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Innovative winemaking: Consumer acceptance of red table wines
(2013-07-01)
Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...
Innovative winemaking: Consumer acceptance of red table wines
(2013-07-01)
Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...
Influência de porta-enxertos nas características físico-químicas do mosto e dos vinhos bordô, isabel e IAC 138-22 máximo
(2017-01-01)
It has been demonstrated that rootstocks can influence grape characteristics, but there are few data in literature about the rootstocks influence in the wine characteristics, especially in wines elaborated with Vitis ...
Physical and chemical composition of the must and white wine of grapevine cultivars in response to rootstocks
(Empresa Brasil Pesq Agropec, 2015-11-01)
The objective of this work was to evaluate the influence of the rootstocks 'IAC 766 Campinas' and '106-8 Mgt Riparia do Traviu' on the physicochemical characteristics of must and wine of the 'IAC 116-31 Rainha', 'IAC 21-14 ...
Agro-climatic suitability delimitation for table and wine grape crops under irrigation conditions in northeastern Brazil
(2014-06-20)
Long term weather data were used together with specific regression models involving crop coefficient (Kc), reference evapotranspiration (ET0), accumulated degree days (DDac) and precipitation (P), to develop a vineyard ...
Agro-Climatic Suitability Delimitation for Table and Wine Grape Crops under Irrigation Conditions in Northeastern Brazil
(Int Soc Horticultural Science, 2014-01-01)
Long term weather data were used together with specific regression models involving crop coefficient (K-c), reference evapotranspiration (ET0), accumulated degree days (DDac) and precipitation (P), to develop a vineyard ...
Caracterização físico-química e sensorial comparativa de vinho tinto e fermentado de amora
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-18)
Over the centuries, viticulture and winemaking have expanded throughout the world, as well as the raw materials were being added to the resulting fermented fruit. One is the blackberry much appreciated raw or used to make ...