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Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
(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 ... -
Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
(2012-03)The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile ... -
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 ... -
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
(Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia), 2009)Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec ... -
Spray-dried Ancellotta red wine: natural colorant with potential for food applications
(Springer, 2019-10-04)Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 ... -
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
(2015-04)Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of ...