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Now showing items 11-20 of 308
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 ...
High-throughput modified QuEChERS method for the determination of the mycotoxin tenuazonic acid in wine grapes
(Royal Society of Chemistry, 2016-10)
A reliable, simple, fast, inexpensive and robust sample preparation approach for tenuazonic acid (TA) determination in grapes by liquid chromatography with ultraviolet detection (HPLC-UV) is proposed. The method is based ...
Grape Stalk-Based Extracts Controlling Fruit Pathogenic Fungi as a Waste Biomass Valorization Alternative in Winemaking
(Springer, 2021-08)
Grape stalks—the lignocellulosic skeleton of the grape raceme- are accumulated in massive piles immediately after harvest and become a concentrated pollutant. Fungi cause several rots in grapevine and other fruit cultivars ...
Water activity and temperature effects on growth and mycotoxin production by Alternaria alternata strains isolated from Malbec wine grapes
(Wiley Blackwell Publishing, Inc, 2017-02)
Aims: To study the effects of water activity (aW; 0·99, 0·98, 0·97, 0·96 and 0·95), temperature (15, 25 and 30°C), incubation time (7–28 days), and their interactions on mycelial growth and alternariol (AOH), alternariol ...
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 ...
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
(Springer, 2019-02)
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ...
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. ...
Novel routes for valorisation of grape pomace through the production of bioactives by Aspergillus niger
(Springer, 2020-11)
Abstract: Grape pomace is an abundant winery by-product produced worldwide, which contains a high concentration of polyphenols trapped in cell wall fibers. The fungus tannase enzyme finds many applications in the industry, ...
Biocontrol of fungi isolated from sour rot infected table grapes by Saccharomyces and other yeast species
(Elsevier, 2013-12)
Sour rot is an important disease of grapes caused by an etiologic complex of microorganisms in which filamentous fungi play a key role. Yeasts are used for biocontrol of pathogenic filamentous fungi on fruits. The major ...
Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
(Academia Brasileira de Ciencias, 2020-01)
Grape pomace from Vitis labrusca is an important sub-product of the “American table wine” industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We ...