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Author(s): OLIVEIRA, R. P. de; FLORES CANTILLANO, R. F.; SCIVITTARO, W. B.; CASTRO, L. A. S. de; CARVALHO, F. L. C.; SOUZA, E. L. de S.
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Author(s): LIGER-BELAIR, G. A I'instar de ia couleur ou du goüt, l'effervescence est un facteur primordial dans l'appréciation de ia quaiité d'un champagne, tant sur le plan visuei qu'olfactif. La finesse des builes, i'aspect de... ... |
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Author(s): SCHEEREN, P. L.; CAIERAO, E.; SILVA, M. S. e; CASTRO, R. L. de; CAETANO, V. da R.; BASSOI, M. C.; PIRES, J. L. F.; EICHELBERGER, L.; MIRANDA, M. Z. de; GUARIENTI, E. M.; SANTANA, F. M.; CUNHA, G. R. da; SILVA JUNIOR, J. P. da; LIMA, M. I. P. M.; COSTAMILAN, L. M.; LAU, D.; WIETHOLTER, S.
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Author(s): VIEIRA, V. M.; FAE, G. S.; EICHELBERGER, L.; LEMAINSKI, J.; ACOSTA, A. da S.; BERTAGNOLLI, P. F.; PEREIRA, F. T. F.; SILVA, M. P. da; LUNARDI, L.; ANTUNES, J. M.
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