Temas
Mostrando ítems 41-52 de 52
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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 ... -
Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine
(Wiley, 2021-06)Background and Aim: Reduced rainfall during vine dormancy and supplementary irrigation during winter or at spring impact on vine growth partitioning. We assess the implications that induced changes on canopy growth due to ... -
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 ... -
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 ... -
Tracing the origin of Argentine Malbec wines by sensometrics
(Springer Nature, 2024-02)The study of terroir, increasingly popular in scientific circles, remains a challenging field, particularly in terms of sensory analysis. This paper summarizes our own contribution to the field—an approach for tracing the ... -
Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
(American Society for Enology and Viticulture (ASEV), 2022-10-18)The wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of ... -
Vino bretado: ¿complejo o defectuoso? Límite entre su aceptación y su rechazo desde una perspectiva de gestión de la calidad
(Universidad Juan Agustin Maza, 2022-11-11)Una alteración particular de vinos es causada por levaduras del género Brettanomyces, defecto conocido como «bretado» o «brett», el cual se percibe tanto como un atributo positivo o negativo, dependiendo de los niveles de ... -
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 ... -
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 ...