Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordo and Isabel) red wines
- Author
- BONATTO, Maurício1 ; DE CASTILHOS, Machado1 ; CONTI-SILVA, Ana Carolina2 ; DEL BIANCHI, Vanildo Luiz2
[1] Engineering and Food Science, São Paulo State University, Sáo Jose do Rio Preto, SP 15054-000, Brazil
[2] Food Technology and Engineering Department, São Paulo State University, São Jose do Rio Preto, SP 15054-000, Brazil - Source
European food research & technology (Print). 2012, Vol 235, Num 2, pp 345-354, 10 p ; ref : 54 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Chemical analysis Novel winemaking Red wine Sensory evaluation Vitis labrusca
- Keyword (fr)
- Acceptation Analyse chimique Analyse sensorielle Propriété physicochimique Raisin Séchage Vin rouge Boisson alcoolisée Fruit
- Keyword (en)
- Acceptance Chemical analysis Sensory analysis Physicochemical properties Grape Drying Red wine Alcoholic beverage Fruit
- Keyword (es)
- Aceptación Análisis químico Análisis sensorial Propiedad fisicoquímica Uva Secado Vino tinto Bebida alcohólica Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26161162
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-012-1764-1 
https://dx.doi.org/10.1007/s00217-012-1764-1
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