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Now showing items 1-17 of 17
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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 ... -
Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
Casassa, Luis Federico; Keirsey, Landon S.; Mireles, María S.; Larsen, Richard C.; Harbertson, James F. (2013-10)The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits ... -
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. ... -
Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
Casassa, Luis Federico; Beaver, Christopher W.; Mireles, María S.; Harbertson, James F. (Wiley, 2013-02)Background and Aims: Anecdotal evidence suggests that there may be a synergistic effect of ethanol (EtOH ) and prolonged skin contact on the extraction of certain phenolics that may negatively impact wine sensory properties. ... -
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 ... -
Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
Casassa, Luis Federico; Harbertson, James F. (2014)We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into ... -
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 ... -
Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
Casassa, Luis Federico; Beaver, Christopher W.; Mireles, María S.; Larsen, Richard C.; Hopfer, Helene; Heymann, Hildegarde; Harbertson, James F. (2013-12)Selected winemaking conditions were applied to fruit with ~20.3 and ~24.9 Brix over two seasons. Merlot grapes were harvested 33 (2011) and 34 (2012) days apart. At each harvest, half of the must was adjusted to emulate ... -
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 ... -
Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis viniferaL.) leaves
Gutha, Linga R.; Casassa, Luis Federico; Harbertson, James F.; Naidu, Rayapati A. (BMC, 2010-08)Background: Symptoms of grapevine leafroll disease (GLRD) in red-fruited wine grape (Vitis vinifera L.) cultivars consist of green veins and red and reddish-purple discoloration of inter-veinal areas of leaves. The ... -
Nucleotide sequence of key genes from the biosynthesis pathway of the major flavonoid in “Malbec” and “Cabernet Sauvignon”
Blanco, Maria Evangelina; Gomez Talquenca, Gonzalo; Casassa, Luis Federico; Sari, Santiago Eduardo; Torres, Maria Del Rocio; Ulanovsky, Silvia Matilde; Fanzone, Martín Leandro (2015)In red wines, important sensory attributes such as color and astringency are the result of the accumulation of anthocyanins, which are located in the berry skin (and in the pulp of teinturier cultivars). Each cultivar has ... -
Piranoantocianos : nuevos pigmentos en los vinos tintos. Aspectos científicos e implicancias tecnológicas.
Casassa, Luis Federico; Catania, Carlos (2006-08)El universo del color de los vinos tintos es complejo, dentro del mismo actúan diversos compuestos que provienen de la uva y otros que son formados durante los procesos de vinificación y añejamiento de los vinos. Las ... -
Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
Casassa, Luis Federico; Keller, Markus; Harbertson, James F. (2015-04)Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard ... -
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
Casassa, Luis Federico; Sari, Santiago Eduardo (2015)Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ... -
Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines
Casassa, Luis Federico; Larsen, Richard C.; Beaver, Christopher W.; Mireles, María S.; Keller, Markus; Riley, William R.; Smithyman, Russell; Harbertson, James F. (2013-12)Irrigation practices such as regulated deficit irrigation (RDI) and winemaking practices such as extended maceration have been experimentally evaluated from a chemical perspective but their impacts on sensory composition ... -
Tamaño de la baya y calidad del vino : no es el destino sino el camino
Casassa, Luis Federico (2014-01)En las bayas de Vitis vinifera L. destinadas a la elaboración de vinos tintos, el llamado “paradigma del tamaño” (bayas grandes = mala calidad; bayas chicas = alta calidad) es generalmente aceptado. Sin embargo, el tamaño ... -
Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
Riffle, Vegas L.; Alvarez Arredondo, Jocelyn; LoMonaco, Isabelle; Appel, Chip; Catania, Anibal Alejandro; Dodson Peterson, Jean Catherine; Casassa, Luis Federico (American Society for Enology and Viticulture (ASEV), 2022-10-18)The wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of ...