Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines.
Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines.
Author(s): LAGO, L. O.; NICOLLI, K. P.; BIASOTO, A. C. T.; CAMARÃO. E. B.; ZINI, C. A.; WELKE, J. E.
Summary: The aim of this study was to evaluate the influence of ripeness stage and time of maceration of Syrah grapes on the levels of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) formed during the vinification.
Publication year: 2016
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Semi-arid Region
Keywords: Grapes, Maturação, Uva, Vinho, Vitivinicultura
Observation
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