Les mémoires à base de semi-conducteur sont indispensables pour les dispositifs électroniques actuels. La demande croissante pour des dispositifs mémoires fortement miniaturisées a entraîné le développement de mémoires non volatiles fiables qui sont utilisées dans des systèmes informatiques pour le stockage de données et qui sont capables d'atteindre des débits de données élevés, avec des niveaux de dissipation d'énergie équivalents voire moindres que ceux des technologies mémoires actuelles.Parmi les technologies de mémoires non-volatiles émergentes, les mémoires à changement de phase (PCM) sont le candidat le plus prometteur pour remplacer la technologie de mémoire Flash conventionnelle. Les PCM offrent une grande variété de fonctions, comme une lecture et une écriture rapide, un excellent potentiel de miniaturisation, une compatibilité CMOS et des performances élevées de rétention de données à haute température et d'endurance, et peuvent donc ouvrir la voie à des applications non seulement pour les dispositifs mémoires, mais également pour les systèmes informatiques à hautes performances. Cependant, certains problèmes de fiabilité doivent encore être résolus pour que les PCM se positionnent comme un remplacement concurrentiel de la mémoire Flash.Ce travail se concentre sur l'étude de mémoires à changement de phase intégrées afin d'optimiser leurs performances et de proposer des solutions pour surmonter les principaux points critiques de la technologie, ciblant des applications à hautes températures. Afin d'améliorer la fiabilité de la technologie, la stœchiométrie du matériau à changement de phase a été conçue de façon appropriée et des dopants ont été ajoutés, optimisant ainsi la stabilité thermique. Une diminution de la vitesse de programmation est également rapportée, ainsi qu'un drift résiduel de la résistance de l'état de faiblement résistif vers des valeurs de résistance plus élevées au cours du temps.Une nouvelle technique de programmation est introduite, permettant d'améliorer la vitesse de programmation des dispositifs et, dans le même temps, de réduire avec succès le phénomène de drift en résistance. Par ailleurs, un algorithme de programmation des PCM multi-bits est présenté. Un générateur d'impulsions fournissant des impulsions avec la tension souhaitée en sortie a été conçu et testé expérimentalement, répondant aux demandes de programmation d'une grande variété de matériaux innovants et en permettant la programmation précise et l’optimisation des performances des PCM. / Semiconductor memory has always been an indispensable component of modern electronic systems. The increasing demand for highly scaled memory devices has led to the development of reliable non-volatile memories that are used in computing systems for permanent data storage and are capable of achieving high data rates, with the same or lower power dissipation levels as those of current advanced memory solutions.Among the emerging non-volatile memory technologies, Phase Change Memory (PCM) is the most promising candidate to replace conventional Flash memory technology. PCM offers a wide variety of features, such as fast read and write access, excellent scalability potential, baseline CMOS compatibility and exceptional high-temperature data retention and endurance performances, and can therefore pave the way for applications not only in memory devices, but also in energy demanding, high-performance computer systems. However, some reliability issues still need to be addressed in order for PCM to establish itself as a competitive Flash memory replacement.This work focuses on the study of embedded Phase Change Memory in order to optimize device performance and propose solutions to overcome the key bottlenecks of the technology, targeting high-temperature applications. In order to enhance the reliability of the technology, the stoichiometry of the phase change material was appropriately engineered and dopants were added, resulting in an optimized thermal stability of the device. A decrease in the programming speed of the memory technology was also reported, along with a residual resistivity drift of the low resistance state towards higher resistance values over time.A novel programming technique was introduced, thanks to which the programming speed of the devices was improved and, at the same time, the resistance drift phenomenon could be successfully addressed. Moreover, an algorithm for programming PCM devices to multiple bits per cell using a single-pulse procedure was also presented. A pulse generator dedicated to provide the desired voltage pulses at its output was designed and experimentally tested, fitting the programming demands of a wide variety of materials under study and enabling accurate programming targeting the performance optimization of the technology.

Os vinhos espumantes elaborados pelo método Tradicional são elaborados, comumente, a partir das uvas Chardonnay, Pinot Noir, Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir e os componentes voláteis destes espumantes já têm merecido a atenção de diversos estudos científicos. Entretanto, vinhos espumantes produzidos a partir de outros varietais de uvas ainda não foram alvo de pesquisas científicas. A segunda fermentação ocorre dentro da garrafa e acaba por conferir uma maior complexidade aromática ao espumante produzido pelo método Tradicional, devido ao contato do vinho com as leveduras em meio redutor, por um determinado período de tempo. Isto acontece devido aos produtos secundários do metabolismo das leveduras, durante a conversão de açúcares em etanol e dióxido de carbono. Esta conversão depende dos nutrientes adicionados, chamados adjuvantes de fermentação, bem como da espécie de levedura utilizada, visto que cada levedura possui um metabolismo diferente para a utilização dos nutrientes e açúcares presentes no vinho base. Assim, objetivou-se, neste trabalho, caracterizar os componentes voláteis de vinhos espumantes de uma vinícola gaúcha, que emprega um assemblage inovador, empregando uvas Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir. Do assemblage deste vinho base utilizou-se, para segunda fermentação, duas espécies de leveduras comerciais: Saccharomyces cerevisiae e Saccharomyces bayanus. Para cada levedura utilizada na fermentação do vinho base, oito diferentes adjuvantes de fermentação foram empregados. A determinação dos compostos voláteis se deu através da técnica de microextração em fase sólida no modo headspace (HS-SPME) e cromatografia gasosa acoplada a detector de espectrometria demassa quadrupolar (GC/MS). Ao total, 25 compostos foram tentativamente identificados nos vinhos em estudo, sendo os compostos majoritários citados a seguir, com sua possível contribuição para o aroma destes vinhos: octanoato de etila (aroma de fruta), álcool isoamílico (aroma de banana), ácido octanoico (aroma de pimentão) e álcool feniletílico (aroma floral). O fenetil fenilacetato, um dos compostos minoritários tentativamente identificado em alguns dos vinhos, até então não reportado em vinho espumante, é associado a aroma frutado. Não foi possível distinguir subgrupos entre os 16 vinhos em estudo, provenientes de diferentes condições na segunda fermentação, quando as áreas cromatográficas dos compostos voláteis destes 16 vinhos foram submetidas a análise de cluster. Isto implica em que, nas condições experimentais deste estudo, não foi possível distinguir os voláteis dos vinhos fermentados (2ª fermentação) com S. cereviseae e os fermentados com S. bayanus. A mesma análise de cluster mostrou a subdivisão dos compostos voláteis dos 16 vinhos em dois grupos, os quais se distinguiram, provavelmente, devido aos diferentes adjuvantes nutricionais empregados: fosfato e Thiazote. Desta forma, através de análise qualitativa por HS-SPME-GC/MS, foi possível verificar a homogeneidade do perfil volátil dos 16 vinhos espumantes, obtidos a partir de diferentes adjuvantes de fermentação e duas espécies distintas de leveduras Saccharomyces sp, além de comparar os componentes voláteis presentes nestes espumantes com aqueles reportados na literatura para outros vinhos espumantes. / Sparkling wines elaborated by Traditional Method are usually produced by the grapes Chardonnay, Pinot Noir and Riesling, in which the volatile compounds of these sparkling wines have been calling attention to scientific studies. However, sparkling wines produced by other varietal grapes have not been a target of scientific research yet. The second fermentation occurs inside the bottle, in which confer a greater aromatic complexity to the sparkling wine produced by Traditional Method, due to the contact of it with lees in a reducing medium during a certain period of time. This happens due to secondary products of yeast metabolism, during the conversion of sugar in ethanol and carbon dioxide. This conversion depends on the nutrients added, called fermentation adjuvants, as the yeast used, since each one has a different metabolism for using this nutrients and sugars presented in the base wine. Thus, this work aims to characterize the volatile compounds of a south Brazilian winery, which use an innovative assemblage, using the grapes Chardonnay, Riesling, Viognier, Trebbiano and Pinot Noir. To the base wine, two different commercial yeasts were added: Saccharomyces cerevisiae and Saccharomyces bayanus to the performance of second fermentation. To each yeast used for fermenting the base wine, eight different fermentation adjuvants were used. The determination of volatile compounds were performed by Headspace solid-phase Microextraction (HS-SPME) and gas chromatography coupled to a mass quadrupole spectrometry (GC/MS). In total, 25 compounds were tentatively identified in the studied sparkling wines, being the majority listed as it follows, with their possible contribution to these sparkling wines aroma: ethyl octanoate (fruity), isoamyl alcohol (banana), octanoic acid (green pepper), and phenethyl alcohol (flower). Phenethyl phenylacetate, one of the minority compounds tentatively identified in some of the sparkling wines, is associated with fruity aroma. It was not possible to distinguish subgroups from different conditions during the second fermentation, when submitting the chromatographic areas of volatile compounds to cluster analysis. It implies that, under the experimental conditions of these study, it was not possible to differ the volatile compounds of the fermented (2nd fermentation) with S. cerevisiae and those which were fermented with S. bayanus. The same cluster analysis showed a subdivision of volatile compounds of the 16 wines in two groups, in which were probably distinguished due to the different nutritional adjuvants used: phosphate and Thiazote. Thus, throughout qualitative analysis by HS-SPME-GC/MS, it was possible to verify the homogeneity of volatile profile of the 16 sparkling wines, obtained by different fermentation adjuvants and two different yeast species of Saccharomyces sp, besides the comparison of volatile compounds presented in these sparkling wines with those others reported in the literature.

xvi, 182 p. : col. ill. / Volatile components (H 2 O, CO 2 , S, Cl) dissolved in magmas influence all aspects of volcanic activity from magma formation to eruption explosivity. Understanding the behavior of volatiles is critical for both mitigating volcanic hazards and attaining a deeper understanding of large-scale geodynamic processes. This work relates the dissolved volatile contents in olivine-hosted melt inclusions from young volcanics in the Central Oregon and Northern California Cascades to inferred magmatic processes at depth and subsequent eruptive activity at the surface. Cinder cone eruptions are the dominant form of Holocene volcanism in the Central Oregon segment of the High Cascades. Detailed field study of deposits from three cinder cones in Central Oregon reveals physical and compositional similarities to explosive historic eruptions characterized as violent strombolian. This work has important implications for future hazard assessments in the region. Based on melt inclusion data, pre-eruptive volatile contents for seven calc-alkaline cinder cones vary from 1.7-3.6 wt.% H 2 O, 1200-2100 ppm S, and 500-1200 ppm Cl. Subarc mantle temperatures inferred from H 2 O and trace elements are similar to or slightly warmer than temperatures in other arcs, consistent with a young and hot incoming plate. High-magnesium andesites (HMA) are relatively rare but potentially important in the formation of continental crust. Melt inclusions from a well-studied example of HMA from near Mt. Shasta, CA were examined because petrographic evidence for magma mixing has stimulated a recent debate over the origin of HMA magmas. High volatile contents (3.5-5.6 wt.% H 2 O, 830-2900 ppm S, 1590-2580 ppm Cl), primitive host crystals, and compositional similarities with experiments suggest that these inclusions represent mantle-derived magmas. The Cascades arc is the global end member, warm-slab subduction zone. Primitive magma compositions from the Cascades are compared to data for arcs spanning the global range in slab thermal state to examine systematic differences in slab-derived components added to the mantle wedge. H 2 O/Ce, Cl/Nb, and Ba/La ratios negatively correlate with inferred slab surface temperatures predicted by geodynamic models. Slab components become increasingly solute-rich as slab surface temperatures increase from ∼550 to 950°C at 120 km depth. This dissertation includes previously published and unpublished co-authored material. / Committee in charge: Dr. Paul J. Wallace, Chair and Advisor; Dr. Katharine Cashman, Member; Dr. Ilya Bindeman, Member; Dr. Richard Taylor, Outside Member

Ce travail présente les principaux résultats obtenus avec une large gamme de dispositifs SOI avancés, candidats très prometteurs pour les futurs générations de transistors MOSFETs. Leurs propriétés électriques ont été analysées par des mesures systématiques, agrémentées par des modèles analytiques et/ou des simulations numériques. Nous avons également proposé une utilisation originale de dispositifs FinFETs fabriqués sur ONO enterré en fonctionnalisant le ONO à des fins d'application mémoire non volatile, volatile et unifiées. Après une introduction sur l'état de l'art des dispositifs avancés en technologie SOI, le deuxième chapitre a été consacré à la caractérisation détaillée des propriétés de dispositifs SOI planaires ultra- mince (épaisseur en dessous de 7 nm) et multi-grille. Nous avons montré l’excellent contrôle électrostatique par la grille dans les transistors très courts ainsi que des effets intéressants de transport et de couplage. Une approche similaire a été utilisée pour étudier et comparer des dispositifs FinFETs à double grille et triple grille. Nous avons démontré que la configuration FinFET double grille améliore le couplage avec la grille arrière, phénomène important pour des applications à tension de seuil multiple. Nous avons proposé des modèles originaux expliquant l'effet de couplage 3D et le comportement de la mobilité dans des TFTs nanocristallin ZnO. Nos résultats ont souligné les similitudes et les différences entre les transistors SOI et à base de ZnO. Des mesures à basse température et de nouvelles méthodes d'extraction ont permis d'établir que la mobilité dans le ZnO et la qualité de l'interface ZnO/SiO2 sont remarquables. Cet état de fait ouvre des perspectives intéressantes pour l'utilisation de ce type de matériaux aux applications innovantes de l'électronique flexible. Dans le troisième chapitre, nous nous sommes concentrés sur le comportement de la mobilité dans les dispositifs SOI planaires et FinFET en effectuant des mesures de magnétorésistance à basse température. Nous avons mis en évidence expérimentalement un comportement de mobilité inhabituel (multi-branche) obtenu lorsque deux ou plusieurs canaux coexistent et interagissent. Un autre résultat original concerne l’existence et l’interprétation de la magnétorésistance géométrique dans les FinFETs.L'utilisation de FinFETs fabriqués sur ONO enterré en tant que mémoire non volatile flash a été proposée dans le quatrième chapitre. Deux mécanismes d'injection de charge ont été étudiés systématiquement. En plus de la démonstration de la pertinence de ce type mémoire en termes de performances (rétention, marge de détection), nous avons mis en évidence un comportement inattendu : l’amélioration de la marge de détection pour des dispositifs à canaux courts. Notre concept innovant de FinFlash sur ONO enterré présente plusieurs avantages: (i) opération double-bit et (ii) séparation de la grille de stockage et de l'interface de lecture augmentant la fiabilité et autorisant une miniaturisation plus poussée que des Finflash conventionnels avec grille ONO.Dans le dernier chapitre, nous avons exploré le concept de mémoire unifiée, en combinant les opérations non volatiles et 1T-DRAM par le biais des FinFETs sur ONO enterré. Comme escompté pour les mémoires dites unifiées, le courant transitoire en mode 1T-DRAM dépend des charges non volatiles stockées dans le ONO. D'autre part, nous avons montré que les charges piégées dans le nitrure ne sont pas perturbées par les opérations de programmation et lecture de la 1T-DRAM. Les performances de cette mémoire unifiée multi-bits sont prometteuses et pourront être considérablement améliorées par optimisation technologique de ce dispositif. / The evolution of electronic systems and portable devices requires innovation in both circuit design and transistor architecture. During last fifty years, the main issue in MOS transistor has been the gate length scaling down. The reduction of power consumption together with the co-integration of different functions is a more recent avenue. In bulk-Si planar technology, device shrinking seems to arrive at the end due to the multiplication of parasitic effects. The relay has been taken by novel SOI-like device architectures. In this perspective, this manuscript presents the main achievements of our work obtained with a variety of advanced fully depleted SOI MOSFETs, which are very promising candidates for next generation MOSFETs. Their electrical properties have been analyzed by systematic measurements and clarified by analytical models and/or simulations. Ultimately, appropriate applications have been proposed based on their beneficial features.In the first chapter, we briefly addressed the short-channel effects and the diverse technologies to improve device performance. The second chapter was dedicated to the detailed characterization and interesting properties of SOI devices. We have demonstrated excellent gate control and high performance in ultra-thin FD SOI MOSFET. The SCEs are efficiently suppressed by decreasing the body thickness below 7 nm. We have investigated the transport and electrostatic properties as well as the coupling mechanisms. The strong impact of body thickness and temperature range has been outlined. A similar approach was used to investigate and compare vertical double-gate and triple-gate FinFETs. DG FinFETs show enhanced coupling to back-gate bias which is applicable and suitable for dynamic threshold voltage tuning. We have proposed original models explaining the 3D coupling effect in FinFETs and the mobility behavior in ZnO TFTs. Our results pointed on the similarities and differences in SOI and ZnO transistors. According to our low-temperature measurements and new promoted extraction methods, the mobility in ZnO and the quality of ZnO/SiO2 interface are respectable, enabling innovating applications in flexible, transparent and power electronics. In the third chapter, we focused on the mobility behavior in planar SOI and FinFET devices by performing low-temperature magnetoresistance measurements. Unusual mobility curve with multi-branch aspect were obtained when two or more channels coexist and interplay. Another original result in the existence of the geometrical magnetoresistance in triple-gate and even double-gate FinFETs.The operation of a flash memory in FinFETs with ONO buried layer was explored in the forth chapter. Two charge injection mechanisms were proposed and systematically investigated. We have discussed the role of device geometry and temperature. Our novel ONO FinFlash concept has several distinct advantages: double-bit operation, separation of storage medium and reading interface, reliability and scalability. In the final chapter, we explored the avenue of unified memory, by combining nonvolatile and 1T-DRAM operations in a single transistor. The key result is that the transient current, relevant for 1T-DRAM operation, depends on the nonvolatile charges stored in the nitride buried layer. On the other hand, the trapped charges are not disturbed by the 1T-DRAM operation. Our experimental data offers the proof-of-concept for such advanced memory. The performance of the unified/multi-bit memory is already decent but will greatly improve in the coming years by processing dedicated devices.

Os vinhos espumantes elaborados pelo método Tradicional são elaborados, comumente, a partir das uvas Chardonnay, Pinot Noir, Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir e os componentes voláteis destes espumantes já têm merecido a atenção de diversos estudos científicos. Entretanto, vinhos espumantes produzidos a partir de outros varietais de uvas ainda não foram alvo de pesquisas científicas. A segunda fermentação ocorre dentro da garrafa e acaba por conferir uma maior complexidade aromática ao espumante produzido pelo método Tradicional, devido ao contato do vinho com as leveduras em meio redutor, por um determinado período de tempo. Isto acontece devido aos produtos secundários do metabolismo das leveduras, durante a conversão de açúcares em etanol e dióxido de carbono. Esta conversão depende dos nutrientes adicionados, chamados adjuvantes de fermentação, bem como da espécie de levedura utilizada, visto que cada levedura possui um metabolismo diferente para a utilização dos nutrientes e açúcares presentes no vinho base. Assim, objetivou-se, neste trabalho, caracterizar os componentes voláteis de vinhos espumantes de uma vinícola gaúcha, que emprega um assemblage inovador, empregando uvas Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir. Do assemblage deste vinho base utilizou-se, para segunda fermentação, duas espécies de leveduras comerciais: Saccharomyces cerevisiae e Saccharomyces bayanus. Para cada levedura utilizada na fermentação do vinho base, oito diferentes adjuvantes de fermentação foram empregados. A determinação dos compostos voláteis se deu através da técnica de microextração em fase sólida no modo headspace (HS-SPME) e cromatografia gasosa acoplada a detector de espectrometria demassa quadrupolar (GC/MS). Ao total, 25 compostos foram tentativamente identificados nos vinhos em estudo, sendo os compostos majoritários citados a seguir, com sua possível contribuição para o aroma destes vinhos: octanoato de etila (aroma de fruta), álcool isoamílico (aroma de banana), ácido octanoico (aroma de pimentão) e álcool feniletílico (aroma floral). O fenetil fenilacetato, um dos compostos minoritários tentativamente identificado em alguns dos vinhos, até então não reportado em vinho espumante, é associado a aroma frutado. Não foi possível distinguir subgrupos entre os 16 vinhos em estudo, provenientes de diferentes condições na segunda fermentação, quando as áreas cromatográficas dos compostos voláteis destes 16 vinhos foram submetidas a análise de cluster. Isto implica em que, nas condições experimentais deste estudo, não foi possível distinguir os voláteis dos vinhos fermentados (2ª fermentação) com S. cereviseae e os fermentados com S. bayanus. A mesma análise de cluster mostrou a subdivisão dos compostos voláteis dos 16 vinhos em dois grupos, os quais se distinguiram, provavelmente, devido aos diferentes adjuvantes nutricionais empregados: fosfato e Thiazote. Desta forma, através de análise qualitativa por HS-SPME-GC/MS, foi possível verificar a homogeneidade do perfil volátil dos 16 vinhos espumantes, obtidos a partir de diferentes adjuvantes de fermentação e duas espécies distintas de leveduras Saccharomyces sp, além de comparar os componentes voláteis presentes nestes espumantes com aqueles reportados na literatura para outros vinhos espumantes. / Sparkling wines elaborated by Traditional Method are usually produced by the grapes Chardonnay, Pinot Noir and Riesling, in which the volatile compounds of these sparkling wines have been calling attention to scientific studies. However, sparkling wines produced by other varietal grapes have not been a target of scientific research yet. The second fermentation occurs inside the bottle, in which confer a greater aromatic complexity to the sparkling wine produced by Traditional Method, due to the contact of it with lees in a reducing medium during a certain period of time. This happens due to secondary products of yeast metabolism, during the conversion of sugar in ethanol and carbon dioxide. This conversion depends on the nutrients added, called fermentation adjuvants, as the yeast used, since each one has a different metabolism for using this nutrients and sugars presented in the base wine. Thus, this work aims to characterize the volatile compounds of a south Brazilian winery, which use an innovative assemblage, using the grapes Chardonnay, Riesling, Viognier, Trebbiano and Pinot Noir. To the base wine, two different commercial yeasts were added: Saccharomyces cerevisiae and Saccharomyces bayanus to the performance of second fermentation. To each yeast used for fermenting the base wine, eight different fermentation adjuvants were used. The determination of volatile compounds were performed by Headspace solid-phase Microextraction (HS-SPME) and gas chromatography coupled to a mass quadrupole spectrometry (GC/MS). In total, 25 compounds were tentatively identified in the studied sparkling wines, being the majority listed as it follows, with their possible contribution to these sparkling wines aroma: ethyl octanoate (fruity), isoamyl alcohol (banana), octanoic acid (green pepper), and phenethyl alcohol (flower). Phenethyl phenylacetate, one of the minority compounds tentatively identified in some of the sparkling wines, is associated with fruity aroma. It was not possible to distinguish subgroups from different conditions during the second fermentation, when submitting the chromatographic areas of volatile compounds to cluster analysis. It implies that, under the experimental conditions of these study, it was not possible to differ the volatile compounds of the fermented (2nd fermentation) with S. cerevisiae and those which were fermented with S. bayanus. The same cluster analysis showed a subdivision of volatile compounds of the 16 wines in two groups, in which were probably distinguished due to the different nutritional adjuvants used: phosphate and Thiazote. Thus, throughout qualitative analysis by HS-SPME-GC/MS, it was possible to verify the homogeneity of volatile profile of the 16 sparkling wines, obtained by different fermentation adjuvants and two different yeast species of Saccharomyces sp, besides the comparison of volatile compounds presented in these sparkling wines with those others reported in the literature.

Neste trabalho objetivou-se estudar o comportamento de acasalamento de Cyrtomon luridus Boheman (Coleoptera: Curculionidae), bem como a presença de semioquímicos mediando o acasalamento e a interação com a planta hospedeira Duboisia sp. (Solanaceae). Machos e fêmeas adultos recém-emergidos foram coletados no campo e levados para o laboratório. Incialmente foi determinado o melhor parâmetro morfológico para diferenciação de machos e fêmeas. Verificou-se que machos deste curculionídeo possuem a abertura genital oclusa pelo último tergito. O comportamento de acasalamento foi observado em casais virgens durante nove dias. Verificou-se que machos e fêmeas de C. luridus atingiram a maturidade sexual dois dias após a emergência. Machos e fêmeas realizaram acasalamentos repetidos com o mesmo parceiro em qualquer horário do dia. O comportamento de acasalamento deste curculionídeo foi dividido nas fases pré-copulatória, copulatória e pós-copulatória. Além disso, estudos de olfatometria revelaram que machos e fêmeas de C. luridus foram fortemente atraídos por voláteis de machos se alimentando sobre a planta hospedeira. A coleta e análise destes voláteis revelaram a presença dos compostos (Z)-3-hexenal, hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, fenilacetaldeido, linalol e geraniol, como eletrofisiologicamente ativos. O presente trabalho traz importantes informações sobre o comportamento de acasalamento e ecologia química de Entiminae e servirão de base para estudos com outras espécies desta importante subfamília de Curculionidae. / This work aimed to study the mating behavior of Cyrtomon luridus Boheman (Coleoptera: Curculionidae), as well as the presence of semiochemicals mediating the mating and the interaction of the insects with the host plant, Duboisia sp. (Solanaceae). Newly emerged males and females adults were collected in the field and taken to the laboratory. Initially it determined the best morphological parameter to differentiate males and females. It was found that males possess the genital opening occluded by the last tergite. The mating behavior was observed in virgin couples for nine days. It was found that males and females C. luridus reached sexual maturity two days after emergence. Males and females made repeated matings with the same partner at any time of day. The mating behavior was clearly divided into the pre-copulatory, copulatory, and post-copulatory phases. In addition, olfatometrics studies revealed that males and females C. luridus were strongly attracted to volatile males feeding on the host plant. The collection and analysis of these volatiles revealed the compounds (Z)-3-hexenal, hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, phenylacetaldehyde, linalool and geraniol as being eletrophysiologically. The present work brings important information about the mating behavior and chemical ecology of Entiminae, which will serve as support for studies with other species of this important subfamily of Curculionidae.

Apesar da importância dos herbívoros de solo na estruturação da comunidade e também como pragas agrícolas, nosso entendimento sobre a ecologia química de suas interações com a planta hospedeira é limitado comparado à vasta literatura sobre os herbívoros que se alimentam de órgãos aéreos das plantas. O presente estudo teve como objetivo identificar os estímulos olfativos envolvidos na busca hospedeira de Diabrotica speciosa. Larvas de 1º. ínstar de D. speciosa foram capazes de localizar plantas hospedeiras de milho, mas sem distinguir plantas não induzidas das induzidas pela herbivoria radicular e/ou foliar. Já larvas de 2º e 3º ínstar apresentaram preferência por plantas sem indução frente a plantas induzidas pela herbivoria radicular. No entanto, estas larvas preferiram plantas induzidas pela herbivoria foliar em detrimento a plantas sem indução. Na situação em que plantas sem indução foram confrontadas com plantas induzidas pela herbivoria foliar + radicular não houve preferência destas larvas. A análise do perfil de voláteis juntamente com o PCA (\'Análise dos Componentes Principais\') revelaram semelhança entre os voláteis emitidos por plantas induzidas pela herbivoria radicular e foliar + radicular, bem como entre plantas sem indução e induzidas pela herbivoria foliar. Estas diferenças nos perfis de voláteis não foram suficientes para explicar o comportamento de busca hospedeira de larvas de 2º e 3º ínstar, sugerindo a possibilidade de outras pistas químicas associadas com a busca hospedeira de larvas de D. speciosa. / Despite the importance of soil herbivores in community structure and their status as pests, our understanding about the chemical ecology of their interactions is still limited compared to the vast literature on aboveground herbivores. The current study aimed at identifying the olfactory stimuli used in host search by Diabrotica speciosa. First-instar larvae of D. speciosa were able to find corn host plants; however, they did not distinguish between herbivore-induced and non-induced plants (control). Second-and-third-instar larvae preferred non-induced over root-herbivore induced plants. Nevertheless, second-and-third-instar larvae preferred leaf-herbivore induced plants, inflicted by D. speciosa adults, over non-induced plants. When larvae were exposed to non-induced and leaf + root-herbivore induced plants, they did not show preference. Volatile profile analysis together with PCA (Principal Component Analysis) revealed similarity between volatiles emitted by root-herbivore induced and leaf + root-herbivore induced plants as well as between non-induced and leaf-herbivore induced plants. These differences in plant volatile profile were not sufficient to explain host search behavior of second-and-third instar larvae, suggesting the possibility of other chemical cues are associated with host search of D. speciosa larvae.

Os vinhos espumantes elaborados pelo método Tradicional são elaborados, comumente, a partir das uvas Chardonnay, Pinot Noir, Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir e os componentes voláteis destes espumantes já têm merecido a atenção de diversos estudos científicos. Entretanto, vinhos espumantes produzidos a partir de outros varietais de uvas ainda não foram alvo de pesquisas científicas. A segunda fermentação ocorre dentro da garrafa e acaba por conferir uma maior complexidade aromática ao espumante produzido pelo método Tradicional, devido ao contato do vinho com as leveduras em meio redutor, por um determinado período de tempo. Isto acontece devido aos produtos secundários do metabolismo das leveduras, durante a conversão de açúcares em etanol e dióxido de carbono. Esta conversão depende dos nutrientes adicionados, chamados adjuvantes de fermentação, bem como da espécie de levedura utilizada, visto que cada levedura possui um metabolismo diferente para a utilização dos nutrientes e açúcares presentes no vinho base. Assim, objetivou-se, neste trabalho, caracterizar os componentes voláteis de vinhos espumantes de uma vinícola gaúcha, que emprega um assemblage inovador, empregando uvas Chadonnay, Riesling, Viognier, Trebbiano e Pinot Noir. Do assemblage deste vinho base utilizou-se, para segunda fermentação, duas espécies de leveduras comerciais: Saccharomyces cerevisiae e Saccharomyces bayanus. Para cada levedura utilizada na fermentação do vinho base, oito diferentes adjuvantes de fermentação foram empregados. A determinação dos compostos voláteis se deu através da técnica de microextração em fase sólida no modo headspace (HS-SPME) e cromatografia gasosa acoplada a detector de espectrometria demassa quadrupolar (GC/MS). Ao total, 25 compostos foram tentativamente identificados nos vinhos em estudo, sendo os compostos majoritários citados a seguir, com sua possível contribuição para o aroma destes vinhos: octanoato de etila (aroma de fruta), álcool isoamílico (aroma de banana), ácido octanoico (aroma de pimentão) e álcool feniletílico (aroma floral). O fenetil fenilacetato, um dos compostos minoritários tentativamente identificado em alguns dos vinhos, até então não reportado em vinho espumante, é associado a aroma frutado. Não foi possível distinguir subgrupos entre os 16 vinhos em estudo, provenientes de diferentes condições na segunda fermentação, quando as áreas cromatográficas dos compostos voláteis destes 16 vinhos foram submetidas a análise de cluster. Isto implica em que, nas condições experimentais deste estudo, não foi possível distinguir os voláteis dos vinhos fermentados (2ª fermentação) com S. cereviseae e os fermentados com S. bayanus. A mesma análise de cluster mostrou a subdivisão dos compostos voláteis dos 16 vinhos em dois grupos, os quais se distinguiram, provavelmente, devido aos diferentes adjuvantes nutricionais empregados: fosfato e Thiazote. Desta forma, através de análise qualitativa por HS-SPME-GC/MS, foi possível verificar a homogeneidade do perfil volátil dos 16 vinhos espumantes, obtidos a partir de diferentes adjuvantes de fermentação e duas espécies distintas de leveduras Saccharomyces sp, além de comparar os componentes voláteis presentes nestes espumantes com aqueles reportados na literatura para outros vinhos espumantes. / Sparkling wines elaborated by Traditional Method are usually produced by the grapes Chardonnay, Pinot Noir and Riesling, in which the volatile compounds of these sparkling wines have been calling attention to scientific studies. However, sparkling wines produced by other varietal grapes have not been a target of scientific research yet. The second fermentation occurs inside the bottle, in which confer a greater aromatic complexity to the sparkling wine produced by Traditional Method, due to the contact of it with lees in a reducing medium during a certain period of time. This happens due to secondary products of yeast metabolism, during the conversion of sugar in ethanol and carbon dioxide. This conversion depends on the nutrients added, called fermentation adjuvants, as the yeast used, since each one has a different metabolism for using this nutrients and sugars presented in the base wine. Thus, this work aims to characterize the volatile compounds of a south Brazilian winery, which use an innovative assemblage, using the grapes Chardonnay, Riesling, Viognier, Trebbiano and Pinot Noir. To the base wine, two different commercial yeasts were added: Saccharomyces cerevisiae and Saccharomyces bayanus to the performance of second fermentation. To each yeast used for fermenting the base wine, eight different fermentation adjuvants were used. The determination of volatile compounds were performed by Headspace solid-phase Microextraction (HS-SPME) and gas chromatography coupled to a mass quadrupole spectrometry (GC/MS). In total, 25 compounds were tentatively identified in the studied sparkling wines, being the majority listed as it follows, with their possible contribution to these sparkling wines aroma: ethyl octanoate (fruity), isoamyl alcohol (banana), octanoic acid (green pepper), and phenethyl alcohol (flower). Phenethyl phenylacetate, one of the minority compounds tentatively identified in some of the sparkling wines, is associated with fruity aroma. It was not possible to distinguish subgroups from different conditions during the second fermentation, when submitting the chromatographic areas of volatile compounds to cluster analysis. It implies that, under the experimental conditions of these study, it was not possible to differ the volatile compounds of the fermented (2nd fermentation) with S. cerevisiae and those which were fermented with S. bayanus. The same cluster analysis showed a subdivision of volatile compounds of the 16 wines in two groups, in which were probably distinguished due to the different nutritional adjuvants used: phosphate and Thiazote. Thus, throughout qualitative analysis by HS-SPME-GC/MS, it was possible to verify the homogeneity of volatile profile of the 16 sparkling wines, obtained by different fermentation adjuvants and two different yeast species of Saccharomyces sp, besides the comparison of volatile compounds presented in these sparkling wines with those others reported in the literature.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The aroeira (Schinus terebinthifolius Raddi.) is a species of agro-industrial value, hue the potential proprieties of its essential oils for use in cosmetics, phytotherapics and in food industry. Facing conditions of devastation which are the natural Forest in Brazil, multidisciplinary studies of native species of economic value are important to establish the conservations management. In addition, those studies permit the indication of potential individuals for utilization in recuperation projects in degraded areas, and to establish commercial plantations. Because of the intensive exploration of aroeira in the low region of São Francisco River in Sergipe, this work was carried out with the objective of characterize individuals in accord with genetic diversity, chemical essential oil profile, yield of fruits, and morphophysiological characterization of seeds. For genetic diversity characterization it was utilized the ISSR molecular marker. The chemical characterization was carried out by GC-MS, obtaining chemical profiles of the fruits essential oils. The yield of fruits was estimated by Fournier methodology, and the seed viability evaluated by germination tests. The existence of variation in genetic profile, chemical characterization, and seed morphophysiological characterization is utile for diversity characterization aiming the aroeira conservation. The variations can be utilized for tree-matrix selection for forest restoration and in plant breeding projects. This species has suffering with the consequences of the forest fragmentation and emerge as an alternative for agriculture diversification, meanly because the species is prominent organic products as pink pepper which deserves attention. / A aroeira (Schinus terebinthifolius Raddi.) é uma espécie de valor agroindustrial, devido às propriedades potenciais de seus óleos essenciais para uso em cosméticos, fitoterápicos e na indústria de alimentos. Diante das condições de devastação em que se encontram as florestas naturais no Brasil, estudos multidisciplinares de espécies nativas de valor econômico são de grande importância para o estabelecimento de estratégias de conservação. Além disso, permitem a indicação de indivíduos potenciais para utilização em projetos de recuperação de áreas degradadas e para o estabelecimento de plantios comerciais. Devido à intensa exploração da aroeira na região do Baixo São Francisco em Sergipe, esse trabalho foi realizado com o objetivo de caracterizar indivíduos da espécie, de acordo com o perfil genético e químico, produção de frutos e características morfofisiológicas de sementes. Para avaliação da diversidade genética foi utilizado o marcador molecular ISSR e a análise química foi realizada por meio da GC-MS, obtendo-se perfis químicos do óleo essencial de frutos. A produção de frutos foi estimada pelo método de Fournier e a viabilidade das sementes analisadas por testes de germinação. A existência de variações nos perfis genéticos e nas características químicas e morfofisiológicas é útil para fins de caracterização da diversidade, visando à conservação da aroeira, e estas variações podem ser utilizadas para selecionar árvores-matriz para a restauração florestal e programas de melhoramento de plantas. Esta espécie tem sofrido com as consequências da fragmentação florestal e surge como uma alternativa para a diversificação da agricultura, principalmente porque ela é destaque na categoria de produto orgânico, na forma de pimenta-rosa, merecendo cada vez mais atenção.

As rizobactérias promotoras de crescimento (PGPR) são microrganismos que ocorrem naturalmente no solo, são conhecidas por proporcionar melhorias no desenvolvimento das plantas atuando de diversas formas. Bacillus subtilis (cepa GB03) é uma PGPR disponível para comercialização como fungicida biológico concentrado, utilizada no tratamento de sementes de diversas culturas como algodão, soja, amendoim, trigo e cevada. Destaca-se pela capacidade de promover o crescimento de plantas por meio da emissão de voláteis. Vários estudos com Arabidopsis thaliana já comprovaram que B. subtilis (GB03) é capaz de auxiliar no desenvolvimento da planta por meio da promoção de crescimento e pela supressão de patógenos habitantes de solo. No entanto, o seu papel na proteção de plantas contra a herbivoria de insetos ainda não é bem caracterizado. Deste modo, buscou-se avaliar os efeitos da interação de B. subtilis (GB03) com plantas de rúcula (Eruca sativa) e Plutella xylostella (traça-das-crucíferas). Este inseto pertence à ordem Lepidoptera, considerado praga de maior importância no cultivo de Brassicaceae ao redor do mundo. Devido à sua alta prolificidade e capacidade de adaptação e ao seu curto ciclo de vida, tornou-se uma das pragas mais resistentes e de difícil controle da agricultura. Atualmente, os custos em escala mundial com o controle da praga anualmente chegam em torno de US $ 4 a 5 bilhões. Foram utilizados dois tratamentos, plantas inoculadas com B. subtilis (GB03) e controle (plantas não inoculadas). Avaliou-se o crescimento de plantas de rúcula e o peso seco de parte aérea. Para avaliar o desempenho e dano de P. xylostella em ambos tratamentos, previamente foram pesados grupos de quinze lagartas e submetidas a alimentação de plantas de rúcula durante 24 horas. Posteriormente, as lagartas foram retiradas e pesadas novamente e a área foliar consumida foi calculada por meio do software editor de imagens ImageJ®. A preferência de oviposição do inseto foi testada por meio de olfatometria, composta apenas de pistas olfativas e em arenas contendo tanto pistas olfativas quanto visuais. A emissão de voláteis foi caracterizada quantitativamente e qualitativamente por cromatografia gasosa e analisada por espectrometria de massas. A inoculação com GB03 em plantas de rúcula promoveu melhor crescimento das plantas em relação ao tratamento controle, ao mesmo tempo em que diminuiu os danos pelo consumo alimentar do inseto na planta. P. xylostella não apresentou distinção entre os odores das plantas nos testes de olfatometria. Entretanto, observou-se menor número de ovos em plantas com GB03 nos bioensaios de arena. Não foram constatadas diferenças significativas na emissão total de voláteis entre os tratamentos com e sem GB03, no entanto, foram encontradas concentrações diferentes dos compostos (Z)-3-hexenol e 2-ethyl-1-decanol. Outros testes devem ser realizados com a finalidade de estabelecer o papel desempenhado por GB03 na indução de defesas de plantas contra insetos. / The plant growth promoting rhizobateria (PGPR) are microorganisms that naturaly live in the soil, known by improving the plants\' development in many ways. Bacillus subtilis (strain GB03) is a comercial available PGPR, sold as a concentrated biological fungicide, applied in seed treatment of different cultures as cotton, soybean, peanut, wheat and barley. Moreover, it stands out by its capacity of plant growth promoting via volatiles emission. Several studies with Arabidopsis thaliana showed that B. subtilis (GB03) can help the plant development via growth promotion and by soil pathogens supression. However, its role in plant protection against insect herbivory has not been characterized yet. Thus, it aimed to evaluate the interaction effects among B. subtilis (GB03), arugula plants (Eruca sativa) and Plutella xylostella (Diamondback moth). This insect belongs to the order Lepidoptera and have been considered the main pest in Brassicaceae fields around the world. Due to its high prolificacy and plasticity in field survival, and its short life cycle, it has become one of the most resistant and hard control pest in agriculture. Currently, the annualy world costs with this pest control is about US $ 4-5 bilions. Here, it was used two treatments, innoculated plants with B. subtilis (GB03) and control (non-innoculated plants). The arugula plants growth and dry mass of shoots were evaluated. To analyze the performance and damage by P. xylostella in both treatments, it was previously weighed groups with fifteen caterpillars and submitted to feeding on arugula plants during 24 hours. After that, the caterpillars were removed and weighed again and the consumed leaf area was calculated by the image editor software ImageJ®. The insect oviposition preference was tested by olfactometry, with only olfactory cues and in arenas containing both, olfactory and visual cues. Volatiles emission was quantitatively and qualitatively characterized by gas chromatography and analyzed by mass spectrometry. GB03 innoculation in arugula plants promoted a better growth when compared to control, and, at the same time, there was an increasing in the plant damage by insect food consumption. P. xylostella did not show distinction between odors of the plants in olfactometry tests. Although, it was observed less number of eggs in plants with GB03 in arena bioassays. It was not found significant differences in total volatile emission between the treatments with and without GB03, even though different concentrations of (Z)-3-hexenol and 2-ethyl-1-decanol were observed. Other tests must be performed in order to estabilish the role played by GB03 in plant induction defense against insects.