Embrapa Medio Ambiente (CNPMA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/474495
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7 resultados
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Ítem Impact of microbacterium sp. as a bioinput on the BRS Lorena wine quality.QUEVEDO, H. D.; NECHET, K. de L.; QUEIROZ, S. C. do N. de; MOTA, R. V. da; BIASOTO, A. C. T.Ítem Exploring the impact of elevated pH and short maceration on the physicochemical stability and phenolic composition of tropical red wines.ALVES, C. A. N.; BIASOTO, A. C. T.; NUNES, G. da S.; NASCIMENTO, H. O. do; MASCIMENTO, R. F. do; OLIVEIRA, I. G. de; LEAO, P. C. de S.; VASCONCELOS, L. B. deÍtem Perfil de compostos fenólicos de resíduos da elaboração de vinho no Estado de São Paulo.MORAES, C. P. M.; ROSA, M. A.; XAVIER, K. R.; GONÇALVES, M. M.; ASSALIN, M. R.; DELFORNO, T. P.; BIASOTO, A. C. T.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.Ítem Evolution of anthocyanin content during grape ripening and characterization of the phenolic profile of the resulting wine by comprehensive two-dimensional liquid chromatography.LAGO, L. O.; SWIT, P.; SILVA, M. M. da; BIASOTO, A. C. T.; WELKE, J.; MONTERO, L.; HERRERO, M.