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SENSORY DESCRIPTIVE ANALYSIS OF A RED WINE AGED WITH OAK CHIPS IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS.
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- Journal of Food Quality, 2008, v. 31, n. 5, p. 645, doi. 10.1111/j.1745-4557.2008.00226.x
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- Article
Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 6, p. 2846, doi. 10.1002/jsfa.9496
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- Article
Effect of elicitors on the evolution of grape phenolic compounds during the ripening period.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 3, p. 977, doi. 10.1002/jsfa.7823
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- Article
Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 1, p. 34, doi. 10.1111/ijfs.12270
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- Article
The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix.
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- Molecules, 2021, v. 26, n. 3, p. 770, doi. 10.3390/molecules26030770
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- Article