Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties

Author:

Caliari Vinícius,Burin Vívian Maria,Rosier Jean Pierre,BordignonLuiz Marilde T.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content;Alonso;Journal of Agricultural and Food Chemistry,2002

2. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay;Benzie;Analytical Biochemistry,1996

3. Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison;Bordiga;Food Chemistry,2013

4. Principles and practices of winemaking;Boulton,1996

5. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria de Defesa Agropecuária. Portaria n. 229 de 25de outubro de 1988;Brasil,1988

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