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Whole-genome sequence of Starmerella bacillaris PAS13, a nonconventional enological yeast with antifungal activity
(Genome Announcements, 2017)
Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carmenere wine during bottle aging
(Elsevier, 2017)
The effect of the addition of different commercial enological tannins (CETs) on the characteristics of Carmenere red wine was evaluated. Initially, chemical characterization of eleven CETs was performed using spectrophotometric ...
Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
(Elsevier, 2020)
Commercial enological tannins (CETs) are wine additives that are mostly aimed at modulating astringency. This
study aims at comparing the effects of eleven CETs (supplied by 4 companies) extracted either from grapes (n ...
Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH
(Elsevier, 2012)
The effects of pH on both tannin-induced astringency and tanninesalivary protein interactions were
investigated. A trained sensory panel evaluated astringency perception. Tanninesalivary protein interactions
were assessed ...
Enhancement of Both Salivary Protein-Enological Tannin Interactions and Astringency Perception by Ethanol
(2010)
Red wine astringency has been associated with interactions of tannins with salivary proteins.
Tannins are active protein precipitants. Not much evidence exists demonstrating contribution of
other wine components to ...
Phenolic Characterization of Commercial Enological Tannins
(2007)
Enological tannins are widely used in winemaking process to improve different
characteristics of wines. A wide spectrum of enological tannins is now available on the
market; however, the tannins’ chemical nature and ...
Vinification and Enology, Based on Competencies
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2010)