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Sistematização do APPCC para uso nas vinícolas : o caso do vinho merlot da vinícola Larentis
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 ...
Melhorias competitivas baseadas na cooperação : estudo de caso na Nova Aliança - Cooperativa Vinícola do Rio Grande do Sul
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, ...
Utilização de resina de troca iônica pré-fermentativa para elaborar vinhos base de espumantes
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 ...
Influência da cepa de levedura na composição de vinhos espumantes elaborados pelo método tradicional
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 ...