Listar Artículos científicos por fecha de publicación
Mostrando ítems 1-20 de 249
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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 ... -
Influencia de dos técnicas de maceración sobre la composición polifenólica, aromática y las características organolépticas de vinos cv. Merlot
(Infonet, 2007)La técnica de maceración empleada, así como la gestión de la misma, condiciona fuertemente el estilo de vino a obtener. En el marco de un ensayo llevado a cabo en la planta piloto del Centro de Estudios de Enología de ... -
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 ... -
Planificación en territorios rurales
(Universidad Nacional de Cuyo. Facultad de Filosofía y Letras. Instituto de Investigación y Formación para el Ordenamiento Territorial, 2009)La planificación del territorio no puede transcurrir disociado de las actuales estrategias marco del desarrollo rural. Actualmente, el término “territorial” está presente (explícita o implícitamente) en la mayoría de las ... -
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 ... -
Stomatal behavior of different grapevine cultivars in response to soil water status and air water vapor pressure deficit
(International Viticulture and Enology Society (IVES), 2010-03)Aims: Genetic variability in grapevine cultivars may influence their strategy to cope with drought through stomatal regulation of transpiration rate. The aim of the present study was to evaluate the stomatal sensitivity ... -
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 ... -
Genetic characterization of grapevine-infecting Botrytis cinerea isolates from Argentina = Caracterización genética de aislamientos de Botrytis cinerea obtenidos en vides de Argentina
(2010-06)Background: Botrytis cinerea is an ascomycete with a high genetic diversity and complex population structure, as reported from several hosts and sites. However, nothing is known about its genetic diversity in Argentina. Aims: ... -
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, ... -
Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis viniferaL.) leaves
(BMC, 2010-08)Background: Symptoms of grapevine leafroll disease (GLRD) in red-fruited wine grape (Vitis vinifera L.) cultivars consist of green veins and red and reddish-purple discoloration of inter-veinal areas of leaves. The ... -
Incidence of Grapevine Leafroll Associated Viruses -1, -2, and -3 in Mendoza vineyards
(2010-12)Viticulture is important in Argentina's economy, especially in the province of Mendoza, which is responsible for more than 75% of the crop cultivated area. In this work, we evaluated the incidence of Grapevine leafroll-associated ... -
A simple model of the diffusion phenomena taking place during the debittering process of green table olives
(Instituto de la Grasa, CSIC (España), 2011)The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive ... -
Estimación de potencial hídrico en vid por medio de medidas termográficas y espectrales
(Gerencia de Comunicación e Imagen Institucional, DNA SICC, INTA, 2011-04)El potencial hídrico foliar (ΨL) es una variable frecuentemente utilizada para medir el estado hídrico de los cultivos. Su medición con cámara de presión es lenta, lo que impide tomar un gran número de muestras. El objetivo ... -
Biodiversity of Saccharomyces cerevisiae populations in Malbec vineyards from the “Zona Alta del Río Mendoza” region in Argentina
(Elsevier, 2011-12-15)The “Zona Alta del Río Mendoza” (ZARM) is the major Malbec grape viticulture region of Argentina. The aim of the present study was to explore Saccharomyces cerevisiae biodiversity in ZARM vineyards. Interdelta PCR and RFLP ... -
Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
(Elsevier, 2012-01)Knowledge of the chemical composition of wine and its association with the commercial value constitutes an objective tool to assess quality and can be used as a marketing strategy. Phenolic compounds are very important ... -
Biocontrol of Botrytis cinerea in table grapes by non-pathogenic indigenous Saccharomyces cerevisiae yeasts isolated from viticultural environments in Argentina
(Elsevier, 2012-02)Botrytis cinerea, the causal agent of gray mold, is an important disease of grapes. Yeasts are members of the epiphytic microbial community on surfaces of fruits and vegetables and because some yeasts inhibit fungi they ... -
Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
(Wiley, 2012-02)Background: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important ... -
Effects of organic amendment application on soil quality and garlic yield in central-western Argentina
(Bentham Open, 2012-02)We analyzed during two garlic crop cycles, the effects of chicken manure and vermicompost on soil chemical and biological properties in an agricultural farm irrigated with municipal wastewater of central-western Argentina. ... -
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 ... -
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 ...