Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines (2013)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2013.06.020
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; FERMENTAÇÃO ALCOÓLICA; QUIMIOMETRIA; SECAGEM; UVA; VINHO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 54, n. 2, p.360-366, 2013
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
CASTILHOS, Maurício Bonatto Machado de et al. Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines. LWT - Food Science and Technology, v. 54, n. 2, p. 360-366, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.06.020. Acesso em: 09 jan. 2026. -
APA
Castilhos, M. B. M. de, Cattelan, M. G., Silva, A. C. C. e, & Del Bianchi, V. L. (2013). Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines. LWT - Food Science and Technology, 54( 2), 360-366. doi:10.1016/j.lwt.2013.06.020 -
NLM
Castilhos MBM de, Cattelan MG, Silva ACC e, Del Bianchi VL. Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines [Internet]. LWT - Food Science and Technology. 2013 ; 54( 2): 360-366.[citado 2026 jan. 09 ] Available from: https://doi.org/10.1016/j.lwt.2013.06.020 -
Vancouver
Castilhos MBM de, Cattelan MG, Silva ACC e, Del Bianchi VL. Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines [Internet]. LWT - Food Science and Technology. 2013 ; 54( 2): 360-366.[citado 2026 jan. 09 ] Available from: https://doi.org/10.1016/j.lwt.2013.06.020 - Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics
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Informações sobre o DOI: 10.1016/j.lwt.2013.06.020 (Fonte: oaDOI API)
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