01057nam a2200229Ia 4500001032700000002005100327008003700378010001100415530002200426583001500448650004300463650002900506650003200535650003400567650002500601650003000626700004400656700004400700700004500744942001900789999001900808IA_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  9149529  aVinificación  9151244  aVinosxAnálisis  9156222 0aWine industryzMexico9149531  aWinemaking  9151246  aWinesxAnalysis  9156224  aEsparza Torres, Félix, asesor9163648  aRubio Hernández, David, dir. 9148400  aSalinas Moreno, Yolanda, asesor 9163724  cTESIS E57 2008  c187621d187621