Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Karina Medina"'
Autor:
Karina Medina, Lucía Antúnez, Gastón Ares, Eduardo Boido, Alejandra Rodríguez-Haralambides, Leticia Vidal, Ana Giménez
Publikováno v:
Food research international (Ottawa, Ont.). 112
Phenolic compounds play a major role in the intensity and characteristics of wine astringency. However, studies involving commercial wine samples are still scarce. The aim of the present work was to study the relationship between astringency and phen
Publikováno v:
International Journal of Food Microbiology. 143:81-85
Different commercial Saccharomyces cerevisiae strains have been applied at the winemaking level, trying to establish a dominant population of selected strains from the start of fermentation and ensuring the complete consumption of sugars. Although a
Autor:
Laura Fariña, Eduardo Dellacassa, Francisco Carrau, Giuseppe Versini, Karina Medina, Eduardo Boido, Adriana Lloret
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:5408-5413
The free volatiles, as well as those released from the glycosidically bound forms by enzyme hydrolysis, have been analyzed to chracterize young Tannat wines from two successive vintages. The Tannat wine showed some aroma profile peculiarities detecte
Publikováno v:
Applied and Environmental Microbiology. 63:2821-2825
The competition between selected or commercial killer strains of type K2 and sensitive commercial strains of Saccharomyces cerevisiae was studied under various conditions in sterile grape juice fermentations. The focus of this study was the effect of