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Isolation and identification of the indigenous yeast population during spontaneous fermentation of Isabella (Vitis labrusca L.) grape must
(Frontiers Research Foundation, 2017-03-29)
Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, less is known about the diversity ...
Yeast diversity in Vitis non-vinifera ecosystemsDiversidad de levaduras en ecosistemas de Vitis no-vinifera
(Asociación Argentina de Microbiología, 2019-01)
The surface of grapes lodges a complex community of yeast species responsible for spontaneous alcoholic fermentation. The study of indigenous Saccharomyces and non-Saccharomyces yeasts during grape must fermentation ...
Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegars
(Elsevier, 2019-07)
A practice in wine vinegar production is the addition of grape-must caramel to correct and unify the final colour of different batches. Although current legislation allows it, the effect in vinegars’ quality has not been ...
Natural occurrence of Ochratoxin A in musts, wines and grape vine fruits from grapes harvested in Argentina
(2010-08)
In this study, ochratoxin A (OTA) occurrence in Argentinean musts, wines and dried vine fruits was evaluated, alongside with the performance of OchraStarTM columns for OTA extraction. In all the three matrices analyzed, ...
Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials
(Elsevier Science, 2019-09)
Grape must market has been rising and there is an increasing interest to use it as a natural replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge ...
Free volatie compounds of cv. Pedro Giménez (Vitis vinifera L.) white grape must grown in San Juan, Argentina.
(South African Soc Enology & Viticulture-sasev, 2018-05)
The free aromatic composition of must from Pedro Giménez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography-mass spectrometry-solid phase ...
Differences between indigenous yeast populations in spontaneously fermenting musts from V. vinifera L. and V. labrusca L. Grapes harvested in the same geographic location
(Frontiers Media S.A., 2018-06)
Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less is known, however, about yeast communities present in grapes and fermenting musts from Vitis non-vinifera ecosystems. ...
Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content
(2017)
Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels ...
Impact of Fungal Diseases in Grapes and Wine: General Aaspects and Recent Advances
(Nova Science Publishers, 2015)
Fungi are the most important and prevalent plant pathogens. The infection of plants by several fungi causes destructive and important economical losses of crops in the field and fresh fruits and vegetables during storage ...