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 ...

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 ...

Considered the exponent product of the wine sector in Brazil, the Brazilian sparkling wine has been standing out worldwide due to its quality, with awards in the main competitions in the area, also reflecting in the increment ...

The integration between gastronomy and viticulture has gained prominence in Brazilian academia, particularly in Rio Grande do Sul, one of the country's main wine-producing regions. This dissertation analyzed the approach ...