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Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines
(South African Society for Enology & Viticulture, 2018-05)
The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background ...
PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes
(Elsevier, 2020-07)
Phenolic compounds extracted from the solid parts of the grapes during the maceration-fermentation stage define many of the sensory attributes of red wine such as color, bitterness or astringency. The effect of moderate a ...
PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes
(Elsevier, 2020-03)
Application to different electric field strengths (E) and specific energies (W) with the pulsed electric fields (PEF) technology on the rate of extraction of phenolic compounds during maceration/fermentation of Grenache ...
Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
(Elsevier, 2021-09-21)
Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did ...
Application of a grape surface majority pectinolytic species, Aureobasidium pullulans, to low-temperature red winemaking: development and stability of wine colour
(Routledge, 2020-09)
Low-temperature red winemaking is mainly used for enhancing the wine aroma; however, colour and phenolic extraction is reduced under this condition. This work evaluated the effects of the pectinolytic strain Aureobasidium ...
Potencial enológico de uvas marcelan de Encruzilhada do Sul-RS com diferentes podas e macerações
(Universidade Federal do PampaUNIPAMPABrasilCampus Dom Pedrito, 2018)
Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
(Elsevier Science, 2018-11)
Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like ...
Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
(2013-06)
The objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast ...