EFFECTH OF DEHYDRATION ON THE COMPOSITIOM OF CABERNET SAUVIGNON AND MERLOT GRAPEVINES
Food Biochemistry
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41970
Publications in other proceedings
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ICBC 2018
Sensory profile of Brazilian sparkling wines produced by Traditional method
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slaca-2017
AVALIAÇÃO DA ACEITAÇÃO SENSORIAL DE VINHOS CABERNET FRANC SAFRAS 2016 E 2017
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slaca-2017
CHARACTERIZATION OF ORGANIC ACIDS IN GRAPES AND WINES OF DIFFERENT SPECIES OF THE GENUS VITIS: VALIDATION OF ANALYTICAL METHOD
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slaca-2017
EVOLUTION OF THE PHENOLIC COMPOSITION OF SPARKLING WINES DURING BIOLOGICAL AGING: EFFECT OF THE ADDITION OF MANNOPROTEINS
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slaca-2017
EFFECT OF CABERNET SAUVIGNON GRAPE DEHYDRATION ON VARIETAL AROMAS OF WINE
