Título:	Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines.
Autoria:	LAGO, L. O. NICOLLI, K. P. BIASOTO, A. C. T. CAMARÃO. E. B. ZINI, C. A. WELKE, J. E.
Afiliação:	LAURA OLIVEIRA LAGO; KARINE PRIMIERI NICOLLI; ALINE TELLES BIASOTO MARQUES, CPATSA; ELINA BASTOS CARAMÃO; CLAUDIA ALCARAZ ZINI; JULIANE ELISA WELKE.
Ano de publicação:	2016
Referência:	In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016.
Conteúdo:	The aim of this study was to evaluate the influence of ripeness stage and time of maceration of Syrah grapes on the levels of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) formed during the vinification.
Thesagro:	Uva Vinho Maturação
NAL Thesaurus:	Grapes
Palavras-chave:	Vitivinicultura
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CPATSA)