Evaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time.

Evaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valley: impact of ripening stage and maceration time.

The aim of this study was to understand the relationship among phenolic compounds profile of the wines and i) the ripening stage of grapes and ii) the maceration duration.

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Bibliographic Details
Main Authors: BARBARA, J. A., BIASOTO, A. C. T., SILVA, E. S., CORREA, L. C., ZINI, C. A.
Other Authors: JANAINA A. BARBARÁ, UFRGS; ALINE TELLES BIASOTO MARQUES, CPATSA; ÉRICA S. SILVA, UFRGS; LUIZ CLAUDIO CORREA, CPATSA; CLAUDIA A. ZINI, UFRGS.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2017-01-09
Subjects:Compostos fenólicos, Vale do São Francisco, Vitivinicultura., Uva, Vinho, Maceração, Maturação, Vitis Vinifera., Grapes,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060200
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Summary:The aim of this study was to understand the relationship among phenolic compounds profile of the wines and i) the ripening stage of grapes and ii) the maceration duration.

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