Abstract:The partial dehydration of grapes after harvest and aimed wine-making, has been shown to be a process that brings increased concentration of sugar and phenolic compounds in the must, which results in the quality of the wines produced. However, the works developed so far studied the process for temperatures up to a maximum of 25°C and air velocity less than 1 m.s-1. This study aimed to analyze the physical and chemical changes (concentration of total soluble solids (TSS) and phenolic compounds (CPC)) after part… Show more
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