01024nam a2200241 a 450000100080000000500110000800800410001910000140006024500920007426001940016630000120036050000120037252002540038465000160063865000260065465000130068065000090069365000080070265000140071065300210072470000180074570000190076315422042019-10-18       2007    bl uuuu     u00u1 u    #d1 aMIELE, A.  aGrape juice characterization by its free amino acid composition.h[electronic resource]  aIn: INTERNATIONAL SYMPOSIUM OF TEMPERATE ZONE FRUITS IN THE TROPICS AND SUBTROPICS, 8., 2007, Florianópolis. Program and abstracts. Pelotas: Embrapa Clima Temperado, 2007. p. 120-121c2007  a120-121  aResumo.  aGrapejuice is an important segment ofthe Brazilian vitiviniculture, which production is concentrated in the Serra Gaúcha region, State of Rio Grande do Sul, Brazil. In average, over than 100 million kilograms are crushed each year for this purpose.  aAminoácido  aComposição Química  aEnologia  aSuco  aUva  aVariedade  aCaracterização1 aRIZZON, L. A.1 aZANOTTO, D. L.