Zobrazeno 1 - 10
of 15
pro vyhledávání: '"María Gabriela Merín"'
Publikováno v:
Fermentation, Vol 10, Iss 4, p 218 (2024)
Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growt
Externí odkaz:
https://doaj.org/article/41cc87e0e0d546fead6a5bca4619614e
Autor:
Sara Jaquelina Longhi, María Carolina Martín, María Gabriela Merín, Vilma Inés Morata de Ambrosini
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 556-570 (2022)
Research background. Wine yeasts are a heterogeneous microbial group with high enzymatic potential that makes them a useful tool in winemaking. With a better understanding of their oenological properties, selection procedures can be optimised to obta
Externí odkaz:
https://doaj.org/article/b3aec3b6392d45c397d29cbda593e65d
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/bfd94d0df983497b865ad543b2336f32
Autor:
Maria Laura Ramirez, Luciana P. Prendes, V.G.L. Zachetti, María Gabriela Merín, A. Pereyra, V.I. Morata de Ambrosini
Publikováno v:
Journal of Applied Microbiology. 131:833-843
Alternaria alternata is a major contaminant of wine grapes, meaning a health risk for wine consumers due to the accumulation of toxic metabolites. To develop a successful biofungicide, the effectiveness of epiphytic wine grape yeasts against A. alter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bcc5c3c2cdc89803908b9b64a00a1fa
https://doi.org/10.1111/jam.14996
https://doi.org/10.1111/jam.14996
Publikováno v:
Journal of Wine Research. 31:218-239
Low-temperature red winemaking is mainly used for enhancing the wine aroma; however, colour and phenolic extraction is reduced under this condition. This work evaluated the effects of the pectinoly...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1a1c1e7bea194c123d694bc08f4c8cd
https://doi.org/10.1080/09571264.2020.1816534
https://doi.org/10.1080/09571264.2020.1816534
Autor:
Sara Jaquelina Longhi, María Carolina Martín, María Gabriela Merín, Vilma Inés Morata de Ambrosini
Publikováno v:
Food Technology and Biotechnology
Volume 60
Issue 4
Volume 60
Issue 4
Research background. Wine yeasts are a heterogeneous microbial group with high enzymatic potential that makes them a useful tool in winemaking. With a better understanding of their oenological properties, selection procedures can be optimised to obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65df0ce7b3d0f3d68d9f643c6712de7d
https://hrcak.srce.hr/file/424606
https://hrcak.srce.hr/file/424606
Publikováno v:
International journal of food microbiology. 285
Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like pectinolytic strain from D.O
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfc39aac65c4e8876582b7e9792e8cb0
https://pubmed.ncbi.nlm.nih.gov/30015259
https://pubmed.ncbi.nlm.nih.gov/30015259
Autor:
Maria Laura Ramirez, Mario A. Andreoni, Luciana P. Prendes, Vilma Inés Morata de Ambrosini, María Gabriela Merín
Publikováno v:
Food Control. 57:122-128
Alternaria, one of the most mycotoxigenic genus commonly found in wine grapes, could represent a high risk for wine consumer's health. The aims of this work were to identify the mycobiota of Malbec wine grapes under the influence of routine control v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c4809b03c6840ebe637c9ed0208766c
https://doi.org/10.1016/j.foodcont.2015.03.041
https://doi.org/10.1016/j.foodcont.2015.03.041
Publikováno v:
Journal of Basic Microbiology. 54:835-842
Fil: Merin, Maria Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a5e87b03c35f69595952fbaa9bd9571
https://doi.org/10.1002/jobm.201200534
https://doi.org/10.1002/jobm.201200534
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The present study was undertaken with the purpose of selecting yeasts from wine grapes that are able to produce extracellular cold-active pectinases. After two consecutive selections yeast isolates were identified by pheno- and genotyping, and pectin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4fcc08ac06f9b7ea5d7367828715da3
https://doi.org/10.1016/j.ijfoodmicro.2011.04.004
https://doi.org/10.1016/j.ijfoodmicro.2011.04.004