Thermal Pest Control in 'Tannat' grapes: Effect on anthocyanins, sensory and color of one-year-old wines.

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作者： Taísa Ceratti,Treptow ^[1] ; Carine Gláucia,Comarella ^[2] ; Fernanda Wouters,Franco ^[2] ; Eliseu,Rodrigues ^[3] ; Fabrício,Domingues ^[4] ; Vivian Caetano,Bochi ^[5] ; Cláudia Kaehler,Sautter ^[6]

作者单位： Federal University of Santa Maria, Food Technology and Science Department, 42 Building, 97119-900 Santa Maria, RS, Brazil. Electronic address: taisact@gmail.com. ^[1] Federal University of Santa Maria, Food Technology and Science Department, 42 Building, 97119-900 Santa Maria, RS, Brazil. ^[2] Federal University of Rio Grande do Sul, Institute of Science and Food Technology, 43.212 Building, 91501970 Porto Alegre, RS, Brazil. ^[3] Almadén, Uruguai Street, 97574-220 Santana do Livramento, RS, Brazil. ^[4] Federal University of Santa Maria, Food Technology and Science Department, 42 Building, 97119-900 Santa Maria, RS, Brazil; Federal University of Health Science from Porto Alegre, UFCSPA, Nutrition Department, 90050-170 Porto Alegre, RS, Brazil. Electronic address: viviancb@ufcspa.edu.br. ^[5] Federal University of Santa Maria, Food Technology and Science Department, 42 Building, 97119-900 Santa Maria, RS, Brazil. Electronic address: claudia.sautter@ufsm.br. ^[6]

关键词 Condensation products Grape management Pyranoanthocyanins Tandem mass spectrometry Thermoculture Trained panel