Consulta: subjectFacets:"Must"
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Data/hora: 12/06/2024 15:16:37

Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration
Provedor de dados: 70
Autores: Santiago,Wesley E.; Teruel,Bárbara J.; Oliveira,Rafael A. De; Silva,João C. T. R. Da.
This study aimed to verify the influence of partial dehydration of "Niagara Rosada" grape clusters in physicochemical quality of the pre- fermentation must. In Brazil, during the winemaking process it is common to need to adjust the grape must when the physicochemical characteristics of the raw material are insufficient to produce wines in accordance with the Brazilian legislation for classification of beverages, which establishes the minimum alcohol content of 8.6 % for the beverage to be considered wine. Therefore, given that the reduction in the water content of grape berries allows the concentration of chemical compounds present in its composition, especially the concentration of total soluble solids, we proceeded with the treatments that were formed...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chemical Composition; Must; Drying.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000100010