00923nam a2200205Ia 4500001032700000002005100327008003700378010001100415530002200426583001500448650003500463650002100498650002400519650002600543650001700569650002200586700003600608700003600644700003700680IA_Physic-chemical characteristics (pH, acidity, alcoholic degree and SO2) were normal for a red wine (3.75, 5.7 g/L, 12 % Alc. Vol. and 164 mg/L respectively). Even thought in sensorial test for attributes, "Vivante Tinto" 2006 was better that "Vivante Tinto" 2005, in preference test for pairs they were statistically equal.EVALUACION DE COLOR, CONTENIDO DE ANTOCIANINAS Y T220117s    xx            000 0 und d  a187621  aDisponible en PDF  a2 ej. imp. 0aIndustria del vinozMéxico    aVinificación    aVinosxAnálisis   0aWine industryzMexico  aWinemaking    aWinesxAnalysis    aEsparza Torres, Félix, asesor  aRubio Hernández, David, dir.   aSalinas Moreno, Yolanda, asesor