Zobrazeno 1 - 10
of 398
pro vyhledávání: '"Dellacassa E"'
Publikováno v:
BIO Web of Conferences, Vol 68, p 01045 (2023)
Resumen La variedad Tannat desde el punto de vista del aroma, resulta una variedad neutra pero capaz de aportar precursores aromáticos que son de interés en la elaboración de vinos de guarda. Los principales precursores aromáticos presentes son c
Externí odkaz:
https://doaj.org/article/768a130631014e009f6fa220666d0c18
Autor:
Listur B., Baldivia G., Coniberti A., Martín V., Boido E., Medina K., Carrau F., Dellacassa E., Fariña L.
Publikováno v:
BIO Web of Conferences, Vol 68, p 02045 (2023)
Resumen En este trabajo se buscó a través de la combinación de 2 estrategias reducir el contenido de alcohol en vinos de la variedad Tannat. La primera estrategia consistió en el screening dentro de clones uruguayos de Tannat Con este fin se mues
Externí odkaz:
https://doaj.org/article/2a769a0f4e554cedadd9de0b53a83b66
Autor:
Boido E., Fariña L., Barnaba C., Arrieta Y., Larcher R., Nicolini G., Carrau F., Dellacassa E.
Publikováno v:
BIO Web of Conferences, Vol 12, p 02035 (2019)
Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free and glycoside forms (monoterpenols, norisoprenoids, benzenoids), allowed us to characterize
Externí odkaz:
https://doaj.org/article/9caefbca5f77495995c4729de62e9ee4
Publikováno v:
BIO Web of Conferences, Vol 12, p 02010 (2019)
Flavour and some compounds associated with wine colour are known to be yeast strain-dependent. These metabolites are important for the sensory quality of wines, studies searching for increase aroma and color are a key area today in winemaking. The ai
Externí odkaz:
https://doaj.org/article/2e0fcb62769642b1bd8bd07a476017c6
Publikováno v:
BIO Web of Conferences, Vol 12, p 02007 (2019)
Vinifications were conducted using pure cultures of Saccharomyces cerevisiae, and mixed cultures by sequential inoculation of a Hanseniaspora vineae (T02/05F) and Hanseniaspora clermontiae (A10/82F), with a Saccharomyces cerevisiae conventional strai
Externí odkaz:
https://doaj.org/article/263791250bbc48f4903cd5ab3db33b69
Publikováno v:
In Food Bioscience April 2020 34
Publikováno v:
In Food Chemistry 30 November 2018 267:196-203
Publikováno v:
In Journal of Chromatography A 6 July 2018 1557:75-89
Publikováno v:
In Food Chemistry 1 September 2016 206:260-266
Publikováno v:
In Journal of Chromatography A 4 December 2015 1423:124-135