da fabricacao.

Climatic Variables and Their Effects on Phenolic Maturation and Potassium Uptake in Cabernet Sauvignon Wines

The aimed at identifying and understanding the relationships of phenolic maturation and potassium uptake dynamics jointly with climatic variables for Cabernet Sauvignon variety. The experiment was carried out in Dom Pedrito, Rio Grande do Sul-Brazil, in the 2016 growing season. The experimental design was randomized blocks with treatments arranged in three replicates. The physical-chemical characteristics were measured: Density, Glucometric degree, Hydrogen ionic potential, Titratable Total Acidity, Total polyphenol index, Potassium, Phenolic maturity index. The periods preceding grapes phenolic maturation directly influence the physical and chemical conformity of must and wine. Potassium, pH and total acidity directly influence the poor phenolic maturation of Cabernet Sauvignon . Minimum and maximum air temperature, thermal amplitude, incident solar radiation and accumulated rainfall interfere in the photosynthetic dynamics, potassium accumulation in the grapes and phenolic maturation of Cabernet Sauvignon .

Quality of Cabernet Sauvignon Wines Determined by the Variability of Climatic Attributes

Essential to understand the dynamics responsible for the quality of red wines, the objective of revealing the physico-chemical and climatologic relationships that determine the quality of Cabernet Sauvignon wines. The experiment was carried out in the municipality of Dom Pedrito, Rio Grande do Sul, Brazil, in the agricultural crop of 2016. The experiment was conducted in a randomized block design where the treatments corresponded to nine microvinifications arranged in three replicates. The concentration of total polyphenols in Cabernet Sauvignon red wines is associated with anthocyanins, indices of absorbances of 420 and 520, as well as total acidity. However, the tannins are directly proportional to the total acidity of the wine. Environmental conditions with high rainfall, minimum oscillations in thermal amplitude and incident solar radiation tend to increase the hydrogenionic potential and the absorbance indices of 420 (yellow) and 620 (bluish) red wines of Cabernet Sauvignon . The thermal amplitude was preponderant to elevate levels of anthocyanins in Cabernet Sauvignon wines.