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 ...

This study aimed to identify what were the improvements originating in formation of the Cooperativa Vinícola Nova Aliança Ltda., that was the consequence of political union of the five traditional cooperatives in the region, ...

Considering that sparkling wines are important products for the Brazilian wine sector, researches related to different elaboration techniques are relevant for the increase of enological options and product diversity. The ...