Phenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening.

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dc.contributorJ. A. BARBARÁ, UFRGS; K. P. NICOLLI, UFRGS; ALINE TELLES BIASOTO MARQUES, CPATSA; E. A. SOUZA SILVA, UFRGS; LUIZ CLAUDIO CORREA, CPATSA; C. A. ZINI, UFRGS.
dc.creatorBARBARÁ, J. A.
dc.creatorNICOLLI, K. P.
dc.creatorBIASOTO, A. C. T.
dc.creatorSILVA E. A. S.
dc.creatorCORREA, L. C.
dc.creatorZINI, C. A.
dc.date2016-12-20T11:11:11Z
dc.date2016-12-20T11:11:11Z
dc.date2016-12-20
dc.date2016
dc.date2017-02-14T11:11:11Z
dc.date.accessioned2026-07-07T05:46:52Z
dc.descriptionThe present work aimed to study the phenolic content, physical-chemical composition and antioxidant activity of red wines cv Syrah prepared from grapes harvested at different stages of ripeness.
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/1058950
dc.identifier.urihttp://hdl.handle.net/123456789/499768
dc.languageeng
dc.rightsopenAccess
dc.subjectVale do São Francisco
dc.subjectVinho tinto
dc.subjectVitivinicultura
dc.subjectUva
dc.subjectVinho
dc.subjectGrapes
dc.titlePhenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening.
dc.typeResumo em anais e proceedings

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