Temas
Mostrando ítems 1-20 de 85
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Agregado de valor en mosto de uva aplicando diferentes tecnologías de proceso
(Instituto de Tecnología de Alimentos, INTA, 2022-12)During the production of concentrated musts and wines, the grape juice comes into contact with with microorganisms that can affect the process and/or alter the product. The industry seeks alternatives that allow them to ... -
Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
(MDPI Publication, 2021-07)The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in ... -
Argentina: apoyo a la reconversión socioproductiva en la vitivinicultura de San Juan
(PROCISUR, 2020)En Argentina, la vitivinicultura es la agroindustria principal en las provincias de Mendoza y San Juan. Desde la década de los 80, inició un proceso de crisis ante el cual se ensayaron políticas estatales y privadas que ... -
Biodiversity of Aspergillus section Nigri populations in Argentinian vineyards and ochratoxin A contamination
(2013-12)Aspergillus section Nigri are described as the main source of ochratoxin A (OTA) contamination in grapes and wine worldwide. The knowledge of the factors affecting grape contamination by species included in this section ... -
Caracterización de la composición fenólica de uvas y vinos de la variedad Malbec (Vitis vinifera L.): su relación con el origen geográfico, factores vitivinícolas y valor comercial
(Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili (España), 2012-05)La variedad Malbec (Vitis vinifera L.) es considerada el cultivar tinto emblemático de Argentina, sin embargo a pesar de su importancia económica y cultural existe un gran desconocimiento sobre su composición química. El ... -
Caracterización de los elaboradores de vino artesanal: nuevos actores en San Juan
(Universidad de Santiago de Chile, 2022-01)En la región de Cuyo, en Argentina, el vino es un producto relacionado con la cultura y con la manera de producir y vivir en el medio rural. Sin embargo, las disposiciones legales del siglo XX establecieron un modelo de ... -
La CAVIC en la vitivinicultura de San Juan. Política pública y redistribución en disputa.
(Ediciones INTA, 2017)En 1964 se sancionó en la provincia de San Juan la ley Nº 3.109 que creó la Corporación Agro Vitícola Industrial y Comercial (CAVIC) que funcionaría como una gran empresa elaboradora y fraccionadora de vinos de la cual ... -
Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
(2015-12)Objectives: To qualitatively and quantitatively characterize a low molecular weight phenolic fraction (LMF) of Malbec wine from Cafayate, Argentina, and evaluate its effect on viability and exopolysaccharide production of ... -
Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
(Bentham Open, 2014-09)For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties ... -
Chemical and chromatic effects of fermentation temperature on three clones of Pinot noir over two consecutive vintages
(American Society for Enology and Viticulture (ASEV), 2022-10-14)Three different Pinot noir clones (115, 777, and 828) from the Central Coast of California were subjected to different maceration temperature regimes for 14 days using triplicate fermentations (Cold: 10°C; Hot: 25°C; and ... -
Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
(American Society for Enology and Viticulture, 2019-01)Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak ... -
Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
(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
(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 ... -
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
(International Viticulture and Enology Society (IVES), 2020)The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. ... -
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
(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. ... -
Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
(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 ... -
Comportamiento de los residuos de clorpirifos en uvas y vinos
(Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, 2014)La tesis demuestra la degradación del insecticida clorpirifos con el transcurso del tiempo, en viñedos tratados con el plaguicida. También se detemina la presencia, o no del insecticida en los vinos elaborados con uvas con ... -
Comprender para acompañar la innovación. La valorización del “Vino Colono” de Misiones a partir del enfoque SIAL
(Facultad de Humanidades y Ciencias Sociales, Universidad Nacional de Misiones, 2015)El presente trabajo aborda la evolución de un proyecto de promoción de producción de uva y vino en la provincia de Misiones iniciado a mediados de la década de 1990. El objetivo central del proyecto era “mejorar”, los vinos ... -
Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
(2017)We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through ... -
Diseminación de cepas de Brettanomyces bruxellensis en bodega durante la conservación en barricas
(Asociación Latinoamericana de Microbiología, 2021-10-20)La alteración del vino por levaduras contaminantes representa un serio problema para la industria causando importantes pérdidas económicas. Brettanomyces bruxellensis ha sido descripta como la principal levadura contaminante ...