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Influencia de diferentes fuentes de nitrógeno sobre el crecimiento y la fermentación de levaduras en mostos de uva
(Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba, 2022-11-11)En Argentina, la vitivinicultura representa un importante componente en las economías productivas de las provincias de Mendoza y San Juan. La obtención de bioetanol 1G a partir de uvas de bajo valor enológico podría aportar ... -
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak
(Elsevier, 2018)Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) ... -
Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
(2015-07)Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in ... -
Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
(2012-11)Killer yeasts are frequently used to combat and prevent contamination by wild-type yeasts during wine production and they can even dominate the wine fermentation. Stuck and sluggish fermentations can be caused by an ... -
Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation
(Elsevier, 2012-04-02)Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a process that enhances the sensory attributes of wines. So far, there ... -
Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
(Springer, 2021-01)The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been ... -
Novel yeast isolated from broilers feedstuff, gut and faeces as aflatoxin 1 B1 adsorbents
(2016)Aims: To isolate and characterize native yeast strains from broilers’ environment as feedstuff, faeces and gut, and to evaluate their binding capacity for aflatoxin B1 (AFB1). Methods and Results: A total of nine yeast ... -
Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
(2018-08-14)Current consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential ... -
Podredumbre ácida de los racimos Levaduras y bacterias acéticas
(EEA La Consulta, INTA, 2022-08)La enfermedad es causada por levaduras (Saccharomyces cerevisiae, Issatchenkia orientalis, Pichia membranifaciens y P. galeiformes) y bacterias acéticas (Acetobacter y Gluconobacter). En Argentina, la podredumbre ácida se ... -
Podredumbre de los racimos Varios
(EEA La Consulta, INTA, 2022-08)La podredumbre de los racimos está asociada a un complejo etiológico donde intervienen principalmente hongos, entre ellos Botrytis cinerea, Aspergillus sp., Penicillium sp., Rhizopus nigricans, Alternaria sp., Cladosporium ... -
Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
(Elsevier, 2014-01-17)The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10–15%, v/v), pH (3.4–4.0) and free SO2 (0–50 mg/l) ... -
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
(Springer, 2019-02)Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ... -
Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
(2012-03)The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile ... -
Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
(MDPI, 2019-07)Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to ... -
Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content
(2017)Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels ... -
Valorización de variedades criollas de uvas mediante un abordaje microbiológico
(Asociación Colombiana de Micología (ASCOLMIC), 2022-12-19)La denominación de uvas criollas se aplica a variedades de uva autóctonas de Sudamérica resultado del cruzamiento entre plantas de vid traídas por los españoles. La vinificación de estas variedades presenta alto interés ... -
Vino bretado: ¿complejo o defectuoso? Límite entre su aceptación y su rechazo desde una perspectiva de gestión de la calidad
(Universidad Juan Agustin Maza, 2022-11-11)Una alteración particular de vinos es causada por levaduras del género Brettanomyces, defecto conocido como «bretado» o «brett», el cual se percibe tanto como un atributo positivo o negativo, dependiendo de los niveles de ... -
Volatiles of essential oils and yeast derivatives influence mating behaviour of Anastrepha fraterculus males under field cage conditions
(Wiley, 2024-03-25)The sterile insect technique (SIT) is used for the management of tephritid fruit fly pests. The South American fruit fly, Anastrepha fraterculus (Wiedemann) (Diptera: Tephritidae), is one potential pest to be targeted by ... -
Yeast identification in grape juice concentrates from Argentina
(Wiley, 2008-02)Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries. Methods and Results: Osmophilic and osmotolerant yeasts were isolated from ... -
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
(2015-04)Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of ...