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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 ... -
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
Perez, Maria Dolores; Denat, Marie; Heras, José María; Guillamón, José Manuel; Ferreira, Vicente; Querol, Amparo (Elsevier, 2022-03)Interest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and ... -
Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties
Perez, Maria Dolores; Denat, Marie; Pérez-Través, Laura; Heras, José María; Guillamón, José Manuel; Ferreira, Vicente; Querol, Amparo (Wiley, 2022-04)Non-wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra- and ... -
Interacción entre los residuos de plaguicidas en uva y el proceso de vinificación
Turaglio, María Eugenia; Navarro, Rosanna Graciela; Becerra, Violeta Cristina; Sari, Santiago Eduardo; Perez, Maria Dolores (EEA Mendoza, INTA, 2017) -
Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
Perez, Maria Dolores; Denat, Marie; Minebois, Romain; Heras, Jose Maria; Guillamon, Jose Manuel; Ferreria, Vicente; Querol, Amparo (Elsevier, 2022-03-02)Saccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albari˜no and polyfunctional mercaptans precursors. The resulting wines were subjected to accelerate ... -
Perfil químico y sensorial de vinos Torrontés riojano provenientes de distintas zonas geográficas de Argentina = Chemical and sensory profile of Torrontés riojano wines from different geographical zones of Argentina
Fanzone, Martín Leandro; Griguol, Rodolfo; Mastropietro, Miguel; Sari, Santiago Eduardo; Perez, Maria Dolores; Catania, Anibal Alejandro; Jofre, Viviana Patricia; Assof, Mariela Vanesa; Mussato, Estefanía; Salafia, Amalia (Universidad Juan Agustín Maza, 2019-10-29)Torrontés Riojano es una variedad de uva blanca autóctona de Argentina, con más de 9000 ha cultivadas. Los vinos de esta variedad poseen un gran consumo interno y representan productos diferenciales y competitivos en el ... -
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
Perez, Maria Dolores; Jaehde, Inés; Guillamón, José Manuel; Heras, José María; Querol, Amparo (Elsevier, 2021-02)A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were ... -
Spray-dried Ancellotta red wine: natural colorant with potential for food applications
Alvarez Gaona, Izmari Jasel; Fanzone, Martín Leandro; Sari, Santiago Eduardo; Assof, Mariela Vanesa; Perez, Maria Dolores; Chirife, Jorge; Zamora, María Clara (Springer, 2019-10-04)Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 ... -
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
Denat, Marie; Perez, Maria Dolores; Heras, José María; Querol, Amparo; Ferreira, Vicente (Elsevier, 2021-03)Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography ...