Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Mariela Assof"'
Autor:
Martín Fanzone, Anibal Catania, Mariela Assof, Viviana Jofré, Jorge Prieto, Daniela Gil Quiroga, Juan Lacognata Sottano, Santiago Sari
Publikováno v:
Beverages, Vol 7, Iss 3, p 51 (2021)
The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes t
Externí odkaz:
https://doaj.org/article/cad7468ac70c4fd89f1f4290dae8f4a8
Autor:
Juan Ignacio Lacognata Sottano, Mariela Assof, Daniela Gil Quiroga, Jorge Prieto, Anibal Catania, Martín Fanzone, Santiago Sari, Viviana Jofré
Publikováno v:
Beverages 7 (3) : 51. (2021)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Beverages, Vol 7, Iss 51, p 51 (2021)
Beverages
Volume 7
Issue 3
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Beverages, Vol 7, Iss 51, p 51 (2021)
Beverages
Volume 7
Issue 3
The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcf6b0dc53ca6608c220c79629e65752
https://www.mdpi.com/2306-5710/7/3/51
https://www.mdpi.com/2306-5710/7/3/51
Autor:
Martín Fanzone, Ignacio Coronado, Santiago Sari, Anibal Catania, Mariona Gil i Cortiella, Mariela Assof, Viviana Jofré, Cristina Ubeda, Alvaro Peña-Neira
Publikováno v:
Food Research International. 156:111169
Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely applied in other foods. St
Publikováno v:
World Journal of Microbiology and Biotechnology 37(6), Año 2021
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Fil: Álvarez Gaona, Izmari Jasel. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina Fil: Álvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2012069339f30a853a6826c56be2c9de
https://repositorio.uca.edu.ar/handle/123456789/11333
https://repositorio.uca.edu.ar/handle/123456789/11333
Autor:
Martín Fanzone, Viviana Jofré, Anibal Catania, Mariela Assof, A. Mariela Diaz-Sambueza, Francisco J. Heredia, E. Romina Castellanos, Laura Analia Mercado
Publikováno v:
Food Control. 130:108343
During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano w
Publikováno v:
LWT. 87:488-497
The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontes Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, mus
Autor:
Iván Ciklic, Mariela Assof, Santiago Sari, Viviana Jofré, Mariana Combina, Laura Analia Mercado, Ariel Fernando Massera
Publikováno v:
LWT. 142:111069
Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation t
Autor:
Maria L. Giuffrida de Esteban, Anibal Catania, Viviana Jofré, Martín Fanzone, Mariela Assof, Francisco J. Heredia, Cristina Ubeda
Publikováno v:
Food research international (Ottawa, Ont.). 125
Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different wine styles. During bottled aging, the chemical and organoleptic composition of wines is subject to changes depending on the aging
Autor:
Santiago Sari, Mariela Assof, Martín Fanzone, Dolores Pérez, María Clara Zamora, Jorge Chirife, Izmari Jasel Alvarez Gaona
Publikováno v:
European Food Research and Technology. 2019, 245
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2424279809411cf2b7e7cb5beb7a04a
https://profiles.impactstory.org/u/0000-0002-2900-4529
https://profiles.impactstory.org/u/0000-0002-2900-4529
Autor:
Leticia Anahí Rodríguez Assaf, Yolanda Paola Maturano, Fabio Vazquez, Viviana Jofré, María Eugenia Toro, Mariela Assof, Lucía I. C. de Figueroa, Maria Paula Fabani, Maria Cristina Nally
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as β-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wi