Effect of soil characteristics on phenolic compounds and antioxidant activity of merlot wine.

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dc.contributorALBERTO MIELE, CNPUV; CARLOS ALBERTO FLORES, CPACT; JOSE MARIA FILIPPINI ALBA, CPACT.
dc.creatorMIELE, A.
dc.creatorFLORES, C. A.
dc.creatorFILIPPINI ALBA, J. M.
dc.date2014-09-29T11:11:11Z
dc.date2014-09-29T11:11:11Z
dc.date2014-09-29
dc.date2014
dc.date2019-04-02T11:11:11Z
dc.date.accessioned2026-07-07T11:21:55Z
dc.descriptionThe objective of this work was to establish the effect of three taxonomic classes of soil, i. e., Argissolo (Ultisol), Cambissolo (Inceptisol) and Neossolo (Entisol), on the phenolic compounds of wines made from grapes grown on these soils in the DO Vale dos Vinhedos, Bento Gonçalves, RS.
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 17., 2014, Montreal, Canada. Research that resonates: abstracts. Montreal: IUFoST, 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/996096
dc.identifier.urihttp://hdl.handle.net/123456789/505215
dc.languagepor
dc.rightsopenAccess
dc.subjectAntioxidant
dc.subjectViticultura
dc.subjectSolo
dc.subjectComposto fenólico
dc.subjectAntioxidante
dc.subjectUva
dc.subjectphenolic compounds
dc.titleEffect of soil characteristics on phenolic compounds and antioxidant activity of merlot wine.
dc.typeResumo em anais e proceedings

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