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|Type:||Artigo de periódico|
|Title:||Technical Innovation In Dehydration Process For Wine Quality|
|Abstract:||The grapes dehydration to make wine, in controlled environment and with variance in temperature and humidity, began to be studied with greater emphasis recently for some grape varieties, due to the proven effects on the higher concentration of phenolic compounds and the positive change in aroma. This chapter focuses on process control in with particular emphasis in instrumentation, applied technologies and main quality results. © Springer International Publishing Switzerland 2016.|
|Citation:||Advanced Structured Materials. Springer Verlag, v. 63, p. 149 - 163, 2016.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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