01113nam a2200277 a 450000100080000000500110000800800410001910000250006024501210008526002420020630000170044852001400046565000110060565000260061665000080064265000100065065000190066065300100067965300160068965300270070565300160073270000230074870000270077170000190079870000180081720599352017-02-14       2016    bl uuuu     u00u1 u    #d1 aLIMA, M. V. D. de O.  aChemistry composition during red grapes maturation for wines elaboration in Northeast Brazil.h[electronic resource]  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.  aThis study aimed to determine physical characteristics and chemical composition of grapes cvs. Syrah and Tempranillo, during maturation  aGrapes  aComposição Química  aUva  aVinho  aVitis Vinifera  aSyrah  aTempranillo  aVale do São Francisco  aVinho tinto1 aTEIXEIRA, M. V. J.1 aARRUDA, L. L. de A. L.1 aPEREIRA, G. E.1 aGUERRA, N. B.