Use of organic acids to increase the stability of brazilian red wines produced in tropical semi-arid environmental conditions: quality evaluation based on consumer test and time-intensity analysis.

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dc.contributorALINE TELLES BIASOTO MARQUES, CPATSA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; GIULIANO ELIAS PEREIRA, CNPUV; I. F. O. ROCHA, UNICAMP; M. L. F. FREITAS, UNICAMP; H. M. A. BOLINI, UNICAMP.
dc.creatorBIASOTO, A. C. T.
dc.creatorFREITAS, D. G. C.
dc.creatorPEREIRA, G. E.
dc.creatorROCHA, I. F. O.
dc.creatorFREITAS, M. L. F.
dc.creatorBOLINI, H. M. A
dc.date2013-09-23T11:11:11Z
dc.date2013-09-23T11:11:11Z
dc.date2013-09-23
dc.date2013
dc.date2016-02-23T11:11:11Z
dc.date.accessioned2026-06-30T23:08:36Z
dc.identifierIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts... [S.l.]: Elsevier, 2013. Ref. P2.1.015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/966890
dc.identifier.urihttp://hdl.handle.net/123456789/375018
dc.languageeng
dc.rightsopenAccess
dc.subjectVinhos
dc.subjectAceitação do consumidor
dc.subjectAnálise do tempo de intensidade
dc.subjectAnálise sensorial
dc.titleUse of organic acids to increase the stability of brazilian red wines produced in tropical semi-arid environmental conditions: quality evaluation based on consumer test and time-intensity analysis.
dc.typeResumo em anais e proceedings

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