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 Author(s): SILVA, I. S.; BARROS, A. P. A.; CORREA, L. C.; SOUZA, C. O. de; BIASOTO, A. C. T. This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentati... ... |
 Author(s): SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not... ... |
 Author(s): SILVA, I. S.; BARROS, A. P. A.; SILVA, G. A. da; AGUSTINI, B. C.; BIASOTO, A. C. T. The thermovinification technique, as a replacement for traditional maceration, is primarily applied to increase the extraction of phenolic compounds and may impact the yeast growth dynamics during alc... ... |
 Author(s): POZZATTI, M.; GUERRA, C. C.; MARTINS, G.; SANTOS, I. D. dos; WAGNER, R.; FERRÃO, M. F.; MANFROI, V. Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ?Marselan? is a red grape variety grown in several countries such as France, Brazil and C... ... |
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