Grape juice characterization by its free amino acid composition.
Grape juice characterization by its free amino acid composition.
Author(s): MIELE, A.; RIZZON, L. A.; ZANOTTO, D. L.
Summary: Grapejuice is an important segment ofthe Brazilian vitiviniculture, which production is concentrated in the Serra Gaúcha region, State of Rio Grande do Sul, Brazil. In average, over than 100 million kilograms are crushed each year for this purpose.
Publication year: 2007
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Grape & Wine
Keywords: Aminoácido, Caracterização, Composição Química, Enologia, Suco, Uva, Variedade
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