Título:	Consumer perception of red wine from brazilian tropical semi-arid winery added of organic acids for pH adjusting.
Autor:	FREITAS, D. G. C. BIASOTO, A. C. T. PEREIRA, G. E. OLIVEIRA, J. B. MORAES, L. R. V.
Afiliación:	DANIELA DE GRANDI CASTRO FREITAS, CTAA; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; JULIANE BARRETO OLIVEIRA, CPATSA; L. R. V. MORAES, CPATSA.
Año:	2013
Referencia:	In: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts... [S.l.]: Elsevier, 2013.
Descripción:	This 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).
Thesagro:	Uva
NAL Thesaurus:	Grapes
Palabras clave:	Vinho tropical Questão em aberto Percepção do consumidor
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CPATSA)