INFLUÊNCIA DA CEPA DE LEVEDURA NA COMPOSIÇÃO FENÓLICA E AROMÁTICA DE VINHOS DA CV. SYRAH NO VALE DO SUBMÉDIO SÃO FRANCISCO
作者： Ana Paula André Barros
DOI:
关键词: Biology
摘要:
参考文章(57)
Guillaume Girard, Bases científicas y tecnológicas de la enología Acribia. ,(2004)
Bryce Rankine, Manual práctico de enología Acribia. ,(1999)
Wood Powell Anderson, Weed Science: Principles and Applications ,(1977)
Emile Peynaud, Connaissance et travail du vin Dunod. ,(1971)
Wine chemistry and biochemistry Springer. ,(2009) , 10.1007/978-0-387-74118-5
Giuliano Elias Pereira, Contribution de la chimiométrie à la caractérisation des fruits : application des profils métaboliques du raisin à l'étude des effets du climat, du sol et du cépage Bordeaux 2. ,(2005)
Michael Johannes Harsch, Identification of yeast genes involved in sauvignon blanc aroma development ResearchSpace@Auckland. ,(2009)
Fred S. Nury, Barry H. Gump, Bruce W. Zoecklein, Kenneth C. Fugelsang, Wine Analysis and Production ,(1995)
A. Rapp, G. Versini, Influence of nitrogen compounds in grapes on aroma compounds of wines Developments in food science. ,vol. 37, pp. 1659- 1694 ,(1995) , 10.1016/S0167-4501(06)80257-8
Albert L. Lehninger, Principios de bioquímica Editorial Omega. ,(1984)