Novel Low-Alcohol Sangria-Type Wine Products with Immobilized Kefir Cultures and Essential Oils

Autor: Anastasios Nikolaou, Valentini Santarmaki, Gregoria Mitropoulou, Georgios Sgouros, Yiannis Kourkoutas

Publikováno v: Microbiology Research, Vol 14, Iss 2, Pp 543-558 (2023)

Low-alcohol wines (ranging from Citrus medica or Cinnamomum zeylanicum) were produced and evaluated for their properties. The viability of the immobilized kefir cultures on apple and pear pieces was not affected by the addition of EOs, and levels >7

Externí odkaz: https://doaj.org/article/f0be094d3e5c4611a56ea94529ce7c57

Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality

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

Citrus medica and Cinnamomum zeylanicum Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products

Autor: Gregoria Mitropoulou, Anastasios Nikolaou, Valentini Santarmaki, Georgios Sgouros, Yiannis Kourkoutas

Publikováno v: Foods, Vol 9, Iss 5, p 577 (2020)

Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues. As low alcohol products are prone to spoilage, the adoption of natural-derived products with anti

Externí odkaz: https://doaj.org/article/058ef241c7834648b302b167f022ed5b

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Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality

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)

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