Correlation between levels of dissolved O2 and polyphenols during winemaking of red wines made from different grape cultivars and geographical origin.

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dc.contributorCELITO CRIVELLARO GUERRA, CNPUV; FERNANDA SBEGHEN, CNPUV (bolsista); MAURO CELSO ZANUS, CNPUV.
dc.creatorGUERRA, C. C.
dc.creatorSBEGHEN, F.
dc.creatorZANUS, M. C.
dc.date2019-10-24T00:33:51Z
dc.date2019-10-24T00:33:51Z
dc.date2009-08-03
dc.date2009
dc.date2019-10-24T00:33:51Z
dc.date.accessioned2026-07-07T11:27:34Z
dc.descriptionRed wines are significantly different regardind quality and aging potential, being their chemical profile main cause of these differences.
dc.formatp. 208.
dc.identifierIn: SYMPOSIUM IN VINO ANALYTICA SCIENTIA, 6., 2009, Angers, França. Program and Abstracts... [S.l.]: Group ESA, 2009.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/544075
dc.identifier.urihttp://hdl.handle.net/123456789/508679
dc.languageeng
dc.rightsopenAccess
dc.subjectPolifenol
dc.subjectO2
dc.subjectVinho tinto
dc.subjectVinificação
dc.subjectEnologia
dc.subjectVinho
dc.titleCorrelation between levels of dissolved O2 and polyphenols during winemaking of red wines made from different grape cultivars and geographical origin.
dc.typeResumo em anais e proceedings

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