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Mostrando ítems 211-220 de 433
Reduction of water turbidity using natural coagulants: a reviewReducción de la turbidez del agua usando coagulantes naturales: una revisión
(Universidad de Ciencias Aplicadas y Ambientales U.D.C.A, 2013)
Study of the Use and Reuse of Activated Charcoal in Rum ProcessingTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1968)
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, 2020-11)
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. ...
Phenolics composition, antioxidant properties and toxicological assessment of Prosopis alba exudate gum
(Elsevier, 2019-07)
The objective of this work was to deepen on the study of functional properties of the phytochemicals present in Prosopis alba exudate gum (G), as well as to rule out possible adverse effects of some of its components. ...
Cuantificación espectrofotométrica de compuestos fenólicos y actividad antioxidante en distintos berries nativos del Cono Sur de América
(Gerencia de Comunicación e Imagen Institucional, DNA SICC, INTA, 2016-08)
El objetivo de este trabajo consistió en determinar distintos tipos de fenoles en algunos berries nativos del Cono Sur y el arándano por métodos espectrofotométricos y su relación con la actividad antioxidante. Para esto ...
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. ...
Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
(2013-12)
Selected winemaking conditions were applied to fruit with ~20.3 and ~24.9 Brix over two seasons. Merlot grapes were harvested 33 (2011) and 34 (2012) days apart. At each harvest, half of the must was adjusted to emulate ...
Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
(PAGEPress, 2022-11-25)
The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction ...