Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/544075
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorGUERRA, C. C.eng
dc.contributor.authorSBEGHEN, F.eng
dc.contributor.authorZANUS, M. C.eng
dc.date.accessioned2019-10-24T00:33:51Z-
dc.date.available2019-10-24T00:33:51Z-
dc.date.created2009-08-03
dc.date.issued2009
dc.identifier.citationIn: SYMPOSIUM IN VINO ANALYTICA SCIENTIA, 6., 2009, Angers, França. Program and Abstracts... [S.l.]: Group ESA, 2009.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/544075-
dc.descriptionRed wines are significantly different regardind quality and aging potential, being their chemical profile main cause of these differences.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPolifenoleng
dc.subjectO2eng
dc.subjectVinho tintoeng
dc.subjectVinificaçãoeng
dc.titleCorrelation between levels of dissolved O2 and polyphenols during winemaking of red wines made from different grape cultivars and geographical origin.eng
dc.typeResumo em anais e proceedingseng
dc.date.updated2019-10-24T00:33:51Z
dc.subject.thesagroEnologiaeng
dc.subject.thesagroVinhoeng
dc.format.extent2p. 208.eng
riaa.ainfo.id544075eng
riaa.ainfo.lastupdate2019-10-23
dc.contributor.institutionCELITO CRIVELLARO GUERRA, CNPUV; FERNANDA SBEGHEN, CNPUV (bolsista); MAURO CELSO ZANUS, CNPUV.eng
Aparece nas coleções:Resumo em anais de congresso (CNPUV)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
114932009p.208.pdf579,23 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace