01107nam a2200241 a 450000100080000000500110000800800410001910000160006024501130007626002420018930000170043152002580044865000110070665000160071765000080073365000100074165300200075170000190077170000220079070000200081270000160083270000170084820590422017-02-14       2016    bl uuuu     u00u1 u    #d1 aLAGO, L. O.  aInfluence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines.  aIn: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Winec2016  c1 Pen drive.  aThe aim of this study was to evaluate the influence of ripeness stage and time of maceration of Syrah grapes on the levels of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) formed during the vinification.  aGrapes  aMaturação  aUva  aVinho  aVitivinicultura1 aNICOLLI, K. P.1 aBIASOTO, A. C. T.1 aCAMARÃO. E. B.1 aZINI, C. A.1 aWELKE, J. E.