Canales - Diversidad de cepas de Brettanomyces bruxellensis presentes durante la elaboración y conservación del vino en bodega :: Servicio de Descubrimiento de la UNA

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Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
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Diseminación de cepas de Brettanomyces bruxellensis en bodega durante la conservación en barricas
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Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
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Hacia una detección rápida de Brettanomyces bruxellensis en la industria vitivinícola: citometría de flujo y Fish como alternativas innovadoras
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Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
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Prevención de la aparición de defectos asociados a Brettanomyces/Dekkera aplicando modelado de variables predisponentes en vinos tintos
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Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
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Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina
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Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
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Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under ‘wine-like’ conditions
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Effect of transient thermal shocks on alcoholic fermentation performance
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Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
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Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
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Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
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Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation
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Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
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Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
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Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
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Evolución de la diversidad de Saccharomyces cerevisiae en tres vendimias de uvas Malbec de Mendoza
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Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
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Efecto combinado de cepa de levadura y Terroir en vinos Malbec de Mendoza = Combined effect of yeast strains and Terroir on Malbec wines from Mendoza
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Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
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Elaboración de vinos caseros : primera parte
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Vino bretado: ¿complejo o defectuoso? Límite entre su aceptación y su rechazo desde una perspectiva de gestión de la calidad

Autor: Sturm, Maria Elena

Autor: Chimeno, Selva Valeria