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Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
(2015)
Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ...
Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
(Springer, 2022-09)
Global warming has a significant impact on different viticultural parameters, including grape maturation. An increment of photosynthetic activity generates a rapid accumulation of sugars in the berry, followed by a dehydration ...
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
(2016)
The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. ...
Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine
(Wiley, 2021-06)
Background and Aim: Reduced rainfall during vine dormancy and supplementary irrigation during winter or at spring impact on vine growth partitioning. We assess the implications that induced changes on canopy growth due to ...
The Changing and Flexible Nature of Imitation and Adulteration: The Case of the Global Wine Industry, 1850-1914
(Cambridge University Press, 2020-06)
The first wave of globalization, from 1850 to 1914, is considered to be a period when global trade and investment increased at a steady pace, impacting on global economic growth. Yet that evolution was not consistent across ...
Piranoantocianos : nuevos pigmentos en los vinos tintos. Aspectos científicos e implicancias tecnológicas.
(2006-08)
El universo del color de los vinos tintos es complejo, dentro del mismo actúan diversos compuestos que provienen de la uva y otros que son formados durante los procesos de vinificación y añejamiento de los vinos. Las ...
Determination of ellagic acid by capillary electrophoresis in Argentinian wines
(Wiley VCH Verlag, 2018-07)
Rising interest in ellagic acid (EA) present in functional foods is supported by its antimutagenic, anticarcinogenic, antiviral, antibacterial and antioxidative effects. The present approach presents for the first time the ...
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 ...
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
(Multidisciplinary Digital Publishing Institute, 2019-07)
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ...