Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Y. Paola Maturano"'
Autor:
M. Victoria Mestre, M. Eugenia Toro, Laura Analia Mercado, Fabio Vazquez, Benjamín Kuchen, Mariana Combina, Y. Paola Maturano
Publikováno v:
International journal of food microbiology. 289
Current consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential inoculation of non-Saccharomyce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aac0380ff952bedca492954372e660c5
https://pubmed.ncbi.nlm.nih.gov/30196180
https://pubmed.ncbi.nlm.nih.gov/30196180
Autor:
Mariana Combina, Fabio Vazquez, Y. Paola Maturano, María Eugenia Toro, M. Victoria Mestre, Braulio Esteve-Zarzoso
Publikováno v:
International journal of food microbiology. 237
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9201d5fe817e7c27f9bf74477d7a2417
https://pubmed.ncbi.nlm.nih.gov/27569377
https://pubmed.ncbi.nlm.nih.gov/27569377
Autor:
M. Eugenia Toro, Mariana Combina, Lucía I. C. de Figueroa, Leticia Anahí Rodríguez Assaf, Y. Paola Maturano, M. Cristina Nally, Fabio Vazquez, Martha Dina Vallejo
Publikováno v:
International Journal of Food Microbiology. 155:43-50
Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a process that enhances the sensory attributes of wines. So far, there exists only little informa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4986e216ade2cd0c12f9eed5a4887a6c
https://doi.org/10.1016/j.ijfoodmicro.2012.01.015
https://doi.org/10.1016/j.ijfoodmicro.2012.01.015
Akademický článek
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Autor:
Y. Paola Maturano, Braulio Esteve-Zarzoso, Maria Cristina Nally, M. Victoria Mestre, M.C. Lerena, Fabio Vazquez, María Eugenia Toro, Mariana Combina
Publikováno v:
International journal of food microbiology. 199
Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67035e9fc3cb235a634edefc87f90f0d
https://pubmed.ncbi.nlm.nih.gov/25621717
https://pubmed.ncbi.nlm.nih.gov/25621717