Evaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time.
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The aim of this study was to understand the relationship among phenolic compounds profile of the wines and i) the ripening stage of grapes and ii) the maceration duration.
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Compostos fenólicos, Vale do São Francisco, Vitivinicultura, Uva, Vinho, Maceração, Maturação, Vitis Vinifera, Grapes