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Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
(2017)
Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final ...
Biological control as a strategy to reduce the impact of mycotoxins in peanuts, grapes and cereals in Argentina
(2015)
Mycotoxins including aflatoxins, deoxynivalenol, fumonisins and ochratoxin A are among the main fungal secondary metabolites detected as natural contaminants in South America in different commodities such as peanuts ...
Biocontrol of postharvest Alternaria decay in table grapes from Argentina
(Elsevier, 2019-03-29)
Postharvest diseases cause considerable losses of fruit during transportation and storage. Synthetic fungicides are primarily used to control them; however, the recent trend is to shif toward safer and more eco-friendly ...
Evaluation of the effectiveness of potential biocontrol yeasts against black sur rot and ochratoxin A occurring under greenhouse and field grape production conditions
(2016)
The efficacy of two strains of Lanchancea thermotolerans in preventing the growth and ochratoxin A (OTA) accumulation of ochratoxigenic fungi under greenhouse and field conditions were evaluated during three consecutive ...
What factors explain the price of top quality wines?
(Emerald, 2018-03)
Dada la creciente oferta de vinos y la gran cantidad de nuevos consumidores con poder adquisitivo pero que carecen del conocimiento de las sutilezas de los vinos de alta calidad, las opiniones de los expertos se utilizan ...
Leaf carbohydrate metabolism in Malbec grapevines : combined effects of regulated déficit irrigation and crop load
(2016)
Background and aims: Regulated deficit irrigation and crop load adjustment are viticultural practices used to improve grape and wine composition. Our objective was to evaluate the combined effect of irrigation and crop ...
Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
(2016)
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor ...
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
(2015-11)
During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity ...
ABA and GA 3 increase carbon allocation in different organs of grapevine plants by inducing accumulation of non-structural carbohydrates in leaves, enhancement of phloem area and expression of sugar transporters
(2016)
Grape quality for winemaking depends on sugar accumulation and metabolism in berries. Abscisic acid (ABA) and gibberellins (GAs) have been reported to control sugar allocation in economically important crops, although the ...