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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 ... -
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, 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 ... -
Efecto combinado de cepa de levadura y Terroir en vinos Malbec de Mendoza = Combined effect of yeast strains and Terroir on Malbec wines from Mendoza
(E3S Web of Conferences, 2018-08)Las cepas de levaduras producen atributos distintivos en los vinos, como así también, la uva proveniente de diferentes zonas puede modificar el flavour del vino. El objetivo del presente trabajo fue evaluar el efecto ... -
Efecto del tiempo de maceración sobre el color, la composición tánica y la astringencia de vinos Cabernet Sauvignon y Malbec
(Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, 2002)El objetivo del trabajo fue estudiar el efecto del tiempo de maceración sobre la composición tánica, el color y la astringencia de vinos Cabernet Sauvignon y Malbec, provenientes de la Zona Alta del Río Mendoza y saber qué ... -
Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
(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. ... -
Effect of leaf‐to‐fruit ratios on phenolic and sensory profiles of Malbec wines from single high‐wire‐trellised vineyards
(Wiley, 2020-08)BACKGROUND: The single high‐wire system is a free canopy trellis system suitable for warm to hot climates. In a global warming scenario, it arouses as a technological solution since it prevents berry overheating and sunburn. ... -
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
(Elsevier, 2021-02)Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was ... -
Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
(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
(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 ... -
Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
(Elsevier, 2012-01)Knowledge of the chemical composition of wine and its association with the commercial value constitutes an objective tool to assess quality and can be used as a marketing strategy. Phenolic compounds are very important ... -
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
(MDPI, 2019-07)It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ... -
Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
(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
(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 ... -
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) ... -
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 ... -
Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
(Wiley, 2012-02)Background: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important ... -
Piranoantocianos : nuevos pigmentos en los vinos tintos. Aspectos científicos e implicancias tecnológicas.
(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 ... -
Prevención de la aparición de defectos asociados a Brettanomyces/Dekkera aplicando modelado de variables predisponentes en vinos tintos
(Facultad de Ciencias Exactas Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, 2015-09)La alteración del vino por levaduras contaminantes representa un serio problema para la industria causando importantes pérdidas económicas. Dekkera spp ha sido descripta como la principal levadura contaminante de vinos ...