Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/237864
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.
Editor: Springer Verlag
Citation: Advanced Structured Materials. Springer Verlag, v. 63, p. 149 - 163, 2016.
Rights: fechado
Identifier DOI: 10.1007/978-3-319-19767-8_8
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84937022142&partnerID=40&md5=cf5c30af02ccffec448e3549885a8e24
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.