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Agregado de valor en mosto de uva aplicando diferentes tecnologías de proceso
Massera, Ariel Fernando; Rojo, María Cecilia; Audero, Gabriela Maria; Paez, Roxana Beatriz; Combina, Mariana; Sari, Santiago Eduardo (Instituto de Tecnología de Alimentos, INTA, 2022-12)During the production of concentrated musts and wines, the grape juice comes into contact with with microorganisms that can affect the process and/or alter the product. The industry seeks alternatives that allow them to ... -
Aplicación del analisis descriptivo cuantitativo (QDA) del perfil flash (PF) como estrategia de evaluación sensorialde vinos malbec provenientes de La Pampa, Argentina
Varela, Ayelén Celeste; Masseroni, Maria Lujan; Prieto, Jorge Alejandro; Sari, Santiago Eduardo; Catania, Anibal Alejandro; Fanzone, Martín Leandro (Universidad de Antioquia (Colombia), 2022-11-22)Aplicar estrategias sensoriales para evaluar las características organolépticas de vinos Malbec provenientes de 25 de Mayo, La Pampa, Argentina -
Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
Fanzone, Martín Leandro; Catania, Anibal Alejandro; Assof, Mariela Vanesa; Jofre, Viviana Patricia; Prieto, Jorge Alejandro; Gil Quiroga, Daniela; Lacognata Sottano, Juan; Sari, Santiago Eduardo (MDPI Publication, 2021-07)The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in ... -
Assessing chemical composition variations on vintage, vineyard location and grape ripeness: A regional study of red wines produced in the colorado river middle basin, La Pampa (Argentina)
Varela, Ayelén Celeste; Wagner, Marcelo; Masseroni, Maria Lujan; Sartor, Paolo Daniel; Zaldarriaga Heredia, Jorgelina; Jofré, Florencia Cora; Sari, Santiago Eduardo; Catania, Anibal Alejandro; Prieto, Jorge Alejandro; Savio, Marianela; Camiña, José Manuel; Azcarate, Silvana; Fanzone, Martín Leandro (Elsevier, 2024-10)This work aimed to characterize chemical composition of Malbec and Cabernet Franc red wines from two different regions of La Pampa’s province, which stands out as one of the youngest wine-producing regions in Argentina and ... -
Caracterización química de vinos Malbec y Cabernet franc provenientes de dos localidades de La Pampa (Argentina), en relación al grado de madurez de las uvas
Varela, Ayelén Celeste; Masseroni, Maria Lujan; Sari, Santiago Eduardo; Prieto, Jorge Alejandro; Sartor, Paolo Daniel; Zamora, Damian; Fontanella, Dardo Roy; Aumassanne, Carolina Manuela; Fanzone, Martín Leandro (Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, 2022-07-26)Este trabajo tiene como objetivos, caracterizar la composición química de uvas y vinos de las variedades Malbec y Cabernet franc provenientes de 25 de Mayo y Casa de Piedra (La Pampa, Argentina) e interpretar la influencia ... -
Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
Casassa, Luis Federico; Sari, Santiago Eduardo; Bolcato, Esteban Augusto; Diaz Sambueza, Alejandra Mariela; Catania, Anibal Alejandro; Fanzone, Martín Leandro; Raco, Fernando; Barda, Nora (American Society for Enology and Viticulture, 2019-01)Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak ... -
Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
Casassa, Luis Federico; Bolcato, Esteban Augusto; Sari, Santiago Eduardo (2015-05-01)Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of ... -
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
Fanzone, Martín Leandro; Sari, Santiago Eduardo; Mestre Furlani, Maria Victoria; Catania, Anibal Alejandro; Catelén, María J.; Jofre, Viviana Patricia; González-Miret, María Lourdes; Combina, Mariana; Vazquez, Fabio; Maturano, Yolanda Paola (International Viticulture and Enology Society (IVES), 2020)The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. ... -
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
Casassa, Luis Federico; Bolcato, Esteban Augusto; Sari, Santiago Eduardo; Fanzone, Martín Leandro; Jofre, Viviana Patricia (2016)The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. ... -
Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
Perez, Maria Dolores; Assof, Mariela Vanesa; Bolcato, Esteban Augusto; Sari, Santiago Eduardo; Fanzone, Martín Leandro (2018-01)The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza ... -
Efecto combinado de cepa de levadura y Terroir en vinos Malbec de Mendoza = Combined effect of yeast strains and Terroir on Malbec wines from Mendoza
Perez, Maria Dolores; Capaldi, Carolina; Mercado, Laura Analia; Malizia, Adriana; Sari, Santiago Eduardo (E3S Web of Conferences, 2018-08)Las cepas de levaduras producen atributos distintivos en los vinos, como así también, la uva proveniente de diferentes zonas puede modificar el flavour del vino. El objetivo del presente trabajo fue evaluar el efecto ... -
Efecto de la inoculación de levaduras seleccionadas y de la concentración de nitrógeno fácilmente asimilable sobre las características de hidromieles
Orellana, Alejandra; Sari, Santiago Eduardo; Marini, Gina Verónica; Peinado Manzur, Horacio Hernan; Gaggiotti, Monica Del Carmen; Gonzalez, Magali Lucia Rosa; Mercado, Laura Analia; Combina, Mariana; Massera, Ariel Fernando (Asociación Argentina de Microbiología, 2021-10-21)Argentina es el quinto productor y el segundo exportador mundial de miel a granel. Un producto atractivo para el agregado de valor en miel es la elaboración de hidromiel. Esta bebida se obtiene mediante la fermentación ... -
Efecto del tratamiento con microondas sobre las características microbiológicas y fisicoquímicas de jugos de uva de diferentes varietales
Massera, Ariel Fernando; Rojo, Cecilia; Audero, Gabriela Maria; Paez, Roxana Beatriz; Combina, Mariana; Sari, Santiago Eduardo (Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba, 2022-11-10)La producción de uva argentina se destina principalmente a la obtención de vino y mosto de uva concentrado. Durante la elaboración de estos productos, las uvas trasladadas a bodega son descobajadas y estrujadas para obtener ... -
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Massera, Ariel Fernando; Assof, Mariela Vanesa; Sari, Santiago Eduardo; Ciklic, Ivan Francisco; Mercado, Laura Analia; Jofre, Viviana Patricia; Combina, Mariana (Elsevier, 2021-02)Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was ... -
Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
Casassa, Luis Federico; Bolcato, Esteban Augusto; Sari, Santiago Eduardo; Barda, Nora (Elsevier, 2021-09-21)Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did ... -
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts
Kessi Pérez, Eduardo Ignacio; Molinet, Jennifer; García, Verónica; Aguilera, Omayra; Cepeda, Fernanda; López, María Eugenia; Sari, Santiago Eduardo; Cuello, Raúl Andrés; Ciklic, Ivan Francisco; Rojo, Cecilia; Combina, Mariana; Araneda, Cristián; Martínez, Claudio (MDPI, 2020)The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main ... -
Identification and recovery of local Vitis vinifera L. cultivars collected in ancient vineyards in different locations of Argentina
Torres, Maria Del Rocio; Aliquo, Gustavo Alberto; Toro, Alejandro Alberto; Fernandez, Fabricio; Tornello, Simon; Palazzo, E.; Sari, Santiago Eduardo; Fanzone, Martín Leandro; De Biazi, Federico Sebastian; Oviedo, Hector Javier; Segura, R.; Laucou, Valerie; Lacombe, Thierry; Prieto, Jorge Alejandro (Wiley, 2022-05)Abstract. Background and Aims: These last years, minor cultivars have gained attention as they provide an opportunity to offer original products in a global market and to combat global warming. Recent evidence brought to ... -
Identity and parentage of some South American grapevine cultivars present in Argentina
Aliquo, Gustavo; Torres, Maria Del Rocio; Lacombe, Thierry; Boursiquot, Jean-Michel; Laucou, Valerie; Gualpa, Jose Luis; Fanzone, Martín Leandro; Sari, Santiago Eduardo; Perez Peña, Jorge Esteban; Prieto, Jorge Alejandro (2017)Background and Aims: Based on 19 nuclear simple sequence repeat markers and parental analysis, we aimed to identify and propose the pedigree of different accessions held at the Estación Experimental Agropecuaria Mendoza ... -
Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
Catania, Anibal Alejandro; Lerno, Larry; Sari, Santiago Eduardo; Fanzone, Martín Leandro; Casassa, Luis Federico; Oberholster, Anita (Elsevier, 2021-05)The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied ... -
Influencia de dos técnicas de maceración sobre la composición polifenólica, aromática y las características organolépticas de vinos cv. Merlot
Casassa, Luis Federico; Sari, Santiago Eduardo; Avagnina, Maria Silvia; Diaz, Mariela; Jofre, Viviana Patricia; Fanzone, Martín Leandro; Catania, Carlos (Infonet, 2007)La técnica de maceración empleada, así como la gestión de la misma, condiciona fuertemente el estilo de vino a obtener. En el marco de un ensayo llevado a cabo en la planta piloto del Centro de Estudios de Enología de ...