Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Viviana Jofré"'
Publikováno v:
Revista de la Facultad de Ciencias Agrarias, Vol 45, Iss 1 (2022)
El mercado actual exige, en gran parte, la disponibilidad de vinos estructurados con coloraciones intensas, razón por la cual los enólogos evalúan constantemente diversas variantes tecnológicas tendientes a satisfacer los requerimientos del consu
Externí odkaz:
https://doaj.org/article/51aa4d93dffa402d92638eeda52f2614
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:
Izmari Jasel Alvarez Gaona, Martín Fanzone, Santiago Sari, Anibal Catania, Ignacio Coronado, Viviana Jofré, María Clara Zamora, Mara V. Galmarini
Publikováno v:
Wine Studies Vol.7:10374, 2022
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Wine Studies 7 : 10374. (2022)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Wine Studies 7 : 10374. (2022)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction (MWE) accelerates the ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70293939a328eaf6db55df9e055150e9
https://repositorio.uca.edu.ar/handle/123456789/15179
https://repositorio.uca.edu.ar/handle/123456789/15179
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
Autor:
Santiago Sari, M.L. González-Miret, Viviana Jofré, Martín Fanzone, Fabio Vazquez, María Victoria Mestre, María J. Catelén, Yolanda Paola Maturano, Anibal Catania, Mariana Combina
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
OENO One, 54 (4) : 1041-1058. (2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
OENO One, Vol 54, Iss 4 (2020)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
OENO One, 54 (4) : 1041-1058. (2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
OENO One, Vol 54, Iss 4 (2020)
The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. This problem, associated w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a34dc2e6772ef9244de1d07d967dab37
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