Physical-chemical characterization of Tempranillo and Barbera organic wines from São Francisco Valley, Brazil.

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dc.contributorJOYCE FAGUNDES DE SOUZA, UNEB; ANTONIO MENDES DE SOUZA NASCIMENTO, UNEB; AYRLAN OLIVEIRA COSTA; SABRINA DE FREITAS SANTOS, UNEB; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.
dc.creatorSOUZA, J. F. de
dc.creatorNASCIMENTO, A. M. de S.
dc.creatorCOSTA, A. O.
dc.creatorSANTOS, S. F.
dc.creatorPEREIRA, G. E.
dc.date2016-12-19T11:11:11Z
dc.date2016-12-19T11:11:11Z
dc.date2016-12-19
dc.date2016
dc.date2016-12-19T11:11:11Z
dc.date.accessioned2026-07-07T05:46:51Z
dc.descriptionThe present work aimed to characterize two varieties of experimental wines from organic production: Barbera and Tempranillo cultivars, in the São Francisco Valley, Brazil.
dc.format1 Pen drive,
dc.identifierIn: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1058918
dc.identifier.urihttp://hdl.handle.net/123456789/499762
dc.languageeng
dc.rightsopenAccess
dc.subjectBarbera
dc.subjectVinhos orgânicos
dc.subjectTempranillo
dc.subjectVale do São Francisco
dc.subjectVitivinicultura
dc.subjectGrape
dc.subjectUva
dc.subjectVinho
dc.titlePhysical-chemical characterization of Tempranillo and Barbera organic wines from São Francisco Valley, Brazil.
dc.typeResumo em anais e proceedings

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