Similar Items: 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
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- Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
Author: 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
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Author: 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