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Provedor de dados:  PAB
País:  Brazil
Título:  Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil
Autores:  Zocche,Renata Gimenez Sampaio
Jacobs,Suziane Antes
Sampaio,Norton Victor
Souza,Velci Queiróz de
Carvalho,Ivan Ricardo
Nardino,Maicon
Rizzon,Luiz Antenor
Rombaldi,Cesar Valmor
Data:  2017-05-01
Ano:  2017
Palavras-chave:  Color stability
Enology
Grape production
Physicochemical characters
Potassium.
Resumo:  Abstract: The objective of this work was to characterize 'Cabernet Sauvignon' wines made from grapes cultivated in the region of Bagé, RS, Brazil, during three crop seasons. A randomized complete block design was carried out with three treatments and three replicates.The evaluations were performed for the 2004, 2007, and 2008 growing seasons. 'Cabernet Sauvignon' wines of the 2004, 2008, and 2009 harvests differed for the following parameters: density, alcoholic content, total acidity, pH, reducing sugars, OD 420, 520, and 620, color intensity, total anthocyanins, total polyphenols, sodium, calcium, magnesium, manganese, copper, iron, rubidium, phosphorus, methanol, propanol, 2-methyl-l-propanol, 2, 3 - methyl-l-butanol, and sum of alcohols. 'Cabernet Sauvignon' has potential to be produced in the Bagé region, and to help it to become a wine growing region in Brazil.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017000500311
Editor:  Embrapa Secretaria de Pesquisa e Desenvolvimento

Pesquisa Agropecuária Brasileira
Relação:  10.1590/s0100-204x2017000500004
Formato:  text/html
Fonte:  Pesquisa Agropecuária Brasileira v.52 n.5 2017
Direitos:  info:eu-repo/semantics/openAccess
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