Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059042
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dc.contributor.authorLAGO, L. O.pt_BR
dc.contributor.authorNICOLLI, K. P.pt_BR
dc.contributor.authorBIASOTO, A. C. T.pt_BR
dc.contributor.authorCAMARÃO. E. B.pt_BR
dc.contributor.authorZINI, C. A.pt_BR
dc.contributor.authorWELKE, J. E.pt_BR
dc.date.accessioned2016-12-21T11:11:11Zpt_BR
dc.date.available2016-12-21T11:11:11Zpt_BR
dc.date.created2016-12-21pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationIn: 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.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1059042pt_BR
dc.descriptionThe 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.pt_BR
dc.format1 Pen drive.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVitiviniculturapt_BR
dc.titleInfluence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2017-02-14T11:11:11Zpt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroVinhopt_BR
dc.subject.thesagroMaturaçãopt_BR
dc.subject.nalthesaurusGrapespt_BR
riaa.ainfo.id1059042pt_BR
riaa.ainfo.lastupdate2017-02-14pt_BR
dc.contributor.institutionLAURA OLIVEIRA LAGO; KARINE PRIMIERI NICOLLI; ALINE TELLES BIASOTO MARQUES, CPATSA; ELINA BASTOS CARAMÃO; CLAUDIA ALCARAZ ZINI; JULIANE ELISA WELKE.pt_BR
Aparece nas coleções:Resumo em anais de congresso (CPATSA)

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