Phenolic compounds and organic acids evaluation on red grapes used for winemaking in the Northeast of Brazil.

Phenolic compounds and organic acids evaluation on red grapes used for winemaking in the Northeast of Brazil.

Monitoring maturation to determine harvest time is very important to determine the enological potential and the quality characteristics and typicality of the wines (Borghezan et al., 2011). Considering that there is no cold weather in the São Francisco Valley, it is possible to scale and production of two harvests per year. This study aimed to determine the chemical composition of the ?Syrah? and ?Tempranillo? grapes, during maturation. Sixty plants were used for each cultivar, divided into three blocks.

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Bibliographic Details
Main Authors: LIMA, M. V. D. de O., LIMA, L. L. A. de, PEREIRA, G. E., ARRUDA, J. H. B. de, GUERRA, N. B.
Other Authors: Márcia Valéria Dantas de Oliveira Lima, Departamento de Nutrição, UFPE, Recife, Brazil.; Luciana Leite de Andrade Lima, Departamento de Tecnologia Rural, UFRPE, Recife, Brazil.; GIULIANO ELIAS PEREIRA, CNPUV; José Humberto Barros de Arruda, Departamento de Química, UFRPE, Recife, Brazil; Nonete Barbosa Guerra, Departamento de Nutrição, UFPE, Recife, Brazil.
Format: Separatas biblioteca
Language:English
eng
Published: 2017-01-05
Subjects:Uvas vermelhas, Nordeste (BR), Brasil, Compostos fenólicos, Uva,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060048
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060048

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