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Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains
(Elsevier Science, 2018-04)
The ability of Patagonian L. plantarum and O. oeni strains to change the volatile profile of a sterile Pinot noir wine was studied through fermentation assays,at laboratory scale. Two strains of each LAB species were ...
Sugar-glycerol cofermentations by lactobacillus hilgardii isolated from wine
(American Chemical Society, 2009-05)
Glycerol catabolism was studied in Lactobacillus hilgardii X1B from wine, growing on glycerol and limiting glucose or fructose concentrations in anaerobiosis and microaerophilia. Glycerol consumption occurred simultaneously ...
The effect of different alcoholic beverages on blood alcohol levels, plasma insulin and plasma glucose in humans
(Elsevier Sci LtdOxfordInglaterra, 2014)
Régimen de indicaciones geográficas y denominaciones de origen para los vinos dentro del mercado de negociaciones
(Universidad de Belgrano. Facultad de Derecho y Ciencias Sociales., 2002)
Este trabajo se dividirá en tres partes. En la Primera Parte se introduce a la problemática de la investigación
y se ofrece un análisis sobre las cuestiones comerciales mas importantes dentro ...
Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine
(Academic Press Inc Elsevier Science, 2018-06)
The aim of the present study was to evaluate the effects of freeze-drying in the presence of trehalose as a cryoprotectant, followed by incubation in synthetic wine, on surface damage, viability and l-malic acid consumption ...
Improved of the colorimetric parameters in cranberry (Vaccinium corymbosum) wine by chaptalization
(Agroindustrial Science Journal, 2016-06-25)
Consuming foods rich in anthocyanins like blueberry (Vaccinium corymbosum), can help prevent various diseases due to its antioxidant and anti-inflammatory capacity. Being a perishable fruit and no significant exportable ...
The chilean wine industry
(Springer, 2019)
The Chilean wine industry has had an outstanding development since the 1980s to present days, which has resulted in a new viticulture and business environment. This was due to a significant change in the sector, which ...
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts
(Molecular Diversity Preservation International, 2020-08)
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main ...