Physical-chemical characterization of Tempranillo and Barbera organic wines from São Francisco Valley, Brazil.
The present work aimed to characterize two varieties of experimental wines from organic production: Barbera and Tempranillo cultivars, in the São Francisco Valley, Brazil.
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Main Authors: | , , , , |
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Other Authors: | |
Format: | Parte de livro biblioteca |
Language: | English eng |
Published: |
2016-12-19
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Subjects: | Barbera, Vinhos orgânicos, Tempranillo, Vale do São Francisco, Vitivinicultura, Grape., Uva, Vinho., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1058918 |
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Summary: | The present work aimed to characterize two varieties of experimental wines from organic production: Barbera and Tempranillo cultivars, in the São Francisco Valley, Brazil. |
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