01012nam a2200217 a 450000100080000000500110000800800410001910000220006024501180008226001290020052002920032965000110062165000080063265300300064065300230067065300190069370000220071270000190073470000200075370000210077319677242016-02-23       2013    bl uuuu     u00u1 u    #d1 aFREITAS, D. G. C.  aConsumer perception of red wine from brazilian tropical semi-arid winery added of organic acids for pH adjusting.  aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts... [S.l.]: Elsevier, 2013. Ref. P2.1.062.c2013  aThis work aimed to evaluate the addition of organic acíds to red wine for pH adjusting, regarding consumer sensory and hedonic impressiono Wines obtained from an experimental design adding tartaric, lactic and malic acid to the must (T1 to T8), and a control without acid addition (T9).  aGrapes  aUva  aPercepção do consumidor  aQuestão em aberto  aVinho tropical1 aBIASOTO, A. C. T.1 aPEREIRA, G. E.1 aOLIVEIRA, J. B.1 aMORAES, L. R. V.