Influence of the thermal treatment and of the enzymatic preparations on the extractability of phenolic compounds during maceration of grapes for vinification from Jales region

• Grant number: 09/08123-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2009
• End date: July 31, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Roberto da Silva
• Grantee: Sara Neme de Barros
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil