01049nam a2200241 a 450000100080000000500110000800800410001910000220006024501330008226002360021530000170045152001790046865000110064765000180065865000080067665000190068465300170070365300160072065300170073670000160075370000190076970000190078820368722016-04-26       2015    bl uuuu     u00u1 u    #d1 aPADILHA, C. V. S.  aInfluence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.h[electronic resource]  aIn: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologiac2015  c1 Pen drive.  aThe objective of this study was to analyze the storage temperatures on anthocyanins content of grape juices bottled hot, simulating inadequate cooling and storage conditions.  aGrapes  aArmazenamento  aUva  aVitis Vinifera  aAntocianinas  aSuco de uva  aTemperaturas1 aLIMA, M. S.1 aPEREIRA, G. E.1 aLIMA, P. M. C.