Título:	Evaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time.
Autor:	BARBARA, J. A. BIASOTO, A. C. T. SILVA, E. S. CORREA, L. C. ZINI, C. A.
Afiliación:	JANAINA A. BARBARÁ, UFRGS; ALINE TELLES BIASOTO MARQUES, CPATSA; ÉRICA S. SILVA, UFRGS; LUIZ CLAUDIO CORREA, CPATSA; CLAUDIA A. ZINI, UFRGS.
Año:	2016
Referencia:	In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016.
Páginas:	p. 12.
Descripción:	The aim of this study was to understand the relationship among phenolic compounds profile of the wines and i) the ripening stage of grapes and ii) the maceration duration.
Thesagro:	Uva Vinho Maceração Maturação Vitis Vinifera
NAL Thesaurus:	Grapes
Palabras clave:	Compostos fenólicos Vale do São Francisco Vitivinicultura
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CPATSA)