Ejemplares similares: Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
- Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
- Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines
- Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
- Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
- Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
- Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
Autor: Maturano, Yolanda Paola
- Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
- Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
- Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
- Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
- Biocontrol of fungi isolated from sour rot infected table grapes by Saccharomyces and other yeast species
- Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
Autor: Mestre Furlani, Maria Victoria
- Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
- Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
- Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
- Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
- Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content
- Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts