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Mostrando ítems 11-20 de 37
A novel α‑l‑rhamnosidase with potential applications in citrus juice industry and in winemaking
(Springer, 2013-07)
The production of monoglycosylated flavonoids by α-l-rhamnosidases (EC 3.2.1.40) is an interesting development in biocatalysis. Applications of rhamnosidases in industry include removal of bitterness caused by naringin ...
Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
(2013-12-01)
The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes ...
Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
(2013-12-01)
The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes ...
Novel antimicrobial peptides produced by Candida intermedia LAMAP1790 active against the wine-spoilage yeast Brettanomyces bruxellensis
(2018)
Brettanomyces bruxellensis negatively impacts on the sensorial quality of wine by producing phenolic compounds associated with unpleasant odors. Thus, the control of this spoilage yeast is a critical factor during the ...
Spray‐dried formulations rich in malvidin from tintorera grape wastes: Characterization, stability, and storage
(MDPI AG, 2021-03)
This research was focused on developing means of Tintorera grape (Vitis vinifera L.) waste recovery, devising new value‐added uses for that material and optimizing of anthocyanin‐rich formulations by spray‐drying in order ...
Inhibición de motilidad y Quorum sensing bacteriano por desechos de vinificaciónInhibition of motility and Quorum sensing bacteria due to winemaking waste
(Universidad Católica de Valencia San Vicente Mártir, 2020-03-26)
En la industria de alimentos, el biofilm es la principal causa de contaminación. Debido a normativas alimentarias, solo pocos compuestos pueden ser usados como conservantes o estar en contacto con alimentos durante su ...
Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases
(Wiley VCH Verlag, 2014-08)
In this study indigenous yeasts associated with wineries, grapes and Malbec fermented must from San Rafael viticulture region (Argentina) were isolated to select pectinolytic strains for their potential use in enology. ...