Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1036803
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dc.contributor.authorPADILHA, C. V. S.pt_BR
dc.contributor.authorBIASOTO, A. C. T.pt_BR
dc.contributor.authorCORREA, L. C.pt_BR
dc.contributor.authorLIMA, M. S.pt_BR
dc.contributor.authorBORDIGNON-LUIZ, M. T.pt_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.date.accessioned2016-02-12T11:11:11Zpt_BR
dc.date.available2016-02-12T11:11:11Zpt_BR
dc.date.created2016-02-12pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationIn: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1036803pt_BR
dc.descriptionThe aim of this study was to evaluate the evolution of anthocyanins in red wines for 12 months of storage in bottles in two different conditions. The wine samples cv. Ruby Cabernet and cv. Syrah (Vitis vinifera L.) used for this study were produced in the Sub-middle São Francisco Valley, in the Northeast Region of Brazil, during the 2013 harvest.pt_BR
dc.format1 Pen drive.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVinho tintopt_BR
dc.titleAnthocyanin composition of young red wine cv. Ruby Cabernet and Syrah: effect of time and storage conditions.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-04-26T11:11:11Zpt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroAntocianinapt_BR
dc.subject.thesagroArmazenamentopt_BR
dc.subject.thesagroVitis Viniferapt_BR
dc.subject.nalthesaurusGrapespt_BR
riaa.ainfo.id1036803pt_BR
riaa.ainfo.lastupdate2016-04-26pt_BR
dc.contributor.institutionC. V. S. PADILHA, UFSC; ALINE TELLES BIASOTO MARQUES, CPATSA; LUIZ CLAUDIO CORREA, CPATSA; M. S. LIMA, IF Sertão Pernambucano; M. T. BORDIGNON-LUIZ, UFSC; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.pt_BR
Appears in Collections:Resumo em anais de congresso (CNPUV)

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