This paper presents a case study for the use of a Hazard and Critical Control Points System (HACCP) in the wine industry, considering all elaboration stages as well as cares and necessary evaluations. HACCP is a method ...

The brazilian viticulture faced a huge transformation in the last 20 years, especially after the economic changes in the in the 90’s decade. The new scenarios brought uncertainties to the viticulture sector that stimulated ...

The Serra Gaucha region shows an excellent oenological aptitude for the production of high quality wines and sparkling wines. The development of some technologies, such as the use of selected yeasts has contributed to ...

The grape juice can be produced by process diferents, between them stands the cookers extractors by drag that are used principaly for agroindustry and small producers. This juices are of excellent quality, however it has ...

Due to the increased consumption of grape juice, quality control is a reality in every country producers and consumers of this product. The most common form of adulteration is by substitution with apple juice. The ...

Perceptions of quality, image and value and the purchase behavior are acts immersed in customers' subjectivity and individuality. This is also valid in wines. Initially, it was done a review in the recent literature of how ...