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Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
(2016)The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable of driving the malolactic fermentation (MLF) and contributing to new and ... -
Manual de calidad uva : guía práctica para conocer y evaluar la calidad de uva para vino
(Ediciones INTA, 2010)Con este manual se pretende situar en un plano objetivo la calidad de la uva y del vino, identificar los factores agronómicos de los que depende esa calidad y proponer un método para medir esa calidad directamente sobre ... -
Manual de técnicas analíticas para mostos y vinos
(Ediciones INTA, 2009)El presente manual contiene instrucciones detalladas para realizar los análisis de rutina y especiales que permiten caracterizar la calidad de los vinos. El trabajo está destinado a los analistas de las bodegas y se ha ... -
Microoxigenacion controlada en vinos
(2016-07-20)La Microoxigenación controlada en vinos es una técnica que se desarrolló en Francia y consiste en incorporar pequeñas cantidades de oxígeno a los vinos, de manera de imitar el proceso que ocurre en la barrica. El Ing. Agr ... -
Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
(Elsevier, 2022-03-30)Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely ... -
Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation
(Elsevier, 2012-04-02)Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a process that enhances the sensory attributes of wines. So far, there ... -
Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
(PAGEPress, 2022-11-25)The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction ... -
Natural occurrence of Ochratoxin A in musts, wines and grape vine fruits from grapes harvested in Argentina
(2010-08)In this study, ochratoxin A (OTA) occurrence in Argentinean musts, wines and dried vine fruits was evaluated, alongside with the performance of OchraStarTM columns for OTA extraction. In all the three matrices analyzed, ... -
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 ... -
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 ... -
La poda tardía como estrategia vitícola para mejorar la calidad polifenólica de vinos Malbec en zonas cálidas
(Ediciones INTA, 2021-12)Las temperaturas más altas en los últimos años han generado un avance en la madurez de las bayas y han reducido el número de días a cosecha. También ha generado un desacople entre la acumulación de azúcar respecto a las ... -
Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
(Elsevier, 2014-01-17)The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10–15%, v/v), pH (3.4–4.0) and free SO2 (0–50 mg/l) ... -
Radiaciones no ionizantes y madera de sarmientos: Estrategias tecnológicas innovadoras para la crianza de vinos tintos
(Centro de Estudios Vitivinícolas y Agroindustriales, Universidad Juan Agustín Maza, 2022-12-20)Los objetivos del presente trabajo son: Analizar el impacto de chips de sarmientos de distintas variedades de vid, adicionados durante la crianza, sobre la composicion quimica (volatil y no volatil) y las caracteristicas ... -
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 ... -
Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under ‘wine-like’ conditions
(2015-08)Dekkera/Brettanomyces bruxellensis is considered a major cause of wine spoilage, and 4-ethylphenol and 4-ethylguaiacol are the most abundant off-aromas produced by this species. They are produced by decarboxylation of the ... -
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
(Elsevier, 2021-02)A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were ... -
Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
(MDPI, 2019-07)Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to ... -
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 ...