Artículos científicos: Envíos recientes
Mostrando ítems 81-100 de 266
-
Comportamiento alimentario de Frankliniella occidentalis (Pergande) y la incidencia de TSWV (Tomato Spotted Wild Virus) en plantas de papa del cultivar Innovador
(Ediciones INTA, 2021-08)Los objetivos de este trabajo son: analizar el comportamiento de alimentación de las hembras de Frankliniella occidentalis confinadas individualmente en discos de hoja de papa de seis cultivares y comprobar y comparar la ... -
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 ... -
Characterization of grapevine wood microbiome through a metatranscriptomic approach
(Springer, 2021-06-30)Grapevine trunk diseases threaten wine and table grape production worldwide, primarily by reducing yields and, in its advanced stages, causing plant death. Among those diseases, the complex etiology disease known as hoja ... -
Servicio ecosistémico producción de alimentos en áreas periurbanas. Una aplicación en el cinturón verde de Mendoza, Argentina
(Facultad de Filosofía y Letras, Universidad Nacional de Cuyo, 2020-07-22)Las áreas agrícolas periurbanas de Mendoza están siendo reemplazadas por usos urbanos debido al crecimiento del Área Metropolitana de Mendoza (AMM), poniendo en riesgo la provisión de alimentos frescos para la provincia y ... -
Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
(Elsevier, 2021-06)During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics ... -
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 ... -
Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
(Elsevier, 2021-05)The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied ... -
Whole genome resequencing and custom genotyping unveil clonal lineages in ‘Malbec’ grapevines (Vitis vinifera L.)
(Springer Nature, 2021-04-08)Grapevine cultivars are clonally propagated to preserve their varietal attributes. However, genetic variations accumulate due to the occurrence of somatic mutations. This process is anthropically influenced through plant ... -
Photosynthetic acclimation to high temperature in Syrah and Grenache
(Science & Wine, CV, Lda, 2021-03-28)The main objective of this study was to evaluate (i) the mechanisms underlying the long-term acclimation of photosynthesis to elevated temperature and (ii) to determine whether these responses are similar among Syrah and ... -
The role of melanin in the grapevine trunk disease pathogen Lasiodiplodia gilanensis
(Firenze University Press, 2020-12)Lasiodiplodia (Botryosphaeriaceae) includes fungi that are considered among the most aggressive to grapevine, capable of causing cankers and necrotic lesions which eventually lead to death of host plants. A common ... -
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 ...