Detalles de la búsqueda
1.
Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa.
Food Microbiol
; 110: 104189, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36462811
2.
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content.
Molecules
; 24(8)2019 Apr 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-31013687
3.
The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.
J Sci Food Agric
; 97(1): 172-181, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-26970323
4.
Contribution of yeast and base wine supplementation to sparkling wine composition.
J Sci Food Agric
; 96(15): 4962-4972, 2016 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-27417558
5.
Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava).
J Sci Food Agric
; 95(10): 2071-80, 2015 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25242464
6.
Comparison of ancestral and traditional methods for elaborating sparkling wines.
Curr Res Food Sci
; 8: 100768, 2024.
Artículo
en Inglés
| MEDLINE | ID: mdl-38860264
7.
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning.
Foods
; 13(2)2024 Jan 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-38254611
8.
Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
J Sci Food Agric
; 92(3): 704-18, 2012 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-21919008
9.
Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time.
Food Chem
; 342: 128238, 2021 Apr 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-33051100
10.
Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase.
Food Chem
; 316: 126334, 2020 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32044702
11.
Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.
Food Sci Nutr
; 8(7): 3442-3455, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32724608
12.
Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.
Int J Food Microbiol
; 305: 108255, 2019 Sep 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-31252247
13.
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution.
ACS Omega
; 3(11): 15575-15581, 2018 Nov 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31458213
14.
Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution.
Food Chem
; 268: 210-219, 2018 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30064750
15.
Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine.
Food Chem
; 226: 23-31, 2017 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28254015
16.
Oxygen consumption rates by different oenological tannins in a model wine solution.
Food Chem
; 234: 26-32, 2017 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28551234
17.
Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.
J Agric Food Chem
; 54(12): 4246-52, 2006 Jun 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-16756353
18.
Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content.
Food Chem
; 199: 822-7, 2016 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26776040
19.
Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels.
Food Res Int
; 87: 197-203, 2016 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-29606242
20.
Influence of Grape Seeds and Stems on Wine Composition and Astringency.
J Agric Food Chem
; 64(34): 6555-66, 2016 Aug 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-27523714