Consumer perception of red wine from brazilian tropical semi-arid winery added of organic acids for pH adjusting.

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dc.contributorDANIELA DE GRANDI CASTRO FREITAS, CTAA; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; JULIANE BARRETO OLIVEIRA, CPATSA; L. R. V. MORAES, CPATSA.
dc.creatorFREITAS, D. G. C.
dc.creatorBIASOTO, A. C. T.
dc.creatorPEREIRA, G. E.
dc.creatorOLIVEIRA, J. B.
dc.creatorMORAES, L. R. V.
dc.date2018-05-19T00:33:38Z
dc.date2018-05-19T00:33:38Z
dc.date2013-10-04
dc.date2013
dc.date2018-05-19T00:33:38Z
dc.date.accessioned2026-07-07T05:49:45Z
dc.descriptionThis 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).
dc.identifierIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts... [S.l.]: Elsevier, 2013.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/967843
dc.identifier.urihttp://hdl.handle.net/123456789/500751
dc.languageeng
dc.rightsopenAccess
dc.subjectVinho tropical
dc.subjectQuestão em aberto
dc.subjectPercepção do consumidor
dc.subjectUva
dc.subjectGrapes
dc.titleConsumer perception of red wine from brazilian tropical semi-arid winery added of organic acids for pH adjusting.
dc.typeResumo em anais e proceedings

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