Evaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time.

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dc.contributorJANAINA A. BARBARÁ, UFRGS; ALINE TELLES BIASOTO MARQUES, CPATSA; ÉRICA S. SILVA, UFRGS; LUIZ CLAUDIO CORREA, CPATSA; CLAUDIA A. ZINI, UFRGS.
dc.creatorBARBARA, J. A.
dc.creatorBIASOTO, A. C. T.
dc.creatorSILVA, E. S.
dc.creatorCORREA, L. C.
dc.creatorZINI, C. A.
dc.date2017-02-23T23:54:47Z
dc.date2017-02-23T23:54:47Z
dc.date2017-01-09
dc.date2016
dc.date2017-02-23T23:54:47Z
dc.date.accessioned2026-07-07T05:47:08Z
dc.descriptionThe 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.
dc.formatp. 12.
dc.identifierIn: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1060200
dc.identifier.urihttp://hdl.handle.net/123456789/499862
dc.languageeng
dc.rightsopenAccess
dc.subjectCompostos fenólicos
dc.subjectVale do São Francisco
dc.subjectVitivinicultura
dc.subjectUva
dc.subjectVinho
dc.subjectMaceração
dc.subjectMaturação
dc.subjectVitis Vinifera
dc.subjectGrapes
dc.titleEvaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time.
dc.typeResumo em anais e proceedings

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