Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/967843
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dc.contributor.authorFREITAS, D. G. C.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorOLIVEIRA, J. B.
dc.contributor.authorMORAES, L. R. V.
dc.date.accessioned2018-05-19T00:33:38Z-
dc.date.available2018-05-19T00:33:38Z-
dc.date.created2013-10-04
dc.date.issued2013
dc.identifier.citationIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts... [S.l.]: Elsevier, 2013.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/967843-
dc.descriptionThis work aimed to evaluate the addition of organic acíds to red wine for pH adjusting, regarding consumer sensory and hedonic impressiono Wines obtained from an experimental design adding tartaric, lactic and malic acid to the must (T1 to T8), and a control without acid addition (T9).eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVinho tropical
dc.subjectQuestão em aberto
dc.subjectPercepção do consumidor
dc.titleConsumer perception of red wine from brazilian tropical semi-arid winery added of organic acids for pH adjusting.
dc.typeResumo em anais e proceedings
dc.date.updated2018-05-19T00:33:38Zpt_BR
dc.subject.thesagroUva
dc.subject.nalthesaurusGrapeseng
riaa.ainfo.id967843
riaa.ainfo.lastupdate2018-05-18
dc.contributor.institutionDANIELA DE GRANDI CASTRO FREITAS, CTAA; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; JULIANE BARRETO OLIVEIRA, CPATSA; L. R. V. MORAES, CPATSA.
Appears in Collections:Resumo em anais de congresso (CPATSA)

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