BIOMASSA O presente processo consiste num método que utiliza os resíduos dos sectores da madeira e da cortiça, nomeadamente pó de cortiça, “terras”, pó de fibras e pó de polimento de madeira e de serradura, que adicionados aos efluentes dos sectores da madeira, cortiça e celulose, gera produtos com elevado poder calorífico com aplicações para…

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Wine quality is dependent of several factors. One major issue is volatile acidity which legal limit is 1.2 g L-1. Volatile acidity may confer undesirable acidic taste and unpleasant vinegar aroma to wine at concentrations above 0.8 g L-1 depending on the wine. Excessive acetic acid, frequently associated with Botrytis cinerea infected grapes, is formed…

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Portuguese Patent Nº. 104856 PCT Nº. IB2009/055612 Title: Wine check Paula Martins-Lopes; Leonor Pereira; Henrique Guedes-Pinto   Abstract: The Institute for Biotechnology and Bioengineering, Centre of Genetics and Biotechnology (IBB-CGB/UTAD) is actively seeking to find a way to control the varietal composition of agro-products with a high market value, namely wine. In this context IBB-CGB/UTAD…

Ler mais METHOD AND KIT FOR DNA EXTRACTION FROM VITIS VINIFERA L. AND FOR AMPLIFICATION AND DETECTION OF GRAPEVINE VARIETIES OR CULTIVARS IN MUSTS OR WINES