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Mostrando ítems 1-4 de 4
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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 ... -
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. ... -
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 ... -
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 ...