Title:	Chemistry composition during red grapes maturation for wines elaboration in Northeast Brazil.
Authors:	LIMA, M. V. D. de O. TEIXEIRA, M. V. J. ARRUDA, L. L. de A. L. PEREIRA, G. E. GUERRA, N. B.
Affiliation:	MÁRCIA VALÉRIA DANTAS DE OLIVEIRA LIMA, Universidade Federal Rural de Pernambuco; MARCONY VINÍCIUS JANUÁRIO TEIXEIRA, Universidade Federal Rural de Pernambuco; LUCIANA LEITE DE ANDRADE LIMA ARRUDA, Universidade Federal Rural de Pernambuco; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; NONETE BARBOSA GUERRA, UFPE.
Date Issued:	2016
Citation:	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.
Description:	This study aimed to determine physical characteristics and chemical composition of grapes cvs. Syrah and Tempranillo, during maturation
Thesagro:	Uva Vinho Composição Química Vitis Vinifera
NAL Thesaurus:	Grapes
Keywords:	Vinho tinto Vale do São Francisco Syrah Tempranillo
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPUV)