Zobrazeno 1 - 10
of 221
pro vyhledávání: '"Sergio Echeverrigaray"'
Autor:
Marília Brandão Pedroso, Fernando Joel Scariot, Ronaldo Kaue Mattos Rocha, Sergio Echeverrigaray, Ana Paula Longaray Delamare
Publikováno v:
Ciência e Agrotecnologia, Vol 48 (2024)
ABSTRACT Botrytis cinerea is considered one of the most important post-harvest pathogens being the causative agent of gray rot. To reduce the use of synthetic fungicides, it is important to explore alternative products with antifungal properties. Amo
Externí odkaz:
https://doaj.org/article/d3fd4f2c57b9489192941ec9e3c48dcd
Autor:
Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray
Publikováno v:
OENO One, Vol 57, Iss 1 (2023)
In this study, we performed an analytical and sensorial comparison between sparkling wines produced by the Traditional and Charmat methods using the same base wine, yeast strain, inoculum, and aged on the lees during the same periods. The absence of
Externí odkaz:
https://doaj.org/article/9f6535aef3814b65b6b2e804c939fd57
Autor:
Carine Pedrotti, Tayná Ribeiro Trentin, Hélen Corso Cavião, Johnatan Vilasboa, Fernando Joel Scariot, Sergio Echeverrigaray, Luciani Tatsch Piemolini-Barreto, Joséli Schwambach
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 57 (2022)
Abstract The objective of this work was evaluate the effect of Eucalyptus staigeriana essential oil on Colletotrichum gloeosporioides and Greeneria uvicola mycelial growth and conidia germination on grapes, as well as its potential for the control of
Externí odkaz:
https://doaj.org/article/924c3534b549462ea948f0c8ccbe13d3
Autor:
Gabriel Fernandes Pauletti, Wendel Paulo Silvestre, Luciana Duarte Rota, Ingrid Bergman Inchausti de Barros, Sergio Echeverrigaray
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2022)
Abstract Cunila galioides Benth. is an aromatic and medicinal plant widely used in the traditional medicine of South Brazil. The essential oil of one of its chemotypes has high citral contents, an oxygenated monoterpene used in perfumery, cosmetics,
Externí odkaz:
https://doaj.org/article/38f5cbd096604e2080a592341786bc9a
Autor:
Ronaldo Kauê Mattos Rocha, Joel Andrioli, Fernando Joel Scariot, Luisa Vivian Schwarz, Ana Paula Longaray Delamare, Sergio Echeverrigaray
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Considering the influence of natural yeasts on wine production and the organoleptic properties of the final product, the objective of the present study was to evaluate the diversity of yeasts in Cabernet-Sauvignon and Merlot (Vitis vinifera L.) grown
Externí odkaz:
https://doaj.org/article/8e7ee28b710e46d483ac25e9ebe46030
Autor:
Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray
Publikováno v:
IVES Technical Reviews (2022)
In our paper, we show that at a pH commonly found in sparkling base wines (i.e., 2.8-3.3), a synergism occurs between the SO2 added as a preservative and the ethanol present in the base wine. This synergism causes high stress on yeasts that lead to a
Externí odkaz:
https://doaj.org/article/81e591acafcd48a3b2f141c3f5ebd38f
Autor:
Luisa Vivian Schwarz, Maria Jose Valera, Ana Paula Longaray Delamare, Francisco Carrau, Sergio Echeverrigaray
Publikováno v:
Current Research in Microbial Sciences, Vol 3, Iss , Pp 100129- (2022)
ABSTRACT: Yeasts of the genus Hanseniaspora gained notoriety in the last years due to their contribution to wine quality, and their loss of several genes, mainly related to DNA repair and cell cycle processes. Based on genomic data from many members
Externí odkaz:
https://doaj.org/article/12265d5da4fd4598950c2b92dcb3b0a8
Autor:
Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray
Publikováno v:
OENO One, Vol 55, Iss 4 (2021)
Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base w
Externí odkaz:
https://doaj.org/article/bef407df12434ea0b35dea60d806a09e
Publikováno v:
Ciência Rural, Vol 51, Iss 9 (2021)
ABSTRACT: The highlands of Southern Brazil contribute with 40% of Brazilian persimmon production. Although expanding, persimmon production faces major problems caused by anthracnose disease (black spot), including fruit rot and necrosis of leaves. Se
Externí odkaz:
https://doaj.org/article/adb2c7ac968a407b90ffccf0fb4f2842
Autor:
Gabriel Fernandes Pauletti, Wendel Paulo Silvestre, Luciana Duarte Rota, Sergio Echeverrigaray, Ingrid Bergman Inchausti de Barros
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 63 (2020)
Abstract The objective of this study was to evaluate the biomass and essential oil production of nine populations of poejo (Cunila galioides) cultivated in five agroecological regions of the state of Rio Grande do Sul, under different edaphoclimatic
Externí odkaz:
https://doaj.org/article/900821d56bc54b1fbd974df530348df0