JULIANA ANGELO PIRES
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Artigo IPEN-doc 26457 Ionizing radiation effects in Brazilian grape tree wine2019 - PIRES, J.A.; HARDER, M.N.C.; ARTHUR, V.; SILVA, L.C.A.S.The aim of this work was to irradiate brazilian grape tree (Myrciaria cauliflora) wines with gamma radiation (Co60) to investigate the effect of radiation on its components and to create a new product with quality for the superior fermented beverages market. For this wine was produced in an artisan way, but with all the care of hygiene and sanitation. The brazilian grape tree was femented for five days and the wine was then filtered and stored in inert material containers then irradiated at 2.5 and 5 kGy doses. The samples were evaluated in relation to the radiation doses used. Physical and chemical analyzes of pH; total and volatile acidity; alcohol content; anthocyanins; tannins and colorimetry were performed. As a result, in most product analysis, had little effect on irradiation, except for anthocyanins and tannins. For this can be concluded that it is possible to develop a new fermented drink based on brazilian grape tree, according to the standards required by the legislation and that the irradiation at the dose of 5kGy was the sample that shown to have the most effect on the color because it was the one that degraded most molecules of anthocyanins and tannins.Artigo IPEN-doc 25719 Efeito da radiação gama na coloração de cachaça com extrato de urucum2018 - ARTHUR, VALTER; HARDER, MARCIA N.C.; PIRES, JULIANA A.; SILVA, LUCIA C.A.S.; FRANCO, CAMILO F. de O.; CAZE FILHO, JORGE; ROSSI, RODRIGO S.; ARTHUR, PAULA B.Artigo IPEN-doc 25712 Avaliação dos parâmetros físico-químicos de fermentado de jabuticaba caseiro2018 - PIRES, JULIANA A.; ARTHUR, VALTER; GUTIERREZ, ERIKA M.R.; HARDER, MARCIA N.C.Este trabalho objetivou produzir e avaliar os parâmetros físico-químicos do fermentado de jabuticaba artesanal. As jabuticabas foram colhidas, transportadas e higienizadas com solução sanitizante. Posteriormente foi realizado o esmagamento para a ruptura das bagas e produção do mosto. Este mosto foi tratado com metabissulfito de sódio e, posteriormente, foram adicionadas leveduras comerciais da espécie Saccharomyces cerevisiae. Encerrou-se a fermentação quando a medição de sólidos solúveis ficou próxima à zero. Em seguida o bagaço foi retirado, o fermentado foi filtrado e centrifugado. Foi feito envase em frascos âmbar e analisados os padrões de qualidade, mensurando Teor Alcoólico, pH, Acidez Total, Acidez Volátil e Cinzas. Verificou-se que os valores de teor alcoólico, acidez volátil e cinzas, encontravam-se dentro dos parâmetros da legislação brasileira. E a acidez total apresentou-se fora do parâmetro da legislação devido ao ponto de maturação da matéria prima (em senescência), que estava coma acidez quase quatro vezes maior do que frutas em ponto ótimo de maturação. Portanto é possível produzir um fermentado de jabuticaba de qualidade dentro dos parâmetros exigidos pela legislação desde que a fruta esteja em ponto ótimo de maturação.Artigo IPEN-doc 24044 Ionizing radiation effects in brazilian grape tree wine2017 - HARDER, MARCIA N.C.; PIRES, JULIANA A.; ARTHUR, VALTER; GUTIERREZ, ERIKA M.R.; SILVA, LUCIA C.A.S.The aim of this work was to irradiate brazilian grape tree wines with gamma radiation (Co60) to investigate the effect of radiation on its components and to create a new product for the superior quality fermented beverages market. For this wine was produced in an artisan way, but with all the care of hygiene and sanitation. The brazilian grape tree was fermented for five days and the wine was then filtered and stored in inert material containers then irradiated at 2.5 and 5 kGy doses. The samples were evaluated in relation to the radiation doses used. Physical and chemical analyzes of pH; total and volatile acidity; alcohol content; anthocyanins; tannins and colorimetry were performed. As a result, in most product analysis, had little effect on irradiation, except for anthocyanins and tannins. For this can be concluded that it is possible to develop a new fermented drink based on brazilian grape tree, according to the standards required by the legislation and that the irradiation at the dose of 5kGy was the sample that shown to have the most effect on the color because it was the one that degraded most molecules of anthocyanins and tannins.Artigo IPEN-doc 20717 Irradiação de cachaça comercial visando o envelhecimento precoce2014 - ARTHUR, VALTER; PIRES, JULIANA A.; SOUZA e SILVA, LUCIA C.A.; HARDER, MARCIA N.C.; FRANCO, SUELY S.H.; FRANCO, JOSE G.; MACHI, ANDRE R.; ARTHUR, PAULA B.Artigo IPEN-doc 17128 Physical-chemical evaluation of wines subjected to gamma irradiation for aging2011 - HARDER, MARCIA N.C.; PERINA, VANESSA C.S.; SILVA, LUCIA A.C.S.; PIRES, JULIANA A.; SCANHOLATO, MARIANA; ARTHUR, VALTER; BORTOLETO, GISELE G.; FRANCO, CAMILO F.O.; GERMEK, HERMAS A.