Physical-chemical characterization of Tempranillo and Barbera organic wines from São Francisco Valley, Brazil.

Physical-chemical characterization of Tempranillo and Barbera organic wines from São Francisco Valley, Brazil.

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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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Bibliographic Details
Main Authors: SOUZA, J. F. de, NASCIMENTO, A. M. de S., COSTA, A. O., SANTOS, S. F., PEREIRA, G. E.
Other Authors: JOYCE FAGUNDES DE SOUZA, UNEB; ANTONIO MENDES DE SOUZA NASCIMENTO, UNEB; AYRLAN OLIVEIRA COSTA; SABRINA DE FREITAS SANTOS, UNEB; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2017-01-04
Subjects:Barbera, Vinhos orgânicos, Tempranillo, Vale do São Francisco, Vitivinicultura, Grape., Uva, Vinho.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059940
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059940

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