01061nam a2200277 a 450000100080000000500110000800800410001910000190006024501630007926001290024230000110037152001760038265000110055865000160056965000160058565000080060165000100060965000190061965300250063865300270066365300200069070000220071070000170073270000180074970000160076720602002017-02-23       2016    bl uuuu     u00u1 u    #d1 aBARBARA, J. A.  aEvaluation of polyphenolic compounds in Syrah wine produced in the São Francisco Valleybimpact of ripening stage and maceration time.h[electronic resource]  aIn: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiáridoc2016  ap. 12.  aThe aim of this study was to understand the relationship among phenolic compounds profile of the wines and i) the ripening stage of grapes and ii) the maceration duration.  aGrapes  aMaceração  aMaturação  aUva  aVinho  aVitis Vinifera  aCompostos fenólicos  aVale do São Francisco  aVitivinicultura1 aBIASOTO, A. C. T.1 aSILVA, E. S.1 aCORREA, L. C.1 aZINI, C. A.