Evaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time.
2017
BARBARA, J. A. | BIASOTO, A. C. T. | SILVA, E. S. | CORREA, L. C. | ZINI, C. A.
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.
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书目信息
其它主题
Vale do são francisco; Vitivinicultura; Compostos fenólicos
语言
英语
许可
openAccess
类型
Book Chapter; Book Part; Book
团体作者
JANAINA A. BARBARÁ, UFRGS; ALINE TELLES BIASOTO MARQUES, CPATSA; ÉRICA S. SILVA, UFRGS; LUIZ CLAUDIO CORREA, CPATSA; CLAUDIA A. ZINI, UFRGS.
2023-03-15
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