Výsledky vyhledávání - "Vega-Osorno A"

Akademický článek

Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California

Autor: L. Federico Casassa, Armando Vega-Osorno, Anibal A. Catania, James F. Harbertson

Publikováno v: Australian Journal of Grape and Wine Research, Vol 2022 (2022)

Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), bl

Externí odkaz: https://doaj.org/article/fd6ee20892ac41d2aa04d05904e9c4cc

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Akademický článek

Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California.

Autor: Casassa, L. Federico¹ (AUTHOR), Vega-Osorno, Armando¹ (AUTHOR), Catania, Anibal A.^2,3 (AUTHOR), Harbertson, James F.⁴ (AUTHOR)

Publikováno v: Australian Journal of Grape & Wine Research. 12/3/2022, p1-17. 17p.

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Akademický článek

Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California.

Autor: Casassa, L.F.¹ (AUTHOR) lcasassa@calpoly.edu, Vega‐Osorno, A.A.¹ (AUTHOR), Hernandez, J.P.¹ (AUTHOR)

Publikováno v: Australian Journal of Grape & Wine Research. Oct2021, Vol. 27 Issue 4, p540-552. 13p.

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Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California

Autor: A.A. Vega-Osorno, L.F. Casassa, J.P. Hernandez

Publikováno v: Australian Journal of Grape and Wine Research. 27:540-552

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a4071106528cdcb46fbc4a3c6fddad30
https://doi.org/10.1111/ajgw.12511

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Detailed chemical composition of Cabernet Sauvignon wines aged in French oak barrels coopered with three different stave bending techniques

Autor: David Llodrá, Gabriel M. Ceja, Fintan du Fresne, L. Federico Casassa, Armando Vega-Osorno

Publikováno v: Food chemistry. 340

Cabernet Sauvignon wines were aged for 15 months in used and new French 225 L oak barrels, followed by a period of 3 months in bottle. In addition to control barrels (3 years old), three bending/toasting protocols, including fire bent and fire toaste

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a32018ec6512c895cd8347bc2fa09886
https://pubmed.ncbi.nlm.nih.gov/33032144

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Akademický článek

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Dissertation/ Thesis

Cofermentation, Post-Alcoholic, And Post-Malolactic Fermentation Blending Of Malbec, Merlot And Petite Sirah Wines

Autor: Vega-Osorno, Armando Arturo

Publikováno v: Master's Theses.

A two-year study was conducted to assess the effects of cofermentation on red wine varietals. During the winemaking process, wines can be made from two or more varieties by picking, crushing and fermenting them together, a practice known as coferment

Externí odkaz: https://digitalcommons.calpoly.edu/theses/2739
https://digitalcommons.calpoly.edu/context/theses/article/4160/viewcontent/Coferm_Thesis_Final.pdf

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