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Mostrando ítems 1-5 de 5
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Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Massera, Ariel Fernando; Assof, Mariela Vanesa; Sari, Santiago Eduardo; Ciklic, Ivan Francisco; Mercado, Laura Analia; Jofre, Viviana Patricia; Combina, Mariana (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 ... -
Genomic and phenotypic comparison between similar wine yeast strains of Saccharomyces cerevisiae from different geographic origins
Salinas, F.; Mandaković, D.; Urzua, U.; Massera, Ariel Fernando; Miras, S.; Combina, Mariana; Ganga, M. Angélica; Martinez, Claudio (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 ... -
Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
Massera, Ariel Fernando; Assof, Mariela Vanesa; Sturm, Maria Elena; Sari, Santiago Eduardo; Jofre, Viviana Patricia; Cordero-Otero, Ricardo; Combina, Mariana (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 ... -
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
Massera, Ariel Fernando; Soria, Adriana; Catania, Carlos; Krieger, Sibylle; Combina, Mariana (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
Combina, Mariana; Daguerre, Claire; Massera, Ariel Fernando; Mercado, Laura Analia; Sturm, Maria Elena; Ganga, M. Angélica; Martínez, Claudio (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 ...