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Flor Yeast: New Perspectives Beyond Wine Aging
(Giuseppe Spano, 2016)
The most important dogma in white-wine production is the preservation of the wine
aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of
Sherry and Sherry-like wines is an aerobic process ...
New Biosensor for Phenols Compounds Based on Gold Nanoparticle-Modified PVC/TTF-TCNQ Composite Electrode
(Electrochemical Science Group (ESG), 2012)
A gold nanoparticle-modified PVC/TTF-TCNQ composite electrode with tyrosinase enzyme is proposed as electrochemical biosensor for detecting phenolic compounds in musts and wines samples using phenol and catechol as standards. ...
Mesoporous materials as fining agents in variety Cabernet Sauvignon wines
(EDP, 2016)
Innovative oenological products and techniques constantly need to be optimized in order to
produce high quality wines that are able to fulfill the demanding consumers, with a pleasant colour,
astringency, bitterness and ...
Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation
(MDPI, 2022)
In this work, we study the effect of bentonite addition to the grape must before alcoholic fermentation on the chemical composition and sensorial profile of the obtained wines. Fermentations were carried out with two ...
Aroma composition of wines produced from grapes treated with organic amendments
(MDPI, 2023)
The application to agriculture of wheat-straw spent mushroom substrate amendments (compost/vermicompost) used to grow Pleurotus ostreatus has been analyzed. The study was conducted in a vineyard where the effect on (1) the ...
Use of non-Saccharomyces yeast to enhance the acidity of wines produced in a warm climate region: effect on wine composition
(MDPI, 2024)
One of the most notable effects of climate change, especially in warm regions, is the decrease in acidity (i.e., increase in pH) of wines and a reduction in their aromatic profile. To address this issue, must from a white ...
The effect of yeast, sugar and sulfur dioxide on the volatile compounds in wine
(MDPI, 2023)
This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The ...
The effect of yeast, sugar and sulfur dioxide on the volatile compounds in wine
(MDPI, 2023)
This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The ...