Anthocyanin composition of young red wine cv. Ruby Cabernet and Syrah: effect of time and storage conditions.

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dc.contributorC. V. S. PADILHA, UFSC; ALINE TELLES BIASOTO MARQUES, CPATSA; LUIZ CLAUDIO CORREA, CPATSA; M. S. LIMA, IF Sertão Pernambucano; M. T. BORDIGNON-LUIZ, UFSC; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.
dc.creatorPADILHA, C. V. S.
dc.creatorBIASOTO, A. C. T.
dc.creatorCORREA, L. C.
dc.creatorLIMA, M. S.
dc.creatorBORDIGNON-LUIZ, M. T.
dc.creatorPEREIRA, G. E.
dc.date2016-02-12T11:11:11Z
dc.date2016-02-12T11:11:11Z
dc.date2016-02-12
dc.date2015
dc.date2016-04-26T11:11:11Z
dc.date.accessioned2026-07-07T11:23:22Z
dc.descriptionThe aim of this study was to evaluate the evolution of anthocyanins in red wines for 12 months of storage in bottles in two different conditions. The wine samples cv. Ruby Cabernet and cv. Syrah (Vitis vinifera L.) used for this study were produced in the Sub-middle São Francisco Valley, in the Northeast Region of Brazil, during the 2013 harvest.
dc.format1 Pen drive.
dc.identifierIn: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1036803
dc.identifier.urihttp://hdl.handle.net/123456789/505906
dc.languageeng
dc.rightsopenAccess
dc.subjectVinho tinto
dc.subjectUva
dc.subjectAntocianina
dc.subjectArmazenamento
dc.subjectVitis Vinifera
dc.subjectGrapes
dc.titleAnthocyanin composition of young red wine cv. Ruby Cabernet and Syrah: effect of time and storage conditions.
dc.typeResumo em anais e proceedings

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