Residue and residue flour from Chardonnay wine processing.

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Author(s): CALDEIRA, V. F.; GUIMARÃES, S. M.; BIASOTO, A. C. T.; NASSUR, R. de C. M. R.

Summary: The aim of this study was to evaluate the viability of the production of the flour from the residue of production of Chardonnay white wines and characterize the change of the quality attributes during the transformation of the residue in residue flour.

Publication year: 2016

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Semi-arid Region

Keywords: Grapes, Processamento, Resíduo de produção, Tranformação de residuo em farinha, Uva, Vinho, Vinho branco

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