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SLACAN 2023
EFFECT OF THERMOVINIFICATION TEMPERATURE ON THE CONTENT OF PHENOLIC COMPOUNDS, ANTIOXIDANT POTENTIAL, AND COLOR OF SYRAH RED WINES
SLACAN 2023
IMPACT OF THERMOVINIFICATION COMBINED WITH THE USE OF INDIGENOUS YEASTS ON THE FERMENTATION KINETICS AND METABOLOMIC PROFILE OF SYRAH WINE MUST
IV ENAG
UTILIZAÇÃO DA POLPA DO RESÍDUO DO PROCESSAMENTO DO SUCO DE UVA PARA ELABORAÇÃO DE GELEIA NO VALE DO SUBMÉDIO SÃO FRANCISCO
IV ENAG
INFLUÊNCIA DO USO DE CHIP DE CARVALHO FRANCÊS NA COMPOSIÇÃO FÍSICO-QUÍMICA E COLORIMÉTRICA DE VINHO TINTO ‘SYRAH’.
IV ENAG
AVALIAÇÃO DA COMPOSIÇÃO FENÓLICA DE VINHOS BRANCOS ‘CHENIN BLANC’ ELABORADOS COM DIFERENTES AGENTES DE COLAGEM
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