01102nam a2200265 a 450000100080000000500110000800800410001910000220006024502020008226001070028452002020039165000110059365000100060465000080061465000100062265300300063265300370066265300230069965300110072270000220073370000190075570000200077470000220079470000200081619670002023-05-29       2013    bl uuuu     u00u1 u    #d1 aBIASOTO, A. C. T.  aUse of organic acids to increase the stability of brazilian red wines produced in tropical semi-arid environmental conditionsbquality evaluation based on consumer test and time-intensity analysis.  aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts... [S.l.]: Elsevierc2013  aThe objective of this research was to study the utilization of different organie aeids to íncrease the stability of 8razilian 'Syrah' wines produced in tropical semi-arid environmental eonditions.  aGrapes  aWines  aUva  aVinho  aAceitação do consumidor  aAnálise do tempo de intensidade  aAnálise sensorial  aVinhos1 aFREITAS, D. G. C.1 aPEREIRA, G. E.1 aROCHA, I. F. O.1 aFREITAS, M. L. F.1 aBOLINI, H. M. A