Results 11 to 20 of about 2,648 (196)
, 2010 Aquest llibre recull els resums de les ponències de les VIII Jornades d’Actualització en Viticultura i Enologia (Vilafranca del Penedès, maig de 2009), organitzades per la Facultat d’Enologia de Tarragona, on es van tractar aspectes novedosos de recerca i innovació, amb un aprofundiment en les repercusions del canvi climàtic sobre la vitivinicultura.
Diversos Autors; Albert Bordons de Porrata-Doria
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Natural versus conventional production of Spanish white wines: an exploratory study
Journal of the Science of Food and Agriculture, Volume 103, Issue 7, Page 3540-3549, May 2023., 2023 Abstract BACKGROUND Natural wine (NW) lacks an official or agreed definition, but it can be generally described as a wine produced with organic or biodynamic grapes with minimal intervention in the cellar, and with minimal or no use of oenological additives.
María‐Pilar Sáenz‐Navajas +8 more
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Physiologia Plantarum, Volume 174, Issue 5, September/October 2022., 2022 Abstract Downy mildew, caused by the biotrophic oomycete Plasmopara viticola, is one of the most economically significant grapevine diseases worldwide. Current strategies to cope with this threat rely on the massive use of chemical compounds during each cultivation season.
Vanessa Azevedo +10 more
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Microbial Biotechnology, Volume 15, Issue 8, Page 2266-2280, August 2022., 2022 S. uvarum, S. kudriavzevii, and S. cerevisiae hybrids ScxSk hybrids showed the highest levels of citric acid, 2,3‐butanediol, glycerol and thiols ScxSu hybrids produced the highest succinic acid and the lowest acetic acid contents. Summary Non‐wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they
Dolores Pérez +6 more
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Analytical strategies for the determination of biogenic amines in dairy products
Comprehensive Reviews in Food Science and Food Safety, Volume 21, Issue 4, Page 3612-3646, July 2022., 2022 Abstract Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA,
Marta Moniente +4 more
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Physiologia Plantarum, Volume 174, Issue 4, July/August 2022., 2022 Abstract The implications of grape berry transpiration for the ripening process and final grape composition were studied. An experiment was conducted, under controlled conditions, with fruit‐bearing cuttings of Vitis vinifera L. cv. Tempranillo. Three doses of the antitranspirant di‐1‐p‐menthene were applied directly to the bunch at the onset of ...
Inmaculada Pascual +4 more
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Journal of the American Ceramic Society, Volume 105, Issue 3, Page 1697-1710, March 2022., 2022 Functionalization of hydroxyapatite and bioactive glasses with natural polyphenols: Effect of the substrate on efficacy and mechanism of functionalization. Abstract An extract of polyphenols was obtained from organic red grape pomace, chemically analyzed, and used for functionalization of two bioactive glasses and porous hydroxyapatite ...
Giacomo Riccucci +9 more
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Australian Journal of Grape and Wine Research, Volume 2022, Issue 1, 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), blended postalcoholic (PAF), and postmalolactic fermentation (PMLF), at a 50/50 proportion.
L. Federico Casassa +4 more
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Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates
International Journal of Food Science &Technology, Volume 56, Issue 10, Page 5382-5394, October 2021., 2021 Wine tannins and saliva protein interactions, and the role of its aggregates on astringency perception. Summary Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub‐qualities, such as the typical drying astringency found in immature grapes, is still unknown.
Natalia Brossard +8 more
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Análise das competências dos egressos em viticultura e enologia do IFRS campus Bento Gonçalves [PDF]
, 2021 A enologia e a vitivinicultura têm crescido cada vez mais em algumas regiões do país, e principalmente, no Rio Grande do Sul, na região da Serra Gaúcha.
Avila, Martins, Bianca de
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