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pro vyhledávání: '"Vinho tinto. Merlot. Maceração a frio. Taninos enológicos"'
Autor:
Cerbaro, Deisi, Instituto Federal Sul Rio Grandense, Campus Pelotas Visconde da Graça, Rombaldi, César Valmor, Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Sainz, Ricardo Lemos, Nobre, Gisele Alves
Publikováno v:
Journal of bioenergy and food science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-160
Journal of Bioenergy and Food Science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-160
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
Journal of Bioenergy and Food Science; Vol 3, No 3: Journal of Bioenergy and food science, jul/set, 2016; 149-160
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
Within the winemaking techniques, there are several resources available to enhance the quality of wines. Faced with the immense possibilities of combinations that can result in unique quality wines this study aimed to evaluate the effects and benefit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::fb8098c63bbbc297a7df71f46c7b2bea
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/103
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/103
