Chemistry composition during red grapes maturation for wines elaboration in Northeast Brazil.

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dc.contributorMÁRCIA VALÉRIA DANTAS DE OLIVEIRA LIMA, Universidade Federal Rural de Pernambuco; MARCONY VINÍCIUS JANUÁRIO TEIXEIRA, Universidade Federal Rural de Pernambuco; LUCIANA LEITE DE ANDRADE LIMA ARRUDA, Universidade Federal Rural de Pernambuco; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; NONETE BARBOSA GUERRA, UFPE.
dc.creatorLIMA, M. V. D. de O.
dc.creatorTEIXEIRA, M. V. J.
dc.creatorARRUDA, L. L. de A. L.
dc.creatorPEREIRA, G. E.
dc.creatorGUERRA, N. B.
dc.date2017-01-04T11:11:11Z
dc.date2017-01-04T11:11:11Z
dc.date2017-01-04
dc.date2016
dc.date2017-02-14T11:11:11Z
dc.date.accessioned2026-07-07T11:24:52Z
dc.descriptionThis study aimed to determine physical characteristics and chemical composition of grapes cvs. Syrah and Tempranillo, during maturation
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/1059935
dc.identifier.urihttp://hdl.handle.net/123456789/506885
dc.languageeng
dc.rightsopenAccess
dc.subjectVinho tinto
dc.subjectVale do São Francisco
dc.subjectSyrah
dc.subjectTempranillo
dc.subjectUva
dc.subjectVinho
dc.subjectComposição Química
dc.subjectVitis Vinifera
dc.subjectGrapes
dc.titleChemistry composition during red grapes maturation for wines elaboration in Northeast Brazil.
dc.typeResumo em anais e proceedings

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