Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yolanda P. Maturano"'
Autor:
Diego Bernardo Petrignani, María Victoria Mestre, Mercedes Fabiana Vargas, Selva Valeria Chimeno, Fabio Vazquez, Yolanda Paola Maturano
Publikováno v:
Fermentation, Vol 10, Iss 6, p 279 (2024)
Yeasts play a crucial role in the winemaking process contributing to the typicity and originality of wines in a region. Therefore, the aim of the present study was to isolate, characterize, and select yeasts from the Geographical Indication “Pozo d
Externí odkaz:
https://doaj.org/article/878677c93a9146cbb63dac4a2a4ed8ea
Autor:
Benjamin Kuchen, Fabio Vazquez, Yolanda Paola Maturano, Gustavo J. E. Scaglia, Licia María Pera, Martha Dina Vallejo
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a
Externí odkaz:
https://doaj.org/article/97a9e7e41b704bf88743520a40d5b660
Autor:
Martín Fanzone, Santiago E. Sari, María V. Mestre, Anibal A. Catania, María J. Catelén, Viviana P. Jofré, María L. González-Miret, Mariana Combina, Fabio Vazquez, Yolanda P. Maturano
Publikováno v:
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://doaj.org/article/e1c92e10a8fa42a7a431df5fa77febad
Autor:
María Victoria Mestre, Yolanda Paola Maturano, Candelaria Gallardo, Mariana Combina, Laura Mercado, María Eugenia Toro, Francisco Carrau, Fabio Vazquez, Eduardo Dellacassa
Publikováno v:
Fermentation, Vol 5, Iss 3, p 65 (2019)
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several
Externí odkaz:
https://doaj.org/article/d3956b6361b44837b4dcc6514bc9b0f0
Autor:
Benjamín Kuchen, Yolanda Paola Maturano, María Victoria Mestre, Mariana Combina, María Eugenia Toro, Fabio Vazquez
Publikováno v:
Fermentation, Vol 5, Iss 3, p 60 (2019)
Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict
Externí odkaz:
https://doaj.org/article/7eae958f247f4df79b0a938d8ba0783b