Residue and residue flour from Chardonnay wine processing.

Residue and residue flour from Chardonnay wine processing.

The aim of this study was to evaluate the viability of the production of the flour from the residue of production of Chardonnay white wines and characterize the change of the quality attributes during the transformation of the residue in residue flour.

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Bibliographic Details
Main Authors: CALDEIRA, V. F., GUIMARÃES, S. M., BIASOTO, A. C. T., NASSUR, R. de C. M. R.
Other Authors: VANESSA FERREIRA CALDEIRA, Uneb, Juazeiro, BA; SABRINA MOURA GUIMARÃES, UNEB, Juazeiro, BA; ALINE TELLES BIASOTO MARQUES, CPATSA; RITA DE CÁSSIA MIRELA RESENDE NASSUR, Professora da UNEB, Juazeiro, BA.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2017-01-11
Subjects:Vinho branco, Resíduo de produção, Tranformação de residuo em farinha., Uva, Vinho, Processamento., Grapes,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060484
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060484

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