Evaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time.
Evaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time.
Author(s): BARBARA, J. A.; BIASOTO, A. C. T.; SILVA, E. S.; CORREA, L. C.; ZINI, C. A.
Summary: 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.
Publication year: 2016
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Semi-arid Region
Keywords: Compostos fenólicos, Grapes, Maceração, Maturação, Uva, Vale do São Francisco, Vinho, Vitis Vinifera, Vitivinicultura
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