Chemical and sensorial characterization of malolactic fermentation impact in wines

Cofinanciado por:
Project title | Chemical and sensorial characterization of malolactic fermentation impact in wines
Project Code | POCI/AGR/55432/2004
Main objective |

Region of intervention |

Beneficiary entity |
  • Universidade de Évora(líder)
  • Centro de Química Fina e Biotecnologia(parceiro)

Approval date | 23-12-2004
Start date | 01-07-2005
Date of the conclusion | 01-07-2008

Total eligible cost |
European Union financial support |
National/regional public financial support |
Apoio financeiro atribuído à Universidade de Évora | 43020 €

Goals, activities and expected/achieved results

Relações com as adegas da região
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