Physical-chemical characterization of Tempranillo and Barbera organic wines from São Francisco Valley, Brazil.
Physical-chemical characterization of Tempranillo and Barbera organic wines from São Francisco Valley, Brazil.
Author(s): SOUZA, J. F. de; NASCIMENTO, A. M. de S.; COSTA, A. O.; SANTOS, S. F.; PEREIRA, G. E.
Summary: The present work aimed to characterize two varieties of experimental wines from organic production: Barbera and Tempranillo cultivars, in the São Francisco Valley, Brazil.
Publication year: 2016
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Grape & Wine
Keywords: Barbera, Grape, Tempranillo, Uva, Vale do São Francisco, Vinho, Vinhos orgânicos, Vitivinicultura
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