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Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
(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
(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 ... -
Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
(Elsevier, 2000-09-15)Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged ... -
Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage
(2010-06)The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40 °C. There were no differences in tocopherol contents between ... -
Tracing the origin of Argentine Malbec wines by sensometrics
(Springer Nature, 2024-02)The study of terroir, increasingly popular in scientific circles, remains a challenging field, particularly in terms of sensory analysis. This paper summarizes our own contribution to the field—an approach for tracing the ... -
Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties
(2019)Se utilizó sal esférica como estrategia para la reducción del contenido de sodio en una hamburguesa de carne de cordero con respecto a una hamburguesa control —elaborada con sal de mesa al 1,5%— con el objeto de conservar ... -
Uso de sal esférica para la reducción de sodio sin variación del gusto salado en la obtención de una hamburguesa de carne de cordero con aptitudes tecnológicas y sensoriales
(Foro de la Alimentación, la Nutrición y la Salud, 2019)A spherical salt was the strategy used to reduce the sodium content in a lamb meat burger in relation to a control sample —formulated with 1.5% sodium content— in order to maintain the same salty taste perception. The final ... -
Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
(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 ... -
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 ... -
Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages
(American Society for Enology and Viticulture, 2020-08)The effect of whole cluster at 50% (50% WC) and 100% additions (100% WC), as well as that of Dried stems (DS) on Pinot noir wines from the Edna Valley AVA of California (USA) were investigated over two consecutive vintages ...