Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

Journal of the Science of Food and Agriculture

Volumn 95, Issue 7, 2005, Pages 1421-1427

  Neto, Flávia S P P ^a   de Castilhos, Maurício B M ^a   Telis, Vânia R N ^a   Telis Romero, Javier ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Physical properties; Physicochemical properties; Principal component analysis; Red dry wine; Rheology

Indexed keywords

VITACEAE;

ALCOHOL; CARBOHYDRATE;

ANALYSIS; BRAZIL; CHEMISTRY; DESICCATION; FLOW KINETICS; HUMAN; TEMPERATURE; VISCOSITY; VITIS; WINE;

BRAZIL; CARBOHYDRATES; DESICCATION; ETHANOL; HUMANS; RHEOLOGY; TEMPERATURE; VISCOSITY; VITIS; WINE;

EID: 84961303432     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6835     Document Type: Article

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