Use of organic acids to increase the stability of brazilian red wines produced in tropical semi-arid environmental conditions: quality evaluation based on consumer test and time-intensity analysis.

Use of organic acids to increase the stability of brazilian red wines produced in tropical semi-arid environmental conditions: quality evaluation based on consumer test and time-intensity analysis.

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Bibliographic Details
Main Authors: BIASOTO, A. C. T., FREITAS, D. G. C., PEREIRA, G. E., ROCHA, I. F. O., FREITAS, M. L. F., BOLINI, H. M. A
Other Authors: ALINE TELLES BIASOTO MARQUES, CPATSA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; GIULIANO ELIAS PEREIRA, CNPUV; I. F. O. ROCHA, UNICAMP; M. L. F. FREITAS, UNICAMP; H. M. A. BOLINI, UNICAMP.
Format: Separatas biblioteca
Language:English
eng
Published: 2013-09-23
Subjects:Vinhos, Aceitação do consumidor, Análise do tempo de intensidade, Análise sensorial,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/966890
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