Artículos científicos
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Grapevine morphological shade acclimation is mediated by light quality whereas hydraulic shade acclimation is mediated by light intensity
(Elsevier, 2021-06)Plants acclimate to shade by sensing light signals such as low photosynthetic active radiation (PAR), low blue light (BL) levels and low red-to-far red ratios (R:FR) trough plant photoreceptors cross talk. We previously ... -
Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages
(American Society for Enology and Viticulture, 2020-08)The effect of whole cluster at 50% (50% WC) and 100% additions (100% WC), as well as that of Dried stems (DS) on Pinot noir wines from the Edna Valley AVA of California (USA) were investigated over two consecutive vintages ... -
Mechanisms underlying photosynthetic acclimation to high temperature are different between Vitis vinifera cv. Syrah and Grenache
(CSIRO Publishing, 2020-12-07)Photosynthesis acclimation to high temperature differs among and within species. Grapevine intra-specific variation in photosynthetic acclimation to elevated temperature has been scarcely assessed. Our objectives were ... -
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. ... -
Determinación simultánea de carotenoides y fenoles en subproductos agroalimentarios: Microextracción Líquido-Sólido Asistida por Ultrasonido optimizada por metodologías de diseño experimental
(Universidad Juan Agustín Maza, 2020)En el presente trabajo se desarrolló un nuevo método de microextracción líquido-sólido asistido por ultrasonido para determinar biocompuestos en subproductos agroalimentarios. El método analítico propuesto para extraer ... -
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
(Elsevier, 2021-03)Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography ... -
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 ... -
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 ... -
Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
(Springer, 2021-01)The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been ... -
Genomic and phenotypic comparison between similar wine yeast strains of Saccharomyces cerevisiae from different geographic origins
(Wiley, 2010-05)Aims: To study genomic and phenotypic changes in wine yeasts produced in short time periods analysing yeast strains possibly derived from commercial strains recently dispersed. Methods and Results: We conducted a genomic ... -
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 ... -
Yeast identification in grape juice concentrates from Argentina
(Wiley, 2008-02)Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries. Methods and Results: Osmophilic and osmotolerant yeasts were isolated from ... -
Modeling vegetative vigour in grapevine: unraveling underlying mechanisms
(Elsevier, 2020-12)Mechanistic modeling constitutes a powerful tool to unravel complex biological phenomena. This study describes the construction of a mechanistic, dynamic model for grapevine plant growth and canopy biomass (vigor). To ... -
A dynamic model for sodium intoxication unravels salt tolerance in grapevine (Vitis vinifera L.) rootstocks
(Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, 2020-12)A correct selection of salt-tolerant plants should consider the relative effects of the various existing tolerance mechanisms. When toxic ions, like Na+, reach the leaves, they affect the photosynthetic apparatus, reducing ... -
Non‐structural carbohydrates and sugar export in grapevine leaves exposed to different light regimes
(Wiley, 2020-11)Light is a main environmental factor that determines leaf microclimate within the vine, as well as its photosynthesis and carbohydrate metabolism. This study aimed to examine the relationships between photosynthesis, ... -
A functional–structural plant model that simulates whole- canopy gas exchange of grapevine plants (Vitis vinifera L.) under different training systems
(Oxford University Press, 2020-09)Background and Aims: Scaling from single-leaf to whole-canopy photosynthesis faces several complexities related to variations in light interception and leaf properties. To evaluate the impact of canopy strucuture on gas ... -
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts
(MDPI, 2020)The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main ... -
High temperature during the budswell phase of grapevines increases shoot water transport capacity
(Elsevier, 2020-09)Knowledge about heat acclimation in perennial plants is limited. Our hypotheses were (i) that high temperature during budswell before budbreak elicits acclimation in grapevines that is mediated by greater water transport ... -
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. ... -
Rootstocks increase grapevine tolerance to NaCl through ion compartmentalization and exclusion
(Springer, 2020-09)The productivity of Vitis vinifera L. is limited by salinity, especially under water and drainage deficits, and could aggravate with climate change. The use of tolerant rootstocks is a strategy against salinity that helps ...