Consumer perception of red wine from brazilian tropical semi-arid winery added of organic acids for pH adjusting.
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This work aimed to evaluate the addition of organic acíds to red wine for pH adjusting, regarding consumer sensory and hedonic impressiono Wines obtained from an experimental design adding tartaric, lactic and malic acid to the must (T1 to T8), and a control without acid addition (T9).
Palabras clave
Vinho tropical, Questão em aberto, Percepção do consumidor, Uva, Grapes