Embrapa Medio Ambiente (CNPMA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/474495
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Ítem Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines.SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T.Ítem Impact of thermovinification combined with the use of indigenous yeasts on the fermentation kinetics and metabolomic profile of syrah wine must.SILVA, I. S.; BARROS, A. P. A.; SILVA, G. A.; AGUSTINI, B. C.; BIASOTO, A. C. T.Ítem Volatile profile of syrah red sparkling wines produced with different cold pre-fermentative maceration times and their evolution during aging on lees.BARROS, A. P. A.; SILVA, I. S.; CANDIDO, F.; WAGNER, R.; BIASOTO, A. C. T.